Fry up lubricant

The bertolli bottle says "suitable for home frying". :) It's slightly yellow in colour compared to the extra virgin bottle which is deep green. I'd never fry with extra virgin it just smokes too much. I do have some sunflower oil but I sledom fry things, I use the grill more often than not, or just use the fat that is naturally available on the actual meat. Besides I'm quite skilled in the kitchen and know what I'm doing ;)
 
lard doesn't change (chemically) when you heat it up, a lot of oils do.

I use groundnut oil because it is very stable at high temperatures and not likely to under go any change - olive oil I'd never fry in as it's very likely to be changed by the heat.

My preference would be goose fat for cooking and cold pressed virgin olive oil for anything cold.

For a fry up though you should be able to fry it without anything - bacon is nicer dry fried imo and I prefer to grill sausages as they're such a pain to fry.
 
Telescopi said:
lard doesn't change (chemically) when you heat it up, a lot of oils do.

I use groundnut oil because it is very stable at high temperatures and not likely to under go any change - olive oil I'd never fry in as it's very likely to be changed by the heat.

My preference would be goose fat for cooking and cold pressed virgin olive oil for anything cold.

For a fry up though you should be able to fry it without anything - bacon is nicer dry fried imo and I prefer to grill sausages as they're such a pain to fry.
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What is the problem with it changing, I mean is it bad for the food?
 
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