with     cheesecloth     or  a   paper   towel   between     each

use to  completely  clean   it.

• Store the oil in a cool, dark, dry place. For short-
  term storage (up to a few days), a pot with a metal
  lid in a cool corner of the kitchen is fine. For long-
  term storage, return it to its original container,
  seal tightly, and store it in a cool, dark cabinet.

THE SMOKE POINTS OF

COMMON OILS

Every oil has a smoke point, the temperature at

which wisps of smoke will appear on its surface, and
a flash point, the temperature at which actual flames
will start dancing across the top.
Oils used for deep-frying should never be heated
to either of these temperatures, for both safety and
flavor reasons. Here are the smoke points of most
common oils, along with the percentage of saturated
fat they contain. There are many reasons to pick
various oils for frying jobs. Some folks choose oils
with lower saturated fat contents (like olive, canola,
or rapeseed oil) for health reasons. But who are we
kidding? We don’t eat fried foods for their health
benefits. Others pick oils high in saturated fats with
relatively high smoke points for their superior frying