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TIPS FOR OIL USE AND STORAGE
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NOTE: Do not use seasoned or flavored oil such as walnut, olive oil, lard or
drippings because they have a low smoke point. Use blended vegetable oil,
pure corn oil, sunflower oil, soybean oil or grapeseed (canola oil). These
oils are safe for using in your deep fryer as they have a high smoke
point. Peanut oil is not recommended because it greatly impacts the flavor.
• Oils should never be mixed when deep frying.
• High heat, water and burnt food particles break down the oil’s smoke
point.
• Replace oil if you notice:
- Excessive smoking at normal temperatures
- Strong oil discoloration
- A rancid smell
- Excessive foaming around the frying food
• Oil darkens with use because the oil and food molecules burn when
subjected to high/prolonged heat. The more you use an oil, the
more slowly it will pour. Its viscosity changes because of changes to
the oil’s molecular structure. When smoke appears on the oils’ surface
before the temperature reaches 375° F, your oil will no longer deep-fry
effectively.
• When frying fish or chicken, use the oil only once.
• Also, use the oil only once when frying fresh or frozen chicken. A great
deal of moisture is released when frying the chicken, this breaks down
the oil easily and can cause the oil to foam and lower the smoke point.
• Filtering the oil with a cooking oil filter or fine-mesh strainer can help
keep it fresher. Although storing oil in a refrigerator may extend the
life of the oil, this should never be done. The process of chilling oil
then bringing the oil to room temperature causes excessive splattering
during the heat up process.
• Store the covered oil in a cool dark place, for up to three months.
Also check the oil before using for color, smell or excessive foaming.
Discard the oil if it shows any of these qualities.