[beejiu]

The concern I have with vegetable oil is if you heat it past the smoke point, you end up creating toxic compounds. The saturated fats are most stable.

Source: https://www.bbc.co.uk/programmes/articles/3t902pqt3C7nGN99hV...

I prefer lard because it's slightly lower in saturated than tallow, and doesn't alter taste so much.

[galleywest200]

Pretty much all, if not all, cooking oils/fats when heated past the smoke point create this problem.

Avocado oil has a smoke point of 500F, which is what I use for high heat cooking. By contrast lard is only 370F, which means it supplies less flexibility than avocado oil.

[1]: https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...