Cooking oils are among the most important dietary components. Some of the influential factors in the combustion pattern of cooking oils include the mode of cooking, knowledge of the diseases caused by cooking oils, and price of cooking oils. This cross-sectional, descriptive-analytical study was conducted in the winter of 2018. The research units were selected via simple random sampling. The sample size was calculated to be 460 cases using the formula for the estimation of the sample size in cross-sectional studies at the confidence level of 95%, error rate of 5%, and prevalence of 50%, considering the samples loss of 15%. The variables were measured via interviews and recorded in questionnaires. Data analysis was performed in SPSS version 20. In total, 400 households were surveyed. Mean age of the mothers was 34.01±5.85 years (age range: 19-58 years). Among the households, 19.5% used solid oils, 16.25% consumed liquid oils, 52% used both solid and liquid oils, 10.5% consumed vegetable oils (e.g., olive oil and sesame oil), and 1.75% used animal oils. The mean oil consumption per household was 149.2925 g/day, and the mean daily consumption per person was 39.6927 g. Moreover, 77.75% of the households discarded the used cooking oil and did not store/reuse the oil. On the other hand, 34.5% of the households consumed fast food twice per week. Market solid and liquid oils accounted for the highest consumption rate in the investigated households, while plant and animal oils constituted the lowest consumption rate.