A quick shake — the same one you give every bottle in your kitchen — brings the fat down to the nozzle, primed for one easy squeeze.
One quick squeeze ≈ one serving. No scoop, no mess, no clogs. Total control over how much fat hits the pan.
Built for high heat: the hard sear, the golden crust, the crackle that means you did it right.
How long does a bottle last?
One squeeze is about one serving. There are 25 in a bottle. The rest is just how often you cook.
- 1 bottle5 weeks
- 3 bottles3.5 months
- 6 bottles7 months
A squeeze is about a tablespoon, enough to coat a skillet. Cook most nights and one bottle is gone before the month is out.
Match the render to the dish.
Tallow — Sear
Steak, smashburgers, roasted potatoes, anything that wants a crust. The fat that turns a flat top into a steakhouse.
Lard — Render
Tortillas that puff, biscuits with shatter-edges, refried beans, fried eggs. The fat tortillas remember.
Ghee — Brown
Golden rice, crackling dosas, a finishing squeeze over roasted vegetables. Butter's high-heat cousin — nutty, golden, doesn't burn.
Storage.
Shelf-stable and counter-ready. Store it at room temperature by the stove — or out at the grill — no refrigeration required, always soft enough to squeeze right where you cook.
Tricks of the trade.
Running low? A few seconds under warm tap water, one good shake, and the bottle gives up everything it's got — right down to the last serving you paid for.
Freshen it up: a quick warm-water bath, a good shake, and it squeezes like day one.
Shake. Squeeze. Cook.
1 — Shake
Real fat and real oil separate. That's normal. Shake hard before every use to remix the perfect blend. More on why your tallow separates, and why that's a good sign.
2 — Squeeze
One quick squeeze ≈ one serving. Control every drip — no guesswork, no waste. Here's the case for a squeeze bottle instead of a jar of cooking fat.
3 — Cook
Sear, sauté, roast. Build flavor from the pan up. Whatever you're making, make it golden. Cooking on cast iron? Here's how to season cast iron and the right fat for the job.
Storage
Shelf-stable and counter-ready. Store at room temp for easy squeezing. If it sits too long and gets stiff, run under hot water and shake — it brings it right back.
