Can You Reuse Cooking Oil?
Photo source: openverse, Core Biofuels, Flickr
Many of us grew up in kitchens where nothing went to waste, and a dripping tin sat by the stove ready for the next batch of chips. Reusing cooking oil can save money and cut down on rubbish, but it does need a little care. Here is some general information to help you decide what is right for your kitchen.
When Reusing Cooking Oil Is Fine
Oil used for shallow frying or a quick batch of chips can often be used again if it is looked after. Oils that cope well with heat, such as canola, rice bran and sunflower, tend to hold up better than delicate ones. Many home cooks reuse their oil a few times before replacing it.
How to Store Used Oil
Let the oil cool completely, then strain it through a fine sieve or coffee filter to remove crumbs. Leftover food bits spoil quickly and burn at lower temperatures. Pour the oil into a clean, dry jar with a tight lid and keep it in a cool, dark cupboard. Label it with the date and what you cooked.
Signs It Is Time to Throw It Out
Trust your eyes and nose. Oil that looks dark, cloudy or foamy, smells sour or fishy, or starts smoking well before it reaches frying heat should go. Thick, sticky oil is another warning sign. When in doubt, throw it out, as old oil tastes unpleasant and may upset your stomach.
Disposing of Used Oil Safely
Never pour oil down the sink, because fat can block pipes and lead to costly plumbing bills. Let it cool, tip it into a sealed container such as an old milk bottle, and place it in your rubbish bin. Some councils and transfer stations accept used oil, so it is worth checking with yours.
A Few Extra Tips
Keep the heat moderate, as overheating shortens the life of your oil. Never leave hot oil unattended, and take extra care when moving it, because burns can be serious. An air fryer is also worth considering, as it uses far less oil. Your GP or dietitian can help if you have heart health or cholesterol concerns.
Reusing cooking oil can be a sensible, budget-friendly habit when you strain it, store it well and know when to let it go. A little attention keeps your kitchen safe and your meals tasty.
