How Many Times Can You Reuse Frying Oil? | Cook's Illustrated (2024)

FAQs

How Many Times Can You Reuse Frying Oil? | Cook's Illustrated? ›

Frying oil can be reused anywhere from two times to up to eight times — it all depends on the type of oil, what you're frying in it, how well you've strained it, and more. There's no hard and fast rule for when oil is no longer suitable for frying; instead, pay attention to your oil and detect any changes.

Even if the oil looks and smells fine, we recommend reusing frying oil no more than three times before discarding it. Don't reuse frying oil that's been stored for more than 1–2 months.

The oil can be left in the pan to cool completely. It may be used for frying 3-4 times more.

Cottonseed oil is also a versatile option for commercial deep frying due to its ability to withstand repeated use. The oil's high smoke point and stability allow it to be reused multiple times without compromising the quality of the fried food or the oil itself.

Can You Reuse Oil After Frying? Yes! Saving and reusing frying oil is a great way to minimize waste. After allowing the oil to cool, strain it through a fine mesh sieve lined with a few layers of cheesecloth (or a coffee filter) to rid it of any leftover food particles.

According to America's Test Kitchen (ATK), what you fry can be more important than the number of times the oil is used in determining how long it lasts: “With breaded and battered foods, reuse oil three or four times.

“How long does oil keep in the deep fryer?” Oil loses a lot of its virtues if it is more than six months old. Most oils should be changed after eight to ten uses. You need to remove oil from the deep fryer after each use, strain it and store it correctly until the next time.

Most healthful oils for deep frying

Share on Pinterest Extra virgin olive oil and coconut oil may be the most suitable oils for deep frying. One study found that extra virgin olive oil and coconut oil were two of the most stable oils. The researchers heated 3 liters of oil in a deep fryer at 356°F (180°C) for 6 hours.

Sunflower Oil: Sunflower oil is relatively stable and can last up to a year or more.

Most deep fryers operate at a temperature between 350 and 400 degrees Fahrenheit, making canola oil a highly stable choice. Furthermore, canola oil tends to be one of the most affordable oils on the market, making it a popular choice for restaurants that require large volumes of oil and frequent oil filtration.

How to tell if fryer oil is bad? ›

Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added. The oil will thicken when it is chilled, but will return to its original consistency when reheated.

Where There's Smoke, There's Danger. If your oil is to the point where it's smoking, it needs to be changed immediately! Not only will smoking oil completely ruin the taste and quality of your food, but smoking oil is dangerous and can become a major hazard if it continues to be used.

All oil in all of the fryers are changed once a day, usually in the morning (around 8–9) before the lunch rush. You can tell if the oil is clean if your fries look lighter, paler than usual, but it's still fully cooked.

Oil loses a lot of its virtues if it is more than six months old. Most oils should be changed after eight to ten uses. You need to remove oil from the deep fryer after each use, strain it and store it correctly until the next time.

It makes oil more carcinogenic

Cooking food by reusing cooking oil can also increase free radicals in the body, which can cause inflammation - the root cause of most diseases including obesity, heart disease and diabetes. High inflammation in the body can also reduce immunity and make you prone to infections.

“Repeat exposure of heat to cooking oil negatively impacts fatty acid composition decreasing health promoting polyunsaturated fats and increasing trans isomers and saturated fatty acids,” she shared with Medical News Today.

Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added. The oil will thicken when it is chilled, but will return to its original consistency when reheated.