5 Reasons Why Re-Using Oil For Deep-Frying Can Be Dangerous

Re-using oil for deep-frying might seem like a way to save money or reduce waste, but it can actually pose serious health and safety risks

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Here are 5 reasons why re-using oil for deep-frying can be dangerous

When oil is repeatedly heated, it breaks down and produces toxic compounds like aldehydes, acrylamide, and free radicals. These substances have been linked to inflammation, cell damage, and even cancer

With every use, oil’s smoke point (the temperature at which it starts to smoke and break down) gets lower. Once it starts smoking, it not only affects the flavor of your food but also releases harmful fumes and carcinogens into the air

Old, degraded oil is rich in trans fats, which raise bad cholesterol (LDL) and lower good cholesterol (HDL), a dangerous combination that can increase your risk of heart disease and stroke

Re-used oil can contain leftover particles from previous cooking, including burnt crumbs, bacteria, and food residues. These can lead to foodborne illnesses or alter the taste and hygiene of your food

Old oil is more unstable and prone to catching fire, especially if left unattended at high heat. Reusing it increases the chance of an oil fire, which can be difficult to control and extremely dangerous in a kitchen setting