What is the danger of reusing cooking oil?

Reusing cooking oil poses the significant risk of rancidity and contamination, making it the most important concern for food safety. When oil is heated during cooking, it can break down and undergo chemical changes, leading to the development of off-flavors, off-odors, and potentially harmful compounds. The longer oil is used and reused, the more it degrades, increasing the risk of harmful substances that can be detrimental to health.

Additionally, food particles can accumulate in reused oil, providing a breeding ground for bacteria and other microorganisms, which can lead to foodborne illnesses. Therefore, the safety of food prepared with reused oil can be compromised, making vigilance in oil management crucial in maintaining food safety standards. While aspects like flavor enhancement or cost-saving might seem appealing, they do not supersede the importance of recognizing the health risks associated with the reuse of cooking oil.