Q&A for How to Reuse Cooking Oil

No, this is not recommended at all. Cooking oil or fat poured down the sink can solidify and clog the pipes, causing you to have to get a plumber. Even if it doesn't clog your pipes, it can join with other oils and fats and clog the civic sewer system. That might not seem like your problem––until your rates go up and local wildlife suffers from poor water quality. Instead, keep aside old jars to pour oil into. Once filled, the jar can be disposed of in your usual trash waste.

Yes but only in small amounts over a long period of time. First, make sure it is just vegetable oil and nothing else (e.g. safflower, sunflower, olive oils, etc.). Second, only add small amounts of oil now and then. If you pour in too much vegetable oil and do so frequently, the compost won't decompose well as the oils will clog it all up. After adding, stir well to ensure it is evenly distributed across the compost.

Yes, you can store vegetable oil slated for reuse at room temperature. Store in an opaque bottle or other container, preferably glass. Keep the stored oil away from direct light in a cool, dark cupboard or pantry. The bottle (or other container) must be sealed during storage. Do not subject to warm temperatures during storage.

No, this is not a good idea. The oil may melt the trash bag and cause the contents to spill out and it may melt other objects in the trash already, potentially releasing toxins in plastic containers, etc. It may also present a fire risk if it mixes with something flammable. In general, wait until the oil has cooled down, then pour it into an unwanted container and dispose of that container in the trash.

Check your recycling program. Some refineries accept cooking oil. There are also recyclers that come around when you're talking gallons of oil from your restaurant. Some auto shops accept cooking oil, too - check with them; many shops still use burners that use this for heat, some like it for the "yard" diesel engines.

Sunflower oil has a smoking temp of 440°F and, as a cooking oil with a high smoking point, it is definitely OK to reuse in this manner.

This depends on your recycling centre. My small town recycling centre accepts very little, but centres in the big city a couple of hours away can even recycle paint and styrofoam! Contact your usual recycling centre to check.

Yes, you can refrigerate, reuse, and refrigerate cooking oil again, but follow some important steps to ensure safety and maintain the oil's quality. Strain the oil after it cools to remove leftover food bits, check for signs of spoilage like a bad smell or dark color, and store it in an airtight container in the refrigerator. Limit reuse to two or three times, as oil breaks down with each use, especially in high-heat cooking.

No, you shouldn’t pour used vegetable oil back into the container with unused oil. Used oil carries food particles and degraded compounds that can contaminate fresh oil, affecting its quality and flavor. Instead, strain and store used oil separately in a clean, airtight container. Always check for spoilage before reusing it.

There are disposable cheesecloths. Many cheesecloths purchased in bulk packs are meant to be disposable unless specifically labeled as reusable.

Yes, you can, but for health reasons it's better to use new oil and dispose of used oil, as it might contain toxic contaminants.

To reuse frying oil, strain it and store it in a lidded container in a cool, dark place. Once you're done frying, let the oil cool completely in the frying vessel.

Yes, as long as you are frying the same type of food. Don't mix oil used for different types of food, like pork and chicken.

Oil used for coating a pan can be reused if stored properly. Keep it in a clean, airtight container in a cool, dark place. Check for any bad smells, strange colors, or texture changes, as these indicate spoilage. If the oil looks and smells fresh, you can reuse it a few times, but regularly replacing it ensures better flavor and safety.

You can reuse sunflower oil from cleaning a chocolate blender, but you need to check a few things first: strain the oil to remove chocolate particles; make sure it doesn't carry a strong chocolate flavor or odor; check for dark color or thick consistency, which may indicate it’s gone bad; verify it hasn't overheated, as this affects quality; and avoid reusing oil stored for too long, as it may spoil.

Extra Virgin Olive Oil: 375°F (191°C), Refined Olive Oil: 465°F (240°C), Sunflower Oil: 440°F (227°C), Canola Oil: 400°F (204°C), Coconut Oil (Unrefined): 350°F (177°C), Peanut Oil (Refined): 450°F (232°C), Avocado Oil (Refined): 520°F (271°C), Sesame Oil (Unrefined): 350°F (177°C).