Bacon Grease Ideal for Frying? page

[choppedliver]

I thought bacon grease was ideal for frying, since it's mostly saturated fat and its smoke point is high. But then I realized that it's not all saturated fat. For example, according to Nutritiondata.com, about 42% is saturated fat, 46% monounsaturated fat, and 12% polyunsaturated fat.

Nutrition Facts and Analysis for Animal fat, bacon grease

Is mono safe for frying at high heat -- especially since we frequently point to olive oil, which is MUFA rich, as having a low smoke point? How about the small portion (12%) of poly? I thought poly was actually very unstable for frying: isn't this the reason why you don't want to overfry fish or eat fish with sugar?

I also fry with coconut oil, which seems to be very stable. (According to Jarrows, my coconut oil is 93% SaFa, and 4% each MUFA and PUFA.) I'm curious exactly how ideal bacon grease is for frying, relative to coconut oil, which has a smaller portion of unsaturated fatty acids.

[bryanccfshr]

Good question. I have a grease canister that I catch all my bacon grease, and other greases(hamburger, or whatever high fatmeat I am cooking) that I use to cook eggs in every morning. I like butter toobut I figure why waste this fat and useit first. Bacon grease really helps liver and onions BTW.

I am just pitching in for your question to see if this is OK.

[Dr. Bork Bork]

I think I saw somewhere that the order of preferred frying fats is coconut oil, olive oil, tallow, lard, then bacon grease.

EDIT: I stand corrected. Here ya go:
http://paleodietlifestyle.com/paleo-fats/

[dkd2001]

Bacon grease is essentially tasty lard, lard being rendered pork fat. And it does have a fairly high smoke point and adds a bacon-y flavor, so avoid it if you don't want that bacon-y goodness. Use plain lard or tallow or coconut oil (which can be coconutty, of course). Virgin olive oil has a pretty low smoke point and is not for high heat use.

[brachiate]

Bacon grease is essentially tasty lard, lard being rendered pork fat. And it does have a fairly high smoke point and adds a bacon-y flavor, so avoid it if you don't want that bacon-y goodness. Use plain lard or tallow or coconut oil (which can be coconutty, of course). Virgin olive oil has a pretty low smoke point and is not for high heat use.

What kind of oven temp is too high for olive oil do you reckon?

[Chochobo]

here u go

Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers

for me tho i never cook anything over med heat on any fat. i dont like to rush my cooking process

[brachiate]

here u go

Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers
for me tho i never cook anything over med heat on any fat. i dont like to rush my cooking process

Thanks. The coconut oil smoke point is confusing.