Deep Frying Indoors: Oil-Less Fryers And Your Home

Deep fryers are a great way to get that perfect crispiness and crunch for your French fries, chicken, and more. However, using an oil-less deep fryer indoors is not recommended. Deep frying requires a lot of high-quality oil, and while it may be tempting to reduce the amount of oil to cut costs and make it a healthier option, it is important to remember that not using enough oil can lead to overheating and raw food. Reusing oil for too long can also be detrimental to your health, increasing cholesterol, acidity, and inflammation levels. Therefore, it is important to use the right amount of oil and change it frequently to maintain the taste of your food and protect your health.

Oils with high smoke points are best for deep frying

Deep frying requires a lot of high-quality oil. Oils with high smoke points are best for deep frying as they are more stable when cooking foods at high heat.

The smoke point of an oil is the temperature at which it starts to smoke. Oils with high smoke points include canola oil, sunflower oil, avocado oil, peanut oil, and vegetable oil. These oils are best for deep frying as they can withstand high temperatures without burning or breaking down.

The more refined an oil is, the higher its smoke point will be. Refined oils have had impurities removed, which can cause the oil to smoke. Therefore, a simple rule of thumb is that the lighter the colour of the oil, the higher its smoke point.

It is important to note that an oil's smoke point is not constant over time. The longer an oil is exposed to heat, the lower its smoke point becomes. Additionally, food particles that drop into the oil during frying can accelerate its breakdown, lowering its smoke point.

When choosing an oil for deep frying, it is also important to consider the health benefits of different oils. Oils high in monounsaturated and polyunsaturated fats are known to be heart-protective and reduce systemic inflammation in the body. These include canola oil, peanut oil, olive oil, avocado oil, and safflower oil.

How to dispose of deep fryer oil

Deep frying requires a lot of oil, and knowing how to dispose of it properly is important. Here are some methods to dispose of your deep fryer oil:

• The Container Method: Pour cooled oil into a disposable container (e.g., old sour cream or cottage cheese containers) and seal it shut before throwing it away.
• The Freezer Method: Pour oil into an old can and place it in the freezer. Once hardened, scoop the oil into the trash. For smaller amounts, you can use a coffee mug; after hardening, wash the mug as usual.
• The Plastic Bag Method: Pour cooled oil into a plastic trash bag that already has some debris, such as old paper towels or veggie peels, to help absorb the grease.
• Recycling: Check online for local facilities that recycle used cooking oil. Websites like recyclingnearyou.com.au (for Australia) and earth911.com (for the US) can help you find recyclers. Collect the oil in a sealable, non-breakable container and drop it off at the recycler. Some companies will even pay you for your used oil.
• Fire Department: If you don't have recycling options, try calling your local fire department to see if they accept used oil.
• Composting: A biochemist on Reddit commented that you can bury small amounts of oil in your backyard, as bacteria in the soil will break it down. However, another user warned against putting vegetable oil in compost, as it can form a water-resistant film and slow down the composting process.

It is important to never pour oil down the drain, as it can cause plumbing issues and environmental problems. Additionally, always allow the oil to cool before disposing of it, as handling hot oil can be dangerous.

How often to change deep fryer oil

The frequency with which you should change the oil in your deep fryer depends on a variety of factors. These include the type of oil you are using, the food you are frying, how frequently you filter the oil, how many times the oil has been used, and the temperature at which the oil is heated.

Type of Oil

Oils with high smoke points, such as canola, sunflower, and vegetable oils, are best suited for high-temperature deep frying. Deep frying in oils with low smoke points will result in less flavourful food, and the oil will become rancid after 1 to 2 uses.

Food Being Fried

The food being fried also impacts the quality of the oil. For example, breaded foods will cause the oil to go rancid more quickly than non-breaded foods. As a result, the frequency with which you need to change your oil will depend on the types of food you are frying.

• Breaded foods: Change the oil after 2 to 4 uses.
• Non-breaded foods: Reuse the oil 6 to 8 times.
• Breaded fish: Change the oil after 2 to 3 uses.

Oil Maintenance

To extend the lifespan of your oil, it is important to properly maintain it after frying. Always strain or filter the oil after use to remove any excess batter or impurities. Store the oil in a closed container in a cool, dark place to avoid contamination and oxidation.

