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home deep fryer... reusing oil??

post #1 of 6
Thread Starter 

Found a deep fryer today at a yard sale... less than $10.  It was pretty clean, seller assured me it works great (which it does).  His reason for selling... typical... didn't use it much, took up too much space, etc.  It's by Cook's Essentials... from what I could find it's a QVC or HSN type appliance... about $50 new.  All the parts, except electrical things, can go in dishwasher or at least be washed.  Oil coontainer has a min & max mark.  Min takes about 3 quarts of oil.  I know, as long as I'm not doing something like fish or something that drops a lot of crmbs, I can reuse oil a few times... well strained, of course.  Thinking since unit has temp control, oil might not get as beat up as when using a big cast iron pan... urinig temp up/down to adjust.  Most times I'll use it will only be cooking 1-2 portions of whatever.

 

How many times do you reuse oil for frying? 

post #2 of 6

ChairLady I'm sorry no one responded sooner. I was reluctant myself as I'm sorry to say I've had very poor luck with the counter fryers. I now use an 8 quart sock pot for frying which I feel works out better with one less gadget in the kitchen.

In regard to your oil there are a LOT of variables. The type of oil you use, what you are cooking and even the ambient temperature and humidity in your home can impact this. When I fry in my stock pot I filter the oil after every use and add a bit more to the next cook. I find on average I can hold the oil about three months or get about three uses out of the oil but this will surely vary by a wide margin.

I hope this helps. wink.gif

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 6
Thread Starter 

First... I'm NOT the spelling police, but almost spit out what I was drinking when I read that you use a "sock" pot... not a good mental imagelol.gif

 

Do ya think vac sealing oil containers would help?.. can do that with attachment for Foodsaver.

post #4 of 6

LOL I shouldn't be laffin this hard before coffee! 

I've never tried to seal the oil but I would be inclined to give it a try since you have the ability to do that.  If you have enough space you might also try to freeze or refrigerate the oil.

Darned spwell chyecker better work this time!  wink.giflol.gif

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #5 of 6

You know I have always struggled with how to store oil I have used at home. I don't deep fry that much but when I do I hate throwing the oil out. The idea of vacuume sealing it with the food saver is a brilliant idea. Seal it up then put it in the fridge it should last for month I would imagine. Typically what I do is I use a 6-8qt dutch oven to fry in with a thermometer attached. Never saw much of a need for a counter top one but since you got such a good deal it makes sense. After the oil cools I strain it and then put it in a sealed container in the fridge. Most often it just takes up space in my fridge and a few months later I throw it out.

 

If you seal it in your food savor would you might shooting a few pics and posting it? Wanted to see how it worked.

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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post #6 of 6
Thread Starter 

Oil I used for test run on yard sale find is now sealed up in 2 jars... a quart, wide-mouth Mason jar and a large pickle jar, I just couldn't toss.  I used the Food saver attachment for the Mason jar.  Then tried out the "universal" lid that I found.  It's probably about 6" in diameter and will fit a variaty of containers.  Was advised not to us plastic or thin glass... implosion possible when sealing??  Though this lid is bigger than jar top... made a really tight seal.  I even unsealed and resealed to test it out.  Though would probably be a REALLY bad idea... thiinking could almost lift jar by lid??  BUT not gonna try it... wouldn't want 2 QUARTS of oil AND broken glass all over floor!!  Don't really have room to store this quantity of oil in fridge, so a cool dark place will have to do.  Thinking vac sealing it would have to be a good thing?!?

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