![]() Recycle it: Depending on where you live, you may be able to recycle your used oil. Transfer it to a closed container, then toss it: Alternately, you can pour your oil into a sealable disposable container (like the bottle it originally came in), close tightly, and throw it away. When you buy through external links on our site, we may earn an affiliate commission.) (Heads up: At King Arthur, we only recommend the products that we, as bakers, truly love. Magic! Simply sprinkle it over the cooled used oil, let it solidify, then throw away. Solidify it, then trash it: There’s a product called FryAway that will solidify your oil into a block that can be tossed straight into the trash can. The oil can congeal and clump, clogging your pipes and leading to a plumbing disaster. When this happens, it’s time to dispose of it, which can be difficult.įirst things first: Do not pour it down your sink drain. ![]() How to dispose of frying oilĮventually, frying oil hits a point at which it can no longer be used. Pay attention to your frying oil when you reuse it and note any changes. If it’s become dark or dirty if it’s smoking before it reaches frying temperature or foaming at the top or if it’s taken on a different smell (besides whatever foods you’ve fried in it) that is rancid or musty, then it’s probably time to dispose of it. There’s no hard and fast rule for when oil is no longer suitable for frying instead, pay attention to your oil and detect any changes. How many times can you reuse frying oil?įrying oil can be reused anywhere from two times to up to eight times - it all depends on the type of oil, what you’re frying in it, how well you’ve strained it, and more. Keep this in mind for future frying projects: If you used oil to fry fish, it probably won’t be good for frying crullers next (but you can go in reverse - cruller oil would be just fine for frying something savory). Just remember that frying oil takes on the flavor of whatever it originally fried. Once strained, pour your used frying oil into a clean, resealable vessel. Photography by Rick Holbrook food styling by Kaitlin Wayne Then store in a cool, dark place until ready to reuse. “doughnut frying oil”), and the number of times it has been used. It’s helpful to include the date, what the frying oil was used for (ex. I haven’t tried it yet, but I will next time I fry!) Kenji Lopez-Alt recommends this innovative gelatin clarification technique to clean used frying oil and extend its shelf life. Once it’s cooled, strain it - ideally using a cheesecloth set in a fine mesh strainer, but just using a strainer by itself will work - into a clean vessel, like a glass jar or the original container it came in. Once you’re done frying, let the oil cool completely in the frying vessel. To reuse frying oil, you simply need to strain it and store in a lidded container in a cool, dark place. Reusing oil is the best way to reduce the waste (and cost) of frying. The good news is that the answer is yes! Frying oil has a longer lifespan than people realize - it can be used several times before you need to dispose of it. This is one of the most common frying questions new bakers ask. Photography and food styling by Liz NeilyĬlassic French Crullers are worth breaking out the vegetable oil.
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