Fryer Oil Reuse: How Many Times Can You?

Frying oil can be reused several times, but there are some important rules to follow to get the most out of it. Firstly, the type of oil matters; peanut oil, canola oil, and vegetable oil have high smoking points (400°+), making them better suited for frying than extra-virgin olive oil, which has a low smoke point. Temperature control is also key; when oil surpasses its smoke point, its fats start to break down, releasing a substance called acrolein, which gives food a bitter taste. To prolong the life of the oil, it's important to monitor and adjust the temperature to ensure it doesn't surpass its smoke point. Once the oil has cooled completely, it should be filtered to remove any impurities, and stored in an airtight container in the refrigerator. However, frying oil can only be reused a certain number of times before it decomposes; it's important to look out for signs of spoilage, such as a cloudy or foamy appearance or a rancid smell, and discard the oil accordingly.

How to reuse frying oil

Frying oil can be reused several times before it needs to be discarded. Reusing frying oil is a great way to reduce waste and cut costs. However, there are some important steps to follow to ensure the oil is safe to use and to prolong its life.

Choosing the Right Oil

Firstly, it's important to choose an oil with a high smoking point (400°F and above). Oils with a high smoking point include peanut oil, canola oil, and vegetable oil. Extra virgin olive oil, on the other hand, has a low smoke point and dominant flavour, making it less suitable for deep-frying.

Temperature Control

Temperature control is key to prolonging the life of frying oil. When oil surpasses its smoke point, its fats start to break down, releasing a substance called acrolein, which gives food a bitter taste. Therefore, it's important to monitor the oil's temperature to ensure it doesn't surpass its smoke point.

Filtering and Storing the Oil

Once you've finished frying, allow the oil to cool completely. The next step is to filter the oil to remove any impurities such as crumbs or sediment. This can be done by draping cheesecloth or coffee filters in a fine-mesh strainer set over a storage container and pouring the oil through.

After filtering, the oil should be stored in an airtight container in the refrigerator or another cool, dark place. It's helpful to label the container with the date, what the oil was used for, and the number of times it has been used.

There is no definitive answer to this question as it depends on various factors, including the type of oil, what is being fried, and how well the oil is strained. However, as a general rule, frying oil can be reused anywhere from two to eight times. It's important to pay attention to the oil and look out for any changes. If the oil becomes dark, dirty, or smoky, or if it develops an unpleasant smell, it's time to discard it.

Additionally, frying oil will take on the flavour of the food cooked in it, so it's important to keep this in mind when reusing the oil. For example, oil used to fry fish probably wouldn't be suitable for frying doughnuts.

How many times can frying oil be reused?

Frying oil can be reused anywhere from two to eight times. However, there is no hard and fast rule for when oil is no longer suitable for frying. It depends on the type of oil, what you're frying, how well you've strained the oil, and other factors.

Each time you reuse oil, it gets more and more destabilized until it decomposes. It will start to take on a thick, gummy consistency and a darker colour.

To prolong the life of your oil, it's important to monitor its temperature to ensure that it doesn't surpass its smoke point. When oil surpasses its smoke point, its fats start to break down, releasing a substance called acrolein, which gives burnt food its bitter taste.

To reuse frying oil, first let the oil cool completely in the frying vessel. Then, strain it into a clean vessel, like a glass jar or its original container, and store it in a cool, dark place.

However, frying oil will take on the flavour of the food you cooked in it, so don't use the same oil for foods with very different flavours.

How to store frying oil

Frying oil can be reused several times, but it needs to be stored correctly to prolong its life. Here are some tips on how to store frying oil:

Allow the Oil to Cool Completely:

It is important to let the oil cool down before storing it. Never attempt to filter or handle hot oil as it can cause serious burns.

Filter and Strain the Oil:

Before storing, it is crucial to filter the oil to remove any impurities such as loose crumbs, sediment, or food particles. This step is crucial if you plan to reuse the oil for frying breaded or battered foods. These particles can burn the next time you heat the oil. Cheesecloth, coffee filters, or a fine-mesh strainer can be used for filtering.

Store in an Airtight Container:

Once the oil has been filtered, pour it into a clean, airtight container, such as a glass jar or its original container. Make sure to use a funnel to avoid any spills.

Label the Container:

Label the container with the date, the type of food it was used for (e.g., "fried chicken oil"), and the number of times it has been used. This will help you keep track of how many times the oil has been reused.

Store in a Cool, Dark Place:

Oil should be stored in a cool, dry, and dark place, such as a pantry or cabinet. Avoid placing it above the stove or in direct sunlight. Oils are sensitive to heat, light, and humidity, which can cause them to break down faster.

Refrigeration:

If you plan to reuse the oil within a few days, storing it in the refrigerator is an option. However, if you intend to store it for an extended period, it is best to keep it in a cool, dark place.

Know When to Discard:

Frying oil has a limited lifespan, and it's important to know when to discard it. Used frying oil should not be poured down the sink drain as it can cause plumbing issues. Instead, dispose of it responsibly by solidifying it and then placing it in the trash or recycling it at a local disposal center.

