FryAway Guarantees to Make Getting Rid of Cooking Oil Straightforward, However Does It Truly Work?

The prospect of coping with fryer oil has stored me from whipping up fluffy doughnuts on a couple of event. That’s as a result of discarding oil isn’t simply annoying—it may be hazardous if not executed correctly. Although it’s liquid at room temperature, oil can cool and solidify if it’s poured down the drain. These trapped globs of fats will clog up your pipes and breed micro organism, and if the oil makes it out of your plumbing system, one thing much more horrifying occurs: fatbergs. (See the havoc one wrecked on the London waste system.)

The New York Metropolis Division of Sanitation recommends pouring used oil right into a sealable container and tossing it within the trash. That is the tactic I often use. Is it arduous? No. Is it type of a ache? Sure. Nonetheless, what’s a deep-frying fan to do? 

FryAway is an oil solidifier that guarantees to simplify oil disposal. Per the corporate, one packet transforms liquid oil into strong natural waste that may be thrown within the trash or taken to a recycling middle. I put FryAway to the check to learn the way effectively it truly works.  

How FryAway Works 

FryAway is a pale and flaky substance, resembling dried coconut shavings. It is available in pre-portioned packets and each holds sufficient to solidify two cups of oil. To make use of, simply sprinkle the flakes into scorching oil and stir to dissolve. The combination will solidify because it cools.

FryAway is considerably secretive about its formulation and the package deal solely lists one ingredient: plant-based fat. To grasp the way it works, I’ve to make some educated guesses. 

Identified strategies for solidifying oil embrace hydrogenation, freezing, and stearic acid. Due to how FryAway works, it’s protected to rule out freezing immediately. Hydrogenation is a reasonably advanced course of, because it requires excessive warmth, stress, and a catalyst. That leaves stearic acid, which is a naturally occurring saturated fats present in plant and animal sources. The founding father of FryAway has said that the product does comprise some naturally occurring stearic acid, so I’ll assume that’s at the least partially at work. 

Stearic acid has a melting point of 156.7ºF—this makes it strong at room temperature and provides it pure hardening properties. It’s typically used as a stabilizer in candle and cleaning soap making, because the excessive melting level helps these merchandise keep their construction when uncovered to warmth. Commonest fryer oils are liquid above 30ºF. When it’s blended into oil, stearic acid successfully raises the melting level, making it strong at room temperature. 

The Testing

I began my testing course of by making and consuming a batch of cider doughnuts. This generated about 4 cups of used oil laced with bits of burnt flour. I poured two packets of FryAway into the oil whereas it was nonetheless scorching (the temperature was about 250ºF) and checked on the oil each 10 minutes to look at the solidification course of. For comparability, I additionally positioned a small quantity of cooled, used oil within the freezer.

The FryAway oil began to look hazy after 20 minutes. On the 30-minute mark, it resembled a transparent gel. I used to be stunned by how rapidly the method labored. By 40 minutes, the oil had reworked right into a semi-opaque waxy mass. Following FryAway’s directions, I then scooped the solidified oil out of my Dutch oven. It was a lot firmer than I anticipated and your entire glob got here out in nearly one piece. A barely oil sheen was the one factor that remained within the pot. 

To match the outcomes, I took the second batch of oil out of the freezer. The frozen oil was considerably softer although it had been within the deep chiller for over 40 minutes. It was additionally much less secure—it began to soften as quickly because it was at room temperature. 

The Verdict

Should you’re a frequent fryer, FryAway will make life simpler. I have a tendency to lift a skeptical eyebrow at extremely specialised kitchen merchandise, however these little packets did all the pieces they claimed. They simplified the method of oil disposal and made clean-up a fast job. 

Why We’re The Specialists

• Madeline Muzzi is a daily Critical Eats contributor, reviewing kitchen gadgets like flatware and toaster ovens. 
• Madeline has made fried hen on a scorching plate in a closet.
• For this overview, she evaluated how FryAway labored after making a batch of deep-fried doughnuts.