Is it healthy to re-use the cooking oil?
Reusing cooking oil has been done for ages. There really isn’t a problem, if done properly. The greatest hazard is allowing the fat to become rancid (spoiled) and deteriorated to the point it produces undesirable flavors and odors. Besides ruining what would have been a perfectly good meal, rancid oils also contain free radicals that are potentially carcinogenic. To understand how to best re-use oil, it is important to know about smoke points — the temperatures at which oil begins to decompose. If you heat oil to a temperature that is too high, it produces smoke fumes. Acreolin, a substance that makes your eyes burn, is given off as well. The optimal temperature to fry foods at is 190°C (375°F). At higher temperatures, the food will burn on the outside, and at lower temperatures, the food absorbs too much oil and tastes greasy. Different oils have different smoke points. Oils with higher smoke points are better for frying. The following is a list of smoke points: Type of Oil Smoke Poin
