Searched the forum and found a couple of older references to this. In simplified terms, do I just need to look at the oil and determine if it's solid at room temps? And, would this indicate a hydrogenated oil (or shortening) that is not a favorable fuel? Is this what the donut shops use?
With my limited knowledge it seems that if the oil is a liquid at room temp it would be a good source because there is no meat fried in it and any glazing on the donuts is applied after frying.
I'm not soliciting detailed WVO help here, I can search the universe for that info, I'm just wondering about the donut grease/shortening thing.
Comments, experience and suggestions?
Thanks.

Chuck.

__________________
1983 M-B 240D-Gone too.
1976 M-B 300D-Departed.

"Good" is the worst enemy of "Great".