The oil pot is certified by SG Japan as a safe, food-grade product. The carbon filter removes odours and particles as the oil passes through, so used frying oil can be stored clean and reused.
The Golden Rule
Let the oil cool for 10 to 15 minutes first.
The filter and pot are rated to 150°C. Pouring oil straight from the fryer risks damaging the pot, and hot oil splashing back is the most likely way to get burnt.
Know your pot
What's Included
- Lid
- 18/8 stainless steel filter
- Carbon filter
- 18/0 stainless steel holder
- Sealing part
- Pot body
Every use
How to Use
- Assemble the filter. Sit the stainless steel holder and carbon filter in place inside the pot, with the sealing part fitted correctly.
- Let the used oil cool for 10 to 15 minutes.
- Pour the oil in slowly and let it pass through the filter on its own. Do not press or force it through.
- Fit the lid and store the pot in a cool, dry place away from heat.
Upkeep
Filter Replacement
- Each carbon filter lasts for up to 10 uses. Replace it once it darkens or develops an odour.
- Oil left standing for 2 to 3 months can spoil. If that happens, discard the oil and fit a fresh filter.
Cleaning
Cleaning & Care
- Wash with a soft sponge and mild detergent. Not dishwasher safe.
- Store it in a dry place away from heat sources.
- Minor marks on the rim and connecting parts of a new pot are normal.
- Keep it out of reach of children.
Yoshikawa Activated Charcoal Oil Filter Pot — the pot itself.
Replacement charcoal filters — for when the filter darkens or smells.
Nippan oil filter paper sheets — for straining oil without a filter pot.
