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Old 05-14-2006, 02:38 PM   #11
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I have had a deep fryer for years. I use canola oil, exclusively. I buy it in 1 gallon jugs at a restaurant supply warehouse. After each use, I allow the oil to cool completely, then pour it back into the jug it came in, using a large funnel with a gold coffee filter inserted in it. Then I put the washable parts of the fryer into the dishwasher. Both the fryer and the oil last much longer this way.

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Old 05-14-2006, 05:36 PM   #12
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Also, keeping it in a cool dry place and out of the sunlight keeps it fresh longer. I keep it in the hall where it's nice and cool, especially in the winter.


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Old 09-16-2006, 07:03 AM   #13
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Originally Posted by Andy M.
You can leave the oil in the fryer as long as you store it in a cool, dark location. How long it will be good is a function of a number of things such as, what was fried in it - high protein items such as meats deterioriate oil faster than veggies, whether or not the oil was strained after each use to remove frying residue, if the oil was heated up to or past its smoke point and the type of oil used.

Oil will darken with reuse. If foods darken too quickly (before they are cooked), it's a sign the oil needs to be changed. With each use, the oil's smoke point drops, resulting in the early darkening.
Excellent advise.
Peanut oil is very rarely used here due to the allergy factor, it realy is a big thing in our country now with so many people allergic to peanuts
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Old 09-16-2006, 10:02 AM   #14
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I strain the oil from my deep fryer when it is still quite warm. I use a paper towel or coffee filter in a colander, and if I wait til the oil is cool it takes forever to strain.
I just haven't been the same
since that house fell on my sister.
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Old 11-20-2006, 03:19 AM   #15
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I leave the oil in my deep fryer. I figured what difference did it make whether it was in the fryer or in the metal container it came in. As long as it is sealed well so nothing can get into it I don't see a problem.


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