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"I have deep fried several and I have a few questions:

1. How many times can the peanut oil be used?

2. What is the best method to store the oil between uses?

3. How long in terms of time will the oil be safe to use? 1 month, 1 year, 3 years?"


August 14, 2006 at 6:49 pm
(1) James says:

How do i access the answers to the questions regarding peanut oil?

August 26, 2006 at 2:27 pm
(2) James Hoddges says:

Please answer my questions. how long will peanut oil last and how is the best way to store it?

November 12, 2006 at 12:15 am
(3) Goh Mifune says:

I think it is three of four uses, and I’m under the impression, used peanut oil can be stored for a few months as it can be frozen, but you know, don’t push it. Sorry I’m not of more help.

November 21, 2006 at 8:22 pm
(4) Linda Hager says:

How long can you store peanut oil in a shed?

December 15, 2006 at 9:40 pm
(5) Bob S. says:

See the following web site:
–Somewhat technical but interesting.

January 1, 2007 at 4:20 pm
(6) NORMA says:


January 29, 2007 at 3:34 am
(7) Mojtaba says:

Would you please send me information collection about peanut oil as attachment file.
I need it for the university project.

February 21, 2007 at 3:23 pm
(8) Bill says:

The length of time and number of uses that peanut oil will last depends on several factors. Basically it will last until it either oxidizes too much, gets too many particles in it, or too many contaminates in the solutions.

To see if it is too oxidized, smell it. if it smells rancid, it has gone too far. If you are familiar with the smell of oxidizing oil, it is bad if your oil smells like that. If you are not familiar with that smell, you can smell it by heating a little oil (a few tablespoons) in a skillet on low heat for a long time. You will notice that over the course of a few minutes it will change in smell. It is oxidizing. It can last longer in a fryer since it is much deeper, and thus each little particle of oil is exposed to less oxygen. So the length of time your oil will last before it oxidizes depends on how deep your oil is, how hot you get it, its exposure to light, and the temperature that you store it at. Heat, light, and air are the enemies of oil.

As far as particles, if your food tastes burnt, you are way overdue for new oil. Once your oil gets dark enough that you can’t see a few inches down, it needs to be changed.

The dissolved stuff like starches, sugars, salts, etc… will affect the flavor of the oil. If your food is picking up odd flavors, change it.

I’ve forgotten the chemistry behind it, but I know from facts that I understood at one time, and from experienced chefs that it is a good practice to clean the fryer out well, but then take a little of the old oil and put it in with the new oil. This sounds odd, but it helps in some way that I thought was really great. I’ve been doing it ever since, and have forgotten what it is that will happen if I stop. I fell kind of foolish admitting that, but I remember that it was a noticeable difference. There is a book out there that explains the chemistry behind it so that even I understood it.

I store my peanut oil in a metal container filled to the top with the air squeezed out in the freezer when I’m not using it to fry with. It fills my pot about 3 inches, and I heat to 360-375, am usually done in about 35-45 minutes, let it cool with a lid on it, strain it back into the container through a paper towel lined strainer and funnel rig, stick it back into the freezer, etc… It lasts probably 5 to 7 times before I give up on it. Usually it is starting to smell a little oxidized, but still cooking well.

good luck

August 31, 2011 at 2:56 pm
(9) Leon Criss says:

Is your can Stainless or Carbon Steel looking for a 5 gal. can to storage oil in.


August 3, 2007 at 4:45 pm
(10) Doris says:

Different oils stay fresh for different amounts of time, but you must treat them all well. They should be tightly covered and stored in the dark away from the heat (especially not in that handy cupboard over the stove). The less access they have to the air, the fresher they will stay. Refrigeration benefits most oils.

If unopened, peanut oil and corn and other vegetable oils will keep for at least a year. Once opened, they’re good for four to six months. But peanut oil, like olive oil, which is high in monounsaturates, benefits more from storage in the refrigerator. Olive oil will keep for about 6 months in the cool, dark pantry, but up to a year in the refrigerator. It may become cloudy and thicken up in the cold, in which case, letting it warm to room temperature will restore its pouring capacity. Walnut oil and sesame oil are delicate and inclined toward turning rancid. Kept in the refrigerator, they will stay fresh for two to four months.

November 21, 2007 at 9:36 pm
(11) Chris says:

I have some unopened peanut oil that has an best if used by date of Oct 2006, is it safe to use??

November 28, 2007 at 6:24 pm
(12) Berkana says:

The best way to store it is to filter it through cheese cloth into a dark colored wine bottle, and use one of those manual vacuum-bottle-stopper wine preservers to suck out all the air. Exposure to air makes oil go rancid; sucking out all the air and using a dark bottle to keep light out will let you preserve the oil for longer. Refrigerating it will further extend the life of the oil.

As for how many times you can use it, well that depends. You need to check the condition of the oil; there’s no simple answer to that. If the oil makes big loose bubbles when you fry, and has become discolored, it is too far gone.

March 8, 2008 at 3:25 pm
(13) Junior says:

I just wanted to know if and where do they make pumps to pump the used oil from the deepfryer and filter into the three gallon container. I remember reading something about a pump but couldn’t remember the brand or the name, i cannot find it on the internet either.

April 1, 2008 at 5:24 pm
(14) don says:

Cabela’s (www.cabelas.com) sells a battery powered pump for cooking oils.

