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The Sanity of Frying with Goose or Duck Fat
(Page 2 of 2)

The smoke point you mention — the temperature at which a fat tends to break down into visible gaseous products — is not really much of an issue. Most deep-frying projects take place at 365F(185C), below the smoke point of most everything except butter, extra-virgin olive oil, and coconut oil.

With our very long-winded way of only skimming the surface of this question, we feel comfortable using goose fat occasionally to make fried potatoes — occasionally if for no other reason than its scarcity in our kitchen. But whether you use goose fat for flavor or righteously choose the flavorless canola oil, if we all had a few more home-cooked meals and fewer fast-food fries, chips, and carbonated beverages, we would certainly be the better for it emotionally and mentally, if not physically.

For the record, the following chart provides general guidelines on the make-up of a sampling of oils and fats, as well as their smoke points.

Oil/Fat Mono-
unsaturated
Poly-
unsaturated
Saturated Cholesterol Smoke point Smoke point
% % % mg/Tbsp F C
Hazelnut 78 10 7.4 0 430 220
Olive 74 9 14 0 375 190
Canola (refined) 58 36 6 0 400 205
Goose 57 11 28 11 375 190
Duck 49 13 33 11 375 190
Peanut 46 32 17 0 440 225
Lard 46 12 40 12 375 190
Chicken fat 45 31 20 11 375 190
Palm 37 10 50 0 428 220
Clarified butter 29 4 62 33 300 150
Corn 25 59 13 0 450 230
Soybean 24 58 15 0 495 257
Sunflower 20 66 11 0 440 225
Cottonseed 18 52 26 0 420 215
Safflower 12 75 9 0 510 265
Coconut 6 2 87 0 350 175

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