How Many Times Can I Reuse My Cooking Oil?
It is common for many Cameroonians to reuse cooking oil over and over again. From households, to roadside vendors selling fried pork and chicken, to restaurants and hotels, many people think it is a no-brainer to reuse oil used in deep frying foods more than once. Considering the amount of oil in question, it is truly not economical to discard. However, when does this culinary practice become harmful to our health?
First of all, what happens when you heat oil? Deep frying requires oil to be heated to about 160ºC-190ºC, triggering physical and chemical changes depending on how long it is heated. Heating up oil can truly be beneficial at the start. It enhances flavour, aids in nutrient absorption, especially of fat-soluble vitamins such as Vitamins A, D and K, and it extends the shelf life of the food by reducing its moisture content.
However, every oil has its smoke point. This means that oils have different tolerances for heat before they start to break down. At the smoke point, the oil gets too hot and begins to exude toxic fumes which burn the eyes and throat and irritate the lungs. Many people are familiar with this, especially when 'bleaching' unrefined palm oil; unrefined palm oil has a low smoke point of about 150ºC. At this time, nutrients are destroyed, and toxic carcinogenic compounds such as acrylamide and benzopyrene are produced. This is why palm oil is best suited for low-heat cooking and simmering stews, and not for deep-frying.
When should I discard the oil?
There is no doubt that discarding oil after its first use is plain food wastage. Ideally, many experts agree that oil can be reused up to 3-5 times for deep-frying foods like plantains; however, this also depends on how the oil was used the very first time. After use, it is important to filter the oil using a sieve and cheesecloth to remove food particles before storing it in a moisture-free and tightly covered container. Not removing these food particles will cause the oil to go rancid faster or turn into burnt, bitter particles that will stick to foods during the next use.
Here are signs to look for to know when to discard the oil:
Dark, murky look
Oil looking thick or viscous
Oil begins to foam
Oil producing smoke while heating
Rancid or sour smell, or heavily smelling like the previous food
Reusing cooking oil is not a bad habit in itself, but it should be done with care. Filter your oil after each use, store it properly, and pay attention to the warning signs above. When in doubt, throw it out. A little extra spending on fresh oil is a small price to pay compared to the long-term cost of your health.
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