We have used several types of containers in the past but Nalgenes  still work the best for us.  You can reuse the oil, and the PC (poly-carbonate sp?) can take boiling water.  Most of their bottles can take temps above 225 so after cooking if you let oil cool down enough you can just pop in it and save it for later.  They make small enough containers - we take in 16 oz for a week and we usually have a few ounces left over. 

I am a big fan of Olive Oil so that is what we bring in.  Not so good for pancakes though. 

Never tried the stick style but we have a butter flavor in the pantry that would be interesting.

Quote:

I've tried "smaller" containers w/o much luck. So now I just leave it in the original bottle from the store and just go with the smaller sizes.
-YB

Quote:

Same here.  However, it is probably a good idea to double (ziplock) bag the smaller bottles ... just in case.  Of course the bottles are plastic.

We also take olive oil the same way (e.g., for pasta dishes, etc), but since many olive oils come in glass we transfer to plastic bottles.

dd

I take oil in nalgene bottles as well.  I haven't got anything to add regarding oil.  However, I'd like to suggest taking some aluminum foil as well.  Oven baked/steamed fish is a nice change of pace from frying.  Place filet on foil. Add a little margarine.  Some spices/herbs if you have them.  Seal the foil closed.  Heat on the coals or fire grate, ten minutes to a side.

We take vegetable oil in the smaller bottles, duct tape the lids on good and put in zip-lock bags.  Take a little care where you pack them (ie: away from sharp objects) & there's no problem.

I learned a lesson from Old_Salt several years ago...  A little squeeze margerine, and a little oil cooks a whole lot of fish... that is if you do not bread it or roll it in cornmeal.  I have a favorite of all who go with me now... actually two Cajun Walleye and Lemon Pepper Walleye... and yes in a pinch you can substitute northern or even... I hate to say it... smallies ( sorry, I just love catching them too much to eat them!!! )  As far as amounts to take and How I take them... 16 oz of oil in the original bottle carried in a plastic bag, and two 16 oz containers of squeeze butter also in a plastic bag.  Those amounts are for 4 people for a week, and we have pancakes and bannock.  Oh by the way... has anyone ever tried squeeze strawberry jam on pancakes???  Very Good!!!! we don't ever take syrup anymore!!!

Bruce

I/we use Country Crock brand. As Bruce pointed out, it doesn't take a lot. We use no breading, let the spices do the trick. I take Cajun, Lemon n' Herb, and this year added Grillmates by McCormick. Grillmates is good for steak or fish. Trout can be cooked in foil (best way) or fried, if after 3-4 weeks of foil wrapped, you decide to do something different. We use marjorine-oil about 50/50 ratio. Just don't soak the fish. Another hint, start with a very hot skillet. Those drops of water should be dancin'. Test it before cookin' commences. The secret is to properly sear the fillets so they flip all over your mouth, in a final desparate escape attempt, before dissappearing forever down the hatch. 8) 8)

We used Peanut Oil this year.  It is supposed to fry hotter.  It worked great!  How does one spoil fresh caught and cooked walleye anyway?