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scooter098
2nd September 2015, 04:28 PM
Hi All,
I am storing straight cooking oil for settling prior to use. Do you need to put in any additives the prevent and bacterial growth etc?

Thanks

Tony From West Oz
2nd September 2015, 10:04 PM
I suggest that you strain out any larger contaminants (fly screen works for me) and dry the oil before storage so that the water in it does not accelerate decomposition of the oil.
Keep under cover and sealed tightly. If you want the maximum storage time, you could fill the airspace above the oil with Nitrogen or Carbon Dioxide gas, to displace as much oxygen as possible. No oxygen - No oxidation.

Regards,
Tony

dagwill
24th October 2015, 03:48 PM
I pick up my oil in 20ltr containers, before i stack them up i open each tin and via a hose from my bbq gas bottle squirt in enough gas to replace any air inside. As my supply has waxed and waned over the yrs sometimes i have been scratching to get enough but there have been times of plenty when i have had oil stacked in tins with 2yrs supply stored up. In the beginning every now and then i would not gas one and write so on the side of it. Again and again i noticed that oil 2yrs old would be clear and sweet until i open one not gased and it would have a very strong rancid smell, VERY noticable difference.

Tony From West Oz
24th October 2015, 10:09 PM
Good tip. Oxygen is required for oil to go rancid.
Displacing the oxygen in the top of the can (to a large extent) should help the oil go much longer before it degrades.

Well Done,
Tony