Did you use regular olive oil or virgin and why? I used to use virgin oil but it was based on price not on theory or science. I quit using olive oil because olive oil has become so expensive. I have since moved back to basic coconut, palm, and lard. I would love to use palm kernel but price is also a factor. Did you use real avocados or the pouch stuff? Your soap does look nice, but cutting may be a *****. I hope you don't mind if I suggest a ruler while cutting. I tried a pan once and it didn't turn that great.
I used virgin. A couple of reasons why. First, I cook with it quite often, so I just buy it in a larger quantity on a regular basis, then it's available for both things. Second reason, I just can't bring myself to buy anything but virgin, unless someone can give me a good reason (price isn't that important to me, yet) why I should. Also, it's the only kind I can find in the 68 ounce size in the supermarket.
I don't know what pouch avocados are. I used real ones. They are pretty expensive around here, because we can't grow them.
I'm currently out of coconut and lard. And Palm, I ordered with coconut, a couple weeks ago, and the mail seems to have lost it or some such thing. I'm checking up on that. But, it's sad, because I SO want that palm oil.
I also cook with grape seed oil, rather religiously. It's sad that it's one of the softer oils, because while I can still use it (and it's actually quite nice in soap), not really in great quantities. : )
About the ruler. I figured out the best way to cut through this pan with my last batch. I use a sculpting needle tool of mine, take a ruler to it and put tiny little nicks to mark the cutting spots throughout. As long as you cut at the right time, it's not that bad. I have a little "single-serving" tupperware bar sitting too, mostly because I can pretty much guarantee it won't gel. . . etc.
Thanks, guys. It is a lovely color.
