Hello, first time to this group.
I have a question, I've gotten mixed results when storing
deep fry cooking oil. It seems to keep the longest if used only
for frying fish and potatoes. If I fry any kind of beef or pork
meat then I can only store it a couple of weeks even in the
frig or it tends to smell a little rotten (depending on time frame)
when I get it back out. I do strain it before storing.
Can anyone give me some hard facts about storage of deep
fry oil and the safe time limit given certain variables.