Suddenly reminded that growing up we had a Fry Baby in the back of the cabinet.

Every once in a great while, we'd make a batch of .. fried wontons? Sans-Crab Rangoon? .. it was cream cheese, green onion, and typically black olives because that's just who we were, wrapped in wonton wrappers, sealed with flour paste and tossed in, fried up golden brown and then eaten when they were still too hot.

.. I'm pretty sure the peanut oil we kept in the thing just.. stayed there. It'd get topped up if needed, but otherwise, just put the lid on the Fry Baby and leave it in the back of the cabinet for a couple of years.. ... that was probably fine, right?