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Old October 1, 2016   #16
Worth1
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About 3 years ago I asked my friend from Sicily about this and he said it was the fish oil that did it.
There wasn't even a hesitation and he knew exactly what I was talking about.
What threw me off was I didn't cook oily fish in it but I did cook some very fatty pork schnitzel right before this happened this time too.

I looked up lard and soybean oil and the smoke points are close to 100 degrees F difference.
No information on fish oil.
I dont use a lot of oil so it wouldn't take much of each to cause a difference.
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Old October 1, 2016   #17
brownrexx
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If you read the post I attached you will see that your oil is breaking down and that is what is causing it to foam.

Oily fish (like mackerel) will impart some of it's oil and cause your frying oil to break down faster. If the food is dredged in flour, then the flour will cause the oil to break down faster too.

The smoke point is only important because above that point the oil will break down and taste burned and then rancid. This is why you shouldn't fry in olive oil. It has a low smoke point.

ALL oils are going to break down after being used for frying and depending on what is fried in them, they can break down after only a couple of uses.
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Old October 1, 2016   #18
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Probably didn't rinse all the soap off when you washed the pan
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Old October 1, 2016   #19
Worth1
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Quote:
Originally Posted by dustdevil View Post
Probably didn't rinse all the soap off when you washed the pan
What soap.
I may have rabies from Foamy the squirrel.

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