In article >, > wrote:

>Steve Pope > wrote:

>> How long do you keep it around? In my experience corn,
>> safflower, sunflower oils all only have good smoke points when
>> fresh. After just a couple months they have a low smoke point.

>For the funnel cake stuff I don't keep it after more than
>a few days of cooking. I won't use old oil. I might save it
>and use it after a week or two, but no longer than that.
>My fryers are pretty shallow and only use a couple gallons.

Thanks. My question was unclear; I am interested in the
shelf life of the oil, as opposed to the timespan over which one
cooks with it. My observation is it breaks down just by
being stored too long.

Steve