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