Extending Deep Fryer Oil Life: Tips And Tricks

Deep fryer oil can be reused several times before it needs to be discarded. The lifespan of the oil depends on several factors, including the type of oil, how often it is used, and the food being fried. Generally, oil should be changed after eight to ten uses, or three months after opening. It's important to store oil correctly when not in use, by keeping it in a cool, dark place, and in a sealed container to maximise its longevity.

How to store deep fryer oil

Storing deep fryer oil correctly is essential to ensure it remains usable and safe to cook with. Here is a detailed guide on how to store deep fryer oil:

Allow the Oil to Cool

Before storing deep fryer oil, it is crucial to let it cool down completely. Oil burns can be dangerous, so ensure the oil has cooled to room temperature. This process may take a couple of hours.

Strain the Oil

Once the oil has cooled, it is essential to strain it to remove any fine particles or debris left behind from frying. Use a fine-mesh sieve or strainer lined with cheesecloth to carefully strain the oil and catch any residual matter. This step is crucial as these particles can burn and make the oil taste unpleasant when reheated.

Choose a Suitable Container

Select a clean, sealed, and light-proof container for storing the strained oil. Glass jars or the original oil bottle are good options. Using a funnel during the transfer process can help prevent spills and mess. Ensure the container has a tight-fitting lid to prevent exposure to excess oxygen, which can cause rancidity and an unpleasant odour.

Store in a Cool, Dark Place

Store the container of oil in a cool, dry, and dark location. Avoid placing it near heat sources such as the oven, stove, or microwave. A cool, dark cupboard or pantry is ideal for short-term storage. For long-term storage, consider placing the container in the refrigerator or freezer. Cold temperatures effectively slow down oxidation, preventing the oil from becoming rancid.

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 information will help you keep track of the oil's freshness and determine when it might need to be replaced.

Reuse and Disposal Guidelines

Deep fryer oil can be reused multiple times, but it is essential to monitor its condition. Pay attention to any changes in colour, odour, or smoking/foaming at high temperatures. Additionally, keep in mind that oil takes on the flavour of what has been fried in it, so plan your frying projects accordingly. When the oil reaches the end of its lifespan, do not pour it down the sink or drain as it can clog pipes. Instead, solidify it using a product like FryAway and then dispose of it in the trash, or pour it into a sealable disposable container for disposal.

How to tell if deep fryer oil has gone bad

Deep fryer oil generally has a shelf life of up to six months, or eight to ten uses, but it can go bad much sooner depending on how often it's used, what foods are fried in it, and the type of oil.

Appearance

Degraded oil will be darker than usual and may have a thick, gummy consistency. It may also appear frothy or soapy.

Smell

Oil that has gone bad will have an acrid, bitter, or chemical smell. It may smell burnt or rancid.

Taste

If your fried foods begin to take on a different taste than normal, it could be a sign that your oil is no longer fresh. The oil may impart off-flavours to your food.

Food Texture

If your fried foods are not crisping up as they should or are not browning properly, it could be an indication that your oil needs to be changed.

Smoke Point

Oil that has gone bad will have a lower smoke point. If your oil starts to smoke at a lower temperature than it usually does, it's time to change it.

It's important to note that using your senses to gauge the freshness of your oil may not always be feasible in a busy restaurant or cafeteria environment. Therefore, it's recommended to change your deep fryer oil regularly and to follow proper oil storage and maintenance practices to extend its lifespan.

How to dispose of deep fryer oil

Deep fryer oil should be disposed of carefully to avoid damaging your pipes and the local environment. Here are some methods to dispose of your deep fryer oil:

• The Container Method: Allow the oil to cool, then pour it into a disposable container (e.g. an old food container) and seal it shut before throwing it away.
• The Freezer Method: Pour the oil into an old can and place it in the freezer until it hardens. Once solid, scoop the oil into the trash. For smaller amounts of oil, you can use a coffee mug, then wash it as usual after.
• The Plastic Bag Method: Pour cooled oil into a plastic trash bag that already has some debris inside. Absorbent materials like old paper towels or veggie peels can help contain the oil.
• Absorbent Material Method: Mix the oil with an absorbent material like cat litter, sand, or sawdust, which will soak up the liquid. Then, throw it out in a sealable bag.
• Grease Disposal System: If you fry often, consider purchasing a grease disposal system, which consists of a plastic receptacle with foil-lined bags that can hold your cooled oil. Once the bag is full, seal it and throw it away.

Before disposing of your oil, check with your local waste department or services like Earth911 for any guidelines, regulations, or recycling options.

Generally, deep fryer oil can be kept for up to three months after opening, as long as it is stored properly. To maximise longevity, store unopened oil in a cool, dark place, and refrigerate stored oil after use. Oil can be reused a few times, but it should be filtered and stored in a closed container between uses. However, oil should be changed more frequently depending on usage, the type of food being fried, and the kind of oil used.

How to extend the life of deep fryer oil

Deep fryer oil can be kept for no more than three months after opening, but there are ways to extend its lifespan.

Firstly, it's important to keep your deep fryer clean. Oil deterioration becomes more rapid at 180/185° Celsius and is only tolerable up to 165/170° Celsius. To prevent rancidity, use your fryer oil at a temperature lower than 150° Celsius, as this is when the antioxidants in the oil start to boil off.

Filtering your oil daily is also important, and this can be done either manually or with a deep fryer oil filtration machine. There are two types of filtering: passive and active. Passive filtering involves passing the oil through a filter medium to remove particulate matter, and active filtering uses a chemical filter powder to remove impurities that passive filters might miss.

Other ways to extend the life of your deep fryer oil include:

• Storing unopened oil in a cool, dark and airtight place.
• Using oils with a high smoke point, such as canola oil, sunflower oil, peanut oil and avocado oil.
• Filtering and storing oil in a closed container after use.
• Avoiding cooking foods at temperatures above 375° Fahrenheit (360° Fahrenheit is the maximum recommended temperature).
• Salting foods only after deep frying.
• Using Fryclone fryer oil stabilizer and filter powder.
• Using Miroil Fryliquid or Miroil Frypowder to absorb surfactants and soaps in the oil.

How long does deep fryer oil last?

The lifespan of deep fryer oil depends on several factors, including the type of oil, how it is used, and how it is stored.

In general, once opened, deep fryer oil should be discarded after three months. However, this may vary depending on usage frequency, the type of food being fried, and the kind of oil used. For example, at a busy fast-food restaurant, oil may need to be changed every week or two, while for home use, reusing the oil 3-4 times is generally considered safe.

To extend the lifespan of deep fryer oil, it is recommended to store unopened oil in a cool, dark place. After each use, the oil should be filtered and stored in a closed container. Additionally, it is important to avoid cooking foods at temperatures above 375 degrees Fahrenheit (190 degrees Celsius) and to salt foods only after deep frying.

When frying non-breaded foods like French fries or vegetables, it is advisable to change or filter the oil after six to eight uses. For non-breaded meat or poultry, the oil should be changed or filtered after three to four uses, and for breaded fish, the oil should be changed or filtered every two to three uses.

It is important to regularly check for signs of oil spoilage, as cooking with rancid oil can result in unsatisfactory meals. Oil that has gone bad will typically appear darker than usual, develop a foul odour, and foam on the surface when heated.

Frequently asked questions