hahabogus wrote:

> If the oil smells off. If the oil smokes excessivly. If the oil is way
> darker than when it frirst went in the deep fryer and if the oil has
> absorbed a flavour from the foods cooked (ie fish). Canola oil is normally
> good for about a year. But frying at temps near it's smoking point lowers
> it's smoking point.


Does the oil have to be refrigerated?

~john