Theoretically, oil can be used multiple times, but only if it has not overheated and is properly stored after the first use. In practice, after just one or two fryings, the oil changes color, smell, and texture. The greatest risk occurs when the oil starts to smoke, at which point it loses nutritional value and produces harmful substances.
Reheating oil causes changes in its structure, making it darker, thicker, and potentially generating substances that are not good for the body. Food residues further accelerate the deterioration of the oil and reduce the quality of fried dishes.
If you plan to reuse oil, strain it after use and remove any food crumbs. Store it in a cool, dark place, preferably in a sealed glass container. For frying, choose oils with a high smoke point, such as sunflower, rapeseed, or peanut oil. It is recommended to use oil a maximum of two times, and mainly for similar dishes.
When preparing multiple portions in a short period, the oil can be used several times as long as it does not overheat. It is important to remove crumbs between batches, as they can burn and spoil the taste of the food.