Can you deep fry with lard?

In this brief guide, we will answer the question “can you deep fry with lard?” with an in-depth analysis of can deep-frying be done with lard. Moreover, we will also discuss the benefits and side effects of deep-frying with lard.

Can you deep fry with lard?

Yes, lard can be used for deep frying. Lard is rendered pig fat. After tallow, lard is considered the next best oil for deep frying and shallow frying.

Lard consists of 39% saturated fat, 45% monounsaturated fat, and 11% polyunsaturated fat. It has a high smoke point of  374°F/190°C. The smoke point is what makes lard the best oil for deep frying. It is found that due to its higher smoke point foods that are deep-fried are slightly crispier than other oils.

Some facts about lard:

  • Lard has a high smoke point of  374°F/190°C slightly less than Tallow.
  • Lard consists of 39% Saturated fat, 45% monounsaturated fat, and 11% polyunsaturated fat.
  • Lard contains oleic acid, the same found in olive oil. Oleic Acid is shown to lower LDL (bad) cholesterol.
  • Lard is neutral flavored. It does not infuse the food being cooked, with any taste like some oils like coconut oil might.

Is lard good to fry with?

Lard is an extremely versatile fat. It doesn’t smoke at high temperatures, so it’s perfect for high heat cooking or frying. Yes, lard has 20 percent less saturated fat than butter; it’s also higher in monounsaturated fats, which are good for cardiovascular health.

Why can’t you use lard in a deep fat fryer?

This is because it’s not actually oil and only becomes similar to oil when exposed to heat. Once you’re done frying and you turn off the deep fat fryer, the lard will solidify, which can be quite messy and difficult to handle.

Can you reuse lard after frying?

Lard shines when used in cookies, pastries, pie crusts, and other baked goods. When frying in lard, keep in mind that it’s a low-temperature fat. It should not be heated beyond 360°F/185°C. It can be reused (after filtering and if it hasn’t been overheated) to a limited extent.

How much lard do you need to fry?

Usually, three-quarters of lard is used for frying. You should heat the lard in a cast-iron skillet to 350º for frying. Melted lard should be about ¾ of an inch deep inside the skillet.

What is best for deep frying oil or shortening?

You should use a neutral-flavored oil with a high smoking point, like peanut, sunflower, safflower, or soybean oil. Vegetable shortening and lard are also considered good for deep frying.

Can you keep lard at room temperature?

Lard was used and stored for centuries before refrigeration was invented. It can be easily kept at room temperature for a long time, traditionally many people kept it for up to a year. Nevertheless, today it is mostly recommended to store it in the fridge.

Is it better to fry in oil or lard?

When you cook with lard, you get the bonus of adding extra vitamin D to your diet, something no other cooking oil (except butter) can boast. Because lard contains more saturated fat than veggie oils, it doesn’t go rancid as quickly and has a higher smoke point, making it better for frying and high-heat cooking.

How can you use lard in an air fryer for frying?

Add 1 tablespoon lard also known as bacon fat to the bottom of your air fryer and cook chicken legs in single layer batches for 15 min on chicken setting or at 360 oF.

Can lard be reused after frying once?

Like many oils and fats, lard can be reused. This is particularly important to keep in mind when using copious amounts of lard for deep frying. Just cool and strain the melted lard carefully through a fine-mesh sieve or a double layer of cheesecloth to remove any food particles.

What do you do with lard after frying?

Lard is just as versatile as any other cooking fat and can be used for roasting, grilling, sauteing, frying, and baking. In its solid form, it can be reused just like butter or shortening and added to baking recipes. Use a small amount to grease a pan, or add it by the cup full to your cast-iron skillet for deep frying.

Which lard is best?

Leaf lard, the fat around the kidneys, is considered the best. Lard is a great cooking medium for sautéing, pan-frying, deep-frying, and making confit; it is also a wonderful shortening and produces biscuits and pastries that are much more tender and flaky than those made using only butter.


In this brief guide, we have answered the question “can you deep fry with lard?” with an in-depth analysis of can deep-frying be done with lard. Moreover, we have also discussed the benefits and side effects of deep-frying with lard.


Mahnoor Asghar is a Clinical Nutritionist with a bachelor's degree in Nutrition and Dietetics. She is compassionate and dedicated to playing her part in the well-being of the masses. She wants to play a fruitful role in creating nutrition and health-related awareness among the general public. Additionally, she has a keen eye for detail and loves to create content related to food, nutrition, health, and wellness.