what is the best way to store cooking oil,glass or metal?

Question

when using vegtable oil to cook french fries,what is the best way to store it until next time

Answer 1

Glass, tinted or shaded somehow. Oil stored in metal containers take on the taste of the metal. Oil exposed to light breaks down.

Answer 2

How To Store Cooking Oil

Answer 3

Although most answers have said glass, metal is actually a more practical way to store used frying oil for frequent use. You can't pour hot oil into glass unless you want hot oil and shattered glass fragments everywhere. And, similarly, you can't pour hot oil into plastic unless you want a similar mess of oil and plastic. So, metal is the best way to store the hot oil on a temporary basis. Now, after it's cooled, you can transfer it to glass (or plastic) and store it on a more permanent basis.

If you will be using the oil frequently (every day), you can store it in metal consistently if you don't want to wait for it to cool so you can transfer it to glass or plastic. But, metal can add unwanted flavors to the oil over a period of time... which is why glass is preferable for longer term storage between uses.

Answer 4

Save the container that it orignally came with. After it has cooled put a funnel in the container and a coffee filter in the wide part of the funnel and pour away. The filter will strain away the burnt nasty bits. I would recomend only re heating the oil maybe 2 more times depending on use. The oil begins to break down after repeated heating and cooling. This will lower the smoke point of the oil and begin to burn and lower temps.

Answer 5

Glass or plastic. I usually just pour in into a mason jar and refrigerate it. Whether refined or not, all oils are sensitive to heat, light and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished. To delay the development of rancid oil, a blanket of an inert gas, usually nitrogen, is applied to the vapor space in the storage container immediately after production. This is referred to as tank blanketing. It is best to store all oils (new and used) in the refrigerator or a cool, dry place. Oils may thicken, but if you let them stand at room temperature they will soon return to liquid. To prevent negative effects of heat and light, take oils out of cold storage just long enough to use them. Refined oils high in monounsaturated fats keep up to a year, while those high in polyunsaturated fats keep about six months. Extra-virgin and virgin olive oils keep about a year after opening. Olive and other monounsaturated oils keep well up to eight months; unrefined polyunsaturated oils only about half as long.

Answer 6

I believe..glass coz theres no possibilty of rusting. But the down side is you cant put hot oil directly after cooking and breaks easily.

Answer 7

I would use glass over metal myself

Answer 8

glass, metal is harder to clean and it makes the oil taste funny

Answer 9

I strain it to remove any bits then put it back in its bottle when its cold (usually next morning). You do know you shouldn't use it more than three or four times though!

Answer 10

Use old canning jars..so much easier to clean than metal