Matt > wrote:

> I don't want to use hydrogenated oils (notably Crisco and other
> shortenings) because of health concerns.
>
> The problem is that the liquid oils I have tried start to smoke or smell
> rancid when frying.
>
> Specifically I want something for frying french toast or pancakes.
>
> Something that won't smoke or smell bad at frying temperatures.

How about clarified butter instead? It neither smokes nor smells bad at
the temperatures required for pancakes or french toast.

Victor