New Cajun Fryer

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Originally Posted by DRPEPPER

Well educate me. Do you refridgerate the oil in between cooks?
DP

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I refrigerate my oil in the summer. I use a tea leaf sieve and strain the oil as it comes out the valve. I keep 4 resealable gallon jugs and put them in the shop frig until the temp gets moderate.

I don't know how long oil will last, but I cooked 45 lbs of catfish fillets, 30 lbs of fries and 10 lbs of hush puppies and all I did was strain the oil and it was ready again. That was over 4 hours of cooking and it did not burn the oil! I knew right then I made a good investment.

This is directly from my instruction booklet. I was wrong when I quoted 30-35.Attachment 149170

I know many folks use peanut oil in their cookers. I use Canola oil in mine.
I wonder how much difference the type of oil makes

I use regular drying oil in mine. Ive had the same oil in there for just over a year now. Cooked on it 8-10 times and place a cover over the cooker and leave under a covered patio year round. No problems whatsoever with my oil so far.

I use peanut oil in mine and do as the book says. Got it last may and only changed once. Normally Im only cooking for 3 or 4 people so i went a little longer than the 25-30 cookings. I leave the oil in mine year around and havent noticed any difference.

Anybody else leave the oil in theirs year around?

U guys making me look hard at these

I might be the only one that does it but after I cook mine and it cools off I leave the grease right in there. I don't drain it or anything. I usually do clean it out twice a year. We cook in it a lot too.

I leave the oil in mine year round also. It does look thick in the winter tho. :-)

I use peanut oil.

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Originally Posted by BigRiverMarine

I leave the oil in mine year round also. It does look thick in the winter tho. :-)

I use peanut oil.

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Yes it does, but i cant find anything that says it would hurt the peanut oil... Hasnt affected the taste yet

I am gonna try that rice oil next. I got a couple gallons to try out.