I probably use more canola, for stir fry, and the usual sautés, followed closely by EVOO. I don't use as much butter as I used to - most of it in sweets I don't make as much by a long shot. But I do keep some ghee in a pint mason jar in the fridge, not only for that Indian food I make a lot, but I use it to cook a lot of things when I like that browned butter flavor. I also use coconut oil, for SE Asian cooking, and often for southern Indian cooking, when the coconut flavor is appropriate. I keep a small bottle of mustard seed oil in the fridge, which I use occasionally in some Indian and Nepal cooking. And I keep some Kadoya sesame oil for seasoning Chinese food.
I have tried to reduce the fat I use in a lot of things, but with some things, like those Christmas cookies and other sweets, there is simply no replacement for all that butter!
Back when I started grinding my own meat, I discovered how much fat must be in that crap I was buying in the stores. The early cookbooks I got said to be sure to add 10-15% of the trimmed off fat back into the meat, with 90-85% red meat, before grinding. So, when I put 10% into the meat, and browned the ground meat to make chili or something like that, no fat would cook out! When I increased it to 15%, I'd get a couple tb after the browning. Yet, when I browned some of that "lean 93%" hamburger, 1/2-3/4 cup of fat cooked out. Granted, that fat trimmed off, and added into the red meat, also has some water in it, but the red meat also has fat. So I wonder how accurate those fat percentages listed really are.
Sausage definitely needs the fat, not only left in the meat, but added to it. I used to make a lot more, and I'd freeze the trimmings from other things, then add to the meat, when grinding sausage.