On Friday, January 18, 2013 12:25:41 PM UTC-6, Mark Thorson wrote:
> Sqwertz wrote:
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> >
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> > On Fri, 18 Jan 2013 00:20:27 -0600, Sqwertz wrote:
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> >
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> > > On Fri, 18 Jan 2013 00:57:30 -0500, wrote:
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> > >
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> > >> I'm looking at an deep fryer which has a filtration system and a storage
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> > >> container that lets you drain and filter the cooking oil right into the built in
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> > >> container and store it for the next use. Says the oil can be used up to a dozen
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> > >> times, which I'm sure depends on what you cook. My question is, can you really
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> > >> reuse the oil, and if so, how many times on average? Thanks.
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> > >
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> > > Like you said, it depends on what you cook, how high the temperature,
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> > > and how long you cook it....
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> >
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> > And the oil you're using.
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> Yes, highly saturated fats like coconut oil,
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> palm oil, lard, beef fat, and hydrogenated
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> vegetable oils having the longest lifetime,
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> hence being favored for commercial deep frying
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> operations. They are the worst for your
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> cardiovascular system.
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> Polyunsaturated vegetables (all of them, except
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> coconut oil, palm oil, and hydrogenated oils)
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> have short lifetimes. They go stale more
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> quickly and break down more easily at high
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> temperature. They are much less harmful for
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> your cardiovascular system, but not actually
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> healthful except in small amounts.
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Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better.

Oh, and palm oil is higher in polyunsaturates than high oleic sunflower.
Just about everyone who talks about dietary fats is fairly clueless. You're a smart enough person to learn the details, if you cared to do so. Most people just parrot stuff they only half-assed understand.
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--Bryan