quote:

Originally posted by UncleVic

A good indicator of dead oil is when it starts smoking. To follow you oil’s life, sample the food that comes out.. Some of the high volume places I’ve worked, we we’re lucky to get a good 2 days out of it, yet some of the smaller venues, with filtering, it could be stretched a week.

I agree here…
I used to work in a bar that served lots of chicken wings. Chicken tends to make the oil turn dark faster but it doesn’t necessarily. It mean that it is bad until it really smells and smokes… Generally rule of thumb(depending on food output volume): change it every few days. AND for heaven’s sake always change it after "fish day" !!!!