Some of you have asked if you can reuse Carotino Red Palm & Canola Oil. Yes! Whether you want to save money or add flavor to your meals, thanks to its high smoke point, Carotino is the perfect oil to reuse.
Even the healthiest cooking oils can break down and become rancid if not handled properly. These easy steps will ensure that you and your family can reap the benefits of reusing Carotino:
1) Remove the oil from heat immediately. As soon as you’ve finished cooking, remove the pan from heat to allow the Carotino to cool to room temperature. Keeping the oil on heat for longer than necessary is correlated with it becoming rancid faster. Working with hot oil also increases your risk for serious burns.
2) Invest in a funnel and cheesecloth. Putting a funnel into the mouth of the storage bottle or jar will minimize spills. The cheesecloth, placed inside the funnel, will catch any remaining food particles as you pour the oil. If you don’t have cheesecloth, you can use a coffee filter.
3) Label the container. Part of the appeal of reusing oil is that it becomes infused with flavor, giving future meals a succulent kick. This also means that you have to remember what you fried last time – unless you crave the tangy mix of chicken, pickles and plantains.
4) Store the oil in a cool, dark place. This could a cupboard, your refrigerator or even the freezer. Return the oil to room temperature before cooking.
5) Double check before use. Cold oil may appear cloudy, but will clear up once it’s been heated. Signs to look out for include a rancid smell and an abundance of loose particles, which indicates that the oil may not be heat stable. At this point, it’s best to use fresh oil.
Always remember that oil that has reached its smoke point shouldn’t be stored or consumed.