@@janenafulainternationalno more than 2-3 times. The oil releases unhealthy fats at high temperatures which make reusing oil more than 2-3 times not the best idea.
Just don’t do that, trust me, especially not with refined oils. What happens is that anytime you heat up a cooking oil, some harmful compounds such as acrolein and free radicals are created, the presence of these compounds is directly affected by the time an oil is heated and the cooking temperature. This happens every time you cook and cannot be completely avoided but can be lowered. What happens when you reuse cooking oil is that you allow more of the harmful (some are even carcinogenic) compounds to build up and all of that sh*t is going into your food.
It can be re-used for upto 3 times. Even FSSAI has confirmed it. For restaurants they have guidelines that state not to re-use the oil more than two times. Choose your oil wisely and remember to clean the oil using this method or strain it of the impurities if its already clear but has bits of fried ingredients.
