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Is it okay to reach this point? Do you ever want the fat to smoke, or is that the point where you turn the heat down? Also, I've seen a phrase in a recipe "when the fat breaks, or starts to smoke...." - does "break" mean the same thing here?

Do you folks use this for anything or do you just toss it out?

I've recently joined another cooking forum, but this one seems to have way more traffic. I'd just like to learn more about your fine craft - I look forward to interacting with you folks!