Knowing Which Fats and Oils Are Most Stable for Paleo Cooking - dummies

Knowing Which Fats and Oils Are Most Stable for Paleo Cooking

By Kellyann Petrucci

Part of 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)

    • Coconut oil

    • Duck fat

    • Ghee

    • Grass-fed butter

    • Lamb fat

    • Tallow (beef fat)

  • Moderately stable for very low temperatures (best purchased extra-virgin and cold-pressed and used with no heat)

    • Avocado oil

    • Flaxseed oil

    • Macadamia nut oil

    • Olive oil

    • Walnut oil