This is what I buy (the 54 oz.):
Thanks to my dear son, I have Amazon Prime and so pay no shipping. I've tried some comparison shopping and this seems to be the best price. However, there are so many variables I could be wrong, hence my invitation for discussion!
I have been learning to use coconut oil, and for Asian applications it's awesome, adding that little touch that you've been missing but makes you think of Thai food. Using it instead of butter or olive oil when making rice is just heavenly. The rice tastes a tiny bit sweet, but in such a good way!
In my very own baking mix I've started to use 2 sticks of butter and 1/2 cup (subbing for the other stick) of coconut oil, and my pancakes have now become swoon-inducing. The waffles float on top of your plate, while crunching in a most delectable way.
I've substituted a bit in cakes, for part of the butter --it really works well and brings a whiff of the exotic to a chocolate bundt -- but I've realized that you have to melt it first or you get little lumps, even with the fabulous Sideswipe beater.
It really does seem that the oils we've relied on are bleached or don't heat well, and that only butter, lard (or bacon grease!), coconut oil, and olive oil are good for cooking with, so I've been trying to use those.
Lots of bloggers out there know more about coconut oil than I do, and have a lot of information about traditional foods. Maybe some of our dear readers here can recommend your favorites? Any thoughts on this subject are welcome!