I use macadamia nut oil when I need to use oil in the fry pan.  It is 
more heat-stable than olive oil, has more omega-3s, and is quite mild 
tasting.  I keep it in the fridge and just set it out to un-gel for a 
bit before I use it.  Mac oil is expensive, but I use it so infrequently 
that the cost really isn't an issue.  I also use cast iron skillets.  
Keep them nicely seasoned, and you will hardly ever need oil for most 
meats.  A scrape with a metal turner, a wipe with a paper towel, and 
it's ready to go again.

Lisa

Jamie Dolan wrote:

> I actually did put olive oil on my chicken tonight after I was done
>
>with it's cooking.  :-) (ginger, pepper & garlic added - yum)  I
>always feel the need to dump some kind of oil into the pan when frying
>anything.  Tonight, I did use a few tablespoons of coconut oil when
>cooking.
>
>Maybe this is stupid and completely unnecessary to put oil in the pan,
>maybe I should just add water to keep it from sticking to the pan.  Or
>maybe going back to using some butter even if it is pasturized is the
>better answer.
>
>Jamie
>