Anmeldung neuer User » Best oil for deep frying?

only fry in small quantity but stopped using peanut along time ago, i just use canola or veggie, always have a jug around. best hotdogs i ever had were fried in a mix of peanut, lard, and veggie, they never let their recipe completely out but i know it was a mix, clean oil is lousy with the clam shacks, that is something i learned with the startups that did not make it around me. its actually key for good seafood to add some old oil or it just tastes sterile

You have a major advantage over a commercial setting. The biggest enemy of a deep fryer is the constant high temperature. Restaurants purchase mostly for longevity. You can buy hydrogen free canola. Or Fry max. When done, cool and strain for another fry. Keep chilled. Oh, the Admiration label is toward the low end on the quality scale.

There are times in life when I skimp and go the cheap route. There are times that I refuse to do so. Oil is one of those times. I use 100% peanut oil 100% of the time. Sure it costs more, but I'm pretty sure when I am on my death bed I will NOT say "Man, I wish I hadn't spent the extra money on peanut oil."

The strong point of cottonseed oil is it does not pick up flavors as bad as other oils. Thus you can drop a load of chicken (or whatever) and then fry pork (or whatever) right behind it without transferring flavors. Cottonseed oil is the only oil capable of this. In my opinion, pure peanut oil is the heaviest duty oil out there. You can push it to real high temps more times than you can any other oil. Cottonseed oil can be pushed pretty hard too. However peanut oil will ultimately hold up better to extremely high temp, high ramp up and high volume frying.

The strong point of cottonseed oil is it does not pick up flavors as bad as other oils. Thus you can drop a load of chicken (or whatever) and then fry pork (or whatever) right behind it without transferring flavors. Cottonseed oil is the only oil capable of this. In my opinion, pure peanut oil is the heaviest duty oil out there. You can push it to real high temps more times than you can any other oil. Cottonseed oil can be pushed pretty hard too. However peanut oil will ultimately hold up better to extremely high temp, high ramp up and high volume frying.

We do a large volume of business so our fryers get changed every two days or so. The boss doesn’t believe in filtering so we spend a lot of money just on oil. I recommend filtering the oil every night and changing out the oil every third day, depending on volume. I would use separate fryers for dogs and fries. I don’t like off flavors on my fries. Since there are a lot of people allergic to shell fish we fry shrimp and other seafood in a separate fryer.

I purchased mine from the company itself. This thing is amazing. My kids always hated Frozen french fries or tater tots that were deep-fried but now they eat them like crazy. This fryer gets some nice and crispy on all sides as long as you layer the tater tots on the trays correctly. I put sausages on the rotisserie and they came out amazing. People that say don't cook right should learn how to use perhaps. They are also backed by warranty if any chance you should get a defective unit. Let's face it no product is a hundred percent and there will always be some defective but you can simply replace it. The price is pretty awesome compared to other products. I absolutely love this fryer and highly recommend it to anyone Commercial Air Fryer.