You should be able to use good oil up to three times. Strain it well after each use, then keep it in a steel oil can. When reusing, simply pour out the amount that you need from the steel oil can. The oil should not smell or look dark or thick.
Neither should it foam nor smoke excessively. These are definite signs that the oil has reached the end of its useful life. The smoking point of oil gradually decreases with age and it is toxic, so you should throw the oil away if there is a lot of smoke.
If you frequently cook with more than one type of oil, you should keep each one in its own steel oil can instead of mixing the various oils.
This is because not all oils can be mixed, although there are some exceptions.
For example, if you like to cook with extra virgin olive
oil but find it to expensive, you can pre-mix equal quantities
of it with sunflower oil in a steel oil can, so you can still
enjoy its superior flavor in a more economical manner. |
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Leave
the steel oil can next to yor other condiments and the mix
will be ready for use whenever you require it.
Of course, there are other materials suitable for making the oil can, but steel is by far the best. As it is resistant to any kind of damage, your oil will be well-protected in a steel oil can.
The smooth surface also makes it easier to clean off the
grease in future and it will not scratch even if you have
to scrub it. When selecting a steel oil can, remember to look for a strong seamless handle and a capacity ofat least half a liter. It will see you through many years of good service.
Steel Kitchen Accessories -
Steel Skimmer |
Steel Jugs |
Steel Oil Can |
Steel Turner |
Steel Masher
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