Whatever fat you use, its temperature should remain between 325°F and 400°F. Most oils will start to smoke at temperatures higher than that. The more refined the oil, the higher the smoke point. Lower than 325°F, the food will absorb the fat. After you finish frying, you should have approximately the same amount of oil you started out with.

Smoke points for Oil type 

Safflower oil 475°F–500°F

Peanut oil 440°F

Clarified butter 450°F–475°F

Corn oil 400°F–450°F

Olive oil 325°F–375°F

Lard 375°F

Butter 350°F

Shortening 325°F

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