2

votes

What cooking fat for high heat searing?

Answered on August 19, 2014
Created May 10, 2011 at 12:14 PM

I currently use Duck fat, due to good flavor and good heat tolerance. Clarified butter and coconut oils seem to not be able to take as much heat, i am a bit worried oils burning and smoking. But Duck fat has about as much pufa as olive oil.

44348571d9bc70c02ac2975cc500f154

(5853)

on June 27, 2011
at 07:23 AM

I buy french duck fat in cans. I use it to sear meats and especially offal. Its great for french fries, i think duck fat makes them "french" ;) And onions, well for everythin greally.:)

47a42b6be94caf700fce9509e38bb6a4

(9647)

on June 27, 2011
at 05:05 AM

Hi Paul. I also find tallow very strong, and had the same experience you did, buying a whole bunch of it (though very cheap) and being a bit surprised by the flavor. What I do is mix it in with other fats. So in my mashed potatoes for example I'll mix in both ghee and tallow (in addition to salt, pepper, etc.). Or tallow and coconut oil. If there isn't *too* much of the tallow then it will add a nice meaty flavor without as much of the weird flavors along with it.

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on June 27, 2011
at 12:18 AM

an accepted answer with no upvote? i don't want to ever see that again. +1

949d4d02ea7d1abd714cc3347c2c6854

(1021)

on June 26, 2011
at 11:51 PM

I was surprised to see duck fat available in a plastic container near the cheese/deli counter at Whole Foods.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 12, 2011
at 07:58 AM

Is it fairly neutral? I will try it.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 12, 2011
at 07:56 AM

Yes i am aware of its high heat tolerance but it seems little bit scary, i try avocado oil.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 11, 2011
at 12:18 AM

Man I love beef fat! I get mine from the fat that rises and settles on the top of bone broth I make from pastured cows in upstate NY. I suppose tallow might taste different but this beef fat is awesome.

Medium avatar

(5136)

on May 10, 2011
at 05:28 PM

my starter is about 6 inches wide... maybe 6 and change. I wish it were at least 7 or 8 inches wide. Haglofs fits me nicely because i have a thin torso but super long arms (4 inches longer than i am tall! i have monkey arms!). Try the starter, they're cheap and I've never gotten these kinds of results with a pan, or even a grill. As for frying in fats, sometimes I use less fats to fry and "finish" my food with more fats at lower temps.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 03:55 PM

Haglöfs is ok, but Arcteryx is much better btw. I found a weber starter, but i wonder if its wide enough...

Medium avatar

(5136)

on May 10, 2011
at 02:27 PM

ok, I know, they're Swedish... but they don't sell in America, also probably due to the obesity epidemic. (no one would fit in it here).

Medium avatar

(5136)

on May 10, 2011
at 02:23 PM

ooooh you're in Finland? Send me some Haglofs and I'll send you a chimney starter :P not a very good trade for you, but... yeah I was talking about the chimney starter trick.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 02:19 PM

I cant view the video, but i assume you are talking abotu the Alton Brown chiney starter trick? For some reason its hard to source a chimeny starter in my country (Finland). Even tho we are often accused of beeing european most american country, propably only due to the obesity epidemic ;)

8d1ce78fe7071f2f60fd59365bf21cfc

(580)

on May 10, 2011
at 02:06 PM

Yeah its non coated carbon steel, inexpensive, seasoned it myself. As long as its clean before firing up the stove (waiting 1-2 minutes before adding oil), nothing sticks. I cook eggs with it too, no problem. I pour egg mixture (3 is optimal amount) to the hot wok, then tilt in all directions until the egg coats almost the entire pan. Then I turn the gas on low, add fillings like ham, shrimp, mushroom, chives and roll it into a...roll :S

Medium avatar

(5136)

on May 10, 2011
at 01:57 PM

you know what you should try for the summer? this: http://www.youtube.com/watch?v=Y5tytP4Do-A did it last night with a ribeye and it freaking rocked my world. Two small issues, you should really have a chimney for each steak and my chimney is a bit narrow, I'd like to find a wider one to fit the steaks better. But I may never cook a steak another way again...

