quote:

Originally posted by Foodbme

For home use I use Canola. If you’re doing it commercially, you may need one of those blended oils that don’t break down as fast at high temps. I like to keep my temp @ 165.[;)][;)][8D]

OOOPS![:I] I meant 365 degrees. Here’s a web site on everything you need to know about oil. http://missvickie.com/howto/spices/oils.html%5B;)][8D]