Comments on: Keep Those Pipes Clean this Holiday Season

By: Kurt

Kurt — Mon, 22 Dec 2008 23:03:42 +0000

I agree with Tom to an extent. The acceptable practice in the foodservice industry is to strain the oil for sediment, and add fresh oil to your used oil continuously, or before each use. Industry studies suggest that oil should be replaced after 6-10 hours of use to limit the amount of oxidation and polar molecules in the oil, and should be returned to room temperature when not being used. Strict adherence to avoiding the smoke points of oils should also be heeded. Using a deep fryer with thermostat control will allow you to effectively eliminate this risk, whereas direct heat on a frying pan offers little or no control over this.

By: Kurt

Kurt — Mon, 22 Dec 2008 22:45:56 +0000

Thanks for the tips! As a burgeoning deep frying blogger, I’ll make sure to pass these on so people can dispose of their cooking waste responsibly.

By: Tom

Tom — Tue, 18 Nov 2008 05:39:27 +0000

I would strongly advise against reusing cooking oil. Vegetable oils that are high in polyunsaturated fatty acids are vulnerable to oxidation, and heating increases the rate. The more time the oil has been heated, the more rancid it goes, and the more harmful it is to your body.

By: Ryan

Ryan — Tue, 18 Nov 2008 05:21:43 +0000

Can u remelt grease from bacon n’ such to make bio fuel

By: sewer systems | Digg hot tags

sewer systems | Digg hot tags — Mon, 17 Nov 2008 20:32:21 +0000

[...] Vote Keep Those Pipes Clean this Holiday Season [...]

By: jennifer ramos

jennifer ramos — Mon, 17 Nov 2008 08:16:14 +0000

This is a great read…will share it with others, thanks!