Conducting Heat

Fats and oils conduct heat from the oven, pan, or fryer directly to food. Fats and oils can be heated to a much higher temperature than water— 350°F (177°C), compared to 212°F (100°C)—before they evaporate or break down. This high heat allows for the formation of a dry, crisp, brown crust in deep-fried foods and often in baking.