Let’s be honest - we’ve all done it.
We’ve deep-fried our favourite snacks and there’s a half-pan of oil left - the last thing we want to do is waste it. So we store it for next time. Totally fair.
But how many times of reusing it is too many? Here’s what you need to know to reuse oil smartly - without overdoing it.
When oil is heated again and again, it starts to break down. Each time it’s reused, its quality drops, its smoke point lowers, and it can start affecting the flavour of your food. So while reusing is okay, you’ve got to watch for signs that the oil’s past its prime.
3 Signs It’s Time to Let Your Oil Go:
- It smells off. If your oil has a burnt, rancid, or stale smell - it’s been used to its maximum.
- It looks darker or cloudy. A deep colour change indicates oil breakdown and leftover bits in it.
- It foams up or smokes quickly. That’s the oil telling you it’s unstable and its smoke point is too low.
How to Store Reused Oil:
If you're saving your leftover oil to use it right, make sure you store it the right way:
- Cool it fully first
- Strain it through a fine sieve or cloth to remove crumbs or food bits
- Store it in a clean, airtight glass container (no plastic)
- Keep it away from sunlight or heat
- Always label or note the date of use so you don’t forget what it was used for or how many times.
At the end of the day, it’s not about never reusing oil - it’s about knowing when enough is enough. A little awareness goes a long way in making your everyday cooking simpler (and cleaner).
