Thread: New Fryer

Very nice fryer. Congrats


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Originally Posted by footballcoach

When is the fish fry? Let's have it before that oil sets for a yr.

You got it I’m ready anytime y’all will just have to catch the fish maybe I will be better at cooking them than catching them


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Originally Posted by rcfillingham

I filter mine with a Trimaco paint filter into a
2 1/2 gal clean pool chlorine bucket and then store it in garage refrigerator! It will last quite awhile! But left in fryer in warm area, it goes rancid in a week. I learned the hard way


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I filter mine through a course wire strainer (like for pasta) to get the big stuff and then once more through something fine like cheese cloth. Then store in a sealed jug in our laundry room so basically room temperature. Stays good for about a year if you only use it a few times and more like 6 months if we fry in it more often. It also lasts longer when frying just basic stuff like fish, wings, fries, etc. We do fry a couple turkeys every year and the injections and cajun seasonings probably contribute a lot to a shortened shelf life.

Does this model fryer have a drain that could be ran straight down into a strainer?

I remember a place in Memphis that had hamburgers cooked in 100 yr old grease. I would not eat one. Nor would I keep cooking oil for a year. It is not that expensive

Originally Posted by scout-j-m

I filter mine through a course wire strainer (like for pasta) to get the big stuff and then once more through something fine like cheese cloth. Then store in a sealed jug in our laundry room so basically room temperature. Stays good for about a year if you only use it a few times and more like 6 months if we fry in it more often. It also lasts longer when frying just basic stuff like fish, wings, fries, etc. We do fry a couple turkeys every year and the injections and cajun seasonings probably contribute a lot to a shortened shelf life.

Does this model fryer have a drain that could be ran straight down into a strainer?

Yes it does have a drain I’m really happy with it so far.


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Originally Posted by footballcoach

I remember a place in Memphis that had hamburgers cooked in 100 yr old grease. I would not eat one. Nor would I keep cooking oil for a year. It is not that expensive

Coach oil is like you it’s gets better with age


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Use peanut oil and strain it every 5-6 cookings. Oil stays in the fryer. I get a year out of mine.


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Have kelp oil at room temp and used for a year in commercial fryers ! I’m sure getting it to 350-375° keeps it sanitary! Lol