How many times I can use the same oil to fry foods in a pan?

Hi all,





I heard using more than once would cause cancer. Is this true? Also I notice dark remainings(tartar?) when I fry a burger, etc even though I am not overcooking it, it still occurs at the bottom of the oil.





I don't use too much oil. But I tend to use it several times. Is this bad?





I always use olive oil. Would this help to reuse it? If not, then wouldn't it cost too much to use new oil everytime you cook something?














Thanks!How many times I can use the same oil to fry foods in a pan?
it may cost a little more, but it's best to only use it once.





would you reuse your car oil?How many times I can use the same oil to fry foods in a pan?
I would never use oil more than once, the remains of the food previously cooked could still have bateria, or god knows what in it!! I imagine it is very bad for you.


You fry burgers in oil? I would buy a more fatty ground of meat and let the natural fats fry it instead of oil.





This is why I don't eat french fries at fast food places anymore.
Hi back,


The best oil for frying is likely canola oil. This has a high burn tolerance and costs a lot less than olive oil and olive oil burns easily too, like butter.


Soooo, I would use canola oil for frying and if you don't cook at a high temperature it will last through several fryings til you notice that it has begun to smell or when it begins to turn dark. Note: Frying potatoes will take out some of the odor and rejuvenate repeated oil use.


If you fry fish it's usually a one time deal cause the oil will smell afterwards. But, you can save it and use it again to cook fish in.


I would use less oil for frying hamburgers, sometimes, just a light glaze of oil and then heat the pan to just above medium and drop in the burger and cook the burger at just a little bit higher than medium.


If you like fried onions with your burger, just add a little bit of oil, maybe a tablespoon of canola oil to the pan after your burgers are done and then the brown stuff will come up with the cooked onions. Delicious!


Hope this helps!


Thanks
If you use it more then once it wont taste good.
Reusing Frying Oil





In the test kitchen, we regularly deep-fry potatoes, chicken, and more, so we like to reuse our frying oil. But there are some caveats. First of all, oil can transfer flavors from food to food. For instance, once a batch of oil has been used to fry fish, we discard it. We have found that you can fry multiple batches of chicken or potatoes in the same oil, but at some point the oil starts to break down and smoke. We wondered why.





The Role of Free Fatty Acids


The principal component of frying oil is the triglyceride, which consists of three long fatty acid tails connected to a molecule called glycerol. When the fatty acids are released from glycerol, they are called ';free'; fatty acids. The amount of these free fatty acids in the oil is an indication of the suitability of the oil for high-temperature frying. When we measured peanut oil, our favorite frying oil, we found a very low concentration of free fatty acids.





Smoke Point


A low concentration of free fatty acids translates to a high smoke point. Depending on the recipe, deep-frying usually occurs between 325 and 375 degrees Fahrenheit. When we tested the smoke points of four fats, we found peanut oil had the highest: 451 degrees. (Canola oil was the runner-up at 442 degrees.) This number will vary from brand to brand based on several factors, including how much the oil has been refined. For instance, unrefined peanut oil has a much lower smoke point than a refined peanut oil and is not suitable for frying. In general, refined oils are relatively tasteless.





Why Oil Breaks Down


Even though peanut oil has a high smoke point, the oil will eventually start to smoke during normal use. That's because water from the food reacts with the oil to release the fatty acids. The more you use an oil, the lower the smoke point becomes. To demonstrate this, we fried three consecutive batches of chicken in 8 cups of peanut oil. we then filtered the used oil and heated it again to the smoke point. The smoke point had dropped 28 degrees. When we had the used oil analyzed for free fatty acid content, we learned that the total amount had jumped 37 percent. While patting food dry before frying can retard oil degradation, water is not the only enemy of oil. Heating to the smoke point also promotes decomposition, as can salt if it is added to food before frying. Keeping oil clean as you fry also helps to extend its life.





The Bottom Line


Choose an oil with a smoke point well above normal frying temperatures so you have a built-in cushion against the effects of reusing the oil. (This is one reason we like to fry with peanut oil.) Make sure not to overheat the oil (monitoring the temperature of the oil with a thermometer is essential.) Finally, limit contact with salt and water and skim bits of food from the oil.
It seems everything causes cancer these days. I fry chicken on a regular basis %26amp; I do reuse the oil....once. If you think you think you need to refreshen used oil, cut up and cook a potato or even use french fries in the old oil. It does make it better. I never reuse oil from frying fish. Olive oil is used for quick cooking like stir frying. Peanut or vegatable oil is for deep frying.
You don't have to change the oil everytime. Resturants do not change it daily. But when it starts looking nasty %26amp; all Black then you know that it is time for a change.





I am sure that if you are frying burgers then some of the meat is falling in the oil %26amp; you are seeing that at the bottom of the pan.
Why in the world are you using oil to fry a burger?!?! Just put it in a pan, it has enough grease in it to cook all by itself, jeez, I'm wigging out over here! Do you want to have a heart attack that badly? Do you eat butter with a spoon? Frying a burger in oil, you're nuts!
If it starts smoking alot and is all cloudy, change it. Olive oil has a low flash point so be carelu.