Fryer Oil: Can It Be Reused?

Frying oil can be reused several times, but it's important to know when to discard it. The oil takes on the flavour of the food it's frying, so it's best to use it for similar foods. For example, don't fry doughnuts in oil that was used to fry fish. The darker the oil, the more degraded it is, and the more degraded it is, the more oil will be absorbed by the food, resulting in dark and soggy food.

How to reuse frying oil

Frying oil can be reused several times before needing to be discarded. Reusing oil helps to reduce waste and cost. Here is a step-by-step guide on how to reuse frying oil:

Cool the Oil:

Allow the oil to cool completely in the frying vessel. Do not attempt to filter or handle hot oil as it can cause serious burns.

Strain the Oil:

Use a fine-mesh strainer or cheesecloth to strain the oil and remove any impurities, such as loose crumbs or sediment. This step is crucial, especially when frying breaded or battered foods, as these particles can burn the next time you heat the oil.

Transfer to a Clean Container:

Pour the strained oil into a clean, dry container, such as a glass jar or the original container the oil came in. Using a funnel can make this process neater.

Label and Store:

Label the container with the date, the type of food it was used for, and the number of times it has been used. Store the oil in a cool, dry, and dark place until you're ready to reuse it. Avoid placing it near the oven, fridge, or microwave.

Monitor for Spoilage:

Each time you reuse the oil, it becomes more destabilized. Look out for signs of spoilage, such as a cloudy or foamy appearance, a rancid smell, or a dark colour. If you notice any of these signs, it's time to discard the oil.

Additionally, frying oil takes on the flavour of the food cooked in it, so it's best to fry similar items in previously used oil to prevent flavour overlaps. For example, don't use the same oil for frying doughnuts and fish.

How to store frying oil

Frying oil can be reused several times, but it needs to be stored properly to ensure it doesn't go rancid. Here are some detailed instructions on how to store frying oil:

Cool the Oil

Allow the oil to cool completely before storing it. Oil burns can be dangerous, so it's important to be patient and let the oil cool to room temperature.

Filter the Oil

Once the oil has cooled, filter it to remove any food particles, crumbs, or sediment. This can be done by pouring the oil through a fine-mesh strainer or cheesecloth. Coffee filters or paper towels can also be used to help catch any small particles. Filtering the oil is crucial, as these food particles can burn the next time you heat the oil.

Transfer to a Container

After filtering, transfer the oil to a clean, airtight container. A glass jar or the original container the oil came in are good options. Using a funnel can help make the process neater.

Label and Date the Container

Label the container with the date and the type of food the oil was used for. This will help you keep track of how many times the oil has been used and prevent using it for foods with conflicting flavours.

Store in a Cool, Dark Place

Store the oil in a cool, dry, and dark place, such as a pantry or storeroom shelf. Avoid storing it near ovens, stoves, fridges, or any heat sources. Heat and light can accelerate the oxidation of the oil, shortening its lifespan.

By following these steps, you can extend the lifespan of your frying oil and reuse it multiple times before discarding it. Just be sure to check the oil for any signs of spoilage, such as a rancid smell or a dark colour, before reusing it.

How to know when frying oil is bad

Frying oil can be reused several times before it goes bad, but it's important to know when to replace it. Here are some signs that your frying oil is bad and needs to be replaced:

Changes in Appearance

The appearance of frying oil can give you a good indication of whether it's still good to use. Fresh fryer oil typically has a soupy, golden-yellow colour and a thin consistency. If your oil has turned a darker colour, has a thicker consistency, or looks soapy, it's probably time to replace it.

Off-putting Smell

Healthy frying oil should have a clean smell, which may be vaguely reminiscent of the food you've been cooking. If your oil has a bitter, musty, fishy, or rancid smell, it's time to discard it.

Difficulty Reaching Frying Temperature

If your oil is struggling to reach the desired frying temperature and starts smoking before it gets there, this could be a sign that your oil is old and needs to be replaced.

Foaming

Foam on the top surface of the oil is another indication that your frying oil has gone bad.

Food Tastes Off

If the food you're cooking starts to taste like other foods that have been prepared in the oil, it's a sign that your oil is taking on flavours and may need to be replaced.

Time

Finally, it's worth considering the amount of time that has passed since you last replaced your oil. If you're cooking lots of breaded fried foods and not taking care of your oil, you should replace it once a week. If you're taking care of your oil and making breaded fried foods, you can replace it twice a month. For low-volume fryers, you can replace the oil four times a year.

How to dispose of frying oil

Frying oil should never be poured down the sink drain as it can congeal and clump, causing plumbing issues. Here are some ways to dispose of frying oil:

• Solidify it and throw it away: Use a product like FryAway to solidify the oil into a block that can be thrown into the trash.
• Transfer to a closed container: Pour the oil into a sealable disposable container, such as the bottle it came in, seal tightly, and throw it away.
• Recycle it: Depending on your location, you may be able to recycle used oil. Check online or with local services to find recycling drop-off points.
• Take it to a restaurant: Restaurants often have proper disposal methods for frying oil, so you can give yours to a restaurant near you.
• Contact a household hazardous waste disposal company: These companies often collect used cooking oil.
• Use a grease disposal system: Install a grease trap, a plumbing device designed to intercept and retain fats, oils, and grease before they enter the wastewater system.
• Mix with other solid waste materials: Use absorbent materials like paper towels or veggie peels to soak up the oil, then throw it away with your regular trash.
• Bury it: Biochemists suggest that frying oil can be buried in the backyard as bacteria in the soil will break it down. However, this should be done in small amounts to avoid a buildup of oil that could harm plant life.

The best types of oil for frying

Frying oil is best when it is stable, neutral in flavour, affordable, and has a high smoke point. Here are some of the best options:

Peanut Oil

Peanut oil is a popular choice for frying, with a high smoke point of 450°F. It is often used in Chinese and Southeast Asian restaurants. Peanut oil has a neutral flavour and is affordable, making it a good option for deep frying. However, it should be noted that peanuts are a common allergen.

Canola Oil

Canola oil is another excellent option for frying, with a smoke point of 400°F. It is favoured by Japanese tempura eateries and is known for its neutral flavour and high smoke point. Canola oil is also relatively affordable, making it a cost-effective choice for frying.

Vegetable Oil

Vegetable oil is a blend of different plant-derived oils, such as corn oil, soybean oil, and sunflower oil. It typically has a smoke point between 400°F and 450°F, making it suitable for deep frying. Vegetable oil is affordable, easily accessible, and has a neutral flavour, making it a popular choice for frying at home.

Avocado Oil

Avocado oil has a high smoke point of around 500°F (unrefined avocado oil has a lower smoke point of 350°F). It is considered a heart-healthy oil due to its high content of monounsaturated and polyunsaturated fatty acids, as well as omega-9 fatty acids and vitamin E. However, avocado oil is more expensive than regular vegetable oil, and the cost can add up quickly when used for deep frying.

Other Options

Other oils with high smoke points that can be used for frying include safflower oil, soybean oil, grape seed oil, corn oil, olive oil, sesame seed oil, and sunflower oil. Animal fats such as lard and beef tallow are also used for deep frying and are said to impart great flavour and crispness to the food.

Frequently asked questions