Reusing deep fryer oil

ripplyuk

Does anyone know how long I can realistically keep the oil in the fryer and reuse it before it goes off? I've noticed searching online that they say it should be filtered after each use, refrigerated or frozen and thrown out after a month at most. This stuff is expensive and I only want to use it for frying a portion of chips maybe once every week or two. My mum has always left the oil in the fryer until it looks dark, has never heard of filtering it and fries everything including meat/fish. We never got sick from it but now that I've read about it, I'm worried I could. Is it safer frying only chips?

fairygirl24

I think I maybe change the oil once a year, maybe twice and I use the fryer at least 5x a week (my partner likes his chips) My mam was the same but with lard in the chip pan, never refrigerated it, dont even think she changed it, just kept topping up. Surely any nasties would be killed in the high heat?

Have to say though, on the occasions I do change the oil, I dont enjoy the chips as much until it starts to turn dark.

ripplyuk

Yes, I've always felt that the heat should kill any germs. I feel better hearing you change it much less than I was thinking and have no problems. I've also heard conflicting advice regarding lard and sunflower oil. Some say the Lard will be safer for longer and others say the sunflower oil. There's no way I'm filtering the stuff. Far too messy! I'd prefer to change it completely every 8-10 weeks. If that's not enough, it might be cheaper just to buy a takeaway.

ariba10

We use beef dripping and filter it every couple of months.

We know when to change it. (It gets very foamy on the surface)

LameWolf

Ours gets changed when my DH gets around to doing it! Usually when it's got very noticeably dark.It most certainly doesn't get filtered except when it's changed because I can't manage that operation myself - arthritic hands.

When we do change it, DH filters the old oil and keeps some back in a bottle for cooking Yorkshire pudding, as we find it doesn't stick to the tin if we use old deep fat fryer oil.

Fwiw, we use sunflower oil, and it's used to cook all manner of root veggies, but not meat, as we eat vegetarian here (I'm vegetarian, DH is not, but forgoes meat at home because I can't cope with cooking it *shudders*).

[Deleted User]

re-heated oil is very carcinogenic. I cannot believe that people still do this. Omg putting lives at risk for a few chips :eek:

google it before you disregard what I am saying. I know what I am talking about btw

ripplyuk

kittie wrote: »

re-heated oil is very carcinogenic. I cannot believe that people still do this. Omg putting lives at risk for a few chips :eek:

google it before you disregard what I am saying. I know what I am talking about btw

I've read that carcinogens have been detected in reused oils (something about HNE) but it seems to be more of a problem if the oil is reused to the point of becoming almost rancid. They also state that this is not a problem with animal fats, only with the likes of sunflower and canola oil. Perhaps I'd be better off using lard. But then that's bad for you too.

Petlamb

Burnt toast is carcinogenic.

Life is carcinogenic...

ripplyuk

Vampiric_Addiction wrote: »

Burnt toast is carcinogenic.

Life is carcinogenic...

I agree! Seems we should only eat raw, organic veg. But I need some fried food occasionally and from what I've read, the beef dripping isn't so bad for you as once was thought, according to some studies. The sunflower oil seems to create more cancer causing stuff when reused. Also, they say it lasts longer. Not sure if it can be used in a deep fryer though, since it'll go solid.

[Deleted User]

ripplyuk wrote: »

I agree! Seems we should only eat raw, organic veg. But I need some fried food occasionally and from what I've read, the beef dripping isn't so bad for you as once was thought, according to some studies. The sunflower oil seems to create more cancer causing stuff when reused. Also, they say it lasts longer. Not sure if it can be used in a deep fryer though, since it'll go solid.

I understand the need for some fried food so why not cut thin wedges and coat with oil, then bake. So much cheaper and healthier and they taste nice

peachyprice

Vampiric_Addiction wrote: »

Burnt toast is carcinogenic.

And oh so tasty.