How many times can cooking oil be reused before it needs to be thrown away? Science warns against common practice

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Oil is also useful for preparations that don't require heat. Photo: iStock

Cooking oil is a fatty substance of vegetable, animal or synthetic origin , which is commonly used by people to fry and bake different foods or season products that do not require heat.

However, the question arises as to whether this liquid can be used more than once when preparing dishes or whether, on the contrary, it is necessary to discard it to avoid altering the flavor of the food and causing health problems.

Oil is a fatty substance. Photo: iStock

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According to Heinz Wuth, an expert in scientific gastronomy, although the fatty substance appears to be in good condition, with no residue or unpleasant odors, its properties can pose certain risks.

"By constantly heating and frying, the fatty acid molecules in the oil begin to break down," the specialist noted in one of his Instagram posts. He also highlighted that each fried product releases components that cause the color of the liquid to change.

According to Wuth, this most often occurs when food leaves residue in the container after cooking. "Although the oil degrades, it can withstand several uses," the chef added on social media.

In this sense, some culinary professionals claim that this fatty substance cannot be reused more than two or three times , because its quality decreases with each preparation and can cause undesirable flavors.

If the oil has a bad smell or foams, it's best to discard it. Photo: iStock

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Cooking oil pollutes water and clogs pipes, but it is wasted as a raw material for manufacturing everything from biodegradable foams and plastics to polyester and plasticizers.

In his most recent video, the expert noted that the factors for reusing oil vary depending on the amount of time people spend frying food, how they do it, and at what temperature.

Accordingly, Wuth emphasized that ideally, products should be cooked to temperatures no higher than 190 degrees Celsius, while those containing a lot of water, such as meat, fish, and seafood, should be fried carefully.

The oil cannot be used more than three times. Photo: iStock

Let it cool.
Filter with a sieve.
Remove impurities.
Discard the last background.
Store in a closed container and in a dimly lit area.

It's also a good idea to check the oil before using it for the second or third time, primarily to ensure that it doesn't have a bad odor, dark color, foam, or charred residue.

How many times can cooking oil be reused before it needs to be thrown away? Science warns against common practice

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