How often do you need to change the oil in a deep fat fryer?!
Answers: My friends don't think I need to change it as often as I do.
i do help u understand deepfryer
"Light/medium duty" oils include traditional oils such as canola, soy, sunflower, and olive oil. These oils can be used for salad dressings, marinades, sautéing, stir frying, and deep frying. When used at high heat, light/medium duty oils break down more quickly than heavy duty oils and fry oils that contain trans fat. If you deep fry with these oils, it's important to change oil more frequently.
Soy and canola oils are often treated with an antioxidant (such as TB HQ). The anti-oxidant is usually paired with an anti-foaming agent (such as dimethylglyoxime) that further slows the breakdown of the oil. These additives make cooking oil more durable for restaurant use. Oils with additives may hold up a little longer in the deep fryer, but still require more frequent changing than heavy duty oils.
You can get extend the fry-life of a low-cost light/medium oil by blending it with a small quantity of heavy duty oil. See "Understanding heavy-duty fry oils", below, for more information.
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"Heavy duty" oils are good for extended deep frying over longer periods. (Under the right conditions, certain heavy-duty oils can last a week or more.) These oils differ in terms of flavor, cost, and stability. They are available as clear oil or creamy pourable shortening. Heavy duty oils and shortenings with 0 grams of trans fat will perform most like partially hydrogenated fry products. See "Understanding heavy-duty fry oils", below, for more information.
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"Liquid butter substitutes," for griddle and pan frying. These are butter-flavored 0 grams trans fat shortenings and margarines (creamy and solid) that are much more stable than butter at high heat.
aint got 1 unhealthy things
It really depends on what you cook in your fryer. If you cook a lot of foods with batter, then you should change it more often. If you use it for french fries or non-battered food, you can change it with less frequency. If your oil gets to old it can cause your food to turn darker and sometimes be under cooked. I change mine after about 10 to 15 uses.
I don't have one anymore, but my sister has one and she changes it out after using it twice. If you rarely use it, I wold suggest once a month
It really depends on how often you are using it and what kind of food you are frying. I would change it after frying any fish, cause then everything else you fry will taste fishy. Other than that if you are straining the oil and keeping it clean, I would say once a month or 15-20 uses.
after 6000 miles
Once every 64 years !!
After using 3 or 4 times.I was told that heating the same oil again again will increase the cholesterol content of oil.
When my 4x4 needs fuel.
it depends what color it is. it should be clear (ish). if you can hold the basket, (or a knife) half way down in the kettle and still see it, it's good. if it's black and you can't see the submerged basket, probably time to change it.
I worked at a diner that deep fried a lot, and we'd have to change them everyday during busy-season, every week during the really slow season.
When it gets dirty!
if your tite like me i sieve my oil every week thru a metal tea strainer and put new oil in end of mouth
change it after about 10 uses or when it starts to go brown