Storing Chicken Fryer Oil: How Long Is Too Long?

Frying oil can be reused several times before it needs to be discarded. To prolong its lifespan, it's important to store it properly. This involves letting the oil cool down completely, straining it to remove any food particles, and storing it in a sealed container in a cool, dry, dark place. However, frying oil can go bad over time, so it's important to monitor it for any signs of spoilage, such as a change in colour, smell, or taste.

How to store chicken fryer oil for reuse

Straining and Cooling the Oil

When you've finished frying, turn off the heat and allow the oil to cool completely. It's important to wait until the oil has cooled to room temperature before proceeding. Once the oil has cooled, use a skimmer to remove any large pieces of debris that may be floating in the oil. Next, pour the oil through a fine-mesh strainer or cheesecloth to remove any remaining fine particles.

Storing the Oil

After straining the oil, transfer it to a clean, dry container such as a glass jar or the original container the oil came in. Use a funnel to make the process neater and reduce the risk of spills. 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, dry, dark place, such as a cupboard or pantry. Avoid storing the oil near heat sources such as the oven, stove, or microwave. If you plan to store the oil for an extended period, consider storing it in the refrigerator or freezer to slow down the oxidation process and prevent rancidity.

Reusing the Oil

Frying oil can be reused multiple times, but it's important to monitor its condition and detect any changes. Oil takes on the flavour of the food it is used to fry, so it's best to fry similar items in previously used oil. For example, don't fry doughnuts in oil that was used for frying fish. Pay attention to the colour and smell of the oil. If it becomes dark, dirty, or develops a rancid or musty odour, it's time to dispose of it.

How to dispose of chicken fryer oil

Frying oil can be reused several times before it needs to be disposed of. However, there are some signs to look out for that indicate it's time to get rid of it. If the oil has become dark or dirty, is smoking before it reaches frying temperature, is foaming at the top, or has developed a rancid or musty smell, it's time to dispose of it.

Solidify it and throw it away

There are products available, such as FryAway, that can solidify chicken fryer oil into a block that can be thrown into the trash. Alternatively, you can simply wait for the oil to cool and solidify on its own before scraping it into a plastic bag or container and tossing it.

Pour it into a sealable container and discard it

Allow the oil to cool completely, then pour it into a sealable container such as a plastic takeout container, the original oil bottle, or an empty milk jug. Make sure the container is closed tightly before discarding it in the trash.

Mix it with absorbent materials

Before discarding the oil in the trash, you can mix it with absorbent materials such as sand, flour, or cat litter to create a solid waste that is less likely to leak.

Recycle it

Some communities and businesses offer cooking oil recycling services. Check with your local recycling center or use an online tool like Earth 911 to find recycling drop-off locations near you. You can also contact local restaurants or hazardous waste centers that may accept used cooking oil.

Other disposal methods

While not ideal, you can also pour the cooled chicken fryer oil onto corrugated cardboard or paper towels and use it to start a campfire or charcoal grill.

Remember, never pour chicken fryer oil or any grease down the drain as it can clog your pipes and the local sewage system.

How to clean chicken fryer oil

Chicken fryer oil can be reused, but it's important to clean and store it properly to prevent harmful free radicals from forming and to maintain its freshness. Here's a detailed guide on how to clean chicken fryer oil:

Cool the Oil:

Allow the oil to cool completely before handling. This is important for safety reasons, as hot oil can cause burns.

Strain the Oil:

Use a fine-mesh sieve or strainer lined with cheesecloth or a coffee filter to strain the oil. This will help remove any leftover food particles, crumbs, or fine matter. You may need to strain the oil multiple times, especially if you've fried breaded or floured foods, as these tend to leave more particles in the oil.

Transfer to a Clean Container:

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

Store in a Cool, Dark Place:

Store the container in a cool, dry, and dark place, such as a dark cupboard or the refrigerator. Avoid placing it near heat sources like the oven, stove, or microwave. Exposure to heat, light, and oxygen can cause the oil to become rancid and develop an unpleasant odor and taste.

Label and Date the Container:

Before storing, label the container with the date and the type of food the oil was used for. This will help you remember what the oil was used for and prevent you from mixing different types of oils.

Use Gelatin Clarification (Optional):

If you want to further purify the oil, you can try gelatin clarification. Dissolve powdered gelatin in boiling water, stir it into the dirty oil, and let it rest overnight. The gelatin will trap impurities, leaving clean oil behind. The next day, simply pour off the clarified oil and discard the gelatin disk.

By following these steps, you can effectively clean and store chicken fryer oil for reuse. Just be sure to inspect the oil before reusing it and discard it if it has changed color, developed an off-putting smell, or formed foam on the surface.

How to know when chicken fryer oil has gone bad

Chicken fryer oil can be stored for up to three months if it is unopened and stored in a cool, dark place. However, once it has been opened, it should be discarded after one month if stored at room temperature as it can taste fishy and stale. To extend its lifespan, it should be strained and stored in a sealed container in the refrigerator. For the best results, store it in the freezer.

Chicken fryer oil has likely gone bad if it has any of the following characteristics:

• A soapy or chemical smell
• A bitter or tart smell
• A dark colour
• A thick consistency
• Foam on the surface when hot
• An inability to reach frying temperatures without smoking
• A dirty look
• A musty or fishy aroma

How to prevent chicken fryer oil from going bad

Chicken fryer oil can be stored and reused, but it's important to take steps to prevent it from going bad. Here are some tips to help prolong the lifespan of your chicken fryer oil:

Choose the Right Oil

Select an oil with a high smoke point and neutral flavour, such as canola oil or vegetable shortening. Peanut oil and coconut oil are also good choices but may be less suitable for those with nut allergies or those seeking a completely odourless option.

Store Oil Properly

Exposure to air, light, humidity, and heat can cause oil to go rancid, so it's important to store oil in a cool, dark, and dry place. Use a tightly sealed container to prevent exposure to air, and avoid storing oil above the stove or near other heat sources. For long-term storage, consider keeping the oil in the freezer, as very cold temperatures slow down the oxidation process that leads to rancidity.

Strain and Skim the Oil

Before storing the oil, allow it to cool completely, then strain it through a fine-mesh strainer or sieve to remove any large pieces of debris or food particles. Skim off any crispy droplets or batter that may have fallen off during frying. These particles can burn and make the oil taste nasty when reheated, so it's important to remove them before storing.

Fry Similar Items

Oil takes on the flavour of whatever you fry in it, so it's best to fry similar items in the same batch of oil. For example, don't mix sweet items like doughnuts with savoury items like chicken or fish.

Mind the Order of Frying

The type of food being fried can also affect the quality of the oil. Vegetables tend to have the least impact, while battered and breaded items can leave behind crumbs and particles that can burn and affect the taste of the oil. Fry breaded items last, and be sure to strain the oil afterward to remove any leftover particles.

Control the Temperature

Overheating oil can cause it to break down, so use a thermometer to monitor the temperature and avoid overheating. On the other hand, under-heating oil can increase the amount of time food sits in the oil, leading to more particles falling off and decreasing the oil's lifespan.

Frequently asked questions