Tallow is a cooking fat, so it does not get the same “cook the centre” instruction as a sausage or steak. I use a small amount to help browning and add more only when the pan needs it.
For a frying pan
Start with about a teaspoon in a heavy pan for a steak or small batch of potatoes. Melt over moderate heat, then increase the heat as needed for the food. You want a hot film of fat, not a smoking pool. Follow the steak or burger guide for the meat's actual cooking endpoint.
For roast potatoes
Coat dried, par-cooked potatoes with a modest amount of melted tallow and arrange on a rimmed tray. Roast at around 190°C fan / 210°C conventional, turning as they colour. Roughly 35–50 minutes is a starting range depending on size and how far the potatoes were cooked first. Keep the pieces similar in size.
Handle and store it cleanly
Use a clean, dry spoon and follow the container's storage instructions. Do not dip utensils that have touched raw meat into the jar. Do not return used pan fat to the clean container. Let cooking fat cool safely and dispose of it properly rather than down a drain.
Use it for potatoes alongside ribeye or for browning other suitable foods. Keep the heat under control and reduce it if the fat starts smoking.
What to make with it
For a complete meal, try Tallow Roast Potatoes, Carrots & Chickpeas or Tallow Mushroom & Chickpea Rice Bowls. Each recipe includes measured ingredients and serving suggestions.
