How many times can you use frying oil

Q: Can oil be reused after frying?

According to our expert Nutritionist Dr. Anju Sood, cooking oils should never be re-used as they turn rancid and increase the trans-fatty acids which are extremely dangerous for your health. Especially, avoid re-heating cold-pressed oils as they have low smoking points.

Updated on Aug 15, 2021 01:03 PM IST

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Do you use your leftover oil again and again for cooking? You may be inviting many diseases, a doctor tells us why.
We've got some fry-tastic news
Is it healthy to reuse frying oil?
Can oil be reused after frying?

Do you use your leftover oil again and again for cooking? You may be inviting many diseases, a doctor tells us why.

Reusing oil can lead to many chronic diseases like Diabetes, hypertension and cardiac problems.(Unsplash)

We love to eat puris and pakoras on special occasions but a big disadvantage of whipping up all the tasty and crispy fried stuff is that it could lead to wastage of edible oil. So, we are at times tempted to reuse it for cooking. But have we ever thought what happens to the oil when we use it again and again and what it does to our body?

According to studies, reheating of cooking oil leads to release of toxic substances and also increase free radicals in the body causing inflammation and various chronic diseases. FSSAI (Food Safety and Standards Authority of India) guidelines say the re-heating should be avoided and in case you have to reuse oil, a maximum of three times is permitted to avoid formation of trans-fat.

“Re-heating and reuse of oil should be avoided as far as possible. Avoid using left over oil wherever possible. However, vegetable oil having developed Total Polar Compound more than 25% shall not be used,” adds the guidelines further.

ALSO READ: Steering clear from fried food? Here are all the reasons you don't need to

Dr. Soumyadeep Mukhopadhyay, Lab-In-Charge, MitraSK Food Testing Services tells us in detail about the harmful effects of reusing oil after one frying cycle.

“The number of times that one can safely reuse it depends on what kind of food is being fried in it, the kind of oil it is, what temperature was it heated to, and for how long,” says Dr. Mukhopadhyay.

The amount of trans fats goes up when we reuse the oil which makes our food unhealthy.(Unsplash)

He also explains harmful effects of consuming food cooked in such oil:

It releases toxic substances, gives bad odour

Oil heated to high temperatures releases toxic fumes. Fumes are given off even before the smoke point is reached but increases dramatically when the temperature goes above smoke point.

Each time oil is heated, its fat molecules break down a little. This causes it to reach its smoke point and give off a bad odour, more quickly each time it is used. When this happens, unhealthy substances are released both into the air and into the food being cooked.

It increases your cholesterol levels

At high temperatures, some of the fats in oil change into trans fats. Trans fats are harmful fats that increase the risk of heart disease. When oils are reused, the amount of trans fats gets even higher.

It can increase your blood pressure

The moisture contained in the foods, atmospheric oxygen, high temperatures produce reactions such as hydrolysis, oxidation and polymerization. These reactions change and modify the chemical composition of the used frying oil, releasing free fatty acids, and radicals that produce monoglycerides, diglycerides and triglycerides. These are grouped under Total Polar Compounds which is a reliable benchmark for measuring degradation of cooking oil. The toxicity of these compounds formed after repeated frying may cause lipid deposition, oxidative stress, hypertension, atherosclerosis, etc.

Now that we know how harmful re-heating of oil can be, it is best to make a proper estimate of the amount of oil required for frying, cooking etc, for staying healthy and disease-free.

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We've got some fry-tastic news

Fried chicken. French fries. Doughnuts. These comfort foods all have one thing in common: They're fried to high heaven.

Now that there are many at-home fryers available, people are deep-frying their favorite treats in the comfort of their own kitchens. But that convenience comes with a cost. If you're frying often, you can go through oil pretty quickly. Well, we've got some fry-tastic news for you.

Yes, it is OK to reuse fry oil.

Here's how to clean and store it:

① Once you've finished frying, let the oil cool. When it's reached a safe temperature, use a utensil to remove any large pieces of batter that might be left over.

② Place a fine-mesh strainer or cheesecloth (even better if you use both) over the container you plan to store it in and strain the oil. Be careful when pouring, as there might be larger pieces of debris at the bottom of the fryer. Discard those separately.

③ Store the oil in a cool, dry place.

There is no official rule as to how many times you can reuse oil; however, it will break down the more you use it, meaning your fried chicken could end up a soggy mess. If it's cloudy, has a funny odor or has developed a layer of film on top, it's time to swap it out for a new batch. Hopefully, this makes your frying even easier—and tastier—than before.

Is it healthy to reuse frying oil?

It makes oil more carcinogenic Cooking food by reusing cooking oil can also increase free radicals in the body, which can cause inflammation - the root cause of most diseases including obesity, heart disease and diabetes. High inflammation in the body can also reduce immunity and make you prone to infections.

Can oil be reused after frying?

According to our expert Nutritionist Dr. Anju Sood, "cooking oils should never be re-used as they turn rancid and increase the trans-fatty acids which are extremely dangerous for your health. Especially, avoid re-heating cold-pressed oils as they have low smoking points.