Can lard be used in a deep fat fryer?
Naturally! Before all these new-fangled oils, lard (or beef dripping) was the normal fat used for deep frying in all Fish and Chip shops throughout the land. Lard continues to be the main fat used in high-temperature Chinese cooking too. Lard can be heated to higher temperatures more safely than any other fat and is certainly not as volatile as any of these “new” vegetable oils. It has been said that many oils should not be heated to temperatures you need for effective deep-fat frying. This includes olive oil, which should definitely NOT be heated so high. Animal fats will not break down with repeated heating as quickly as vegetable oils, so there is a body of opinion which says they are the healthier option although they are not unsaturated. If you chose to use lard, you can pour it off (or leave it in the fryer) in a cool place until next time. But you will need to “clarify” it every now and then. Well cared-for lard DOES NOT STINK and it sure beats the awful rancid oil I have known
