Hey all,
A couple years ago, I bought a fry daddy. I used it a time or two for parties and such, but then I put the lid on it and sealed it up. Now, the lid is for sealing the baby up to store the oil in it right? And you just leave the oil in and reuse, topping it off when needed. The more you use the oil, the more "Seasoned" it becomes. --That's the way the instructions put it, and it's the way I've always understood it to be.
Well, tonight was literally the first time I've used the thing in a couple years. I took it out of the cabinet, and pulled the top off. The top was kinda varnished on with some darkish-looking oily residue. --ANd the oil reeked. It smelled just like linseed oil, which is NOT a cooking oil. It's the oil you use to oil paint. Any artists here know what I'm talking about. It has a turpentine-ish smell. Anyway, I thought that was kinda odd, but I figured it was still ok. Well, I plugged it in, let it warm up, and I noticed it started to boil much more quickly than normal. When I put the food in, the excitement began! First of all, it started foaming. FOAMING. Cooking oil doesn't foam. It bubbles when it boils, but doesn't foam. Also, the smell the stuff was putting off once it started foaming was VERY noxious. It smelled very strongly of some kind of heating oil...had a very solvent-like twinge to it. --And then the foam just went CRAZY. I unplugged it, and it still foamed WAY OVER the top of the pot. --And, as per the instructions, it was only filled to about 1/3 of the way. VERY odd. So, I poured all the old oil out, cleaned up the HUGE mess in my kitchen, and thoroughly washed the thing out. WHen I refilled it with fresh oil, it acted perfectly fine, and the food was great. The smell was great, no foam, nothing. So, WTF?
Can cooking oil "degrade" over time to a toxic substance? Of course, the things I described don't NECESSARILY mean the oil was toxic, but I can guarantee, the food would have tasted like it was basted in carburetor cleaner had I eaten it. --And what is with the strange reactions and the varnish-looking oil on the lid? I know gasoline changes when it sits for a while. It creates a varnish. It's very hard and gummy. Can cooking oil do this also? Either it's possible or my oil was replaced by some evil person looking to kill me next time I try to fry food. What are your thoughts?
Ricky
DesignDawg
A couple years ago, I bought a fry daddy. I used it a time or two for parties and such, but then I put the lid on it and sealed it up. Now, the lid is for sealing the baby up to store the oil in it right? And you just leave the oil in and reuse, topping it off when needed. The more you use the oil, the more "Seasoned" it becomes. --That's the way the instructions put it, and it's the way I've always understood it to be.
Well, tonight was literally the first time I've used the thing in a couple years. I took it out of the cabinet, and pulled the top off. The top was kinda varnished on with some darkish-looking oily residue. --ANd the oil reeked. It smelled just like linseed oil, which is NOT a cooking oil. It's the oil you use to oil paint. Any artists here know what I'm talking about. It has a turpentine-ish smell. Anyway, I thought that was kinda odd, but I figured it was still ok. Well, I plugged it in, let it warm up, and I noticed it started to boil much more quickly than normal. When I put the food in, the excitement began! First of all, it started foaming. FOAMING. Cooking oil doesn't foam. It bubbles when it boils, but doesn't foam. Also, the smell the stuff was putting off once it started foaming was VERY noxious. It smelled very strongly of some kind of heating oil...had a very solvent-like twinge to it. --And then the foam just went CRAZY. I unplugged it, and it still foamed WAY OVER the top of the pot. --And, as per the instructions, it was only filled to about 1/3 of the way. VERY odd. So, I poured all the old oil out, cleaned up the HUGE mess in my kitchen, and thoroughly washed the thing out. WHen I refilled it with fresh oil, it acted perfectly fine, and the food was great. The smell was great, no foam, nothing. So, WTF?
Can cooking oil "degrade" over time to a toxic substance? Of course, the things I described don't NECESSARILY mean the oil was toxic, but I can guarantee, the food would have tasted like it was basted in carburetor cleaner had I eaten it. --And what is with the strange reactions and the varnish-looking oil on the lid? I know gasoline changes when it sits for a while. It creates a varnish. It's very hard and gummy. Can cooking oil do this also? Either it's possible or my oil was replaced by some evil person looking to kill me next time I try to fry food. What are your thoughts?
Ricky
DesignDawg
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