Knowing Which Fats and Oils Are Most Stable for Paleo Cooking
Part of the Paleo Cookbook For Dummies Cheat Sheet
Fats and oils are only stable up to a certain cooking temperature; after that, they become damaged and can result in inflammation — a definite Paleo cooking no-no. Your Paleo fat’s/oil’s stability before cooking is crucial. If you cook an oil at a high heat, make sure your oil is stable enough to handle that temperature.
Here are some guidelines on oil stability; whatever oil you choose, buy organic, if it’s available.
Very stable oils for hot uses
Bacon fat (lard)
Chicken fat (schmaltz)
Tallow (beef fat)
Moderately stable for very low temperatures (best purchased extra-virgin and cold-pressed and used with no heat)
Macadamia nut oil