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Can You Reuse Coconut Oil
Coconut oil can be reused. It can be used within 6 months of opening. Coconut oil is made from the meat of coconut; it does not go bad easily. You should store it in a cool and dry place away from sunlight to use it for longer.
Like many other vegetable oils that are safe to reuse due to their high smoke point, coconut oil is also considered safe and recyclable. Because unrefined coconut oil has a higher smoke point than unrefined coconut oil, it is preferred to use refined coconut oil for cooking and frying, especially deep frying.
Refined coconut oil is generally considered safer than unrefined coconut oil because it has a lower smoke point.
You can safely use coconut oil in a skillet for frying eggs, but keep the temperature moderate so you don’t exceed the smoke point. When you use vegetable oil for frying, it heats up to 170-220 degrees Celsius. Different oils are ideal for different heats; using the wrong oil can harm your health if you cook it above the smoke point.
Some Burundians use vegetable oil only once, while others use it many times. The reuse of cooking oil usually comes from excess food or cooking. It is not recommended to reuse frying oil that has been used for frying non-vegetarian foods. I usually use canola or peanut oil for frying, which I drain and reuse for various purposes to reduce waste and costs.
While you don’t need an air fryer to make perfect fried chicken (a cast iron skillet with a few inches of oil will do), the type of oil you use is critical, so be sure to choose an oil with a high smoke point, such as canola or peanut oil.
Which oil is perfect for frying?
When frying, safflower and rice bran oil are recommended because they are perfect for your heart and can withstand frying temperatures of nearly 500 degrees Fahrenheit.
You can also use peanut, sunflower, mustard, or vegetable oil if frying at 400-450 degrees Fahrenheit. If you’ll be cooking above 320 degrees Fahrenheit but still want the health benefits of olive oil, choose a lighter, more delicate type with a higher smoke point to avoid the risks mentioned above.
The smoking temperature drops with each frying; therefore, using oil with a high smoke point can help you save money because the oil lasts longer.
| Types | Smoking point |
| Refined Coconut Oil | 400 degrees |
| Unrefined Coconut oil | 350-400 degrees |
| Vegetable Oil | 400-450 degrees |
| Safflower Oil and rice bran oil | 400-450 degrees |
Reusing oil the right way
You can reuse most oils if stored properly by choosing oils with a high smoke point, preparing food for minimal oil contamination, and filtering the oil to remove any remaining food particles.
Ultralight Oil is safe to reuse with good filtration, proper storage, and not overheating the first time. You can use most oils multiple times if you are comfortable (or want) with the flavours the oil takes on when cooked.
When is it not recommended to reuse oil?
Never reuse the oil if it bubbles or changes colour during heating or if it smells like your cooked food. If you take the used oil from the pan and store it in another container, you can use it again. You’ve made this batch of french fries and want to save the oil for future use.
How to store used oil?
You can store it in the refrigerator, but it will be hard. Place a fine sieve or cheesecloth (even better if you use both) on the container you will store and strain the oil in. Keep a fine-mesh sieve near the pan while frying and use it to clean the oil periodically, picking up and discarding any bits of dough or breading that may have fallen off the food.
When the frying oil is at a safe temperature, use a utensil to remove any large chunks of batter that may be left behind. The temperature will drop as more food is added, so you must pause and raise the oil temperature between fryings.
After frying, turn off the heat immediately and let the oil cool completely. If the frying oil smells good and still burns enough for you, reusing it a couple more times should be acceptable.
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As the oil is reused, the smoke point drops until it can no longer stay hot enough to fry food properly. As the oil cools, the fats begin to oxidize, causing the oil to become rancid.
Fewer hydrophobic molecules in your oil means it can come closer to foods, allowing them to fry a little more efficiently. Because oil tends to move into spaces previously occupied by water, the amount of oil a piece of fried food absorbs is directly related to the amount of moisture displaced, directly related to the temperature at which you cook and the temperature at which the food is prepared.
There are no official rules on how often an oil can be reused; however, the more you use it, the more it will break down, meaning your fried chicken can turn into a raw mess.
Therefore, care must be taken when reusing the oil, and even coconut oil should only be used 4-5 times due to the health risks of reusing the oil. On a taste level, you’ll also want to be careful when reusing the oil.
It is recommended to avoid mixing different types of oils or residues of the same type of oil. Storing frying oil in iron or copper utensils is not recommended, as these metals accelerate decomposition. Filtering out any food particles before storing vegetable oil for future use is a great way to extend the life of the oil. We try not to waste money on Epicurious; fryer oil is no exception.
To learn about how to tell if an egg is hard boil, check out my other article where I cover things in detail.
Frying oil picks up the flavour of the food you’re preparing; this makes frying fish oil a killer for shrimp but not so great for doughnuts or onion rings.
Coconut oil is very heat resistant due to its high-fat content, which means it is a good choice for frying and stirring frying, but for best results, we recommend keeping the burner on the medium during a cooking fire. For example, oil can season salads, sauté vegetables, or even toast bread.
How many times can I reuse coconut oil for frying?
Reusing coconut oil three or four times with breaded and battered foods is suggested. Reusing oil at least eight times with cleaner-frying items such as potato chips is OK, especially if you mix it with some fresh oil.
Is it safe to reuse melted coconut oil?
Yes, it is safe to reuse melted coconut oil as long as no contaminants or bacteria are inside it. You can use it for months or even years without its quality deteriorating. However, you should immediately discard your oil if you spot any spoilage like mould or stale smell.
When should I stop reusing coconut oil?
Even though there is no set rule on how often you can reuse coconut oil, you should stop reusing it if it has a stale odour or mold. Be mindful that the more you use the oil, the more it will break down, and the food you cook using it could become a soggy mess.