Tallow is a preferred cooking fat due to its low peroxidation index, making it more stable than oils with higher smoke points.

“what you want to think about is peroxidation index how easily will the oil that you put in a pan peroxidize oxidize basically become rusted and broken when you're heating it that is where Tallow is King”

“these are much more stable so this has a lower peroxidation index an olive and avocado and a much lower peroxidation index than a seed oil no big surprise there”