Do you re-use used cooking oil?

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  1. moiponetsoka profile image69
    moiponetsokaposted 6 years ago

    When making fried chicken you need to deep fry the chicken.What do you do with the used oil throw it out or put it in a container and place it in a fridge for later use?

  2. ptosis profile image73
    ptosisposted 6 years ago

    I don't fry but when I used to, I did try to save for one more reuse.

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      wow you dont fry thats great.

  3. webclinician profile image61
    webclinicianposted 6 years ago

    If you've got money, the advise really is don't.
    But if you want to save some cash, allow it to cool down, filter it, then store it. Use it twice or most three times.
    As much as possible, use it with the same type of food.
    If it smells rancid and there are so many particles, then don't use it.
    I do re use my oil, btw.

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      i agree

  4. IzzyM profile image88
    IzzyMposted 6 years ago

    I always re-use oil and I haven't died yet.

    In fact, I keep reusing it until it forms small annoying bubbles on the surface whenever it is heated up.

    Then it needs dumped as it is a fire risk (the bubbles keep wanting to rise up and spill over the top).

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      yeah you are still alive

  5. Barbara Kay profile image92
    Barbara Kayposted 6 years ago

    Another thing to consider with using used oil is that I heard a claim that it is more likely to cause cancer than fresh oil. Placing it in the fridge is suppose to cut out most of the effect.

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      really had no idea about the cancer causiing part, thanks a lot.

  6. Jules Gonzalez profile image60
    Jules Gonzalezposted 6 years ago

    I remember my mother, grandmother and other family members doing that because we grew up poor. After the third use it would leave a funky taste on the meat but who was I to complain back then. I was lucky to have a pork chop. Now I will reuse oil two times if it doesn't have anything in it or if it still looks and smells clean.

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      yeah me too my mother still saves the oil

  7. SmartAndFun profile image96
    SmartAndFunposted 6 years ago

    I have heard the same thing about previously used oil being carcinogenic. If I understand it correctly (which I probably don't, lol), heat changes oil's molecular structure, making it unhealthful (carcinogenic). That is why healthfood gurus advise consuming only cold-pressed oil, rather than heat-refined oil. Heat-refined oil, even if it's canola oil or oilive oil, is unhealthy right out of the bottle, even though labels often tout how healthy the oils are. It's also a reason that fried foods are bad for you, in addition to their high fat content. Foods fried in previously heated oils are doubly bad for you. The higher the temperature and the more times oil is heated, the worse the oil is for you.

    Read labels and look for the phrase 'cold-pressed.' It can be hard to find! If it doesn't specifically state that it's cold-pressed, it's probably heat refined. When it's heat refined, the manufacturer usually does not point that out.

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      wow interesting

  8. ThriftyBoomer profile image60
    ThriftyBoomerposted 6 years ago

    I reuse oil that was used for vegetables, such as hash browns or tater tots. I learned to do this more than 25 years ago when working part-time at McDonalds during school hours. They drained and strained the oil used for french fries and apple pies, and then put it back in the fryers for another day's use.

    However, I never reuse oil that cooked fish or meat. Rather than waste fresh cooking oil on meat, I use what has already been strained a few times from cooking vegetables.

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      great advice thanks

  9. Lisa HW profile image67
    Lisa HWposted 6 years ago

    I use about twelve tablespoons of oil a year, most of which I use in the two-month, holiday, baking season; and those twelve tablespoons are consumed with whatever baked goods they were added to.  I open a bottle of oil in November, and throw out what's left of it as the following November approaches (and buy a new one for the new holiday season).  Most often the expiration date on the label is either close or past, but even if it isn't I don't want to use something that's been open for ten months.  smile

    If I did ever use a substantial amount of oil (or if I ever decide to), I couldn't make myself re-use it (unless, maybe, the subsequent use was on the same day and maybe very close to the first "cooking session"; and maybe even a matter of a variety of fried foods that would be served together on the same plate.  Carcinogenic or not - to me, using "food contaminated" oil on another day isn't an idea that appeals to me.

    1. moiponetsoka profile image69
      moiponetsokaposted 6 years agoin reply to this

      really interesting that is Awesome

  10. moroccanlady profile image58
    moroccanladyposted 6 years ago

    I don't reuse it. well to begin with i rarely use it. so why save it for next year? haha

 
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