Thread: Oil for the clubs deep fryer???

technically your frying medium will start to degrade (oxidise) the moment you first use it. Degraded medium boils/burns/smokes at a gradually decreasing temperature. Topping up such fat with new fat will degrade it all. That's why commercial dryers replace the medium regularly.

Regular filtering helps (commercial fryers every night in some establishments though weekly is minimum).

Keep the oil/fat well covered/sealed and cool as possible in between uses. Walk in cooler?

Personally I liked chefade or frygold. Not cheap though. For home roasties the boys are dead right; horse or goose fat.