Re-using cooking oil

[PedanticPanda]

DP wants to start pouring used cooking oil into a bottle to use again. I think that's disgusting, he thinks it's fine - who is being unreasonable?

It depends what's been cooked in it.

Yes, why not? Why is it disgusting?

Things like making roast potatoes.

Find a different bottle to put used in.

And what Annoying said.

I do this a lot - obviously depending on what's been cooked in it - but tbh I find it disgusting to just waste oil because it might have had a bloody egg fried in it. Why do you think that's ok?

Roast potatoes? Definitely re-use. Why on earth not?

Agree, disgusting. Although you won't die from it, I guess. There are recommendations for a maximum times you can reuse oil, so check that.

Pour it into a bowl, leave it settle and then siphon off all but the last inch or so, that has the crusty bits in. Or cool it and pour through a fine sieve.

I'd only reuse once though.

Disgusting? GAG !

I always pour off the excess oil from the roasting pan and reuse it the following week

I don't reuse oil that fish or spicy food has been cooked in

There will be bits of food in it, although I didn't think about binfullofmaggots suggestion. No he intends to use it more than once.

I reuse it if I've done an egg or something bland in it but wouldn't reuse after something strong flavoured like fish.

Gross as it sounds you can use it to add a bit of extra flavour so I might use fat skimmed off from a roast chicken or after cooking sausages to start a risotto or paella. Nobody's died yet! In fact nobody's even complained.

Try using a spray bottle for oil so you're not using so much excess you can pour it off afterwards.

Get a proper non stick frying pan so you don't need any oil to fry most stuff.

But reusing oil is almost as disgusting as using that much that it runs off in the first place.

i re-use poppadum oil because you need gallons (well, about half an inch in a frying pan) which seems a shocking waste

i pour it in a jar, put it in the fridge and usually re-use for more poppadums within two or three weeks

after the second go i pour it down the sink

i don't reuse any other oil - nothing else i cook uses much oil tbh

Noooo don't throw it down the sink!!

It'll clog the drains and encourage rats etc. Chip shops/restaurants have to store it and have it removed by a specialist company otherwise they'll be done by environmental health (not saying you will btw) it causes a hell of a lot of problems for the drainage people

here

How much oil do you use?! No I wouldn't do this. It would flavour the oil.

Boke! Even the thought of using that much oil in the first place makes my stomach churn! Anyone heard of heart disease?? Please look at the healthier ways of cooking food!

Sounds disgusting and uneccesary to me. If you have oil left over, you are probably using too much in the first place.

i always thought it was dangerous to reuse oil more than one - something about the heat creating trans fats.

The reason not to is trans-fats, which kill you. Look them up. The more times you re-use it, the more you make.

Otherwise this would seem a reasonable idea to me for fat used for deep-frying, as you use a lot, don't get lots of bits in it (can sieve) and don't do it often. Since knowing about trans-fats though, I wouldn't.

Please don't pour fat down any drain! It's environmentally destructive and will cost you a lot when you have to have all your drains unblocked.

hmm - never had drain issues (this isn't a particularly regular thing) i follow up with lots of hot water...

how can a liquid clog a drain? I would understand if i was using lard or somethng that is solid at room temp, but not canola oil...

I reuse chip oil several times, doesn't anyone else have a real chip pan?

nasty chemicals form when oil is heated, I'd never re -use it for that reason:

'What Happens to Oil When it is Repeatedly Heated?
In frying the oil, it is usually heated to 170-220 °C (338-428 °F). When heated to these temperatures in the presence of oxygen (air), the oil undergoes chemical reactions such as hydrolysis, oxidation, and polymerization. In other words it changes its character. Degradation products can include free fatty acids, hydro-peroxides, and polymerized triglycerides. The oil viscosity increases, its color will grow darker, and rancidity begins to develop.'

www.allenfiltersinc.com/sowhyexactlycanreusingfryingoilbedangeroustoyourhealth.cfm