Tallow vs Seed Oils: Why We’re Returning to Tradition
For generations, animal fats like tallow were everyday staples. They were in the kitchen, in handmade soaps, and part of simple household routines. Our grandparents knew them as versatile, stable, and straightforward.
Then the 20th century happened.
The Rise of Seed Oils
In the early 1900s, industries discovered ways to turn the by-products of cotton, rapeseed, and other seeds into something new. Through multiple rounds of refining, bleaching, deodorising, and chemical processing, industrial oils became the modern “vegetable oils” we see today.
By the 1970s, slick marketing campaigns had positioned these oils as the safe, convenient, “modern” choice — while traditional fats like tallow and lard were quietly labelled outdated. Margarine tubs and bottles of canola oil replaced jars of dripping in kitchens worldwide.
How They’re Made vs How Tallow is Made
The difference couldn’t be clearer:
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Seed oils: high-heat extraction, multiple chemical steps, deodorising, bleaching, and refining.
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Tallow: gentle rendering, straining, and pouring. That’s it. Pure, traditional, and simple.
Some might call it nostalgia; we call it efficiency.
Not an Attack on Plants — It’s About Distance
It’s important to be clear: this isn’t an attack on plants. Seeds, vegetables, and their oils have value and purpose. The point is the distance from source to table. Tallow is powerful precisely because of its closeness — from pasture to kitchen, from animal to table — meaning minimal processing and minimal distance. Seed oils often travel far, through complex industrial processes, before they reach our homes.
Why Tallow is Making a Comeback
Despite decades of marketing pressure, tallow never truly disappeared. People are rediscovering its practicality, versatility, and simple charm — without any complicated gimmicks. Tallow works in kitchens, craft projects, and small-batch creations, firm or whipped, single or triple rendered.
Challenging the Modern Kitchen Mindset
Some chefs still scoff at tallow, insisting it’s “old-fashioned.” But tradition isn’t a flaw — it’s a tried-and-true approach. In a world obsessed with industrial shortcuts, tallow reminds us that simple, thoughtful ingredients — especially those with a short distance from source to table — can still shine.
The Takeaway
Seed oils may dominate supermarket shelves, but tallow is quietly reclaiming its place, jar by jar. At The Tallow Pantry, we embrace this tradition — no unnecessary processing, no marketing spin, just pure tallow made the way it’s always been.
Sometimes the old ways weren’t just good enough — they were the best.
Frequently Asked Questions
Is this saying seed oils are “bad”?
No. This isn’t about labelling ingredients as good or bad. It’s about understanding how different fats are made and how close they remain to their original source. We’re simply highlighting why we choose traditional, minimally processed tallow.
Why does The Tallow Pantry prefer tallow over seed oils?
We value simplicity and minimal processing. Tallow is made through gentle rendering with very few steps, whereas many seed oils require extensive industrial processing before they reach the shelf.
Is this just nostalgia or a trend?
Tallow has been used for generations because it was practical, stable, and versatile. Its renewed interest reflects a broader return to traditional methods rather than a passing trend.
Do you use plant oils?
Yes, we use some carefully selected plant oils such as jojoba and almond, which are minimally processed. These are different from highly refined industrial seed oils — they’re chosen for their simplicity, stability, and compatibility with tallow, while keeping the product as natural and thoughtful as possible.
Why is tallow becoming popular again?
Many people are re-evaluating modern convenience ingredients and becoming more curious about traditional alternatives. Tallow’s simplicity, versatility, and long history naturally appeal to those seeking a more intentional approach.
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