Do you re use cooking oil?

[MOMTOMOOTOO]

My MIL was over the other night and was aghast that I was tossing the oil I cokked chicken in She told me she re uses it many times bfore dumping it.

 

[cristit14]

nope, DH and I got REALLY ill one night after re-using oil. It always gets tossed now.

 

[mommasita]

We don't cook using oil, but I know for a fact that my mother reuses hers a few times, and always did.

 

[DVCLiz]

My mom used to reuse the oil, too. I think you can - and I don't even know if you would technically have to refrigerate it. If I reuse it I feel it has to be refrigerated, but that may just be a personal quirk and not have any basis in health or science!!

I only do it if I'm not too lazy to strain it as soon as it's cooled and put it in the refrigerator. Most of the time I AM too lazy and let it sit out overnight, so I soak it up with paper towels and throw them out.

 

[java]

ew- no.
But I know my mom did- she would strain french fry oil and then reuse it as french fry oil. As long as she stuck to the same stuff in the oil it wasn't terrible but once we had a horrible seafood mixup and it was a disaster- I still remember it 30 years later!

 

[Aimeedyan]

Nope! Gets disposed of immediately.

 

[mickeyboat]

I don't. But MIL did and FIL does. They reuse the oil for doughnut making.

Denae

 

[mickeyfan2]

Nope

 

[mtblujeans]

I don't reuse oil. I use vegetable oil and olive oil, depending upon what I am cooking. I know the oils break down with the heat and I have never considered using them more than once for that reason alone. I am not sure what would be the proper way to store them if they were reused....refrigerated? I know, when I was a kid, everybody kept bacon 'fat' and cooked with that. I think we were all very lucky no one got sick from that practice because my relatives all just stored it in a can, on the counter, beside the stove. Doesn't seem safe to me now.

 

[ducklite]

I toss it.

Anne

 

[mum4jenn]

You all do realize that restaurants re-use oil all the time. Most only change the oil (or shortening)once or twice a week.

Re-using oil is fine unless it starts to break down and then you should change it. The only time I would not re-use it would be if we cooked fish because the fishy taste stays with it.

 

[Chicago526]

If I'm using enough oil to deep fry something, I might keep it around for a few days to see if I can use it for something else. But I don't keep it very long, I'm always afraid it will go rancid on me. Plus I don't have a good place for longer term storage.

 

[bubie2.5]

We re-use it twice, since we usually only use oil for french fries.

 

[Liberty Belle]

Ew. No.

 

[LiteBrite]

The only time I reuse oil is if it's peanut oil and I'm using it in the deep fryer. It's so dang expensive that I can't bring myself to throw it out after only one use, but like Chicago526 I try to find a way to use it again within the next couple of days, and then I throw it out.

 

[ChrisnSteph]

I only re-use it if it's in my deep fryer. I'll use it about 3 times, then I toss it. Speaking of oils - which is better to fry in: vegetable, canola, corn, or a blend? I usually buy a blend, but I've always wondered if one is better then the other.

 

[dg39]

I don't re-use it, but, my mom and grandmonther did sometimes. They would deep fry whatever they were cooking (except fish, they would throw that oil away) and then would take a cheesecloth to drain it in a glass bottle. I think they would use that oil one or two other times, then they'd toss it.

I can't be bothered doing it, so I just throw it out the first time I use it, but, I don't fry to much.

 

[HamTown]

My parents used to re-use oil for frying fish. But then when I was a teenager I made brownies and picked up the wrong bottle by mistake. After one bite, it was decided that no one wanted to make that mistake again , so they now dump all the oil and I do too.

 

[mmcguire]

A few times I cooked beignets at home, I did re-use it. The manual for my fryer actually suggested it, but said to strain and refrigerate it. Like another poster said, restaurants re-use their oil for several days. I regularly changed the shortening (for fries/pies) and oil (for chicken patties/nuggets) at Burger King in my HS days, so 'tis true!

It was fun to pack a whole fryer full of shortening, and if we were bored, sometimes we'd sculpt an animal out of it and leave that on top as a surprise for the morning crew. We changed it at night, and the shortening stayed solid until the breakfast peeps came in and turned the fryer back on and melted our little animal.

 

[MOMTOMOOTOO]

I only re-use it if it's in my deep fryer. I'll use it about 3 times, then I toss it. Speaking of oils - which is better to fry in: vegetable, canola, corn, or a blend? I usually buy a blend, but I've always wondered if one is better then the other.

I'm no expert, but I do recall reading that canola is best. That is what we use. I think corn oil is too strong.