Deep frying oil? Peanut oil worth the added cost? And where to buy, any tips?

[DogFaced PonySoldier]

Canola oil is much cheaper:

- at Wal-Mart, peanut oil is $60 for 3 gallons
- at Sam's canola oil is $30 for 4.5 gallons
- Costco don't even show anything, although Kirkland 4.5g peanut oil is avail on Amazon. Oof, $100. Not available on Costco's website.

That's a big difference. Especially for something I'm not going to use a ton of times. I may try to strain and save and reuse it a couple of times, but I don't really know how realistic that's going to be?

If peanut oil for turkey/chikkin deep frying (whole) is significantly better, like demonstrably better, I might spring for the higher end one. But if it's pretty negligible... then... meh.



Also, any other tips or tricks to get it? I mean I know restaurants use a lot of this, I'd be surprised if they're paying $10/gallon. But I also don't have a hookup to get it at their pricing or quantity. At least until Restaurant Depot opens up, hopefully in early spring in Tulsa. I mean... Atwood's?

[scottranda]

I get the 4.5 gallon peanut oil from Costco. I think it’s around $65.

[Steve B]

I use peanut oil exclusively for deep frying. Been buying Amazon brand from Amazon for several years.

Also I keep mine in my deep fryer until I change it out. Which is about every 6 months or so weather it needs it or not. And yes I use it 1-3 times a week. Ya might say I'm addicted to wings.

[Oak Smoke]

I use peanut oil because of the high smoke point. I think it’s a pain in the butt to ask everyone who comes to a cookout if they have peanut allergies. That is the only draw back I’ve experienced. There are funnels on line that have very good replaceable filters with them to filter your oil back into its original container for storage and to keep as much oxygen as possible away from it. It holds up well through several cooking sessions. Mine ends up cooking turkey, chicken, potatoes, hush puppies, and fish with out any problems. When you get ready to dispose of it save a pint to season cast iron. With many of the volatiles driven off and the higher carbon content from use it’s a great seasoning oil. I have used canola oil with no problems and may switch back to it because of the allergy problem. The prices are something you have to decide on. If it’s going to be a one time use I would definitely go with canola.

[CRO]

I think the nut allergy thing doesn't apply to oils. I'm not sure, but I think I read it somewhere.
Yep, highly refined peanut oil is safe.

[Oak Smoke]

My only reason to ask about the allergies is to give those who just don’t want to risk it a chance to know it’s there.

[DogFaced PonySoldier]

I understand where you're coming from Oak Smoke - but CRO is right, the FDA considers commercially available peanut oil free of nut allergens.

[captainlee]

Have always used peanut oil from Costco. That's what is recommended because of the smoke point. I understand about the cost vs use, our was a one time use this year, kids said they weren't planning anything to do with it. I was hoping they would take it home but no, off to the landfill. Not doing it again unless we or the kids will plan a second or third use.

[Jerod Broussard]

I like peanut oil.

[RiverJeff]

Which cooker did you end up getting?

[DogFaced PonySoldier]

I have a borrowed big ol' aluminum pot. Bought a 13.5lb turkey this evening. The pot, I'm not sure, looks like about a 30-qt or so. I want to try this out so's I can see what I like/dislike about the size and material before I commit to buying one of my own. I'm leaning toward stainless for so many reasons, but the size aspects is what I'm more concerned about, so I'm'a try this one and see what I might change about it.

[Uncle Bob]

Save a little and cut it with home made tallow from trimmings.

[DogFaced PonySoldier]

I have a few pounds of beef fat and most of a gallon of wagyu tallow from South Chicago Packing. The fat, though, I'll probably get more use out of from grinding up in my sausage making.