How To Properly Reuse Oil In Your Deep Fryer

Deep-frying at home can be a messy and costly affair, but reusing frying oil is a great way to minimize waste. It's important to note that reusing oil can be done, but there are some rules to follow to ensure safety and the best results. The first step is to choose an oil with a high smoking point, such as peanut, canola, or vegetable oil. After frying, allow the oil to cool completely, then strain it through a fine mesh sieve or cheesecloth to remove any leftover food particles. Store the strained oil in an airtight container in a cool, dry place, and label it with the date and what it was used for. The oil will take on the flavor of the food fried in it, so it's best to fry similar items in previously used oil to avoid unpleasant flavor overlaps. Reusing frying oil is a great way to reduce waste and save money, but it's important to monitor the oil for any signs of spoilage, such as a change in color, foam on the surface, or an off-putting smell.

How to reuse deep fryer oil

Reusing deep fryer oil is a great way to reduce waste and cut costs. Here is a step-by-step guide on how to reuse deep fryer oil:

Step 1: Cool the Oil

Allow the oil to cool completely in the fryer before attempting to handle or store it. Hot oil can be dangerous and may cause burns.

Step 2: Strain the Oil

Once the oil has cooled, it's time to strain it to remove any food particles or crumbs. Use a fine-mesh strainer or cheesecloth, or both, to strain the oil. Coffee filters can also be used. This step is crucial, especially if you're frying breaded or battered foods, as these leave behind more particles that can burn the next time you heat the oil.

Step 3: Store the Oil

Pour the strained oil into a clean, airtight container, such as a glass jar or the original container the oil came in. It is helpful to use a funnel for this step. Label the container with the date, the type of oil, and the number of times it has been used. Store the oil in a cool, dark place, such as a cupboard or pantry.

Step 4: Monitor the Oil

Frying oil can be reused multiple times, but it's important to monitor its condition. Frying oil can be reused anywhere from two to eight times, depending on the type of oil, what you're frying, and how well you've strained it. Look out for signs of spoilage: if the oil becomes dark or dirty, starts to foam, or develops a rancid or musty smell, it's time to discard it.

Step 5: Discard Responsibly

When it's time to discard the oil, do not pour it down the drain. Instead, solidify it using a product like FryAway, then throw it out with your regular trash. Alternatively, pour the oil into a sealable disposable container and dispose of it in the trash, or recycle it at a local disposal center that accepts used cooking oil.

How to store deep fryer oil

Storing deep fryer oil correctly is essential to preserving its quality and maximising its lifespan. Here are some steps to follow:

Allow the Oil to Cool

Before storing deep fryer oil, it is crucial to let it cool down completely. Do not attempt to filter or handle hot oil, as this can cause serious burns if you slip or splash.

Filter and Strain the Oil

Once the oil has cooled, it's time to remove any impurities, such as loose crumbs, sediment, or deep-fry debris. Place a fine-mesh strainer or sieve over a bowl or container and drape a few layers of cheesecloth, a paper coffee filter, or even paper towels over it. Slowly pour the oil through the filter to catch any small particles. This step is crucial, especially if you're frying breaded or battered foods, as these particles can burn the next time you heat the oil.

Choose a Suitable Container

Select a container with a tight-fitting lid to store your strained oil. You can reuse the oil's original container or opt for a glass jar, a dark-coloured bottle, or an opaque stainless steel container. Ensure that the container is appropriately sized so that the oil fills it with minimal air space left. Avoid using copper or brass containers as they can react with the oil.

Label and Date the Container

Labelling the container is an essential step to help you keep track of the oil's usage. Include the date, the type of food fried in the oil, and the number of times it has been used. This information will be helpful in determining when to discard the oil and prevent flavour overlaps in future frying projects.

Store in a Cool, Dark Place

Store the container of oil in a cool, dark location, such as a pantry or cabinet, away from direct heat and light. Heat and light can accelerate the oxidation of the oil, shortening its lifespan.

