There are several indicators:
•The oil will have a strong odor
•the oil will smoke
•The food will come out soggy when the oil is old
Because the food absorbs oil
•OIL COMPOSITION IS KEY
•We use a method that keeps our fried food consistent day after day after day.
-at the end of the day we discard about 30% of the used oil.
-we filter the remaining oil
-we then add fresh oil to get it back to the fill line.