Oil Spoilage

Even with proper maintenance, oil can go bad over time. Cooking oil can become rancid due to factors such as wrong storage, overheating, age, or prolonged exposure to heat or light. Oil that has gone bad will be darker in colour, thicker in consistency, and may give off a burnt or stale taste or smell. It may also produce more smoke than usual when heated.

Health Risks

Using rancid oil for deep frying can pose serious health risks. Reheating oil can increase inflammation, cholesterol, and acidity levels in the body. Consuming rancid oil can also increase free radicals, leading to inflammation and reduced immunity. Additionally, overly used and reheated oil can increase bad cholesterol levels, contributing to the risk of heart disease.

Best Practices

To ensure food safety and maintain the quality of your fried foods, it is important to change your deep fryer oil regularly. For high-volume establishments, this may mean changing the oil every week or two. At a minimum, oil in a deep fryer should be changed after eight to ten uses or every three months, whichever comes first.

How to clean a deep fryer

Oil-less deep fryers can be used indoors, but they may release a lot of steam, so it is recommended to use them in a well-ventilated area. Now, here is a detailed guide on how to clean a deep fryer:

Deep fryers should be cleaned regularly to maintain their longevity and ensure the food being cooked is safe for consumption. Here is a step-by-step guide on how to clean a deep fryer:

• Allow the oil to cool: Before cleaning your deep fryer, it is important to let the oil cool down completely. This is a necessary safety precaution as hot oil can cause burns if it comes into contact with your skin. It typically takes around two hours for the oil to cool down.
• Strain the oil: Once the oil has cooled, it is good practice to strain it to remove any food particles left over from the frying process. This can be done using a wire strainer, coffee filter, or cheesecloth. Removing these particles will help extend the life of your oil and prevent it from becoming rancid.
• Store the oil in a sealed container: After straining the oil, pour it into a sealed container, preferably one with a tight lid. This will prevent contamination from outside particles. If you plan on reusing the oil, it is recommended to refrigerate it to maximize its longevity.
• Clean the fryer basket and exterior: Fill your sink with hot, soapy water and place the fryer basket and any other removable parts into it to soak. Use a soft sponge or cloth to wipe down the exterior of the deep fryer, being careful not to get any water inside, as this can damage the electrical components.
• Deep clean the fryer: It is recommended to deep clean your fryer every three months to remove any old oil residue. Use a mild detergent and a non-abrasive sponge to clean all surfaces, including the heating element, if possible. Ensure that all components are thoroughly dried before reassembling the fryer.
• Maintain oil quality: To extend the lifespan of your oil, avoid cooking at temperatures above 375 degrees Fahrenheit. Additionally, only add salt to your food after deep frying, as salt particles can negatively impact the quality of the oil.
• Dispose of old oil properly: When it's time to dispose of your old oil, do not pour it down the drain. Contact a local waste management company or a fryer oil recycling company to responsibly dispose of the oil. Some companies will even pay you for your used fryer oil.

By following these steps, you can keep your deep fryer clean and in good working condition. Remember to always exercise caution when handling hot oil and cleaning electrical appliances.

Best oils for different foods

Oils for Deep Frying

Deep frying requires high temperatures, so the best oils for this purpose are those with high smoke points. Oils with low smoke points will not only result in less flavourful food but will also turn rancid after a few uses. The best oils for deep frying include:

• Canola oil
• Sunflower oil
• Vegetable oil
• Peanut oil
• Avocado oil

Oils for Baking

Baking requires oils with little flavour so as not to interfere with the taste of the food. Oils that are suitable include:

• Avocado oil
• Coconut oil
• Canola oil

Oils for Stir-Frying

Stir-frying also requires oils with high smoke points. Good options include:

• Peanut oil
• Canola oil
• Sunflower oil
• Avocado oil

Oils for Salad Dressings

When making salad dressings, you'll want an oil with a distinct flavour that can enhance the taste of your salad. Good choices include:

• Extra-virgin olive oil
• Avocado oil

Oils for Drizzling Over Pasta or Cooked Vegetables

As with salad dressings, you'll want an oil with a distinct flavour that can complement the taste of your food. Extra-virgin olive oil is a good choice for this.

Oils for Dipping Bread

Again, extra-virgin olive oil is a good choice for dipping bread, as it can enhance the flavour of the bread without being too overpowering.

Frequently asked questions