How to dispose of frying oil

Frying oil can be reused several times, but eventually, it will reach a point where it can no longer be used. Here are some ways to dispose of frying oil safely and responsibly:

The Container Method

Allow the oil to cool completely, then pour it into a disposable container with a lid, such as an empty plastic bottle or jar. Seal the container and throw it into the trash. This method ensures that the oil won't leak and cause a mess.

Solidify and Trash

You can purchase products like FryAway that solidify the oil into a block that can be tossed into the trash. Simply sprinkle it over the cooled oil, let it solidify, and then dispose of it. Alternatively, you can place the oil in the freezer until it hardens and then scoop it into the trash.

Recycling

Some communities and businesses have recycling centres that accept used cooking oil and convert it into biodiesel. Check with your local recycling centre or use online resources to find drop-off locations near you. You can also contact local restaurants to see if they accept used cooking oil for disposal or recycling.

Burying

If you have a backyard, you can bury small amounts of oil in the ground. Biochemists suggest that bacteria in the soil will break down the oil, allowing plants to absorb it. However, this method should be used sparingly and not near any growing plants, as the oil can suffocate tender roots.

Other Tips

• Do not pour oil down the drain or toilet. Oil can solidify and stick to pipes, leading to clogged drains and costly plumbing issues.
• Do not dispose of hot oil. Allow it to cool completely before handling and disposing of it to avoid burns and messes.
• Absorbent materials such as sand, flour, or cat litter can be mixed with oil to create a solid waste that can be thrown away.
• Used cooking oil can be stored and reused for similarly flavoured foods. Strain the oil to remove food particles and store it in an airtight container in a cool, dark place.

What foods are best to fry

Frying oil can be reused several times, but there are some rules to follow to ensure the best results and get the most out of the oil. It is important to start with a good frying oil that has a high smoking point (400°F or higher). Oils such as peanut oil, canola oil, and vegetable oil are ideal for this purpose.

Now, what foods are best to fry? Here are some options:

French Fries

French fries are a classic choice for frying. They can be made in an air fryer or deep-fried in oil. For the perfect thin and crispy French fries, cut the potatoes into thin sticks, boil them in water with a splash of vinegar, and then fry them in very hot oil. For an even crispier texture, freeze the fries before frying them again until golden brown.

Chicken Wings

Chicken wings are a popular choice for frying, and for an extra crispy texture, they can be fried twice. The first fry at a lower temperature of 250°F tenderizes the meat, and the second fry at 400°F gives them a shatteringly crisp exterior. Slather the wings in a tangy Buffalo sauce for a delicious snack.

Onion Rings

Onion rings are another classic fried food, but it's important to ensure that the onion is tender enough to bite through. Cryo-blanching the onion before frying helps achieve this. For a crispy and flavorful coating, use a batter that includes light beer and vodka.

Falafel

Falafel is a Middle Eastern specialty made with dried chickpeas, fresh herbs, and spices. For the best falafel, grind the chickpeas yourself and make small balls to maximize the surface area for a crunchier texture. Frying falafel gives them a moist and light texture on the inside with a crispy golden exterior.

Jalapeño Poppers

Jalapeño poppers are a spicy and indulgent treat. For a safer option, stuff the jalapeños with cream cheese seasoned with cumin, garlic powder, onion powder, and lime juice, and cut them into one-inch rings before frying. This helps prevent the cheese from blowing out in the hot oil.

Fried Shrimp

Coat shrimp with egg and cornstarch, and then fry them for a crispy and finger-licking good snack. Toss the fried shrimp with minced garlic, green onions, and red chili pepper flakes for extra flavor.

Fried Artichokes

Artichokes can be fried to create a crunchy and salty treat. They can be fried twice—once to tenderize and again to crisp them up. Frying in olive oil adds a more intense Mediterranean flavor, while canola oil will give a cleaner artichoke taste.

General Tso's Chicken

For crispy chicken nuggets that stay crunchy even after tossing in a sweet and savory sauce, combine vodka and cornstarch slurry with a craggy batter. This technique can also be used for making Chinese takeout-style orange or sesame chicken.

Fried Avocado

Slices of ripe avocado can be coated in a light cornstarch and beer batter and fried to achieve a crispy exterior while keeping a creamy interior. Serve them in vegetarian tacos with salsa verde, chipotle mayo, sliced chilies, and quick-pickled red onions.

Fried Seafood Platter

Create a golden and delicious fried seafood platter by deep-frying a variety of shrimp, squid, and firm white-fleshed fish. Top it off with a refreshing salsa of onion, tomato, and cilantro dressed in lime juice. Serve with fried yuca and an ice-cold beer for the ultimate indulgence.

These are just a few examples of foods that are particularly delicious when fried. With the right techniques and attention to temperature control, you can explore a whole world of culinary possibilities!

Frequently asked questions