My favorite cooking oils

Well SupportedTallow is likely the best fat for cooking, while butter is acceptable but can burn due to milk solids, and ghee is more stable at higher temperatures than butter.

Well SupportedTallow and butter are preferred cooking fats due to their nutrient profile, including stearic acid and odd-chain fatty acids.

Not SupportedMargarine and seed oils like canola oil should be avoided for cooking.

Not SupportedAvocado oil and olive oil become rancid, damaged, and unstable when heated due to high polyunsaturated fat content and should not be used for cooking.

Partially Supported