what oil to use?

**canebreaker** · 12-07-2014, 02:27 AM

I've heard that rice oil has a better flavor and will last longer than any other oils and is hard to find. Where's the comments about it? I use Clear Fry.

**Cray** · 12-08-2014, 08:06 PM

Jimmy, I have talked to some guys that use cotton seed oil. They say it works really good and has a good flavor. Tried to find some and it is hard to find and expensive. Best place was that store in Stuttgart Ar that sells all the sporting goods but shipping was a bear.

**canebreaker** · 12-08-2014, 08:55 PM

Cray, I stopped at a co-op while traveling through AR and checked on rice oil. I could take a nice vacation for what it would take to fill my fryer. But if you clean it right after cooking meat in it, it will last forever.

**ricky** · 12-15-2014, 09:26 PM

I use canola and I do reuse. I used to strain and store in fridge. Got lazy and just kept in the electric frier (T Fal). I strain when it is mealy. I can't tell much difference than not refrigerating. When I strain I pour oil into plastic coffee container, clean frier, then I line the basket that raises the fish out of the oil with paper towel and pour oil through that...a little slow but gets it all.

**Eagle 1** · 12-24-2014, 03:06 PM

Originally Posted by NIMROD

Canola Oil is my favorite , tried peanut oil but it seemed to heavy .

ditto

**Gobob** · 12-25-2014, 10:14 AM

Originally Posted by PIGINTHEPIGPEN

Butter flavored Crisco is not bad.

X2 butter Crisco friend had it mixed with canola Oh My

**midcarolina** · 12-25-2014, 10:55 AM

I use 100% peanut oil for non breaded meat in one deep fryer......... and canola oil in the other fryer for breaded foods and fry's and such.

**dko** · 12-25-2014, 11:42 AM

I use the rice oil, it has the highest smoke point and does a good job. You can order it from Mack's Prairie Wings. It is a bit high but does a good job.

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