> wrote in message
ups.com...
> 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
>

If you want good results you have to strain your oil and store it air-tight,
then discard after 2-3 uses. THere's just no getting around this. Some
people keep their oil in their fryer for months, using it time after time,
and the food they fry shows it - smelly and unappealing.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm