Should you change the oil after each use?

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Extract from the article: Fries, donuts, fish, or meat—everyone loves fried food. But after preparing these delicious dishes in the pan, many end up asking the same question: what to do with the frying oil after cooking?

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Fries, donuts, fish, or meat—everyone loves fried food. But after preparing these delicious dishes in the pan, many end up asking the same question: what to do with the frying oil after cooking?

Frying oil, whether vegetable or animal, should not be used multiple times. Reusing any cooking oil can pose serious health risks. The reuse of cooking oil creates acid peroxides, causes cancer, attacks organ cells, and can infect white blood cells.

Mathieu Kponou Tobossi, a specialist in food quality and hygiene and a diet therapist, is clear: "Oil should not be used twice. Once heated, the oil is degraded. Beyond 100 degrees, the temperature that brings it to a boil, the nutrients are denatured, and thus the oil is no longer vital. Additionally, the fatty acids in the oil reach a degradation level called the smoke point, at which these acids turn into harmful fats for the heart and blood vessels."

Frying oils degrade chemically with each use. During this process, several molecules form in the oil. Some of these are collectively known as "polar compounds." If the level of these polar compounds exceeds a quarter of the total composition of the oil, it can pose a danger to consumers. Indeed, polar compounds are potentially carcinogenic and remain in the oil even if it is filtered. Filtration mainly removes carbonized residues.

In addition to having strange tastes and smells, reused oil contains carcinogenic free radicals. These troublesome molecules are then absorbed into the food to which the oil is added. With each use, the oil becomes increasingly concentrated with harmful substances, eventually becoming dangerous to health. This point is also emphasized by Lambert Buffalo, a nutritionist. The specialist confirms that "it is dangerous and extremely harmful to health to reuse cooking oil."

If the oil has darkened significantly, emits an unpleasant odor and a lot of smoke, foams, and becomes viscous, it should no longer be used for frying and should be discarded.

Abel OZIH