When frying, the choice of the right fat plays a crucial role. One of the most important criteria is the so-called smoke point — the temperature at which the fat begins to produce visible smoke. This moment determines the taste, quality, and even the health aspects of the prepared food.

The smoke point marks the limit of a fat’s heat resistance. Once this threshold is exceeded, unfavorable chemical reactions occur — smoke appears, the fat changes its flavor, and the dish absorbs compounds that may be harmful to health. Decomposing fat can release toxic substances, including acrolein. Excessively high temperatures also cause breading or the outer layer of food to burn before the inside is properly cooked.

Examples of smoke points:

• Refined Fat Chef lard: approx. 210°C

• Goose lard: 190–200°C

• Duck lard: 180–190°C

• Pork lard: 180–190°C

• Beef tallow: 190–200°C

• Refined beef tallow: 200–210°C

• Chicken fat: 180–190°C

When choosing a fat for frying, it’s worth paying attention not only to taste or nutritional value, but above all to the smoke point. It determines whether the prepared dish will be tasty, crispy, and safe for your health.