Extending The Lifespan Of Deep Fryer Oil

Deep-frying oil can be reused several times, but how long it lasts depends on several factors, including the type of food being fried, the type of oil, and how well the oil is maintained. Breaded foods, for example, will leave more crumbs and debris in the oil, causing it to break down faster. Oils with high smoke points, such as canola, sunflower, and vegetable oils, are better suited for high-temperature deep frying and will last longer. To prolong the life of your deep-frying oil, it is important to strain and filter the oil after each use and store it in a cool, dark place in a sealed container. On average, deep-frying oil can be reused around 6-8 times before it needs to be replaced. Signs that your oil needs to be changed include a darker colour, a musty or fishy smell, and foam on the surface when hot.

How to store deep fryer oil between uses

Storing deep fryer oil correctly between uses is essential to ensure it lasts as long as possible and doesn't turn rancid. Here are some detailed instructions on how to do this:

Firstly, it's important to note that oil should be removed from the deep fryer after each use. Allow the oil to cool completely in the frying vessel before straining it. You can use a cheesecloth set in a fine-mesh strainer, or just a strainer on its own. Then, pour the strained oil into a clean, dry container with a lid, such as a glass jar or the original container the oil came in. A funnel may be helpful at this stage.

Next, label the container with the date of the oil's first use and details of what it was used for (e.g. "vegetable frying oil"). It's also a good idea to note the date of each successive use. Store the oil in a cool, dark place, such as a cupboard away from the stove or other heat sources.

Some people recommend refrigerating the oil to maximise its longevity, but this is not essential if the oil is stored in a consistently cool, dark place. If you do choose to refrigerate the oil, make sure the container is sealed tightly to avoid any unwanted food odours being absorbed.

Finally, it's worth noting that frying oil will take on the flavour of whatever it was used to fry. So, if you used the oil to fry fish, it's probably best not to use it next for frying doughnuts, for example.

By following these steps, you can help extend the lifespan of your deep fryer oil and avoid unnecessary waste and expense.

How to know when deep fryer oil has gone bad

Deep-frying oil should be changed after about six to eight uses for non-breaded vegetables and two to four uses for breaded items, fatty meats, and fish. However, there is no one-size-fits-all approach, and the frequency of changing the oil depends on several factors. These include the type of oil, how often it is used, the food being fried, and how well the oil is maintained.

• Foam on the surface of the oil when it is hot
• A fishy or rancid smell, which may be soapy, bitter, or chemical-like
• The oil has become darker in colour and thicker in consistency
• The oil smokes more than usual, even at regular frying temperatures
• The oil has been used for more than three months after opening
• The oil has been exposed to excess heat, light, or humidity
• The oil container is not sealed properly or stored in a cool, dark place

It is important to change the deep fryer oil regularly and look out for these signs to ensure food safety and maintain the quality of fried foods.

How to dispose of deep fryer oil

Deep fryer oil can be reused several times, but eventually, it will reach the end of its lifespan and will need to be disposed of. Here are some ways to dispose of deep fryer oil:

The Container Method

Pour cooled oil into a disposable container with a lid, such as its original bottle, a cardboard milk carton, or a wax- or plastic-lined paper container. Seal the container and throw it into the trash.

The 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 with a spoon and dispose of the can as usual. Alternatively, for small amounts of oil, pour it into a coffee mug, allow it to harden in the freezer, then scoop it out and wash the mug.

The Plastic Bag Method

If you already have a plastic trash bag with some debris inside, you can pour cooled oil into it. Absorbent materials like old paper towels or veggie peels can help soak up the grease. Seal the bag before disposing of it.

Solidify and Trash

Use a product like FryAway to solidify the oil into a block that can be thrown away. Simply sprinkle it over the cooled oil and let it solidify.

Recycle

Depending on your location, you may be able to recycle your used oil. Check online or with your local waste department to see if there are any recycling drop-off points near you. Some cities have collection programs where used cooking oil is recycled into biodiesel.

Combine with Absorbent Material

Before disposing of the oil, mix it with an absorbent material such as cat litter, sand, or sawdust. Save the old oil in a used container and dispose of it along with the litter.

Grease Disposal System

If you frequently fry large amounts of food, consider investing in a grease disposal system. This typically consists of a plastic receptacle with foil-lined bags that can hold a large volume of oil. Once the bag is full, seal it and throw it into the trash.

Important Things to Avoid

• Do not pour oil down the drain or toilet. It can clog pipes and damage your plumbing.
• Do not dispose of hot oil into the trash as it can attract insects and rodents and cause issues with garbage collection.
• Do not dispose of oil into compost bins or piles as fats are generally bad for compost.

How to extend the life of deep fryer oil

Deep fryer oil should be changed after 6-8 uses for non-breaded vegetables and 2-4 uses for breaded items or fatty meats and fish. However, there are ways to extend the life of your oil to reduce expenses and waste.

Firstly, it is important to note that the lifespan of your oil depends on several factors, including the type of oil, how often it is used, what foods you are frying, and the quality of your fryer filter.

Filtering and Storing Oil

To extend the life of your oil, always filter and strain the oil after each use to remove any food particles or debris. Use a skimmer to remove larger pieces of debris, then pour the oil through a filter or cheesecloth into a clean, dry pot. Avoid pouring through any debris that may have settled at the bottom of the oil. Cover the pot and allow it to cool completely before storing.

Store the oil in an airtight container with a lid, such as a washed and dried one-litre pop bottle or its original container. Label the container with the date of the oil's first use and the date of each successive use. Store the oil in a cool, dark place, such as a refrigerator, until the next use.

Other Tips

• Keep your deep fryer clean.
• Avoid cooking foods at temperatures above 375 degrees Fahrenheit.
• Salt foods after deep frying.
• Use oils with a high smoke point, such as canola oil, sunflower oil, peanut oil, or avocado oil.
• Only use the oil for frying non-breaded foods, as breaded foods leave more debris in the oil.
• Do not top off your oil; change it completely when needed.

Health risks of using deep fryer oil for too long

Deep-frying oil should not be used for more than three months after opening. However, this timeframe can vary depending on the type of oil, how often it is used, and the foods being fried. For example, non-breaded foods like French fries and vegetables can be fried in the same oil six to eight times, while breaded foods like meat and poultry should only be fried in the same oil two to four times. Breaded fish should only be fried in the same oil two to three times.

Using deep-frying oil for too long can have several health risks:

• Increased inflammation and reduced immunity: Consumption of rancid oil can increase free radicals in the body, resulting in inflammation. This rise in inflammation will eventually reduce your body's immunity and make it more vulnerable to infections and diseases.
• Raised cholesterol levels and risk of heart disease: Food fried in oil that is overly used and reheated can increase the levels of bad cholesterol in the body. As a result, frequent consumers of fried food are often diagnosed with heart diseases.
• Risk of cancer: Reheating oil can make it carcinogenic, and consuming anything that is carcinogenic has the potential to cause cancer. Several health reports indicate that aldehydes (toxic elements) are produced when oil is reheated.
• Acidity and stomachaches: Many people experience acidity and stomachaches after eating deep-fried food prepared in rancid oil, which is often the case with roadside vendors who do not frequently change their frying oil.

Frequently asked questions