TIPS FOR OIL USE AND STORAGE
•Do not use seasoned or flavored oil such as walnut, olive oil, lard or drippings because they have a low smoke point. Use blended vegetable oil, pure corn oil, sunflower oil, soybean oil or grape seed oil (canola oil) because these oils have a high smoke point. Peanut oil is not recommended because it impacts the flavor greatly.
•Oils should never be mixed when deep frying.
•High heat, water and burnt food particlesbreak down the oil’s smoke point.
•Replace oil if you notice:
-Excessive smoking at normal temperatures
-Strong oil discoloration
-A rancid smell
-Excessive foaming around the frying food
•Oil darkens with use because the oil and food moleculesburn when subjected to high/prolonged heat. The more you use an oil, the more slowly it will pour. Its viscositychanges because of changes to the oil’s molecular structure.When smoke appears on the oils’ surface before the temperature reaches 375°F,your oil will not longer
•When frying foods with strong flavor and/or aroma like fish or chicken, use the oil only once.
•Filtering the oil with a cooking oil filter or
•Store the covered oil in a cool dark place, for up to three months. Check the oil before using for color, smell, or excessive foaming. Discard the oil if it shows any of these qualities.
