Definitely still okay to eat but may be very salty/concentrated–best with unsalted but not going to hurt you to have salted this time.

That article is very old, and the same site contains this info as well: http://www.drweil.com/diet-nutrition/nutrition/rethinking-saturated-fat/ (which directly contradicts the 1st one)
I just felt compelled to write here and maybe help put someone at ease, as I’m someone who tends to be very sensitive to food information and then easily feels unsafe with certain foods after reading some scary info about it. And it’s tough, because about EVERYTHING one can find polarizing information in different sources. The other thing I don’t feel is fully correct in the main article here is EVOO’s smoke point(it’s higher) and about it turning cancerogenic with normal cooking temperatures. I truly disagree with that. I’m from the mediterranean where people have cooked on EVOO for centuries without detriment to their health. What I’ve been able to find is that the oil actually loses some of its health-boosting properties while heated, but doesn’t gain destructive ones(unless smoking). My source:http://www.whfoods.com/genpage.php?tname=george&dbid=56 (it also says there that coconut oil’s smoking point is LOWER than EVOO’S. Go figure. I bet few people know that. I know I didn’t.)
I hope this helps people. As someone who’s been scared and confused about cooking oils, I now cook on both ghee and olive oil interchangeably (almost) without fear 😉

Sarah can i ask why you wouldn’t recommend deep frying?

I just went over to my friend Heidi Fink’s page, (amazing Indian chef in Victoria) and I see from her photos that it does look creamy and grainy after it’s cooled. Sorry to bug you, I should have looked around first. I know you are a busy lady!