Reusing cooking oil
Reusing cooking oil has been done for ages
When oil is overused, the color darkens, it develops a stale odor and taste which attach to the product. If foods darken too quickly (before they are cooked), it's a sign the oil needs to be changed. With each use, the oil's smoke point drops (the smoke point of an oil is the temperature at which the oil begins to decompose and visible fumes (smoke) are given off) these oil produces some very unhealthy compounds at normal cooking temperatures and becomes rancid. Rancid oils also contain free radicals that are potentially carcinogenic.
When oil is overused, the color darkens, it develops a stale odor and taste which attach to the product. If foods darken too quickly (before they are cooked), it's a sign the oil needs to be changed. With each use, the oil's smoke point drops (the smoke point of an oil is the temperature at which the oil begins to decompose and visible fumes (smoke) are given off) these oil produces some very unhealthy compounds at normal cooking temperatures and becomes rancid. Rancid oils also contain free radicals that are potentially carcinogenic.
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