Rick Mintz wrote:
> Hello all.
>
> A friend gave me her extra deep fryer. I don't deep fry very often.
>
> I wondering...
>
> (1) how long the oil can be kept without refrigeration? (it is a pain to
> drain & clean)
> (2) the preferred type of oil to use?
>
> Rick

your friend wants you to get fat

IIUC the most stable oil against oxidation is olive oil. Unfortunately
its also the most expensive. Oxidised oil is harmful to health.


NT