How Many Times Can Frying Oil Be Reused?

Reusing frying oil is a common practice in homes and food businesses, but doing so carelessly can compromise health and alter the flavor of food. According to Heinz Wuth, culinary researcher and communicator for the Science and Cooking project, repeated use of oil should be done with caution and under certain conditions.

When oil is subjected to continuous high temperatures, its fatty acids begin to degrade, generating potentially toxic compounds. Furthermore, frying different types of foods releases substances that alter the color, smell, and quality of the oil, which can directly affect the dishes.

How many times can cooking oil be reused, according to experts?

There’s no exact figure, but Wuth suggests that, under controlled conditions, the oil can be reused two to three times. The key is to consider several factors, such as the type of food being fried, the temperature reached, and the subsequent treatment of the oil.

For example, foods with high water content, such as fish, seafood, meat, or breaded products, tend to accelerate the breakdown of oil. Likewise, frying at temperatures above 200°C accelerates the degradation process. Therefore, it is recommended not to exceed 190°C to better preserve the oil.

Tips for safely reusing oil

To minimize risks, Wuth advises following these steps after frying:

• Cool the oil completely.
• Filter with a fine mesh strainer to remove solid residue.
• Store in a sturdy, tightly covered container in a dark place.

Also, before reusing it, it’s important to check its color, odor, and presence of residue. If the oil looks very dark, has a bad odor, or contains food residue, it’s best to discard it.

Although it may seem harmless at first glance, excessively used oil loses its nutritional properties and may contain substances harmful to the body. Therefore, its reuse must be done responsibly.