AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question This question has been asked, and the answer was "return your deep fryer for health reason's".
Yes, deep frying will kill me...how long can I reuse oil for chicken, and french fries
Answer Hi Daniel,
Cooking oils used for deep frying should be filtered after each use to remove food crumbs and to help to lengthen the usability of the oil.
How many times an oil can be reused depends upon what foods you are frying and the amount of food residue remaining in the fryer. Some foods, like fish, impart a distinct flavoring to the oil, which while okay for frying fish is not desirable for use with other foods -- such as french fries. An indication that your oil needs to be changed include smoking, foaming and color change.
To extend your oil, strain it after each use and add some fresh oil each time. When you notice smoking, foaming or dark color change -- time to pitch and start anew with fresh oil.
I hope this answers your question. If you have additional questions, please let me know.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
