Originally Posted By: Stokie
Does all cooking oil, solidify, doesn't vegetable oil remain liquid even at room temperature?

Doing a little reading last night, I get a little confused about the heating issue. At the moment, I get the impression straight vegetable oil (like, a brand new 5-gallon container you buy at the big box store) requires heating, while using used cooking oil (my original question) seems like it doesn't...but maybe I'm wrong on that.