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 01:55 PM

I use only cast iron pans, and sometimes stainless, if i do a pan sauce. Sometimes the seasoning comes off from my pans when i heat it "NASA" hot ;) Torch is better but i am out of gas. Your wok is carbon steel? If not, get one ;) All real works are.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 01:52 PM

when i sear thin steaks, i heat my pan as hot as i can, so propably too hot :/

Medium avatar

(5136)

on May 10, 2011
at 01:07 PM

duck fat is awesome. all of Gascony uses it/eats it and they are the longest lived people in France - they credit the duck fat.

7e1064164e012a1ead098098245b1cd4

(1197)

on May 10, 2011
at 01:03 PM

How hot are you heating it? Avocado oil might be a good substitute every now and then...also, this Wiki page is useful: http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 12:45 PM

I use home rendered tallow too but it seems that duck fat takes high heat better, not to mention the taste is good.

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7 Answers

best answer

2
8d1ce78fe7071f2f60fd59365bf21cfc

(580)

on May 10, 2011
at 01:43 PM

I use avocado oil for almost all cooking, as it works great with my wok. I mostly cook with my wok, as I have a gas stove, and regular pans lose their coating pretty quickly with has stoves. I like the flavor of coconut oil, but for some reason it didn't work as well with a wok pan. With my cast-iron pan (usually only use for steaks), i go with ghee.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 01:55 PM

I use only cast iron pans, and sometimes stainless, if i do a pan sauce. Sometimes the seasoning comes off from my pans when i heat it "NASA" hot ;) Torch is better but i am out of gas. Your wok is carbon steel? If not, get one ;) All real works are.

8d1ce78fe7071f2f60fd59365bf21cfc

(580)

on May 10, 2011
at 02:06 PM

Yeah its non coated carbon steel, inexpensive, seasoned it myself. As long as its clean before firing up the stove (waiting 1-2 minutes before adding oil), nothing sticks. I cook eggs with it too, no problem. I pour egg mixture (3 is optimal amount) to the hot wok, then tilt in all directions until the egg coats almost the entire pan. Then I turn the gas on low, add fillings like ham, shrimp, mushroom, chives and roll it into a...roll :S

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on June 27, 2011
at 12:18 AM

an accepted answer with no upvote? i don't want to ever see that again. +1

best answer

1
39a1a0bc7855c084ac59df60fdf9c0dd

(1505)

on May 11, 2011
at 05:46 PM

Avocado oil is great. I pretty much only use it for searing a steak on a cast iron skilled, but there is nothing that beats it for high heat cooking.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 12, 2011
at 07:58 AM

Is it fairly neutral? I will try it.

1
C80bb4f697a72b771ae44cc3637df8f7

(179)

on June 26, 2011
at 09:49 PM

Speaking of duck fat.....where can I get it or do I need to cook duck and save up the fat? Sorry if this is a silly question.

949d4d02ea7d1abd714cc3347c2c6854

(1021)

on June 26, 2011
at 11:51 PM

I was surprised to see duck fat available in a plastic container near the cheese/deli counter at Whole Foods.

44348571d9bc70c02ac2975cc500f154

(5853)

on June 27, 2011
at 07:23 AM

I buy french duck fat in cans. I use it to sear meats and especially offal. Its great for french fries, i think duck fat makes them "french" ;) And onions, well for everythin greally.:)

1
322af9c968ee8736851a2059e570d742

(10)

on May 10, 2011
at 06:08 PM

Rice bran Oil is very good for frying

44348571d9bc70c02ac2975cc500f154

(5853)

on May 12, 2011
at 07:56 AM

Yes i am aware of its high heat tolerance but it seems little bit scary, i try avocado oil.

