Field Notes

Science for the kitchen.

Oil chemistry, degradation science, filtration, and best practices — written for operators, not academics.

Operations·May 10, 2026·8 min

The Six Enemies of Frying Oil (and How to Beat Each One)

Heat, oxygen, water, salt, metal, and particles. Every factor that degrades your frying oil has a specific mechanism and a specific countermeasure. Here is the operational playbook.

#fryer management#degradation#temperature#salt#filtration#equipment

Oil Science·April 15, 2026·8 min

TPM Testing Explained: What the Number Actually Means

Total Polar Materials is the single most important metric in frying oil management. Here is what it measures, how 20+ countries regulate it, why the US does not, and how to read your meter correctly.

#TPM#testing#degradation#food safety

Operations·March 20, 2026·7 min

The ROI of Daily Filtration: Real Numbers from Real Kitchens

Daily filtration extends oil life by 40–80%. But which method, at what cost, and what does the payback actually look like? Data from Pitco, Henny Penny, RTI, and Zeco.

#filtration#ROI#cost savings#oil management#equipment

Oil Science·February 10, 2026·9 min

Choosing a Frying Oil: What the Science Says

The choice of frying oil is a chemistry decision masquerading as a purchasing decision. Fatty acid composition — not brand, not price per gallon, not smoke point — determines how long your oil lasts and what it produces when it degrades.

#oil selection#fatty acids#MUFA#PUFA#aldehydes#frying performance

Policy·January 15, 2026·7 min

20+ Countries Regulate Frying Oil. The United States Is Not One of Them.

Germany set the first frying oil standard in 1973. More than 20 countries now mandate TPM testing and discard thresholds. The US has no federal requirement — and no state has filled the gap.

#regulation#TPM#food safety#international standards#US policy