January 10, 2009 at 9:45 pm
(15) Turkey Madness says:

My peanut oil is about 10 years old, I store it outdoors in the same pot I cook the turkey in, with a lid on it. I doubt if harmful bacteria can survive the high temperature during cooking. So far, no worries.

February 24, 2009 at 1:15 pm
(16) SAJET says:

Remind me never to eat at turkey madness place.

Turkey Madness: Do you filter out the maggots first or are they additional protein in the turkey stuffing?

April 11, 2009 at 11:25 pm
(17) Bob says:

What year did the madness begin?

November 22, 2009 at 7:10 pm
(18) bevo says:

I normally cook about 10 turkey’s at Thanksgiving, put the oil back in the plastic 3 gallon jug in the cardboard box (limits light) and store it in the garage until Christmas when we use it to cook another 3 or 4 birds. Then I dispose of it. Since I only use it twice a year I thought it would be madness to keep it a whole year let alone 10 years! Keeping the oil from getting above 375 degrees helps the oil from blackening more quickly.

December 22, 2009 at 7:10 pm
(19) tom says:

When I do a larger (15lb) turkey, I keep the oil a bit cooler, seems to keep the skin from getting too dark so the meat can cook thru. Always wondered about freezing oil, but glad I read this site. for Christmas we are doing a turkey, and a 5lb pork tenderloin roast. Injected and a rub makes it the bomb. (About 10 min/lb for a roast.) Or roughly 170 with the thermo.

December 24, 2009 at 9:54 am
(20) kirk says:

Tom- I never tried a pork roast fried! I am game if you can give me some direction on what temps, what type of injectable mixture and rub info!!

Please email me at km_ranch@yahoo.com

January 20, 2012 at 2:48 am
(21) Ben says:

I’m a little stuck here.
Can anyone tell me how often I need to replace the oil….
I have a club where I use peanut oil for about 5 hours a night for three nights on a weekend. So how long can I continue to use the same oil. It gets used three times a week and then we strain it and clean the burners evertime we use them. Most of the time we use it for two or three weekends which adds up to about 6 times in two weeks and 9 times if we go three weeks.

March 24, 2012 at 3:04 am
(22) Dave says:

Ben – Thiat sounds like it could be a very reasonable practice, but it depends. There are no hard and fast rules as far as time and uses until and oil is bad, you just gotta get a sense for it. When using your oil as frequently as it seems you are, we’re not really talking about long-term storage, so the real limiting factors aren’t exposure to light, heat, and air during storage as stated above, it’s the total amount of food cooked and the tendency of that food to have little crumbs and particles come off and sink out of the fry basket. It’s ok to use oil that has darkened a bit, but check that filtered oil, does it look like something you wanna put food you’re going to eat into or does it look like a murky brown or black pool? Check the food it cooks, when it’s done, does it look appetizing, or does it look somewhat (or very) dark and dingy? As a side note, letting the oil sit during the week the way you say it does allows for the fine particulates that pass through the filter to settle out on the bottom. This is bad for the life of the oil (but not a crisis or anything) if the oil is kept in the fryer during this time since a fine layer of stuff that burns eventually settles on a metal surface that later gets very hot. If the oil is stored in a separate container, on the other hand, it’s a good thing for the oil life, since the settled crud will instead generally stay at the bottom of the container when you pour it back in the fryer the following week. Being that it’s sticky crud, it won’t want to pour out anywhere near as easily as the oil.

November 22, 2012 at 10:38 am
(23) Greg S. says:

I’ve been frying turkeys every Thankgiving for the last ten years. Once I have properly strained the used oil (see other comments on proper straining), I then store in a cool, dry location (closet in the basement) and use for one more year on the following Thanksgiving. I have tried to use it for three years in a row but the oil tends to take on a bad smell (which is a good indication that the oil has went bad).

November 24, 2012 at 4:25 pm
(24) Maty says:

Well I thought Madness’s comments were exactly that…Madness… but I did just watch the United States of Burgers on TV and there is a place in Memphis (name slips my mind) that makes world famous fried burgers and has used the same oil for 100 yes that’s right 100 years. They strain it and that’s all, the fat from what they are cooking replenishes what is removed when they take food out.

I am not brave enough to say that’s normal but it seems storing in a cool dark place is good and the look and smell test is the best way to see if its still good. Brand new oil this Thanksgiving and it I can use it a few times and make it through Easter I am happy. Then again it was 49.99 this year for the 35lb box/container if it lasts another year that’s even better

January 15, 2013 at 1:37 am
(25) Terry says:

The Chinese pride their unique flavours of oils that have been cooking for many generations. They always reserve some aside as insurance encase of a mishap .

September 28, 2013 at 5:08 am
(26) ag lay says:

what happen when I store peanut oil fill with nitrogen gas in a container.

November 27, 2013 at 7:32 pm
(27) Eric says:

Maty- I saw the same thing on an episode of diner drive ins and dives… For anyone still looking up info on the peanut oil here is a good web page.. Also i am definetly trying the fried pork roast!! http://barbecue.answers.com/techniques/proper-storage-and-use-of-peanut-oil

December 20, 2013 at 8:49 pm
(28) david says:

I left my peanut oil in the aluminum deep fryer pot since thanksgiving… is it safe to fry again for use this Christmas or is there danger in having been stored in the aluminum pot?

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