Average Reviews:
(More customer reviews)We love this coconut oil! We use it for all our pan frying, deep frying, and baking. Deep fried foods are amazingly light and crispy, without the usual unpleasant after-effects associated with greasy food. Pan fried chicken/chicken fried steak is never soggy or heavy, and the gravy made from the drippings is wonderful.
This has a very light coconut scent and flavor, which is often canceled out by the flavor of the food being cooked. Yet, using it in homemade pancake batter or muffins adds a delightful subtle coconut hint which enhances the flavor.
This coconut oil does not get rancid. I buy it in the five gallon bucket, which lasts about two+ years, and it keeps beautifully.
I still use olive oil for certain recipes, and the only other fats we use are butter or lard. Hydrogenated or other over-processed, rancid vegetable oils have not crossed our threshold in years. Yes, coconut oil is expensive, but the health benefits, quality and shelf life are worth it.
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