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The golden crunch of fried chicken, the crispness of tempura vegetables, or the texture of homemade donuts are undeniable. We might try making healthier versions of these foods using an air fryer or oven, but some fried foods stay especially delicious when cooked in oil. However, a practical question remains after the frying is finished: what do we do with the remaining oil (which is often in a large amount)?
Many people reuse it to save money, reduce waste, and even improve flavor, as some dishes become tastier when cooked in previously used oil. But is this practice really safe? We spoke with Jennifer Palian, an expert in food science, to answer this question.
The short answer is yes — but with conditions.
Balian says: “Reusing cooking oil may be safe if done correctly, but the risks increase with each use, especially if the oil is not stored properly.”
Heating oil repeatedly leads to significant changes, including the formation of toxic and carcinogenic compounds that can increase the risk of inflammation, high blood pressure, and even some types of cancer. Oil also loses its health benefits such as omega-3 acids, and gains harmful fats such as trans fat.
So, you can reuse the oil several times, but it's important to know when to stop.
1. Cook at relatively low temperatures:
Keep the oil temperature between 175°C and 190°C while frying. Avoid exceeding the smoking point, as this speeds up the breakdown of oil and generates harmful compounds that may lead to serious diseases. Vapors from burning oil may also pose a risk to the respiratory system.
2. Use a cooking thermometer:
It helps you control the heat and avoid overheating.
3. Choose the right oils:
Oils that are rich in polyunsaturated fats (such as soy and sunflower oil) break down faster than more saturated oils (such as coconut oil).
For frying, choose heat-tolerant oils that have a neutral taste and can be reused such as peanut oil, avocado, rice bran, palm, canola, and safflower.
It can usually be reused 3—4 times if it is filtered and stored well. But even stable oils break down after several cycles.
4. Add new oil instead of replacing it completely:
It helps in reducing the decomposing compounds and maintaining the quality of the frying.
5. Use new oil as often as possible:
If your budget allows, using fresh oil every time is better for health and taste.
6. Prevent flavor transfer:
Allocate oils to similar foods. Do not use oil in which you fried fish to fry donuts, for example!
7. Drain the oil well after each use:
Removing food debris is essential to slow the damage. Foods that are breaded or high in sugar accelerate oil breakdown.
8. Do not reuse the oil more than three times:
Even if you follow all instructions, remember that repeated heating leads to loss of vitamins and healthy fats and the formation of harmful compounds.
After cooking, let the oil cool slightly until it is warm. Then strain it using a fine strainer covered with gauze or kitchen napkins to catch the residue.
Use an airtight, opaque, and opaque container to store it.
Put the date of use on the package and the number of reuses.
Store it in a cool, dark place — such as a pantry or refrigerator. The oil may cloud in the refrigerator but return to its normal state at room temperature.
Get rid of the oil if you notice one of the following signs:
Safe disposal method:
Mix it with absorbent materials such as kitchen paper, coffee grounds or cat litter, then put it in an unbreakable container and close it tightly, then dispose of it with household garbage.
Instead, pour it into a resealable container (such as an old coffee can or milk can) and throw it away.
For environmentally friendly options, check if your area has collection points to convert used oil into biofuel or soap.
Don't ever get up By pouring oil into the sink or toilet — this causes serious blockages, and getting rid of it in the garden may damage plants and attract insects.
Reusing cooking oil is possible and safe if you follow directions carefully, filter and store it properly, and recognize signs of damage.
As Balian says: “No matter how good your storage method is, oil should not be reused endlessly, as harmful compounds build up over time.”
When in doubt about the quality of the oil, it is best to start with a new oil — it is better for the taste of the food and, more importantly, for your health.
Source: Eatingwell
