ALWAYS go with a CAJUN COOKER! I am still using the same oil that I bought in april 2014! I use it alot too!!!! I just keep draining and straining the oil (which is a breeze and takes less than 5 minutes after the oil has cooled!). The fish get prettier and prettier with each use! Rice bran oil is what im using. It has a much higher scorching point and to my knowledge is the only oil that does not transfer taste to your food. Don't believe me,.....come on over and you will throw rocks at the cast iron cooker!!!!