An independent educational project · Est. 2026
Fry oil
is the new
trans fat.
The most-eaten, least-regulated ingredient in American food deserves a public standard — and a public scoreboard.
7
Principles
2
Public audits
0$
Cost to adopt
∞
Restaurants invited
The project, in four parts
A standard. A guide. Two audits.
Use any piece on its own. They’re built to be remixed, shared, and held up against any kitchen or freezer.
Framework
The Clean Fryer Standard
Seven plain-English principles any restaurant or food brand can adopt. No certification fees. No gatekeepers.
Directory
Seed Oil Free Restaurant Guide
A growing public list of restaurants frying in something better than industrial seed oils.
For restaurants
The Fryer Audit
For families
The Freezer Audit
Why this exists
We don’t need permission to raise the bar.
The American fryer runs on the cheapest oil that money can buy, filtered as little as possible, swapped out as rarely as the health inspector will allow, and dumped onto a potato that’s been pre-coated in a flour, a dextrose, and a stabilizer that the customer never gets to see.
The Clean Oil Project is a public answer. A free standard restaurants can adopt, a guide diners can use, and two audits anyone can take in five minutes.
Clean oil. Honest ingredients. Better potatoes. In public.