Fat is the term used to indicate all the substances used to season or cook many foods. The most common fats are olive oil (of vegetable origin), butter, lard, (of animal origin) and margarine, the latter is an industrially derived product obtained through a complex process.

According to the current food hygiene formulas, vegetable fats should be preffered to those of animal origin since they are less harmful to the body and more resistant to high cooking temperatures. However, butter is a fat that can not be totally eliminated because certain foods are best seasoned with this product.