Deep-frying at home comes with certain risks: a messy kitchen, danger, the costs associated with filling up a vat of oil. If you’re using a quart or more of oil to deep-fry at home, you should get the most out of it. Yes, you can reuse frying oil—but there are some rules to follow that’ll help you get the most out of the oil. Learn how to safely reuse frying oil for crispy French fries, fluffy, golden malasadas, and all the fried foods your heart desires.
Start with the right oil (and the right equipment):
It’s important to start with a good frying oil. Every oil has a specific smoking point (the temperature at which the oil starts to smoke). Since frying occurs at high heat, it’s best to use a type of oil with a high smoking point (400°+), like peanut oil, canola oil, or vegetable oil. This is not the place for the good extra-virgin olive oil—with its low smoke point, high cost, and dominant flavor, it’s not well suited for deep-frying. Read more about the best oils for deep-frying, stir-frying, and any type of cooking.
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If you fry often, it might be worth investing in an at-home deep fryer. Electric fryers make the process smooth and seamless for home cooks, automatically regulating the oil temperature and shutting down if it gets too hot. If you’re frying on the stovetop, you’ll need a large, heavy-bottomed pot or Dutch oven, preferably with high sides to keep splatters contained. You’ll also need a thermometer to gauge the temperature of the oil, preferably a deep-fry or candy thermometer, which can read temperatures up to 400ºF and usually comes with a clip that keeps the device affixed to your pot while cooking. Read more in our guide on everything you need to fry at home.
To prolong your oil’s life, temperature control is key.
Carefully maintaining the oil’s temperature as you fry doesn’t just result in better-tasting food: it stretches the shelf life of your oil. When oil surpasses its smoke point, its fats start to break down, releasing a substance called acrolein, which gives burnt food its bitter taste. Frying with old oil will cause any type of food to taste acrid and greasy.
If you want to reuse your fryer oil, the key is to monitor the oil’s temperature as it heats, ensuring that it doesn’t surpass its smoke point. Keep an eye on the thermometer as you’re frying, and adjust the stove’s heat as needed to maintain the desired frying temperature. Once you’ve finished frying, allow the oil to cool completely before proceeding.
How to reuse frying oil:
Provided that you’ve followed the instructions above, you can reuse cooking oil. But first, you’ll want to filter the oil to remove any impurities, like loose crumbs or sediment. This step is especially important if you’re frying anything breaded or battered—the excess food particles will burn immediately next time you crank the heat.
