This is very trivial I know but I can almost see where the idea that fat clogs up arteries comes from when you see the effect it has on my hob and sink. It certainly takes a lot more very hot water to shift than when I used to cook with olive oil. I mainly use lard, beef tallow and butter.
I use all cast iron, and cook at medium temp at highest, never have more than wiping to clean the pan, or a minor mess from over stirring.
If you're splattering, maybe turn down the heat?
As for clogging, it's a temperature thing. It's solid at room temp, heat it up to 98deg and it won't be solid...
Edit: wanted to add a cleaning tip.
Step 1:Heat a Rag to Hotter than you can stand it, i.e. dip it in boiling/near boiling water.
Step 2: Use a second rag or silicone hothand, I like using Zoidberg Gloves(not their real name), the Silicone Hothand 2 clawed oven glove. Then use that to hold the super hot rag.
Step 3: No elbow grease required, super easy "wipe on, wipe off" cleanup. Profit.
Really? Both my boyfriend and I have waxed rhapsodic about the reduction in cleaning time since going paleo. When I was using canola and olive for everything I had just as much splatter, but it tended to be way harder for me to get off. Baking soda, vinegar and salt seem to pretty effortlessly clean my surfaces now. Cleaning pans has become a snap for me because things seem to burn on way less often (I'm sure this is also due to cooking meat a lot instead of noodle stirfries and grains and other stubborn things) and saturated fat messes lift out with a little soaking way easier for me than vegetable oil messes ever did for me, the reminders of which are STILL on some of my cookware. Or, in the case of my cast iron, I just wipe out with the swipe of a paper towel for the most part.
Cleaning plaque from teeth? 13 Answers
Animal Fat from grocery store (Tesco)? 3 Answers