Fryer Oil: How Many Times Can You Filter It?

Frying oil can be reused several times before it needs to be discarded, but how many times exactly depends on a few factors. The type of food being fried, the type of oil, the size of the fryer, and the amount of food cooked in it all play a role in how often the oil needs to be changed. For example, frying breaded foods will require more frequent oil changes than frying non-breaded foods, as the high temperatures needed to fry breaded foods can cause the oil to go rancid more easily. Similarly, frying proteins will require more frequent oil changes than frying vegetables or starches. The oil used to fry French fries and other vegetables can be changed or filtered after about six to eight uses, while oil used for frying breaded, poultry, meat, or crumbly foods should be changed after two to four uses.

In addition to the type of food being fried, the type of oil also matters. Oils with high smoke points, such as canola, sunflower, and vegetable oils, are better suited for high-temperature frying and will last longer. On the other hand, oils with low smoke points will become rancid after one to two uses.

To extend the lifespan of frying oil, it is important to filter and store it properly. Filtering the oil after each use can increase its lifespan by five to ten times. Proper storage methods include straining the oil through a cheesecloth or coffee filter into a clean, sealed container and storing it in a cool, dark place.

How to filter fryer oil at home

Frying oil can be used more than once, and it can even add flavour to your food. However, it's important to filter your oil regularly to prevent it from breaking down and to avoid ruining the taste of your fried foods.

Step 1: Scoop Out Large Chunks

When you are done frying, use a skimmer to scoop out any large chunks of food left in the oil.

Step 2: Allow the Oil to Cool

Let the oil cool down to 150-170 °F (65-75 °C). Oil will flow better when it is warm, but it is still important to let it cool down to avoid burns.

Step 3: Prepare the Filter

Place a coffee filter or a cheesecloth in a mason jar and roll the edge of the filter over the lip of the jar. Secure it with the jar's ring lid.

Step 4: Pour the Oil into the Filter

Pour the warm oil into the filter through the hole in the ring, being careful not to overfill the filter. It will take a few minutes for the oil to pass through.

Step 5: Remove the Filter and Seal the Jar

Once the oil has run through the filter, carefully remove the ring and filter. Place the lid on the jar and secure it with the ring.

Step 6: Store the Oil

Store the filtered oil in a sealed jar or container for your next cooking adventure.

Additional Tips:

• It is recommended to filter the oil after each use.
• The type of food you are frying will impact how often you need to filter the oil. Proteins, breaded foods, and crumbly foods require more frequent filtration than vegetables or starches.
• Skim the oil between batches to remove any bits of food that float to the top.
• Always store the oil in a tight-lid container to avoid contamination.

How to know when fryer oil has gone bad

Colour and Consistency

Oil that has gone bad will be darker than usual and thicker in consistency. It may also appear cloudy instead of clear.

Smell

Oil that has gone bad will smell foul and rancid. If it has a soapy or chemical smell, it has likely turned rancid due to oxidation.

Foam

If the oil foams on the surface when hot, it has probably gone bad.

Taste

Tasting a small amount of the oil will help you determine if it has gone bad. If it has a bitter or rancid flavour, it should be discarded.

Expiry Date

While the expiry date on cooking oil is not a strict indicator of when it becomes unsafe, oil can develop harmful compounds over time that may be detrimental to health if consumed in large amounts.

Food Appearance and Texture

Test-fry a piece of food and observe its appearance and texture. If it appears too light or too dark, or crumbles or falls apart after frying, the oil has likely gone bad.

How to dispose of fryer oil

Filtering Fryer Oil for Reuse

If you want to reuse your fryer oil, it's best to filter it after each use. This will help to remove any food particles left in the oil, which can burn and ruin the oil if left behind. Here's how to filter fryer oil:

• Scoop out any large chunks of food from the oil.
• Allow the oil to cool to between 150-170°F (65-75°C).
• Place a coffee filter or cheesecloth over the top of a jar and secure it with a lid.
• Pour the warm oil into the filter and through the hole in the ring. Be careful not to overfill the filter and be cautious as the oil is still hot enough to cause burns.
• Once the oil has passed through the filter, carefully remove the ring and filter, place the lid on the jar, and seal it.
• Store the oil in an airtight container in a cool, dark place until you're ready to use it again.

