Using a lot of oil for frying and then discarding it after can sometimes seem like a waste of money. But it doesn’t have to be. You can safely and successfully reuse frying oil at a later date by just following a few simple tips.
Use Oils with High Smoking Point
Different oils have different smoking points, during which the oil starts to break down and lose its quality. You should always opt for oils with high smoking points, like vegetables or canola, as they are more successfully reused.
Strain the Oil
After you finish frying, you should let it cool off and then strain it by using a gaze or a fine mesh strainer. This way, you’ll remove the leftover particles like crumbs and pieces of batter.
Store it Properly
Frying oil should be stored in an air-tight container and placed somewhere cold and away from light. The best choice is your refrigerator.
Throw it Away after a Couple of Uses
Just because you can reuse frying oil, that doesn’t mean you should do it countless times. The rule of thumb is that you do it a couple of times and then throw it away.
