Originally Posted By: Arney
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.


Not sure if this has anything to do with it, but used cooking oil contains far less water than "new" vegetable oil due to it being burned off in the cooking process.