I currently use Duck fat, due to good flavor and good heat tolerance. Clarified butter and coconut oils seem to not be able to take as much heat, i am a bit worried oils burning and smoking. But Duck fat has about as much pufa as olive oil.
I use avocado oil for almost all cooking, as it works great with my wok. I mostly cook with my wok, as I have a gas stove, and regular pans lose their coating pretty quickly with has stoves. I like the flavor of coconut oil, but for some reason it didn't work as well with a wok pan. With my cast-iron pan (usually only use for steaks), i go with ghee.
Not much else to say about the matter really!
Tallow is kind of disgusting on it's own. Last weekend, I bought it for the first time. 5 kg finest pastured yellowish auerochs fat. So the best i could find. Now I've a full drawer of fat and don't know what to do with it. Does anyone know about the Shelf life? I only use it sparingly because of its strong taste. Scrambled eggs and pan fried steak (only 1 tsp fat) tastes totally different now. I'd say, just buy a small portion to test it. It's hard (for me) to get used to it. But i love duck fat and lard. It tastes very good, even on it's own.
If some Germans read my post and are interested in meat from the animal above, just drop me a comment and i'll post, where you can buy it.
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