I’m considering limiting my seed oil intake to more natural choices, tallow or lard. Anyone see good results from switching over and what brands you like?
What type of tips would you give to a fella who starts using this? Does it make chicken taste beefy? Potatoes, fried rice, etc. I don’t cook alot of beef in the house, lots of chicken and fish. With a deer this year there will be plenty of that too.
I have used Ghee as an alternative for various oils. I didn’t notice a huge difference in taste but did notice the ghee isn’t as forgiving as the other oils. I think it burns at a lower temp than olive oil, which is what we mainly use.
One thing we found is we use too much oil for most of our cooking. We started measuring the oils more versus just a “splash” of oil. Being more diligent on portions helped.
Olive oil is our go to now…most flexible and doesn’t change the flavor profile. We actually order some direct from Italy so we know it’s all natural.
We mostly cook with:
Butter (be mindful of salted vs unsalted depending on what you’re cooking and adding afterwards). Ex. Don’t add garlic salt to potatoes cooked in salted butter, use garlic powder instead.
Olive Oil
Bacon Grease (again, has salt already in it)
Lard
Deep frying fish is an exception, still use peanut/canola oils for that due to the quantity needed. That said, I might deep fry fish 8 times a year.
I have fried fish in bacon grease before…OMG it’s delicious lol
We’re not super “all natural” or “organic” in our household, due mostly to convenience and cost…but realize that things like Margarine are one or two molecules away from being plastic.
I’ll take a homemade pot roast over a frozen pizza everyday of the week, but like most people there’s times it’s just not feasible with time constraints.
Avocado oil is a very good alternative to olive oil. It has a high smoke point and is milder in flavor vs Olive oil. Great for pan frying.
Eggs still fried in butter or scrambled and fried in bacon grease.
What Matt said.
In general, I don’t listen to social media influencers (including RFK) when they start making sweeping generalizations about specific products on X.
Lots of health benefits to omega 6 fatty acids found in seed oils. I’d worry more about what you’re cooking than the small amount of oil you’re using to cook it.
Olive oil for lower temp pan frying
Avocado oil for higher temp applications (like searing)
Butter, Bacon Grease or Lard instead of shortening when baking.
Like BC said, I still use peanut or canola when deep frying fish but that’s not very often.
Dirtywater, big rfk guy here, but wouldn’t know what he’s throwing on X. My gut tells me I can’t do peanut oil anymore, and some sensitivies to others, sure wish I could, bc peanut makes the best fried fish and is alot cheaper. Just trying alternatives that might have positive results.
I’m going to ramble a bit here, too many seed oils are processed to death with many chemicals being used and when you heat them to frying temps they become toxic, and if you use them more than once it becomes even worse.
Olive oil is processed by squeezing the oil out in presses, Olive oil is about as natural as you can get if the olive trees are not doused with chemicals.
lard, I grew up with everything being fried in lard, used in baking, etc.
The best fried chicken ever is done in lard after you fry a sliced onion in it to flavor the oil.
However, there are so many growth promoters and antibiotics used in hog feed anymore that I cant help but believe that lard is nothing more than toxic waste oil when heated these days as heat changes the toxicity of those unnatural things used to make a pig grow faster than normal.
Those growth promoters, antibiotics, and diseases are trapped in a hogs fat, they are a scavenger after all.
I use a lot of olive oil, dont bother with the cheap stuff as it is blended with corn oil,soy oil,etc.
I fry a lot of fish in olive oil and I do not use a lot, just enough to cover a filet in a cast iron skillet, heat recovery time is key here and I fry at 375 and never once smoked the olive oil.
Buy it in the large bottle, that will save you some money and there are countless uses for olive oil if you are worried about it spoiling, salad dressings from scratch, in place of butter, marinades on and on and its good for you.
If you are unsure how an oil is processed google it, some things will about make you sick reading up on it.
I agree with you on peanut oil, gives me a headache and tears my guts out.
Dirtywater, big rfk guy here, but wouldn’t know what he’s throwing on X. My gut tells me I can’t do peanut oil anymore, and some sensitivies to others, sure wish I could, bc peanut makes the best fried fish and is alot cheaper. Just trying alternatives that might have positive results.
Word, only mentioned that because he was just hitting this issue within the last week.
Peanut is my oil of choice for frying fish but we use olive oil for everything else and find this to be the cleanest and most natural option.
Ghee has a high smoke point, 485 degree F. Only oil at that point is avocado oil. Use those for high heat frying.
Here’s a link to a web site with a discussion of oils and a chart with smoke points – https://mountainroseherbs.com/catalog/culinary-delights/oils.
Word, only mentioned that because he was just hitting this issue within the last week.
Saw him dunk a bird in tallow recently, that’s about it. To be fair, he’s been talking about oils for a long time 
But also to be fair, looking forward to him hitting many things this term. 
Sheldon, I’ve been looking at the same things in regards to these alternatives. Grass fed tallow seems to be key in keeping all the icky stuff out, unsure of how to source lard.
Go to your local butcher shop and get it.
A lot of folks dont want the lard when they have a hog processed.
I have switched my cooking methods in the past 2 months. My blood sugar was running a bit high so I stopped as much carbs and sugar as I can and doing more protein. Started eating eggs every other day cooked in bacon grease ( not much). Using avacado oil for any oil frying. I don’t use salt any more on things. I have lost about 12 lbs the last two months and feel like I have more energy now. Very hard to keep that up if you ever go out to eat, just so much processed stuff out there. I eat raspberries, blueberries, and blackberries every day. Was hard to give my pineapple and oranges, but too much sugar. I am heading to Hawaii in a week, so guessing I will give in to the the pineapple, mango etc that is so good there.
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