ES, what would you suggest to use in a cake recipe that calls for ‘vegetable oil’ - I assume something like Wesson? I have a carrot cake recipe that originally called for that, and I don’t know what to use now that I’m trying to use better oils.
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Wesson is garbage. Any oil that can go rancid is garbage. Avocado oil is great but tends to be somewhat expensive.
We generally use either coconut oil or butter for baking.
Butter is fabulous in cookies.
My grandmother always used bacon fat for corn bread to keep it free of the pan. (I haven’t done that for decades)
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Beef tallow is also a highly desirable cooking oil.