What to do if there is no sunflower oil. How to get rid of vegetable oil. Types of vegetable oils for children and their benefits

Sunflower oil is a very common ingredient in the most different dishes from salads to breads and sweets. If he was not at hand, he can easily come up with a replacement. There are people who find it unhealthy to eat it, especially if they are on a diet. They, too, would gladly replace it with another, less fatty product.

There are many substitutes sunflower oil suitable for baking, salads and purees.

Sunflower oil substitutes

1. Vegetable fat... If you do not have vegetable oil, you can use vegetable mixed fat, which tastes almost the same as the oil. This is because it is a hydrogenated form of oil. The amount of any mixed fat should be measured when it melts.

2. Butter... It can be used for frying, for example. It tastes good, which it conveys to the dishes. Its quantity for a dish should also be measured melted. You can also use margarine, it is used in the same way.

3. Canola, corn, olive and coconut oils... All of them are considered healthier, however, when cooking, they can transfer their taste to them. The most prominent oils in the dish are coconut and olive oils. They should only be added when the flavor of the main product is in harmony with them. As a substitute for sunflower, these oils should be taken in the same amount.

4. Sour cream, mayonnaise or yogurt... Sour cream is good because it contains a sufficient amount of fat. Mayonnaise is made from the same sunflower oil and eggs, so it can easily be a substitute. Yogurt also behaves well in dishes, only before use it is recommended to remove excess liquid from it if it has exfoliated from it.

5. Vegetable and fruit puree... Vegetable or fruit puree can be used in place of vegetable oil in breads, pies, or cakes. At the same time, the dish will acquire some interesting flavor. It can be applesauce, bananas, mashed with a fork, or prunes mashed in a meat grinder. Such masses can replace sunflower oil in whole or in part. If the resulting vegetable or fruit puree seems too thick, you can dilute it with milk.

Two well-known British medical experts have published articles in the Daily Mail on the dangers of using vegetable oils for cooking. He is a renowned cardiologist and author of many scientific papers, as well as one of the leaders of the movement for healthy eating, Dr. Asim Malhotra and popular science journalist Michael Moseley, author of the acclaimed "5: 2" diet. Here are the main provisions from their publication.

Asim Malhotra begins his article by saying that when he comes to his favorite Indian restaurant, he has to ask the waiter to make his curry using ghee rather than vegetable oil.

“As a cardiologist with a keen interest in obesity and heart health, I would never put my health at risk by eating toxic compounds that are formed when vegetable oils are heated to high temperatures,” he writes. Unfortunately, curry lovers in both the UK and the Indian subcontinent do just that, ditching traditional ghee in favor of “healthy” vegetable oils.

The consequences of this trend are catastrophic - an increase in obesity, heart disease, type 2 diabetes and cancer. Research shows that sunflower, corn and other vegetable oils when heated easily break down into toxic aldehydes, which, among other things, are associated with an increased risk of cancer.

A recent study found that after 20 minutes of frying in vegetable oil, the level of aldehydes is 20 times higher than the maximum allowed by the WHO.

The kind of man trying to lead healthy image living and frying healthy foods in vegetable oil at the same time, makes Asim Malhotra a feeling of despair at how much harm sometimes good intentions can do to us. We have been taught for years that vegetable oils, incl. sunflower and corn, much better than butter and animal fats. But now the opinion of scientists is changing, tk. modern Scientific research show that dairy products actually protect us from heart disease and type 2 diabetes... Unfortunately for the millions of people who gave up butter and fat milk because they thought they were harmful, this news came too late.

Extra virgin olive oil can actually be good for the heart and contains antioxidants that fight free radicals in the blood. But most vegetable oils won't help you, despite claims that they lower cholesterol. A recent analysis published in the journal BMJ found that lowering cholesterol on a diet rich in vegetable oil and margarine does not provide heart health benefits and, most worryingly, increases overall mortality.

Dr. Asim Malhotra always advises his patients to avoid all commercially produced vegetable oils and recommends butter and ghee for cooking.

Michael Moseley describes research to study change chemical composition heated oil. It is generally accepted that the main changes occur when the oil temperature reaches the so-called. smoke points. That is why most experts advise not to fry in olive oil of the first cold pressing (smoke point 160-190 C °) and advise using, for example, refined sunflower oil (225 C °) or corn (230 C °).

To test this claim, the remains of the cooking oil were collected from the volunteers and analyzed in the laboratory. The samples were examined by Martin Grutveld, professor of bioanalytical chemistry and chemical pathology at De Montfort University in Leicester. Scientists also conducted a parallel experiment, heating various oils to frying temperatures. The study used sunflower and corn oil, cold-pressed rapeseed oil, olive oil (refined and cold-pressed), butter, goose fat and lard.

The results of the analysis turned out to be quite surprising and for many of those who followed the traditional recommendations, they will mean: "everything that we knew before, turned out to be untrue."

