Deep fat fryer, which fat/oil?

Bless you, you’ve gone to so much effort to prove something that I never actually denied :clap: :clap::clap:

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Keeping the thing full of oil at all times is the key. Not only will the oil improve, it can then catch aflame when the hob catches it, even when not in use.

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that is almost certainly going to ruin those lovely brown wood kitchen cupboards, either by flame or by covering your whole kitchen with an oily mist.

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will they insure against all forms of oily lubricant injury?

We don’t offer insurance. We are an agency set up to maximize claims and minimize prison via creative consultancy and encouragement.

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