Pan Lubricants, salad dressings

Hi all,
I use olive oil and coconut oil to lubricate frying and baking pans when i cook. They also help with flavoring. I use them liberally in salads too. Unfortunately, they are fattening me up. Can anyone recommend Paleo AIP substitutes for pan lubricants or salad dressings? (FYI-I have issues with vinegar and am burned out on lemon juice. I don't tolerate nightshade vegetables like tomatoes.)

coconut oil shouldn't be fattening you up, if anything leveling you out, Lard is also another great traditional fat for sautéing, suet is supposed to be the best for deep frying, my family doesn't care for the taste. There is a pile of great salad dressing ideas in the nourishing traditions cookbook, I have been using an olive oil/flax oil/Dijon/acv recipe for awhile now and I really like it.

John Master wrote:coconut oil shouldn't be fattening you up, if anything leveling you out, Lard is also another great traditional fat for sautéing, suet is supposed to be the best for deep frying, my family doesn't care for the taste. There is a pile of great salad dressing ideas in the nourishing traditions cookbook, I have been using an olive oil/flax oil/Dijon/acv recipe for awhile now and I really like it.

Hi John,
Thanks, I will check out the cookbook.

Yea, I agree. Healthy fats don't make you fat, carbs do.

I like to use things local to my region. I use butter for pretty much everything (live in WI) .But, if you are allergic to certain things in dairy I'd use lard, tallow, duck fat, or bacon drippings.

I too have trouble with vinegar, it gives me heartburn. Unfortunately, I have no advice in regards to salads because I tend to avoid them.

How about nut butter with soy sauce sesame oil and garlic?

I am not afraid of fats and I use cast iron so oils are my go to pan lubricant. What are you cooking in the pan and what kind of pan? Most paleo folks I know eat a lot of animal fats.

For meats, a slow braise in their own juices, some broth or some apple cider is nice

Matu Collins wrote:How about nut butter with soy sauce sesame oil and garlic?

Hi,
This would be a non-starter for me. I am allergic to soy and probably sesame as well. I don't tolerate most nuts in more than minimal amounts. Again, I am trying to minimize calories.

Matu Collins wrote:I am not afraid of fats and I use cast iron so oils are my go to pan lubricant. What are you cooking in the pan and what kind of pan? Most paleo folks I know eat a lot of animal fats.

For meats, a slow braise in their own juices, some broth or some apple cider is nice

Well, I tend to bake in nonstick steel baking pans with aluminum foil or parchment paper (I am seeking a paper without silicone but haven't found one), boil in stainless steel All Clad pots, slow cook in a porcelain pot, microwave in nonstick ceramic.

I don't follow the paleo trend but I cook primarily with cast iron which is seasoned with either pastured lard or tallow. As odd as it may sound my favourite salad dressing is melted butter! I just toss in some dried herbs and simmer for a minute then drizzle on a salad. I really don't like any veggie oils except for avocado oil, but that's a fruit seed and almond oil but that's a nut.
On a side note why minimise calories? If you want to be healthy utilise your calories instead. I totally agree with others who say fats will not make you fat.

Maybe for salad dressing a carrot ginger juice would be good, with some garlic pressed in, maybe a little miso.