What is the proper order of rotation for fryer oil?

The correct order of rotation for fryer oil is based on the types of food being cooked and how they impact oil quality. Starting with potatoes is ideal because they have a high starch content, which helps to absorb some impurities in the oil. This means that cooking potatoes first allows them to condition the oil.

Following potatoes, meat should be cooked next. Meat typically has higher fat content and can contribute more solids and flavor to the oil compared to potatoes. This subsequent cooking maintains a balance in the oil's condition without overwhelming it with particles.

Lastly, seafood should be cooked. Seafood usually has a more delicate flavor and can carry over stronger tastes into the oil. If seafood is cooked first, it can impart flavors that may not be suitable for the items cooked afterward. Thus, finishing with seafood prevents it from impacting the overall taste of previous foods prepared in that oil.

This rotation not only maximizes the lifespan of the fryer oil by minimizing the transfer of flavors but also helps maintain the quality and taste of the foods prepared.