Quote Originally Posted by DoyleAlley View Post
It isn't bacteria in the oil I would be worried about. It is the oil oxidizing (going rancid) I'd worry about.
I know if you by LouAnn peanut oil in the 3 gallon containers it has stuff added to keep it from doing that and a foaming agent to and I’m sure others do to. I’ve talked to a lot of people with these and they all have told me the same thing they said don’t change the oil till it turns black unless you fry a turkey and the injections you use for that will get in the oil and change the taste of it. The thing is the burner is in the middle of the oil so all the sediments fall to the bottom so you never burn your oil that’s why they say just to filter your oil every 5 or 8 cooks and just let it go just add more as you need it.


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