Pretty much all, if not all, cooking oils/fats when heated past the smoke point create this problem.
Avocado oil has a smoke point of 500F, which is what I use for high heat cooking. By contrast lard is only 370F, which means it supplies less flexibility than avocado oil.
Source: https://www.bbc.co.uk/programmes/articles/3t902pqt3C7nGN99hV...
I prefer lard because it's slightly lower in saturated than tallow, and doesn't alter taste so much.