I asked this question on another thread and am reposting it here. I haven't been comfortable with the frying pan test for water, as it seems to me to be too subjective and prone to user error (at least in my hands). I am wondering if there isn't some chemical indicator we could use to test for suspended water. I am not a chemist (college chemistry courses have completely faded from memory) and don't know how to pursue this. Any ideas?

Possibly we could begin with what problems you may have had using the hot pan test. The may have been experienced by others and might be very simple to solve.

There are several chemical tests I have tried..all of which reveal the presence of free water ..but not suspended water.

For referrence...
The hot pan test.
Smear a finger of wvo accross a fry pan (cast iron preferred)as a temp check.

Keep the sample of wvo to be tested handy. Enough for 1/4"-3/8" thickness covering the bottom works best.
Heat the pan on high temp until the smear begins to produce smoke then pour in the sample.

NOTE:
Do not pour in a sample with any visible water. If water droplets are visible no testing is needed. There is water present in your sample. Visible droplets of water will spatter hot oil out of the pan and may cause burns or fire.


Look closely at the bottom of the pan where the oil meets it. Are there very small bubbles forming. This indicates some suspended water. The number of bubbles indicates how much water is present in suspended form.

I usually accept a FEW bubbles myself. Lots of small bubbles is unacceptable to me. If crackling or popping is heard..way too much water is present.

i do not have a skillet but i used a small aluminum pan i saw waves which came together to create an air pocket. there was no popping just bubbles.

this oil was heated at 240F (my first batch - but i know better now. it should be 90F). this oil was filtered through 2 furnace oil filters and then settled throughout the winter, so at least 5 months.

do the air pockets mean anyting bad?

evan

Has anyone experience more water bubbles if your heated pan has set in the open air for a few minutes before adding the oil?

I was wondering if high humidity can affect the oil pan test?

When I waited only a short time I saw much less water in the oil. Now is this because my pan cooled down or is it the humidity?