Extending The Lifespan Of Lard In Deep Fryers

How Long Will Lard Last in a Deep Fryer?

Lard is a versatile fat rendered from pig fat. It is solid at room temperature and can be used for baking, grilling, frying, and more. When stored in a refrigerator, lard can last for up to a year. At room temperature, its shelf life is around 4-6 months.

Lard has a smoke point of about 361-401°F, which is slightly lower than the temperature range of 325-375°F used in most deep-frying recipes. This means that lard can be used for deep frying, but it may break down and burn if not carefully monitored.

To extend the life of lard in a deep fryer, it is important to strain and store it properly between uses. Filtering the lard through a fine mesh strainer or coffee filter can help remove food particles, and storing it in an airtight container in a cool, dark place can slow down the oxidation process and prevent rancidity.

When stored and used properly, lard can be reused multiple times for deep frying, but it is important to monitor its quality and discard it if it develops an unpleasant smell, taste, or appearance.

How long does lard last in a deep fryer?

Lard is a versatile fat that can be used for deep frying, grilling, sautéing, baking, and more. It is rendered pig fat that has been used for frying for a long time, especially in fish and chip shops in the UK.

Lard has a lower smoke point than some other oils, so it is important to be careful when using it for deep frying. It is recommended to fry at 350F or below, and to be vigilant for signs of breakdown, such as colour change, smokiness, or bad-tasting food.

Lard can be used multiple times for deep frying, but it is important to filter it between uses and to store it correctly. It should be stored in an airtight container in a cool, dark place, preferably in the refrigerator or freezer.

The length of time that lard will last in a deep fryer depends on a few factors, including the quality of the lard, how often it is used, how well it is filtered between uses, and how it is stored.

When used for deep frying, lard can last for a few uses per fryer full. However, it is important to look for signs of breakdown and to store it correctly between uses to prolong its life.

At room temperature, lard has a shelf life of around 4-6 months. When stored in the refrigerator, it can last for up to a year.

It is important to note that lard should not be used if it has gone rancid, as indicated by a chemical or paint-like smell, an off taste, or the presence of mold.

How to store lard

Storing lard correctly is essential to ensure it lasts as long as possible and remains safe to consume. Here are some detailed instructions on how to store lard:

Storing Lard in the Fridge

Lard can be stored in the fridge, and this is recommended to extend its shelf life. When storing lard in the fridge, follow these steps:

• Use an airtight container: Always use an airtight container to store your lard. This helps to keep out external moisture and prevents the lard from absorbing other flavours from the air.
• Keep the container sealed: Ensure the container is tightly sealed after each use.
• Store in a consistent temperature: Maintain a consistent temperature by storing the lard away from direct sunlight, ovens, or other heat sources.
• Keep the fridge temperature below 75°F (24°C): If your fridge temperature is higher, the lard may not stay fresh for as long.
• Be mindful of pests: Lard can attract vermin and pests, especially mice. If you have a history of pest problems, consider freezing your lard instead of refrigerating it.

Storing Lard in the Freezer

Freezing is an excellent option for long-term storage of lard. To freeze lard:

• Wrap the lard: Wrap the lard in wax paper and cover it with foil to protect it from air and moisture.
• Use a freezer bag: Place the wrapped lard in a freezer bag, squeeze out the air, and seal it tightly.
• Portion into smaller cubes: If you want to use small amounts at a time, cut the lard into smaller cubes, freeze them on a baking sheet, and then transfer them to a freezer bag.
• Don't refreeze: Avoid refreezing lard that has already been thawed, as this can affect its quality.

Storing Lard at Room Temperature

If you choose to store lard at room temperature, there are a few things to keep in mind:

• Container and sealing: Use a well-sealed container to protect the lard from outer moisture. Ensure the container is tightly sealed after each use.
• Consistent temperature: Maintain a consistent temperature by storing the lard in a cool, dark place away from direct sunlight and heat sources.
• Ideal room temperature: Keep the room temperature below 75°F (24°C). If the temperature is higher, consider storing the lard in the fridge.
• Pests: Be mindful of pests, as lard can attract vermin, especially in warmer temperatures.
• Shelf life: Homemade lard stored at room temperature typically lasts about 4 to 6 months, depending on the conditions.

What to do with used lard

Used lard can be stored and reused for cooking, but it's important to note that it will not last as long as fresh lard and can go rancid. Here are some tips on what to do with used lard:

Storing Used Lard

• Strain the lard to remove any food particles or impurities.
• Store the strained lard in a covered container in the refrigerator or freezer.
• Animal fat like lard will go rancid more quickly than vegetable oils, so try to use it within a few days or weeks.

Reusing Used Lard

• Used lard can be reused for frying, but it is recommended to use it only 2 to 8 times, depending on what you're frying and how well you can filter it.
• If the lard is well-rendered and clear, you can use it the same amount as vegetable oil.
• If the lard still has impurities, it is not recommended to use it more than once.
• Overusing and overheating lard can cause it to spoil faster.

Other Uses for Used Lard

• Seasoning cast-iron cookware: Lard can be used to maintain a non-stick and protective sheen on cast-iron pans and pots.
• Soap-making: Lard has been used for centuries to make soap, creating a moisturising lather when combined with other oils.
• Wood and leather treatment: When mixed with beeswax, lard can be used to refurbish and maintain wood and leather items.
• Moisturiser: Many people use lard as a moisturising and protective hand cream to prevent chapping and cracking.
• Folk medicine: Lard has been used globally in traditional remedies, applied as a poultice to burns, cuts, and inflamed areas.

What type of lard to use

When it comes to the type of lard to use in a deep fryer, there are a few options to consider. Firstly, it is important to choose a lard with a high smoke point, as this will prevent the lard from burning and producing harmful compounds. Pure lard, also known as "back fat", "flap meat", or "white meat" fat, is a good option as it has a high smoke point and is widely available. It is made from rendered pork fat and is commonly used in bacon, ham, pastries, and french fries.

Another option is "European lard" or "crack lard", which is slightly less pure but still suitable for deep frying. This type of lard is often used in European cuisines and has a slightly lower smoke point than pure lard.

When using lard in a deep fryer, it is important to use the correct amount and pre-melt the lard before adding it to the pan or pot. Lard is usually stored solid and should be refrigerated to keep it fresh. It has a distinct, nutty flavour and can make your fried foods greasy if used in excess.

Some people also choose to mix lard with other oils, such as sunflower oil, to improve its handling and filtering properties. This mixture can be refrigerated between uses and will last for over a year.

It is worth noting that there is some debate about the safety of using lard in a deep fryer due to its high saturated fat content. However, the Food and Drug Administration (FDA) has classified it as safe for moderate consumption when heated to the correct temperature.

How to know if lard has gone bad

While lard is a long-lasting product, it can still go bad. Here are some ways to tell if your lard has gone rancid:

• Smell - Spoiled lard will smell bitter, sour, or just off. It may also smell like chemicals, paint, or nail polish remover.
• Taste - If your lard doesn't taste right, it has likely gone bad.
• Mold - While lard is unlikely to grow mold, it can happen if dirty spoons are used or there is external meddling.
• Overuse - If lard has been used, heated, or warmed too many times, it can spoil faster.

Frequently asked questions