Use and Care Guide

On average, every year in the U.S. there are 80,000 kitchen/house fires caused by burning cooking
oil that are responded to by a Fire Department. Imagine a 3- ft high kitchen stove supporting a cooking
vessel emitting a 7- ft flame… that is a dangerous house fire!
The vast majority of these kitchen fires are the result of leaving cooking oil unattended. Simply answering
the door bell, phone or tending to a crying child are sufficient distractions that allow a 12" skillet with
1/2" cooking oil to over-heat and catch fire.
Eventually, burning cooking oil will self extinguish. Actual burn out time does vary but on average:
• A 12" skillet with 1/2" deep cooking oil will self extinguish in about 5 - 7 minutes after first flame emits.
• A cooking vessel with 3- gallons of cooking oil will self extinguish in about 20 - 25 minutes after the
first flame emits.
Either way a very large flame is raging long enough to spread fire to any combustible structure that it touches.
Another well known point is that cooking oil can be re-used. Most cooking oil brands recommend using
oil 4 - 5 times if it is strained, and can be stored in a cool dark place from 9 - 12 months.
During the storage period bacteria will form on poultry, fish or animal fats remaining in the oil. This
bacteria is quickly killed when the oil is re-heated. Prior to using again, it is recommended that you smell
the cooking oil. If it smells unpleasant or rancid, discard properly and use new cooking oil.
However, most people are unaware that used cooking oil has a reduced Smoke Point and Flash Point
temperature due to partial breakdown of the oil. Partial break-down is caused by previous use and
bacteria during storage period. Although safe for normal use, this is just another reason to never, ever
leave cooking oil unattended during heat up and cooking.
Cooking Oil facts to Remember:
• 100% peanut Oil is considered a very stable cooking oil having a higher Smoke and Flash Point
temperature than other vegetable oils.
• Some cooking oil is sold as a "blend" of vegetable and peanut oil.
• Re-used Vegetable and Peanut Oil both have reduced Smoke and Flash Point temperatures.
• As a result, Flash Point temperature of cooking oil ranges from 550˚F to 700˚F.
Remember; Think Safety and use Common Sense when frying with cooking oil/grease.
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WARNINGS WORTH REPEATING...
WARNING
An 18-lb turkey is the maximum size for frying in this vessel.
Make sure poultry is completely thawed!
Do Not insert frozen or partially frozen poultry into hot oil!
Slowly lower poultry into the hot oil. This may take 60 to 90 seconds.
Do Not DROP poultry into the hot oil!
Thermometer must be used and monitored every 3 minutes. Do not permit cooking temperature to exceed 400˚F.
Always test thermometer prior to cooking!
Do Not leave pot and cooker unattended! Remain attended to the cooker at all times during oil pre-
heating and frying.
Do Not use lid when heating oil or frying. Lid may be used only when the pot is being used for other
types of cooking such as boiling soups, stews, gumbos; or steaming vegetables and seafood.
This stockpot gets very hot! Do Not touch! Keep children and pets at a safe distance while cooking
and afterwards during the cool down period.
Allow 2 hours for the oil to cool down before handling or cleanup.