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Saturated fats are less prone to oxidation, though, and have a very high melting point since they are completely saturated with hydrogens. This is what makes them solid at room temp and a great fat for cooking with. Coconut oil has more saturated fat than either lard or tallow, further protecting it from oxidation. Ultimately, it probably depends on your cooking temperatures. If you're cooking at a very high temp often, you may want to change your oil more often just to be on the safe side. If you're at lower temps, however, you should be fine! Here's a link to Kurt Harris' views http://www.paleonu.com/panu-weblog/2009/6/22/fats-and-oils.html.