Tallow vs Seed Oils: What’s The Difference?

Many kitchens today are full of seed oils like sunflower, canola, and corn oil.

Tallow offers a different approach: fewer ingredients, more stability, and a traditional cooking profile.

How They’re Made

• Seed oils – usually extracted from seeds using mechanical and/or chemical processes, then refined, bleached, and deodorized.

• Tallow – made by gently rendering beef fat and filtering it.

The ingredient list for tallow is short and familiar.

Cooking Performance

For everyday home cooking:

• Tallow handles high heat very well.

• Works excellently for frying, roasting, and searing.

• Gives a crisp, golden finish to food.

Seed oils can also be used, but some may break down faster at high heat, depending on the type and how they’re processed.

Taste & Eating Experience

Tallow:

• Gives fries a crisp, “old-school” taste

• Adds a subtle richness

• Often feels more satisfying and filling

For people who want a traditional cooking fat in their kitchen, tallow is a natural fit.

Why We Focus On Tallow

At TheTallow.net, we believe in:

• Short ingredient lists

• Simple, traditional cooking fats

• Products that feel at home in a real kitchen

Our goal isn’t to scare you away from other oils — it’s to make high-quality tallow easily available.