Not all types of oil are ideal for use when utilizing a deep fat fryer; this is why many individuals with deep fat fryers worry if they can cook with lard.
Lard extracted from swine fat contains a distinctive blend of several types of fats and has been in kitchens for ages. However, lard is viewed as a harmful fat nowadays. So, can you use it in deep fryers?
Lard is one of the best oils for shallow or deep frying. In addition, lard can survive sweltering conditions. The use of lard in deep fat fryers is safe. But maintaining it at the ideal temperature is crucial. When frying with lard, you should use a metal mesh basket to prevent the food from clinging to the fryer’s bottom.
Is Lard Used for Deep Frying?
Lard is considered the second-best oil for deep- and shallow-frying after tallow. 39% of the fat in lard is saturated, 45% is monounsaturated, and 11% is polyunsaturated.
Therefore, it has a higher smoke point than tallow, at 374°F/190°C. Lard has a smoke point that comes in second to fat as the best oil for deep frying.
If the lard has a more fantastic smoke point than fat, the outcome is somewhat crispier, and the food seals more quickly.
Below are some facts about lard:
#1. Lard’s Smoke Point
Compared to fat, lard has a significantly reduced smoke point of 374°F/190°C. As a result, lard won’t begin to smoke until it reaches 375 degrees Fahrenheit. Other oils tend to spatter more frequently than lard does.
#2. Lard’s Constituents
Oleic acid, also in olive oil, is present in lard. Evidence suggests that oleic acid lowers LDL (bad) cholesterol.
Lard has a high percentage of monounsaturated fat and a low percentage of saturated fat. Therefore, compared to other fats like vegetable oil, it is healthier.
#3. Lard’s Neutral Flavor
Lard has a deeper flavor than other oils because it comes from pigs; cooking your food in fat will give it a different taste.
Lard has no distinct flavor. Therefore, it doesn’t impart any flavor to the meal you’re preparing; some oils, like coconut oil, might. Lard is also somewhat less abundant.
#4. Lard’s Durability
For roughly three months, lard can be kept in a deep fryer. Lard is a kind of fat; thus, it can help keep your oil fresh.
When deep-frying, you need to be able to reuse the oil several times before it needs to be changed; therefore, this is crucial. But the easiest way to ensure it’s still fresh is to check on it monthly.
Lard can be in the freezer for up to a year, but it’s best to look at the package to see when you should use it. If you cannot find one, plan on it lasting three to four months.
Is It Healthy to Deep Fry in Lard?
Due to its low-calorie content and high unsaturated fat content, lard is a healthy option for deep frying.
These fats are necessary to preserve a healthy lipid balance in your blood, lowering your risk of developing heart disease.
In addition, the cholesterol-lowering qualities of lard may also help you live a healthier life.
Lard is the second-best oil for deep- and shallow-frying after tallow. No cooking oil apart from butter can brag about providing you with the added benefit of vitamin D when you cook using lard.
In essence, your fat acts as a vitamin D supplement. Lard has 20% fewer fats than butter and has more monounsaturated fats, which are better for heart health.
In addition, oleic acid is also abundant in lard, the same fatty acid found in olive oil and recognized for its health properties.
You may cook your meals securely and without issues if you use the excellent lard and cook the dishes at the perfect and proper temperature.
Although Some claim using lard for cooking at extremely high temperatures, usually more than 370 degrees Fahrenheit can burn food.
And it might potentially start a fire if you aren’t paying attention to it. When used for deep frying, hydrogenated lard, which typically contains less than 4 grams of trans fat per 100g, is virtually ever consumed.
However, If you can afford non-hydrogenated lard, it is more advisable to purchase it because it is healthier.
Being healthy and very good for deep-frying lard also has some plus and minus benefits.
The table below will explain better.
Is Lard Better for Frying?
Lard is preferred for frying and high-heat cooking because it has a more excellent smoke point and contains more saturated fat than vegetable oils.
Lard is a very adaptable fat for high-heat cooking or frying. It is ideal because it doesn’t smoke at high temperatures.
Also, unlike the reason you can’t cook extra virgin olive oil at high degrees, lard doesn’t degrade and oxidize, producing dangerous free radicals.
Compared to butter, lard has less saturated fats. Lard is higher in monounsaturated fats, which are excellent for the heart, and has 20% less saturated fat than butter.
Oleic acid, a fatty acid found in olive oil and hailed for its health advantages, is also abundant in lard. Additionally, unlike its synthetic counterpart, shortening, it does not contain trans fats.
It is advisable to Pick lard from pigs grown on pasture compared to lard from pigs kept in industrial confinement.
The reason is that the lipid composition of lard extracted from pigs on pasture is healthier for you.
Render the lard at home if you can, as commercial lard is often hydrogenated (trans fats added) to make it last longer. Commercial lard is also often bleached and deodorized.
Lard is a renewable resource. Using lard makes you waste less and practice environmental responsibility.
Lard has 12 mg of cholesterol per tablespoon as opposed to 31 mg of cholesterol in butter. Lard also contains vitamins A, D, E, and K, essential to our body.
It is advisable to Pick lard from pigs grown on pasture. Compared to lard from pigs kept in industrial confinement. The lipid composition of lard extracted from pigs on pasture is healthier for you.
Render the lard at home if you can, as commercial lard is often hydrogenated (trans fats added) to make it last longer. Commercial lard is also often bleached and deodorized.
Can You Use Lard In An Electric Deep Fat Fryer?
A straightforward answer to this question is yes. You can use lard in an electric fat fryer.
Lard is one of the best oils to be used for deep frying because the saturated fats in lard have a very stable chemical composition.
On the other hand, unsaturated fats, like those present in vegetable oils, tend to degrade and undergo structural changes during prolonged cooking.
You can use lard in deep fat fryers without risk. You may cook your meals securely and without issues if you use the proper fat and cook the dishes at the perfect and proper temperature.
It’s crucial to keep the oil’s temperature below its smoke point when using lard in a deep fryer. This action will lessen the likelihood of the lard burning and releasing hazardous substances.
Because many fryers use immersion elements to generate heat, you can’t put lard in most of them.
Total immersion is impossible if a solid is heated, and there is a genuine risk of fire since the heated solid will splutter and overheat because it cannot transfer its energy through the oil.
In addition, the dripping fat on the excessively heated element could catch fire due to combustion.
Instead, use a frier where the heating element is not in contact with the lard because this prevents the heating element from melting only the lard around it to the flame while the remainder remains solid.
You can replace Traditional deep-fried items with healthy options by utilizing lard in your deep fryer. Compared to other cooking oils, lard has fewer calories and saturated fat.
In addition, it doesn’t quickly degrade at high temperatures because it has a high smoke point.
Maintaining the oil temperature below its smoke point is crucial when using lard in your deep fryer. By doing this, the fat will be less likely to burn and emit dangerous substances.
Conclusion
Lard is a fat that is solid at an average temperature. It is a common ingredient in cooking and is from pork fat. Although it will smoke at higher temperatures, you can use lard in deep fryers.
And it is a healthy option for utilizing your dishes, mainly when it comes to deep and shallow frying.
