I'd like to ask you all what kind of cooking fat you use, and why.

I use mostly olive oil. My concern though is that it breaks down at
higher temperatures. I have started using goose fat also. My hunch is
that satfat like rendered beef fat is best at high temperatures. It
isn't really good to cook at high temperatures but sometimes for
browning purposes it make the food taste better.

I am curious about the composition of goosefat, chicken fat, beef fat,
lard and olive oil, and the different uses of them.

My feeling is that animal fats are more paleo than olive oil (which is
excessively concentrated) but I think olive oil is great (raw or heated
to relatively low temperatures.)

I'd love to hear your answers! Thanks

--Richard