How long can you leave canola oil in a deep fryer?

Question

It's been in there for about 3 weeks, and I've used it 3 or 4 times now. The food still tastes fine, but last night while frying fries, the grease overspilled because of all the bubbles. I had it on the indicated temp, but it overflowed twice. Should I change it?

Answer 1

Water fron the fries will make the grease boil over. If there is alot of frost on them, that will do it every time. The oil should be good for a while as long as you refridgerate it and filter it from time to time. The oild doesnt go bad but the little bits of food in it will.

Answer 2

Is the deep fryer indoors, or outdoors? Canola oil keeps for a long time. 3 or 4 uses is not very much. A restaraunt wouldn't change it. Change the oil when it becomes darker, or, if you fry some spicy hot chicken, you may need to change it simply to prevent ruining the flavor of something else you make cook. Unless you like spicey food, then don't change it. My fryer has a lid on it for stargae when not in use. You want to find something to cover it to prevent stuff getting in the grease when not in use. Mine uses nearly a gallon, so I change it maybe once a year, I probably use it 20-30 times a year.
James Michael

Answer 3

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You Can leave it the oil without any problems. I have had a Rival deep fryer that has a close-able lid with filter for many years. The basket's handle folds down and blends into the side of the unit for storage. I have always left the basket in the oil and never have had any problems doing that. When I filtered or change out the oil, I would then wash the baskets, and allow it to dry completely before returning it to the oil. Water in deep frying oil just don't mix and can cause bad burns from unexpected spatter. Have fun, and You'll be using it for more than just fries, I did! Use Canola oil, it's cholesterol free and has a high boil point, last a long time, and is reasonably cheap. I'm including a breaded onion ring recipe that can be used on so many different foods. My brother Bob that it is name after, past on this past July at the age of 73. Good Luck, Enjoy, & Happy Holidays! Brother Bob’s Beer-Batter Onion Rings Reminiscent of Bob’s Big Boy of the 1950’s & 60’s That My Older Brother Bob Took Me To 1¼ cups All-purpose flour 1 lrg Egg ¾ cup Beer, room temperature 2 lrg Onions, white or Spanish cut in ¼” thick slices 1 tsp Salt ½ tsp Baking soda ¼ tsp Lemon-pepper 1 tbls Canola oil Oil for deep-frying In a large bowl, mix together the flour, salt, lemon-pepper, baking soda, and then egg and canola oil. Gradually whisk in beer and store in refrigerator for at least 3-4 hours allowing batter to rest before using. Heat oil in a deep frying pan or deep fryer to 375ºF. Dip each onion slice into batter, shake slice slightly allowing excessive batter to drip off, and immediately place battered ring into hot oil and fry turning only once until both sides are golden brown. Serve hot. This batter works great on other vegetables like zucchini, cauliflower, broccoli, mushrooms, ect; it also works great on thin sliced chicken breast and fish.

Answer 4

How much oil do you have in it? It should never overflow in a deep fryer unless you filled it more than 1/3 of the way full of oil.

Besides that little gem, I would say if you cook only things like fries, it should be good for about 5 uses.

Answer 5

If the oil is still clear and there is no sediment on the bottom or floating about, it's fine. You can clean the sediment by straining it (if it's just chunks of food), adding more oil or changing it entirely. Don't over fill it, every deep fryer has a maximum line, any more and it will spill over.
People are so paranoid, the deep fryer heats at a high temperature, what disease do you know of that can survive this heat, honestly.

Answer 6

ABSOLUTELY!!! change the oil. i don't use it more than once. i don't fry that often so it is not that much of an added grocery expense. i buy the oil a gallon at a time..cheaper. but oil breaks down with the heat. and the foaming that you experienced is the indicater. the smell is rancidity and that is not going to occur if correctly stored> ie>>chilled. also oil should be kept in a cool dark place till used, like in a cupboard away from a heat source such as stove vent, stove top, or heat generated by motor of 'fridge. peanut oil and canola oil have the highest 'smoke' temps..meaning that they can handle the highest heat when cooking before starting to smoke or burn. i think that clarified butter and olive oil are about the lowest tolerance to heat before burn and smoke. so...bottom line change your oil. if you fry a lot, then change it after every other time to save expense. buy in gallon sizes for economy. and i have not really found any issues between brands. i buy cheap. and it works for me. i think too that not only frequency of use should be factored in, but also the amount of food cooked at what temps sustained for how long. ergo..large quatities cooked at high temps, the oil should be used once and tossed.

Answer 7

Sounds like cheap, foreign cooking again. For SANITARY cooking, it should be cooked and thrown away after cooking the original food. But when I was in Korea, I got a trac infection. The MD said this was cuz vendors cooked the food with grease over and over again, which was not safe nor sanitary.

If in the US, the food inspector would definitely shut you down if I ever found out. But other countries are different.

In your case, never change it. Only change it, when someone dies from the bad fries served.

Answer 8

I always change my oil each time I use my fryer, especially if it has been awhile since I used it. Hi temps cause oil to break down and it can get nasty quick.

Answer 9

I agree with chris m but I'd out it and start with new. You don't want to risk becoming ill from rancid oil that may have small particles of decayed food left behind in it. Too, a new bottle of oil doesn't cost much.

Answer 10

Only supposed to reuse the oil a few times.