Tallow has a smoke point typically between 400°F and 420°F (204°C to 215°C). This stability is its primary benefit over many liquid vegetable oils. When cooking fats exceed their smoke point, they begin to break down, oxidize, and release harmful compounds called free radicals. Because tallow is so stable, it resists this breakdown, making it a safer and healthier choice for:
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Searing steaks
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Roasting vegetables
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Sautéing
