When and how to safely reuse cooking oil without health risks
Although nutritionists do not recommend frying as a cooking method, it's difficult to avoid it altogether. Chips, cutlets, and fish often taste their best straight out of the pan. We're also beginning the season for treats fried in deep oil, raising the question: When can you reuse the same oil?
Frying isn't complicated, but a few guidelines must be followed to ensure the dishes are both delicious and healthy. It starts with selecting the right oil, immediately followed by whether it can be reused or needs replacing after each frying session.
Pay attention to the smoke point
Oil differs significantly, and not all types are suitable for frying. When fats are exposed to high heat, they undergo complex chemical processes that can transform them into sources of potentially harmful compounds. Thus, it's important to choose oils that tolerate high temperatures well. Refined rapeseed, olive, or avocado oil are recommended as they remain stable under high temperatures, reducing the risk of unhealthy substances permeating the food.
Important!
Using the right fat can prevent smoking during frying, which enhances the flavour of the dishes and positively impacts health. Therefore, oils with low smoke points, which oxidise easily, should be avoided.
Can you fry multiple times with the same oil?
Another health risk is reusing the same oil multiple times. Many claims suggest that reused oil can contain harmful substances, including carcinogens, which may seep into meals. This is frequently mentioned regarding fish served at seaside fry shops during the holiday season. Inadequately stored oil after frying can also contain toxins. It may seem that oil should always be discarded after use, but there are exceptions to this rule.
When can oil be reused? The temperature at which you fry plays a key role. If the oil hasn't reached its smoke point, it can be used again. The duration of frying is also crucial—the shorter, the better. It's also important to use the same fat for the same dish, as the flavour can be absorbed by the food.