Refrigerate for Extended Storage

If you plan to store the oil for an extended period or live in a warm climate, consider refrigerating it. Refrigeration can help preserve the oil's quality and extend its shelf life.

Monitor for Signs of Spoilage

Even with proper storage, deep fryer oil will eventually degrade and need to be discarded. Keep an eye out for the following signs of spoilage:

• Dark or cloudy appearance
• Musty or rancid smell
• Layer of foam on the surface
• Smoke emission at frying temperature
• Change in viscosity

Dispose of Oil Properly

When it's time to discard the oil, do not pour it down the drain. Oil can congeal and clog pipes, leading to plumbing issues. Instead, solidify it using a product like FryAway and then dispose of it in the trash. Alternatively, transfer it to a sealable disposable container and throw it away or recycle it at a local disposal centre that accepts used cooking oil.

How to dispose of deep fryer oil

There are several ways to dispose of deep fryer oil, but it's important to remember that you should never pour oil down the drain or toilet. Oil can congeal and clump, clogging pipes and leading to plumbing issues. Here are some safe methods for disposing of 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, and throw it away.
• Freezer method: Pour oil into an old can and place it in the freezer until it hardens. Once solid, scoop the oil into the trash. Alternatively, allow small amounts of oil to harden in a mug, then wash the mug as usual.
• 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 help soak up the grease.
• Solidify and trash: Use a product like FryAway to solidify the oil into a block that can be thrown away.
• Recycling: Check online for local facilities that recycle used cooking oil. Websites like earth911.com can help you find recycling drop-off locations.
• Fire department: If you don't have recycling options, try calling your local fire department to see if they accept used oil.
• Burying: For small amounts of oil, it is safe to bury it in the backyard, where bacteria in the soil will break it down.
• Animal feed: Used cooking oil can be fed to pigs and cattle in small amounts.

How to know when deep fryer oil is bad

Deep-frying oil can be reused several times before it needs to be discarded. However, reusing deep-frying oil for too long can be harmful to your health. Here are some signs that will help you know when your deep fryer oil has gone bad:

• Taste and Smell: Oil can take on the flavours of the food being fried. This is usually not a problem, but it can be if you're frying something with a distinct taste, like seafood. If you're reusing oil, it's best to fry similar foods to avoid unwanted flavour overlaps. If you notice a rancid or musty smell, or an unusual taste, it's time to change the oil.
• Colour and Consistency: Oil that has gone bad will be darker and thicker. It may also start to foam at the top.
• Smoke: If your oil is smoking, it's a sign that it needs to be changed immediately. Not only will it ruin the taste of your food, but it's also a safety hazard.
• Usage: Oil can be reused anywhere from two to eight times, depending on the type of oil and what you're frying. Breaded foods will degrade the oil faster, so it will need to be changed more frequently.
• Time: Even if the oil looks and smells fine, it's recommended to change the oil after a certain amount of time. Oil that has been stored for more than one to two months should be discarded.

It's important to note that reusing deep-frying oil can have potential health risks. Reheating oil can increase inflammation, cholesterol, and acidity levels. It can also produce toxic elements called aldehydes, which may be carcinogenic. Therefore, it's crucial to change the oil regularly and monitor its quality to ensure it hasn't gone bad.

What foods to avoid deep frying

While you can deep-fry most foods, there are some items that are best avoided.

Firstly, it is important to note that the oil will take on the flavour of the food being fried. Therefore, it is best to avoid frying foods with strong flavours, such as seafood, unless you are happy for that flavour to be transferred to the next batch of food you fry.

Secondly, some foods are messier than others and can cause the oil to spit and splatter. Moist foods, such as Brussels sprouts, are best avoided, or at least dried thoroughly before frying.

Thirdly, some foods are more likely to cause cross-contamination, which could be an issue for vegetarians or those with allergies. For example, frying veggie burgers in oil that has been used to fry meat could cause grease to get "all over" the food.

Finally, some foods are simply not suited to deep frying. Examples include:

• Ice cream
• Butter
• Cheese
• Milk
• Avocado

Frequently asked questions