Will the germs in my deep fryer be killed when I heat it up to 375, like when you boil water to purify it?

Question

I was given a deep fryer for christmas (about a gallon and a half volume) and most people are telling to only change it every 2 weeks to 1 month if only used 2-3 times a week.

Answer 1

Yes, the bacteria will be killed at that heat. However, the "Tastes" left by what was cooked before will still be there. The oil will be of suitable quality for shorter or longer times depending on what is cooked. I can get several good patches of veggies or potatoes, 3 or 4 of beef and chicken, at most 2 of fish.

It also depends on the type and quality of oil you're using.

Answer 2

Yuck! I honestly hadn't ever thought about germs in my deep fryer, but then I dump the oil when I'm done cooking & start with new oil the next time. If I'm deep frying more than one type of food at a time, I start with the things that are flavored or processed the least and work my way up to the things that have the strongest flavor or most processing (french fries first, then chicken). I also make sure to cook the food until it is done all the way--food poisoning isn't fun.

Answer 3

I agree with above poster.

There is no need to worry about germs.

Oil will go rancid.. pretty quick. If you are going to reuse the oil. Strain it(make sure it's cooled down) a cheesecloth works well. The store oil in the fridge in a plastic lidded container.


It's funny.. I don't know anyone that has a deep fryer anymore.

We bake everything.

Answer 4

The germs will definitely be killed. Most people change the oil because of the flavor of the oil, not because of the germs.