0
35a8b223ae5d863f17a8c9e3a8eed5eb

(571)

on May 10, 2011
at 05:00 PM

Tallow is kind of disgusting on it's own. Last weekend, I bought it for the first time. 5 kg finest pastured yellowish auerochs fat. So the best i could find. Now I've a full drawer of fat and don't know what to do with it. Does anyone know about the Shelf life? I only use it sparingly because of its strong taste. Scrambled eggs and pan fried steak (only 1 tsp fat) tastes totally different now. I'd say, just buy a small portion to test it. It's hard (for me) to get used to it. But i love duck fat and lard. It tastes very good, even on it's own.

what-cooking-fat-for-high-heat-searing?

If some Germans read my post and are interested in meat from the animal above, just drop me a comment and i'll post, where you can buy it.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 11, 2011
at 12:18 AM

Man I love beef fat! I get mine from the fat that rises and settles on the top of bone broth I make from pastured cows in upstate NY. I suppose tallow might taste different but this beef fat is awesome.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on June 27, 2011
at 05:05 AM

Hi Paul. I also find tallow very strong, and had the same experience you did, buying a whole bunch of it (though very cheap) and being a bit surprised by the flavor. What I do is mix it in with other fats. So in my mashed potatoes for example I'll mix in both ghee and tallow (in addition to salt, pepper, etc.). Or tallow and coconut oil. If there isn't *too* much of the tallow then it will add a nice meaty flavor without as much of the weird flavors along with it.

0
7e1064164e012a1ead098098245b1cd4

(1197)

on May 10, 2011
at 12:39 PM

Tallow...

http://paleohacks.com/search?q=tallow#axzz1Lq8vNAqW

Not much else to say about the matter really!

Medium avatar

(5136)

on May 10, 2011
at 01:07 PM

duck fat is awesome. all of Gascony uses it/eats it and they are the longest lived people in France - they credit the duck fat.

Medium avatar

(5136)

on May 10, 2011
at 02:27 PM

ok, I know, they're Swedish... but they don't sell in America, also probably due to the obesity epidemic. (no one would fit in it here).

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 12:45 PM

I use home rendered tallow too but it seems that duck fat takes high heat better, not to mention the taste is good.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 01:52 PM

when i sear thin steaks, i heat my pan as hot as i can, so propably too hot :/

7e1064164e012a1ead098098245b1cd4

(1197)

on May 10, 2011
at 01:03 PM

How hot are you heating it? Avocado oil might be a good substitute every now and then...also, this Wiki page is useful: http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics

Medium avatar

(5136)

on May 10, 2011
at 01:57 PM

you know what you should try for the summer? this: http://www.youtube.com/watch?v=Y5tytP4Do-A did it last night with a ribeye and it freaking rocked my world. Two small issues, you should really have a chimney for each steak and my chimney is a bit narrow, I'd like to find a wider one to fit the steaks better. But I may never cook a steak another way again...

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 02:19 PM

I cant view the video, but i assume you are talking abotu the Alton Brown chiney starter trick? For some reason its hard to source a chimeny starter in my country (Finland). Even tho we are often accused of beeing european most american country, propably only due to the obesity epidemic ;)

Medium avatar

(5136)

on May 10, 2011
at 02:23 PM

ooooh you're in Finland? Send me some Haglofs and I'll send you a chimney starter :P not a very good trade for you, but... yeah I was talking about the chimney starter trick.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 03:55 PM

Haglöfs is ok, but Arcteryx is much better btw. I found a weber starter, but i wonder if its wide enough...

Medium avatar

(5136)

on May 10, 2011
at 05:28 PM

my starter is about 6 inches wide... maybe 6 and change. I wish it were at least 7 or 8 inches wide. Haglofs fits me nicely because i have a thin torso but super long arms (4 inches longer than i am tall! i have monkey arms!). Try the starter, they're cheap and I've never gotten these kinds of results with a pan, or even a grill. As for frying in fats, sometimes I use less fats to fry and "finish" my food with more fats at lower temps.

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