| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
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| Should oil in a deep fry kettle that has a strong odor and smokes be save to use again or discarded? | to Top |
Discard because the quality of the products that would be fried would be poor. There are also health concerns with continued long-termp consumption of such abused oil. After several heatings, oil will smoke more easily -lower smoke point- and also catch on fire more easily-lower flash point so that you will have longer use from your frying oil, strain it after each use and add some fresh oil each time.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa., p. 8
Updated: Saturday, December 29, 2007.
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