Frying is one of the oldest cooking techniques, and choosing the right method has a huge impact on the taste, texture, and nutritional value of food. The two most common methods are shallow frying and deep frying. Although both use fat, they differ in preparation and purpose.

Shallow frying involves cooking food in a small amount of fat – just enough to cover the bottom of the pan. Heat is transferred mainly from the surface of the fat, and the food needs to be turned during cooking. This method is perfect for frying potato pancakes, pork chops, eggs, or crepes. It creates a crispy crust while keeping the inside moist.
For shallow frying, our Smalec Wyborowy (Premium Lard) works perfectly – it has a natural aroma and flavor, along with excellent physical and chemical stability.

Deep frying requires a large amount of fat in which the food is completely submerged. This ensures even frying on all sides without the need for turning. The technique is used for fries, doughnuts, angel wings (faworki), or croquettes. The right temperature (usually 160–180°C) allows the coating to seal quickly, limiting fat absorption.
For deep frying, we recommend our refined Fat Chef lard. Doughnuts, faworki, or pancakes made with Fat Chef gain crispness, lightness, and a clean taste without a heavy aroma.

When to use which method?

• Shallow frying is easier and more convenient – ideal for everyday cooking.

• Deep frying is best for dishes that require a crispy, evenly browned surface – especially in confectionery or fast-food cooking.

The difference between shallow and deep frying lies mainly in the amount of fat used and the final result. Choosing the right technique ensures that your dishes will be not only delicious but also lighter than you might expect.