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Old 01-11-2006, 09:38 PM   #11
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Keep the oil in a cool corner of the kitchen (refrigeration is not necessary) and reuse it until it tastes bad and/or smokes too soon as described above.

Oils such as safflower and canola, even though they have high smoke points, are not good choices for deep frying as they are less stable than others and will become unusable faster than corn or peanut oils.

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Old 01-19-2006, 06:39 AM   #12
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I don't get it, why wouldn't you just dispose of it in the sink, like expired milk?

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Old 01-19-2006, 06:44 AM   #13
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It could clog up the drains and is not good for the sewage system, either.
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Old 01-19-2006, 09:37 AM   #14
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I don't leave my oil in the fryer, I take it out after it has cooled down and pour it into mayonaise jars and store it in the refidge. I use it only 2-3 times unless seafood has been cooked in it and then it gets tossed. I take a coffee filter and a funnel and pour the oile thru it before putting it in refridege also.I also use dishsoap bottles or ketchup, and then toss in the trash. i use either peanut or canola oil

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