Think of your oil as an animal product, like meat or fat. When you start heating up a slice of delicious bacon, at first it still looks mostly the same and stays soft. After a while it gets crispy and turns the right color. And if left too long, it’ll burn and turn black.
That red crispy bacon is ideal for what you want to do with it. That black burnt bacon is not useful.
Well, inside your car’s engine the heat stays on whenever it’s running. Your oil, just like that bacon, will eventually turn black and be unsuitable for your purposes.
So then we put some fresh slices of bacon in there and heat it up. When they get black and burned, or hopefully before it gets to that point, we swap to fresh slices again. And again. …
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