Did You Know – Fats, Oil & Grease
How many times do you call grease oil, or oil grease, or think when butter melts it is no longer a fat or you didn’t think coconut oil was really an oil because it’s solid? Check out these brief definitions of each one to better understand the differences.
Butter is a FAT which is made from churned cream and remains semi-solid at room temperature. Lard is also a semi-solid FAT that comes from rendering the fatty tissue of a pig.
Cooking OILS are an animal liquid fat (which is rendered tissue fat from livestock animals) or plant liquid fat that remain liquid at room temperature with the exception of coconut oil, palm oil and palm kernel oil.
GREASE is what remains after cooking animal meats, such as bacon, and is a soft or melted animal fat.
Information from Wikipedia.