Sqwertz wrote:
>
> On Fri, 18 Jan 2013 00:20:27 -0600, Sqwertz wrote:
>
> > On Fri, 18 Jan 2013 00:57:30 -0500, wrote:
> >
> >> I'm looking at an deep fryer which has a filtration system and a storage
> >> container that lets you drain and filter the cooking oil right into the built in
> >> container and store it for the next use. Says the oil can be used up to a dozen
> >> times, which I'm sure depends on what you cook. My question is, can you really
> >> reuse the oil, and if so, how many times on average? Thanks.
> >
> > Like you said, it depends on what you cook, how high the temperature,
> > and how long you cook it....
>
> And the oil you're using.
Yes, highly saturated fats like coconut oil,
palm oil, lard, beef fat, and hydrogenated
vegetable oils having the longest lifetime,
hence being favored for commercial deep frying
operations. They are the worst for your
cardiovascular system.
Polyunsaturated vegetables (all of them, except
coconut oil, palm oil, and hydrogenated oils)
have short lifetimes. They go stale more
quickly and break down more easily at high
temperature. They are much less harmful for
your cardiovascular system, but not actually
healthful except in small amounts.
Both kinds of frying oils have the same
calorie count, so they are equally risky with
regard to standing on a New York City sidewalk.