Dr. Cate just published a new article on cooking with olive oil. What do you all think?

https://drcatedev.wpengine.com/can-...with-olive-oil/

While Im all for EVOO, I no longer use precious olive oil for sauteing. We use coconut oil or homemade tallow. Even butter is reserved for flavor at the end of sauteing because it is very expensive ( and grassfed organic is worth every dime.)

The smoke-point argument is misleading.

https://health.usnews.com/wellness/...ls-smoke-points

Too bad the study only used oils and disreguarded beef fat. That is what McDs used until forced to change to "healthy" oils. Wonder how many hours the fat was at full heat before changing to a fresh batch.

Not convinced eating their fries now is anything other than a health hazzard.

The way to get around smoking oil is to not cook food at such ridiculously high heat! I've learned over the years what cooks best with butter, bacon fat and olive oil, & use what works. Nothing smokes. (Unless I accidentally set the burner too high & walk away from it.)

I don't cook with beef fat much - in spite of loving it - because it's not often on hand. I'll have to change that.

I asked at a number of butcher shops until one said yes. They keep back a few pounds for me once a week. To render, put in oven proof pan , 300F for wharever time it takes.

Bonnie, that's been my strategy, too. I always have an assortment of fats and oils on hand, even chicken fat or sausage grease just left over from cooking, and I just cook with them more on the "low n' slow" side.

The only time I cook "fast n' furious" is the odd time I'm doing steak or fatty pork chops in the cast iron pan, and I want the sear. (ETA) Also stewing beef or roast in the Instant Pot, but I'd be using tallow anyway, and I use the 'low' setting on the IP.

With butter, I always try to keep clarified butter on hand - I make 2 lbs at a time - and save the regular butter just to use as a topping for veggies and what not.

Olive oil - blech. I save it for when I'm making a Mediterranean dish and I want to taste more authentic.

For tallow, I got a lot of it by buying beef soup bones for broth - the big huge knuckle bones. I was actually surprised by all the fat that came off. The broth is long gone now, but I've still got all that dang tallow.

I haven't rendered tallow, but I do a load of lard every year or so. I find I have very good success, and not all that much work, by putting the fat in my slow cooker, turning it on, and letting it do it's thing. It goes somewhat faster if I am willing to either chop up the fat, or put it through the meat grinder first. But it is fine even if I don't do that. As enough fat renders off I ladle it through a sieve into a scrupulously clean canning jar. Once full, I put a new canning lid on, screw it down with the jar lid screw, and, as it cools, it will pull a vacuum. This isn't, of course, the equivelent of canning, but the lard is stable enough, and the seal good enough, that I have kept it in a cool cellar quite successfully for a year or more. Or in the freezer, if that makes one more comfortable.

Of course it is. They want us to eat industrial lubricants.

Suet is the same, right? I found a package of it hiding in the freezer that I'd bought on sale a while back.

Lard is the fat from pigs; leaf lard is the "special" fat from around the kidneys. Tallow is the fat from cows; suet is the fat from around the kidneys. I have recently read that the fat from sheep, and, I believe, deer, is also called tallow.

We use the beef tallow for frying potatoes. I have teens that are on the low side of the BMI scale and xan eat a ton of potatoes. Especially when the fresh dug potatoes were brought in for storage, they love to make homemade fries. yes, omg good. Its the tallow that deepens the flavor.

From what I have read, all the fats and oils are damaged with high heat. We use the fat only once for frying, so fries are a rarw treat.