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Before going HF/LC I would reuse oil (canola or whatever) in my deep fat frier several times. But now, wanting to use safe oils, I fried chicken in the frier with pure olive oil, but after one use, it turned brown. I read online that once it turns brown, you should not reuse it. I don't want to spend the money re-filling it each time I want to fry something.
At present, the only oils I use are coconut and olive oil. Is there a 'safe' oil I can use and reuse several times in my deep frier?
At present, the only oils I use are coconut and olive oil. Is there a 'safe' oil I can use and reuse several times in my deep frier?