Deep Frying Oil: Reuse, Recycle, And Save Money

Deep frying is a messy, dangerous, and costly affair. It is also wasteful, especially if you're using a lot of oil. But, you don't have to throw away your used frying oil. You can reuse it several times, reducing waste and cost.

To reuse frying oil, let it cool completely, then strain it into a clean, preferably sealed, container. You can use a cheesecloth set in a fine-mesh strainer or coffee filters to strain the oil. Label the container with the date, what the oil was used for, and the number of times it has been used. Store the oil in a cool, dark place until you're ready to reuse it.

There is no hard and fast rule for how many times you can reuse frying oil. It depends on the type of oil, what you're frying, and how well you've strained it. However, frying oil will take on the flavour of the food you cooked in it, so keep that in mind for future frying projects. If your oil has a rancid smell, has become dark or cloudy, or is foaming, it's time to discard it.

How to reuse deep fryer oil

Deep-frying at home can be messy, dangerous, and costly. If you're using a quart or more of oil to deep-fry, you should get the most out of it. Yes, you can reuse deep fryer oil—but there are some rules to follow that will help you get the most out of the oil.

Choosing the Right Oil and Equipment

Start with a good frying oil. Every oil has a specific smoking point (the temperature at which the oil starts to smoke). Since frying occurs at high heat, it's best to use a type of oil with a high smoking point (400°F or more), like peanut oil, canola oil, or vegetable oil.

If you fry often, it might be worth investing in an at-home deep fryer. Electric fryers make the process smooth and seamless for home cooks, automatically regulating the oil temperature and shutting down if it gets too hot. If you're frying on a stovetop, you'll need a large, heavy-bottomed pot or Dutch oven, preferably with high sides to keep splatters contained. You'll also need a thermometer to gauge the temperature of the oil, preferably a deep-fry or candy thermometer, which can read temperatures up to 400°F and usually comes with a clip that keeps the device affixed to your pot while cooking.

Temperature Control

To prolong your oil's life, temperature control is key. When oil surpasses its smoke point, its fats start to break down, releasing a substance called acrolein, which gives burnt food its bitter taste. Frying with old oil will cause any type of food to taste acrid and greasy.

If you want to reuse your fryer oil, monitor the oil's temperature as it heats, ensuring that it doesn't surpass its smoke point. Keep an eye on the thermometer as you're frying, and adjust the stove's heat as needed to maintain the desired frying temperature.

Filtering and Storing the Oil

Once you've finished frying, allow the oil to cool completely. Then, filter the oil to remove any impurities, like loose crumbs or sediment. This step is especially important if you're frying anything breaded or battered—the excess food particles will burn immediately the next time you heat the oil.

Never attempt to filter hot oil, which can cause serious burns if you slip or splash. Once the oil has cooled to a safe handling temperature, drape a few layers of cheesecloth (coffee filters also work) in a fine-mesh strainer or chinois set over your storage container. Pour the oil through the cheesecloth or coffee filters to catch the smallest crumbs.

Store the used cooking oil in an airtight container in the refrigerator or a cool, dark place. Label the container with the date, what the frying oil was used for (e.g., "doughnut frying oil"), and the number of times it has been used.

Frying oil can be reused anywhere from two to eight times, depending on the type of oil, what you're frying, how well you've strained it, and other factors. There's no hard and fast rule for when oil is no longer suitable for frying. Instead, pay attention to your oil and look out for any changes. If it has become dark or dirty, if it's smoking before reaching frying temperature or foaming at the top, or if it has taken on a rancid or musty smell, it's probably time to dispose of it.

How to store deep fryer oil

Storing deep fryer oil is a simple process, but it does require some care and attention. Here is a step-by-step guide on how to store deep fryer oil:

Cool the Oil:

Firstly, you need to allow the oil to cool completely before storing it. Turn off the heat as soon as you finish frying and let the oil cool down to room temperature. Do not attempt to handle or transfer the oil until it has cooled, as this can cause burns.

Strain the Oil:

Once the oil has cooled, it's time to strain it to remove any food particles, crumbs, or sediment. This step is crucial, as these particles can burn the next time you heat the oil. Use a fine-mesh strainer or cheesecloth to strain the oil, catching any fine matter. Coffee filters can also be used for this purpose.

Transfer to a Container:

After straining, transfer the oil to a clean, airtight container. Glass jars or the original container the oil came in are good options. Using a funnel can make this process neater.

Label the Container:

It is helpful to label the container with the date, the type of oil, and the number of times it has been used. This will help you keep track of how fresh the oil is and what types of food it is suitable for.

Store in a Cool, Dark Place:

Store the container of oil in a cool, dark place, such as a cupboard or pantry. Avoid placing it near the oven, fridge, or microwave, as these areas can get warm. For long-term storage, the freezer is the best option, as it slows down oxidation and keeps the oil fresh for longer.

Know When to Discard:

Even with proper storage, frying oil has a limited lifespan. Pay attention to any changes in the oil, such as discolouration, foaming, or unpleasant smells. If the oil starts to smoke before reaching frying temperature, it's time to discard it.

Dispose of Oil Properly:

When it's time to get rid of the oil, do not pour it down the sink drain. Instead, solidify it using a product like FryAway, then throw it away in a sealed container. Alternatively, look for recycling options in your area, as some places accept used cooking oil.

