I wasn't the one giving "smoking points".

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:59, 1 reply, 12 years ago)

Since the "smoking point"
is the only relevant thing in the debate, not giving it would be a little pointless, no?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:02, Reply)

None of which you were correct about.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:03, Reply)

yes I was.
Dripping. 250 C. The only relevant one in the context of the discussion, that being "dripping has a higher smoke point that oil"

I only mentioned one out of four very obscure oils that have smoke points over 250. None of which are used by Nakers (or anyone) for cooking yorkshire puddings.

I can see you need some practice at this right/wrong thing, don't you?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:07, Reply)

Lard smoke point is 188. I realise now dripping is not the same.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:12, Reply)

I will admit to being genuinely surprised about lard.
I don't use it because the flavour is a bit strong, but generally, solid animal fats are very high smoke point (both dripping and clarified butter are 250 ish) so I dunno what's in lard that fucks it up.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:15, Reply)