Coconut. Much higher saturated fat content, so least amount of oxidation at high heat. (Ghee tastes better)

Avocado. Maybe I use shit coconut oil, but it tends to leave the coconut flavor when I use it.

Butter 😂. But I do use avocado oil a lot.

Bro. coconut is way too fragrant

Tallow

Wtf. Tallow. Almost just uninstalled wisp

Neither, ghee or tallow. Coconut oil is a good moisturizer though

I use tallow for just about everything on the stove.

For your mental model. https://blossom.primal.net/80d2bbfbf787c8f6cf9e1a85948dc15b10fc1ddbf1fd59d4f62648f385f0f945.jpg

Beef tallow > coconut oil > avocado oil

High-Heat Options (Searing & Deep Frying) Refined Avocado Oil: 520°F (271°C); ~70% monounsaturated, neutral flavor. Ghee: 480°F (249°C); Clarified butter, high in saturated fat. Tallow: 400–480°F (204–249°C); Rendered beef fat, crispiest frying results. Refined Coconut Oil: 400°F (204...

Olive oil for sure ;) https://nostr.jcloud.es/62313d7d04b9f78e978c55d2ffe0c268e8497debed4c70a4e9b63034ff34745b.jpg

Butter or bacon grease…. Then I use olive oil to dip bread in, but not really at all for cooking

You can mix butter with olive oil to avoid burning

🤌https://blossom.primal.net/bb5b7962503f384e38cd46bc540f0e5840fb2a505d2655ecac4e44d3f599f5f0.jpg Coconut and avocado oil provide a non pairing flavor

I do get it in France😂 Its cheap around 5€, last forever

beef tallow bruh

I prefer hot iron.

Bacon grease from a mason jar, just like grandma. 🥓🐷

No oil for red meat. Coconut oil for stir-frying. Extra virgin olive oil for raw use.

Huile d’olive mais pas n’importe laquelle (ni son conditionnement ;-))

beef tallow

Ghee

Crisco

Divine Oil...