I have two questions: After draining the oil, how long can the oil be kept for reuse (if at all) and can you fry something else in the same oil?
1715780
http://en.wikibooks.org/wiki/Cookbook:Deep_Fat_Frying check out this web site. It answers most oil questions.
1715781
We filter the oil through a few layers of cheesecloth and have been able to reuse the same oil 4 or 5 times over 2 years. We are now planning to recycle the oil after it's next use. I've heard to expect about 1 year, but as long as it's filtered and not burned or rancid, it should be good to go again.
1715782
We used the same oil a second time, because it was done on the same week. I put it through a small colander to take the solid particles out. We have not used our fryer since, so I will probably not use the same oil again, although we did store it in its original bottle. My husband will use it in his diesel truck as fuel.
1909432
Filter oil after each use.Store my oil in a soda premix stainless container.Cool oil 1 st. Wash out fryer after.coat inside w oil.
1002262
There is a small cap you remove on the cover. You then take the container out, remove the cap, and the oil easily pours back into the fryer.
999356
This is a non-stick pan and consequently the oil does not stick. What I normally do in your case scenario is wash it before steaming. It is a very easy job or alternately you can drain the oil then use paper towel to dry off any left over oil.
141404
Well it depends on your preference. The oil is going to weigh your hair down, preventing it from bring light and bouncy. If that's not the result you want, leave it on 30 minutes or longer and rinse it out.If you have more questions come just post. Don't want you to feel alone on this new journey. Take care
1559861
Not a dumb question at all. Seriously, you are going to bring that oil back up to over 400 degrees again before you cook food in it. No bacterias are going to live through that process. The draining and straining of the oil between cooking sessions is more for flavor than safety. I leave the grease in my fryer between uses just like my grandmother did. Strain it as often as needed depending on what types of foods you're cooking.
1197273
I am new to the deep frying thing, so could you recommend the "right" oil? Thanks!
1923378
I had a bit of oil on mine and I just burned it off. I think it is there to stop it from rusting while in storage.Hope you like it, I love mine.
256857
The longer you leave this fryer plugged in, the hotter the oil will get but then it levels off. You could use a cooking thermometer to check the temp if you really wanted to know. I think it's really simple use... The longer you leave your food in the fryer the more brown it will get. What I like most about this fryer is that, if you are frying anything that is breaded, like fried oysters... the breading stays in tack... unlike the fryers with baskets... the oysters get stuck on the basket and all the breading comes off. Will NEVER use a fryer with a basket to fry anything breaded. I've never tried Fried Chicken in this fryer, but I have a feeling it would work great. The longer you leave this fryer plugged in, the hotter the oil will get but then it levels off. You could use a cooking thermometer to check the temp if you really wanted to know. I think it's really simple use... The longer you leave your food in the fryer the more brown it will get. What I like most about this fryer is that, if you are frying anything that is breaded, like fried oysters... the breading stays in tack... unlike the fryers with baskets... the oysters get stuck on the basket and all the breading comes off. Will NEVER use a fryer with a basket to fry anything breaded. I've... » Read More The longer you leave this fryer plugged in, the hotter the oil will get but then it levels off. You could use a cooking thermometer to check the temp if you really wanted to know. I think it's really simple use... The longer you leave your food in the fryer the more brown it will get. What I like most about this fryer is that, if you are frying anything that is breaded, like fried oysters... the breading stays in tack... unlike the fryers with baskets... the oysters get stuck on the basket and all the breading comes off. Will NEVER use a fryer with a basket to fry anything breaded. I've never tried Fried Chicken in this fryer, but I have a feeling it would work great. « Show Less
664469
If I remember correctly you have to go by the line marked inside the unit. It does use a fair amount of oil. We returned ours because fresh batter kept sticking to the basket no matter what we tried. Also, it used about 3 times as much oil as our old Fry-Daddy and still only fried the same amount of product.
589016
I let the oil cool completely over night. If reused you pour it back in the same container. The heating element and oil pan comes out easily and with little effort with warm water and soap it cleans right up. Total clean up time maybe ten minutes. This fryer was an excellent purchase.
970206
I have used the oil 3 times before I discarded it. Any the used oil was still great! I really enjoy my deep fryer.
1923380
I had a bit of oil on mine and I just burned it off. I think it is there to stop it from rusting while in storage. Hope you like it, I love mine.
649374
Make sure to drain all of the oil thoroughly out and then get a bucket with some water(is what I use) and suck up the water to flush any excess through and make sure to dispose of the oil water mix responsibly.
1614769
I've always used the same amount of oil just because it's like those smaller fryers that recommend filling to the fill line. The oil filled to the line helps cook the food evenly because it can move around and doesn't reduce the temperature as much if putting colder items in when there's more oil vs smaller amount. I know that when I've used too little oil in regular 8qt pots, the food bunches up and sticks together and doesn't cook evenly at all. Hope this answered what you were asking :)
1197276
All the suggestions to strain the oil everytime you use it is a very good idea. I use the coffee filter and sometimes it takes a long time to strain, especially if I have used a cornmeal coating. I never have to completely refill because each time I fry a certain amount is being absorbed in the food and I must add enough new oil to bring the pot to full. I suppose at some point you might want to dump it all and start fresh, but if you are careful to keep any food particles out of the oil when you store there should be no reason to start over and you can be sure it is safe.
728478
After cooled, strain oil into a plastic or glass jug & refrigerate. Can be used many times until looks or smells off.I use Weiman Gas Range Degreaser on the outside & it cleans it like brand new with very little effort.