Using Lard In A Deep Fat Fryer: Safe?

Whether you can use lard in a deep fat fryer is a contentious issue. Some people claim that lard is the healthiest fat to fry with, as it is a source of unsaturated animal fat, 100% natural, and contains oleic acid, a fatty acid beneficial to the body. However, others argue that lard has a low smoking temperature and would burn at the temperature required for deep frying, causing the food to taste burnt. Some deep fryers also have an immersion element that supplies heat, and if a solid is heated, total immersion is not achieved, creating a real risk of fire.

The health benefits of lard

Lard has a bad reputation, but it is, in fact, a healthy fat. Here are some of the benefits of this much-maligned substance.

A Natural Whole Food

Lard is minimally processed and is a combination of monounsaturated fat, saturated fat, and polyunsaturated fat. Our ancestors used lard for frying, and it is a whole food that our bodies know how to process.

Toxin-Free

When pigs are raised without antibiotics, hormones, or vaccinations, the fat is clean.

Healthy Cholesterol

Lard contains healthy cholesterol, which helps to reduce inflammation and produce hormones that regulate the body's hormones. Saturated fats raise HDL ("good" cholesterol) and change LDL ("bad" cholesterol) into a benign form.

High in Vitamin D

Lard has about 1000 IU of vitamin D per tablespoon, depending on the animal's diet and sun exposure. Vitamin D helps the body absorb calcium and can improve mood.

High Smoke Point

Lard has a smoke point of 370°F/185°C, which is higher than butter or olive oil. This means it is ideal for frying as it is less likely to burn, and foods are less likely to produce free radicals, which are known to cause cancer.

Neutral Flavour

Lard has a neutral flavour, so it won't alter the taste of your food.

Local and Affordable

Sustainability starts with eating local, and lard is often affordable and readily available.

How to calculate the amount of lard needed for a deep fat fryer

Using lard in a deep fat fryer is a great alternative to traditional deep-fried foods. It is a healthier option, with a low-calorie count and a high amount of unsaturated fats. It also has a high smoke point, so it doesn't break down easily at high temperatures.

The amount of lard you will need for your deep fat fryer depends on the capacity of your fryer and the type of food you are frying. For example, if you are frying chips for two people, 400 grams of lard may be enough, but you may want to add a bit more if your deep fryer has a capacity of 1 litre.

To calculate the amount of lard you need, you should also consider the difference in volume between solid lard at room temperature and its liquid volume when melted. This difference is negligible and well within the tolerance of a fryer. So, if you are using 250-gram blocks of lard and your fryer has a capacity of 3 litres, you will need about 12 blocks.

It is important to note that lard has a high melting point, so it is recommended to pre-melt the lard before adding it to your deep fryer. Additionally, make sure to keep the temperature of the lard below its smoke point to prevent it from burning and producing harmful compounds.

When using lard in a deep fat fryer, always refer to the manufacturer's recommendations and follow their directions for safe and proper use.

The taste of food cooked in lard

Lard has a neutral taste and contains no pork flavour. It is a source of unsaturated animal fat, 100% natural, and contains oleic acid, a fatty acid beneficial to the body. In addition to 39% saturated fats, 45% monounsaturated and 11% polyunsaturated fats, pork lard has vitamin D in its composition, which helps to better assimilate calcium into the body and maintain hormonal balance.

Lard is also said to produce the flakiest pie crust and the flakiest, most defined layers in biscuits. It is ideal for frying chicken because of its high smoke point.

Some people prefer to use beef dripping blocks instead of lard for frying, as it doesn't smell as nasty when heated and is said to make the best homemade chips.

Lard is a heart-healthy fat and is similar to olive oil in terms of monounsaturated fat. It is also more affordable than some other cooking fats.

However, lard has been largely villainized in the health-food world. It has a high concentration of saturated fatty acids and cholesterol.

The smoke point of lard

The smoke point of a fat or oil is the temperature at which it starts to smoke. When an oil or fat reaches its smoke point, it begins to break down, releasing free radicals and acrolein, which is the chemical that gives burnt foods their acrid flavour and aroma.

Lard, which is a source of unsaturated animal fat, has a smoke point of 370°F/185°C. This is lower than the smoke point of most common cooking oils, such as sunflower oil (440°F/225°C) and peanut oil (450°F/230°C).

When deep-frying, it is recommended to use an oil with a smoke point of at least 400°F/205°C. This is because the temperature of the oil will drop when ingredients are added, so using an oil with a higher smoke point helps to ensure that the oil does not start to smoke during the cooking process.

Therefore, while it may be possible to use lard in a deep fat fryer, its relatively low smoke point means that it is not ideal for this purpose. Using an oil with a higher smoke point will help to prevent the oil from smoking and ensure better-tasting food.

The difficulty of cleaning a deep fat fryer after using lard

Deep fat fryers can be tricky to clean, and using lard instead of oil can add an extra layer of complexity to the process. Here are some of the difficulties you may encounter:

Waiting for the oil to cool

Firstly, you must always ensure that the oil is completely cool before attempting to clean your deep fat fryer. This is important for safety reasons, as hot oil can be dangerous to handle and can cause burns. Waiting for the oil to cool also ensures that it solidifies, making it easier to remove. This can take some time, especially if you have just finished cooking.

Removing solidified lard

Lard solidifies at room temperature, so once it has cooled, you will need to remove it from the fryer. This can be a messy and time-consuming process, as you will need to scoop or scrape out the solidified fat. Be sure to have a container ready to collect the used lard, and be prepared for the possibility of spills. You may also need to use a spatula or pan scraper to remove any stubborn residue.

Cleaning the fryer basket and filters

Once the lard has been removed, you will need to clean the fryer basket and filters. Fill a sink or large bowl with hot water and detergent, and scrub the basket vigorously to remove any debris and grease. Rinse it thoroughly and allow it to air dry. If your filters are removable, you can clean them in the same way. If they are not removable, use a small amount of detergent and a paper towel to wipe away any excess grease and grime.

Ensuring a thorough clean

Because lard is a solid fat, it can be more challenging to ensure that your deep fat fryer is thoroughly cleaned. Be sure to pay extra attention to all the nooks and crannies of the fryer, using a sponge or brush to reach all the hard-to-access areas. It may be helpful to fill the fryer with hot water and let it soak for a while to loosen any stubborn grease or residue.

Safety considerations

When cleaning a deep fat fryer, safety must always be a top priority. Never attempt to clean the fryer while it is still plugged in, and avoid getting water on any electric cables. Always unplug the fryer and wrap the power cables in paper towels before beginning the cleaning process. Additionally, be sure to follow the manufacturer's instructions and guidelines for cleaning and maintenance.

Frequently asked questions