Can oil be use for frying over and over again?

Question

I read in your answer to one query that we should not use the oil used for frying over and over again and can use it 2-3 times if its not burnt. Is it possible? Whenever we have to fry batata wada or any such snack, we have to use a lot of oil for deep-frying and as per your statement we should not use that oil again as it might cause cancer. What can we do with such a lot of oil, specially in India I don't think it would be possible for everyone to throw away the oil used for frying snacks every time. Can you please suggest something for this or have I misunderstood the statement, please clear this as now I am really frightened to use the oil I have kept aside for frying papads and snacks. I have been using that oil since months, I never throw it after one-two uses, in fact, when the quantity of oil reduces, I just add fresh oil in it. I am now confused?

Answer 1

yes , until you cook something really smelling .
ex fish .

Answer 2

Can oil be use for frying over and over again

From: Susan
Question: I read in your answer to one query that we should not use the oil used for frying over and over again and can use it 2-3 times if its not burnt. Is it possible? Whenever we have to fry batata wada or any such snack, we have to use a lot of oil for deep-frying and as per your statement we should not use that oil again as it might cause cancer. What can we do with such a lot of oil, specially in India I don't think it would be possible for everyone to throw away the oil used for frying snacks every time. Can you please suggest something for this or have I misunderstood the statement, please clear this as now I am really frightened to use the oil I have kept aside for frying papads and snacks. I have been using that oil since months, I never throw it after one-two uses, in fact, when the quantity of oil reduces, I just add fresh oil in it. I am now confused?

Ans: Yes, if we use the used oil again and again it becomes carcinogenic. Only thing which can be done is use oil as required and never add fresh oil to the fried oil. The left over oil can be used in other preparations and not reused for frying. I can not say exactly how many time you can use oil for frying, in general it is better to avoid using the oil once the colour changes.

http://www.bawarchi.com/health/queries18.html#16

Answer 3

Oil can be used more than once. Think about restaurants, they use fryers a lot and will change the oil once every 3-7 days. If the oil starts to turn darker, or smokes while frying, or starts to smell then it is time to change your oil. You also asked what to do with the oil, the best thing is to throw it away in the trash. An easy way of doing this is collect it and freeze it then throw it out in the trash when your trash is collected.

Answer 4

Reusing cooking oil has been done for ages. There really isn't a problem, if done properly. The greatest hazard is allowing the fat to become rancid (spoiled) and deteriorated to the point it produces undesirable flavors and odors. Besides ruining what would have been a perfectly good meal, rancid oils also contain free radicals that are potentially carcinogenic.

To understand how to best re-use oil, it is important to know about smoke points — the temperatures at which oil begins to decompose. If you heat oil to a temperature that is too high, it produces smoke fumes. Acreolin, a substance that makes your eyes burn, is given off as well.

The optimal temperature to fry foods at is 190°C (375°F). At higher temperatures, the food will burn on the outside, and at lower temperatures, the food absorbs too much oil and tastes greasy. Different oils have different smoke points. Oils with higher smoke points are better for frying. The following is a list of smoke points:

Type of Oil Smoke Point Temperature
safflower oil 265°C
sunflower oil 246°C
soybean oil 241°C
canola oil 238°C
corn oil 236°C
peanut oil 231°C
sesame oil 215°C
olive oil 190°C
lard 183 - 201°C*
(*varies depending on the diet fed to hogs and the part of animal fat that is derived)

Each time the oil is re-used, the smoke point becomes lowered. This is due to:

foreign matter in the oil (such as batter)
salt
the temperature to which the oil was heated
exposure to oxygen and light
length of time the oil remained heated
the number of times the oil was reused
Combining different types of oils also lowers the smoke point.

When oil becomes deteriorated, it appears dark and thick (viscous). It may have an off odor, and smoke appears before it reaches 190°C. If the oil smells funky and old, better to toss it away and replace it with fresh oil.

To re-use oil safely, use these tips:

Strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned.
Shake off excess batter from food before frying it.
Use a good thermometer to fry foods at 190°C.
Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity.
Don't mix different types of oil.
Store oil in a cool, dark place.
Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity.

Answer 5

I'll tell you this being from the south we DO use our oil over and over again {though I personally never have but my parents and even husband and friends have}. When they use the oil its just for one item. Like if they fry chicken in a deep fryer the only thing they will fry in that oil is chicken, if they fry just potatos in it then all they fry in it is potatos they do not alternate what they fry in it. If it starts to smell rancid like fish or some other ungodly smell toss it out. I have never heard that it can turn carcinogenic but I guess anything is possible. I even know of ppl that add fresh oil to their used and they are cancer free too. Infact some deepfryers advertise that you can store the oil in them so does this mean all the manifactures of deep fryers are trying to kill you? If your using oil to fry you papads keep that oil just for your papads and use different oil for your other snacks.

All that being said if you must consume fried foods/snacks they always taste better with fresh oil. Unless its bacon grease after all everythings better with bacon grease isnt it...lmfao

Answer 6

Yes, if we use the used oil again and again it becomes carcinogenic. Only thing which can be done is use oil as required and never add fresh oil to the fried oil. The left over oil can be used in other preparations and not reused for frying. I can not say exactly how many time you can use oil for frying, in general it is better to avoid using the oil once the colour changes.

Answer 7

You CAN reuse it. Store in an air tight container out of sun light. Cook similar foods in the oil. Discard after 2-3 uses.
Before using any type of oil before cooking, smell it first, if it smells rancid then throw it out!

Answer 8

That is something I have never heard. We use oil several times. One, it becomes so very well seasoned. Just don't use it if it is burnt. And don't mix an oil that you fry fish in with an oil that you fry meat in.

Answer 9

Oil should not be used over and over again--as it turns saturated fatty acids to unsaturated fatty acids and thus causes harm to body.It will deposit in the body and thus causes harms to body.Its better after frying we should change it.But some oils like olive oil it can withstand high temperature and so it is not easily converted to unsaturated fatty acids.

Answer 10

hey its possible, cos i have done it before,but sometimes it does not give the food a good taste

Answer 11

You could, but the food will taste much better if you don't.