How to dispose of deep fryer oil

It is important to dispose of deep fryer oil properly to avoid plumbing issues and harm to the environment. Here are some methods to dispose of your deep fryer oil:

• Container method: Pour cooled oil into a disposable container with a sealable lid, such as an old sour cream or cottage cheese container. Seal the container shut and throw it into the trash.
• Freezer method: Pour the oil into an old can and place it in the freezer until the oil hardens. Once solid, scoop the oil into the trash. Alternatively, you can pour small amounts of oil into a coffee mug and dispose of it in the same way.
• Plastic bag method: Pour cooled oil into a plastic trash bag that already has some absorbent debris, such as old paper towels or veggie peels, to soak up the grease. Then, throw the bag into the trash.
• Solidify and trash: Use a product like FryAway to solidify the oil into a block that can be thrown away.
• Recycling: Check if there are any local recycling drop-off points or collection services that accept used cooking oil.
• Hazardous waste disposal: Contact a household hazardous waste disposal company, as they often collect used cooking oil.
• 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.
• Do not pour oil down the drain: Oil can congeal and clog pipes, leading to plumbing issues.
• Store and dispose of oil properly: Used oil should be cooled and stored in a sealable, disposable container before disposal.
• Check local regulations: Disposal methods may vary by location, so it is important to check for specific guidelines or recycling programs.
• Do not mix oil with other waste: Keep oil separate to avoid contaminating recycling efforts.
• Do not ignore small amounts of oil: Even small amounts can contribute to plumbing and environmental issues.

How to know when to replace deep fryer oil

Deep-frying oil can be reused several times before it needs to be discarded. However, it's important to monitor the oil's condition and look out for signs that it needs to be replaced. Here are some guidelines on how to know when to replace your deep fryer oil:

• Frequency of use: Depending on the type of oil and the food being fried, oil can be reused anywhere from two to eight times. For example, oil used for frying breaded foods should be changed after 2-4 uses, while oil used for non-breaded foods like French fries and vegetables can be reused 6-8 times.
• Colour and consistency: Oil that has turned dark or thick indicates that it has degraded and needs to be replaced.
• Smoke and foam: If the oil is smoking before reaching the frying temperature or foaming at the top, it's a sign that the oil is old and needs to be changed.
• Odour: A rancid, musty, or acrid smell indicates that the oil has gone bad. Oil can also develop an off-putting smell from the food being fried, which may be undesirable for the next batch.
• Time and storage: Oil has a limited shelf life, and its lifespan can be affected by improper storage. Once opened, oil should be used within three months and stored in a cool, dark place.
• Filter and maintenance: Regularly filtering the oil after each use and storing it in a sealed container can help extend its lifespan.

It's important to note that reusing deep fryer oil for too long can have negative health effects, such as increased inflammation, cholesterol, and acidity levels. Therefore, it is crucial to monitor the oil's condition and replace it when necessary to ensure food safety and maintain the quality of fried foods.

Best oils for deep frying

Deep-fried food is a treat, but it can be unhealthy. The type of oil you use is important, as it can affect the healthiness, taste, and cost of your food. Here are some of the best oils for deep frying:

Peanut Oil

Peanut oil is a popular choice for deep frying. It has a high smoke point of about 446°F (230°C) or 450°F (232°C), a subtle nutty flavour, and a neutral taste. This makes it perfect for frying desserts, vegetables, and meats. However, peanut oil may not be the healthiest option due to its relatively high amount of polyunsaturated fats, which can make it vulnerable to oxidative damage at high temperatures.

Vegetable Oil

Vegetable oil is a blend of different plant-derived oils, usually corn oil, soybean oil, and sunflower oil. It is cost-effective, has a high smoke point of 400°F (204°C) or 450°F (232°C), and a mild taste that won't mask the natural flavours of your food. It is also a healthy option as it contains unsaturated fat, which may reduce the risk of heart disease and high cholesterol when consumed in moderation.

Canola Oil

Canola oil is another popular choice for deep frying, especially in restaurants. It has a high smoke point of 400°F (204°C), a low price in bulk, polyunsaturated fat, and a neutral taste. However, it may not be the healthiest option for deep frying as it is high in polyunsaturated fat.

Coconut Oil

Coconut oil is a stable and healthy choice for deep frying. Over 90% of the fatty acids in coconut oil are saturated, making it resistant to heat. Even after 8 hours of continuous deep frying at 365°F (180°C), its quality remains acceptable. However, some people may not enjoy the flavour or smell of coconut oil.

Olive Oil

Olive oil is one of the healthiest oils for deep frying. It is resistant to heat because it is high in monounsaturated fatty acids, which are relatively stable. In one study, olive oil was used in a deep fryer for over 24 hours before it oxidized excessively. However, the flavour and fragrance of olive oil may deteriorate when heated for a long time.

Avocado Oil

Avocado oil is similar to olive oil, with a composition that is mainly monounsaturated, and some saturated and polyunsaturated fats. Refined avocado oil has a high smoke point of 520°F (270°C) and a slightly nutty taste.

Animal Fats

Animal fats such as lard, tallow, ghee, and drippings can also be excellent choices for deep frying. They add flavour and crispness to food, and they are resistant to damage when fried. Most fatty acids in animal fats are saturated and monounsaturated, making them resistant to high heat.

Frequently asked questions