Category: Culinary fats

For millennia, animal fats like tallow and lard were kitchen staples before the rise of industrial vegetable oils in the 20th century. Today, many home cooks are rediscovering what cooking oil is made from animal fat for its unique flavor and high-heat stability, making a compelling return to traditional culinary arts.

According to a 2023 study published in ScienceDirect, duck fat contains higher levels of unsaturated fatty acids compared to beef fat, offering a nutritional advantage. Choosing between duck fat and beef fat, also known as tallow, depends largely on your specific culinary goals, health considerations, and the flavor profile you desire for your dish.

Historically, humans have utilized animal fats for thousands of years, with archaeological evidence showing that ancient civilizations used fat for cooking, lighting, and soap making. While debates about the health impacts of saturated fats continue, examples of animal fat like tallow, lard, and schmaltz remain staples in many culinary traditions. This guide provides a comprehensive overview of the most common types of animal fats and their diverse applications, from frying to baking and beyond.