When to safely reuse frying oil: Tips for a healthier cook
Although nutritionists generally advise against this cooking method, it's hard to do without frying. French fries, cutlets, fish... they taste great straight from the pan. We're also entering the season for treats fried in deep oil, which raises the question: When can you reuse the same oil?
Frying isn't complicated, but following a few rules is essential to ensure delicious and healthy dishes. It starts with choosing the right oil. Then, consider whether the oil can be reused several times or needs to be replaced after each frying session.
Pay attention to the smoke point
Oil isn't created equal, and not every type is suitable for frying. When fats are subjected to high temperatures, they undergo complex chemical changes that can make them a source of potentially harmful compounds. That’s why you should choose oils that withstand high temperatures well. Refined canola, olive, or avocado oil are recommended since they remain stable at high temperatures. Using these oils reduces the risk of unhealthy substances being absorbed by food.
Important!
Choosing the right fat can help prevent smoking during frying, which improves the dishes' flavour and positively impacts health. Therefore, oils that easily oxidize, like those with low smoke points, should be avoided.
Can you fry multiple times with the same oil?
Another health risk is using the same oil multiple times. We often hear that such oil can contain many harmful substances, including carcinogenic compounds that can seep into meals. This is frequently mentioned in the context of fish served at seaside fry shops during vacation season. Toxins can also develop in poorly stored oil after frying. It might seem that oil must be discarded after every frying session. However, there are exceptions to this rule.
When can you reuse the oil? The frying temperature is a key factor. If the oil hasn't reached its smoke point, it can be used again. The frying time matters too — the shorter, the better. It's also wise to use the same fat for the dish because its flavour permeates it.
