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..... until recently. We had been using coconut oil for deep frying due to wanting to conserve the good lard for other things. Then during the run up in fuel prices, they started making diesel out of every bit of nutritional fat on the planet and the price of a quart of coconut oil shot up from $3.35 to over $8. Forget that. So we switched to soybean oil in the fryer. Nothing much wrong with soybean oil in extreme moderation, but it is not stable when heated. It tends to polymerize and some say the heating in the metal vessel causes some hydrogenation. Even cutting back on deep fried foods quite a bit, it began getting to me.
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