Vegetable frying fat

saturated 46% · monounsaturated 41% · polyunsaturated 12%

linoleic acid (omega 6) 11 g (per 100 g)

alpha-linolenic acid (omega 3) 0.5 g (per 100 g)

refined 220–230 °C

Cool and dark. Filter used fat and keep it cool, never leave it open.

Usually palm or hydrogenated vegetable fat, chosen for the high smoke point and long working life. A fat should be changed when it darkens, foams, smells strong or smokes on heating — not after a set number of uses. 175 degrees is enough for most foods; every degree above shortens its life noticeably.