What are the three types of fat you can use for cooking?

There are actually four main types of fat commonly used for cooking, not three. Here they are:

1. Butter: A dairy fat that's mostly saturated fat. It has a low smoke point and imparts a rich, buttery flavor to dishes.

2. Olive Oil: A plant-based fat that's mostly monounsaturated fat. It has a relatively high smoke point and a mild, fruity flavor.

3. Vegetable Oil: A general term for various oils extracted from plants, often a blend of different oils like soybean, corn, or canola. It has a relatively high smoke point and a neutral flavor.

4. Animal Fat: Including lard (from pigs) and tallow (from beef), which are mostly saturated fat. They have a high smoke point and provide a rich, savory flavor.

The type of fat you choose will depend on your needs:

* Smoke Point: This is the temperature at which fat starts to break down and smoke, impacting flavor and potentially becoming unhealthy.

* Flavor: Some fats, like butter or animal fat, have distinct flavors that can enhance your dish, while others like vegetable oil have a neutral taste.

* Nutritional Value: Different fats have varying levels of saturated, monounsaturated, and polyunsaturated fats, each with its own health implications.

Remember to consider your dietary needs and the intended use of the fat when making your choice.