How Often to Change Fryer Oil

It's important to change your fryer oil regularly, as reusing oil for too long can be detrimental to your health. Reheated oil can increase inflammation, cholesterol, and acidity levels in the body. It can also increase the risk of developing heart disease and other serious illnesses. The frequency with which you should change your fryer oil depends on several factors:

• The type of oil you are using: Oils with high smoke points, such as canola, sunflower, and vegetable oils, are better suited for high-temperature deep frying and can be reused more often.
• The type of food you are frying: Breaded, battered, or crumbly foods will leave more residue in the oil, causing it to degrade more quickly. For these types of foods, you should change your oil after 2-4 uses. For non-breaded foods, you can reuse the oil 6-8 times.
• How frequently you filter the oil: Regular filtering can help extend the life of your oil. It's recommended to filter oil at least twice a day in busy kitchens.
• The temperature at which the oil is heated: Oil that is heated at extremely high temperatures can become rancid more quickly.

How to Dispose of Used Fryer Oil

When disposing of used fryer oil, it's important to never pour it down the drain or toilet. This can clog your pipes and damage your plumbing. It can also cause problems for wildlife and the environment if poured outside. Here are some safe ways to dispose of used fryer oil:

• Container method: Allow the oil to cool completely, then pour it into a disposable container with a lid (such as an old sour cream or cottage cheese container) and throw it in the trash.
• Freezer method: Pour the oil into an old can and place it in the freezer until it hardens. Once firm, scoop the oil out and into the trash.
• Plastic bag method: Pour cooled oil into a plastic trash bag that already has some absorbent material in it, such as old paper towels or food scraps, to help soak up the grease.
• Grease disposal system: If you fry food frequently, you may want to invest in a grease disposal system, which consists of a plastic receptacle with foil-lined bags that can hold used cooking oil.
• Recycling: Check with your local waste department or websites like Earth911.com to see if there are any places in your area that accept used cooking oil for recycling. Some cities have collection programs where used oil is recycled into biodiesel, which can be used as fuel or heating oil.

How to extend the life of your fryer oil

Frying oil doesn't have to be discarded after a single use. In fact, it can be used several times before it needs to be thrown away. Here are some tips to extend the life of your fryer oil:

Choose the right oil

Oils with high smoke points, such as canola, sunflower, and vegetable oils, are best for deep frying. Oils with low smoke points will result in less flavourful food, and the oil will become rancid after 1-2 uses.

Skim between batches

Small pieces of batter, breading, or crumbs will inevitably break off into the oil during the frying process. The longer they remain in the oil, the more they will burn and the more your oil will break down. Skim the oil with a mesh skimmer between batches to remove these particles.

Filter the oil regularly

Filtering the oil helps to remove food particles and other impurities, improving the taste of your food and extending the life of the oil. For busy kitchens, it is recommended to filter the oil at least twice a day. If you use the oil daily, filter it thoroughly twice a day to prevent excess batter and impurities from settling.

Store the oil properly

Always allow the oil to cool before storing it. Store the oil in a closed container in a cool, dark place. Refrigeration can also help to maximise the oil's longevity.

Monitor the temperature

Frying food at extremely high temperatures can not only burn the food but also make the oil rancid. Keep track of the temperature with an oil thermometer to prevent overheating.

Salt after frying

Salt your food after frying, as salt particles can negatively impact the quality of the oil.

Other tips

• Change the oil more frequently when frying breaded foods, as these foods can cause the oil to go rancid more easily.
• Deep clean your fryer every three months to get rid of old oil.
• Be mindful of the type of food you are frying, how often you are using the oil, and the quality of your filters.

How often to filter fryer oil

The frequency with which you should filter your fryer oil depends on a variety of factors, including the type of food you're frying, the size of your fryer and the amount you cook.

Type of food

If you're frying proteins, you'll need to filter the oil more frequently than if you're frying vegetables or starches. Breaded, battered, or crumbly foods will also require more frequent filtration, as some of the breading or batter will inevitably fall off during the frying process and burn in the oil.

Size of fryer and amount of food

The ratio of your fryer size to the amount of food you cook in it is another important consideration. If you have a small fryer that you use to cook large batches of food, you'll need to filter the oil more often than if you have a larger fryer that you use to cook smaller batches.

Other factors

Other factors that can affect how often you need to filter your fryer oil include the type of oil you're using, the temperature at which you're heating the oil, and how well you maintain your fryer.

Recommendations

It is recommended that you filter your fryer oil at least twice a day in a busy kitchen. This may seem like a lot, but it's important to maintain food quality and extend the life of your oil. Consistent filtration is the most important step in keeping your oil fresh and your food tasting great.

Additionally, it's a good idea to skim the surface of your fryer oil between batches to remove any large food particles that may be floating on top. This can be easily done with a mesh skimmer and will help prolong the life of your oil.

Signs your fryer oil needs changing

• It has a soapy or chemical smell
• It has become darker in colour
• It is thicker in consistency
• It gives out more smoke than usual
• It foams on the surface when hot

Frequently asked questions