First picture bad oil don't use it.
This oil was only used once but it set covered for too long and went bad.
You food will never fry right in it and will not only be greasy but very unhealthy.
I saw what was going on stopped cooking and tossed it.
Thankfully is was a cheap test potato.
I always test with a potato before ruining something I put a lot of work into.
Been there before.
Next picture is new fresh oil.
Never use foaming oil.

I also want to mention I have tossed around the idea of a deep fryer.
Always talk myself out of it.
One is the waste of oil and the kettle works just fine.
None of my fried food is greasy or soggy.

worth1 wrote: ↑Mon Oct 26, 2020 7:17 am I also want to mention I have tossed around the idea of a deep fryer.
Always talk myself out of it.
One is the waste of oil and the kettle works just fine.
None of my fried food is greasy or soggy.

I think about it from time to time as a gift item for my other half. He makes empanadas for parties and other occasions, and the big benefit would be we could take the whole fryer outside and not get the whole house smelling like a fry-kitchen.

Typically we double-strain the oil and then freeze it so it can be used at least a couple of times, doesn't taste rancid, etc. He uses his Le Creuset dutch oven, and the temperature is usually pretty easy to maintain.

Perhaps what we could use instead is a single burner induction cooktop, that could be used outside in dry weather, is more versatile, and takes up less space than a fryer. While we aren't having company this year, if we had twelve people for Thanksgiving again some year in the future, an extra burner might be terrific.

What type of oil do you use for deep frying, Worth?

[mention]DirtTherapy[/mention]

I think it is soybean oil but use other stuff too.
Haven't bought peanut oil in a while.
Also homemade beef tallow and lard.
The extra induction top is a good idea.
Multiple uses besides a deep fryer.

Apparently the only hitch with the induction cooktop is that the cookware has to be ferrous (so either cast iron, or stainless steel with a ferrous encased bottom...a magnet needs to stick to it.) For deep drying, we have both enameled cast iron and non), but something to consider.

DirtTherapy wrote: ↑Fri Oct 30, 2020 2:37 pm Apparently the only hitch with the induction cooktop is that the cookware has to be ferrous (so either cast iron, or stainless steel with a ferrous encased bottom...a magnet needs to stick to it.) For deep drying, we have both enameled cast iron and non), but something to consider.

Yep this is true.
My stainless kettles are magnetic on the bottom but non magnetic on the sides.
This allows me to use them for curing meats but also if need be use on an induction top.
The main body is food grade 18/10 series stainless steel and won't rust.

Yup use induction as well/ Which means no aluminium pans, but then, wouldn't use them anyway. And after seeing [mention]worth1[/mention] videos, i now want some of those copper and cast iron pots - tremendous stuff - real craftsmen.

Amateurinawe wrote: ↑Fri Oct 30, 2020 3:40 pm Yup use induction as well/ Which means no aluminium pans, but then, wouldn't use them anyway. And after seeing @worth1 videos, i now want some of those copper and cast iron pots - tremendous stuff - real craftsmen.

I dont have an induction stove top but the conversation came up when my wife was alive.
She was saying the owner of the company where she worked got one and had to get all new pots and pans.
She said they have to say for induction stoves or some such rot or they wouldn't work.
I replied hog wash.
The conversation ended when she brought up getting one and I said no way am I going to give up my nice Magnalite kettles and skillets.
These aren't your run of the mill cheap thin aluminum pans and kettles.
The are an alloy of magnesium and aluminum of some sort and thick.
The kettle you see the oil in is Magnalite I have had since the early 80's.

Just had oil go bad on me in the middle of a fry.
One minute it was okay the next it was bad.
Pulled product and replaced oil.
This in my opinion is from the fish I was frying

Thanks for the heads up on foamy oil being bad. I encountered that this summer while making eggplant Parmesan. Didn’t realize when it started after cooking for a while what that meant. Just kept frying in the fry pan, not a fryer. Will be more aware of that next summer. Was using “fresh” oil, not used.

I found this link I hope it works.

https://frymax.co.uk/frying-tips/contro ... ing%20food.

This is probably one of the main reasons I don't use expensive oil to fry in.
My logic tells me that I will be more apt to toss out cheaper oil more often than I would expensive oil.
Expensive oil that is getting older or over heated is way more unhealthy than the cheaper oil.
I will use the expensive oil to rub on a steak or in small amounts but never deep fry or anything close to it.

[mention]worth1[/mention] I'm with you on that one, also some oils are so unsuitable due to the low temperatures they heat at. Additionally, some of the more flavoursome oils are best left to marry with particular foods you are cooking rather than just as a general fry cooking medium - i'm thinking here some of the asian cooking etc.