Of all the vegetable oils, olive oil turned out to be undoubtedly the best option... The healthier sunflower was much worse. Even lard (melted pork fat), demonized so much that the word itself became a curse, turned out to be preferable to sunflower oil and its close relative, corn oil.

To understand why, it is necessary to take a closer look at what happens to fats and oils when heated to high temperatures. They go through an oxidation process, reacting with oxygen and forming various substances such as aldehydes and lipid peroxides (which can participate in free radical reactions). The same processes occur at room temperature, but much more slowly. When the fat goes rancid, it also oxidizes, and the same by-products are the result. The problem is the forming aldehydes. Eating them, or inhaling them, leads to an increased risk of cancer, heart disease, and dementia.

“We have found that oils rich in polyunsaturated fatty acids, such as sunflower and corn, generate particularly high level aldehydes, ”says Martin Grutveld. Scientists even managed to find two new, previously unknown aldehydes in oil samples. It turned out that cooking with these oils forms even more harmful substances than was commonly believed. But monounsaturated fatty acid-rich olive and cold-pressed rapeseed oils produced significantly less aldehydes, as did saturated fats like butter and goose fat. They turned out to be much more stable when heated. “Much lower levels of toxic substances have been generated by these oils, and these substances are not as harmful to the human body,” explains Professor Grootveld.

But even if you use vegetable oils cold, their improper storage can cause the appearance of all the same harmful substances - sunlight can cause the same reactions as heating, only much slower.

The Daily Mail publishes the following tips from Chemistry Professor Martin Grutveld on choosing a cooking oil:

• Fry less, especially at high temperatures, above the smoke point. Use the minimum amount of oil required.

• To reduce the formation of aldehydes, choose oils rich in monounsaturated or saturated oils (over 60%) and poor in polyunsaturated oils (less than 20%).

• The ideal compromise is olive oil: 76% monounsaturated, 14% saturated and 10% polyunsaturated fatty acids.

• If you buy olive oil for cooking, there is no point in overpaying for the first spin - it will not provide additional health benefits.

• Due to its high saturated fat content, coconut oil is also recommended.

• Always keep oils in a cupboard or other dark place and do not reuse them. harmful substances can accumulate.

The formation of toxic aldehydes upon heating vegetable oils is also confirmed by earlier studies.

One of the chapters in Nina Teicholz's book "The Big Fat Secret" is devoted to the problems associated with cooking in vegetable oil.

According to Teicholz, their use in cafes and fast food restaurants has grown tremendously in last years when the fight against trans fats began. But using non-hydrogenated vegetable oils for deep-frying can lead to even more health problems than frying with more stable deep-frying mixtures containing trans fats. Interestingly, before the fight against saturated fat began, McDonald's restaurants used overheated beef fat to deep-fry potatoes, the so-called. tallow.

It seems that news of the health risks associated with heating vegetable oils has not yet reached Russian science and the media. At least, the director of the Institute of Nutrition of the Russian Academy of Medical Sciences, Academician Victor Tutelian and Channel One recommend the use of sunflower oil for frying, this is due to the commercial interests of the food industry.

In the structure of consumption of vegetable oils by Russians, sunflower oil dominates and occupies 69.1% of the market, and in the structure of production its share is even higher - 82.9%.

It is unlikely that in the near future we should expect a serious information campaign aimed at explaining the dangers of vegetable oils, especially given the economic crisis that makes all alternative products too expensive for most Russians.

V recent times high oleic sunflower oil has appeared on the market, containing only 10% polyunsaturated fatty acids and about 80% monounsaturated oleic acid, of which olive oil mainly consists.

Vin the long term, such oil may become the most popular healthy alternative to traditional vegetable oils. It is still a new and rare product, the commercial production of which only began 10 years ago.

However, the market for this oil is developing very quickly and it is already the dominant type of sunflower oil in North America and occupies 10% of the world sunflower oil market. published

P.S. And remember, just by changing your consumption - together we are changing the world! © econet

Speaking of vegetable oils, I would like to note that there is not only olive and sunflower oils. Other oils are commercially available with useful composition and excellent taste. Oil is an indispensable product for the brain, it is necessary for the proper functioning of all systems in general. But, like other useful products, when used irrationally, it has small negative points.

1. Vegetable oils provide the body with beneficial ones, such as mono- and polyunsaturated fatty acids. The child's body needs them to work properly. nervous system, and intelligence, brain protection. Oils help the body get rid of harmful fats, reduce the intensity of inflammatory processes, and prevent the development of chronic fatigue syndrome.
2. Vegetable oils are a source of fat-soluble vitamins, which are antioxidants and are needed by the body to protect itself from adverse factors, to strengthen immunity and to regulate calcium metabolism.
3. Envelop the walls of the stomach, protecting against damage, relieve local inflammatory processes.
4. Vegetable oils are a dietary product.
5. They have proven to be medicine for constipation: can be taken orally, can be used for enemas.

On a note! The body needs monounsaturated, omega-3 and omega-6-polyunsaturated fatty acids, unfortunately, no vegetable oil has an ideal composition for the content of these substances. Therefore, we recommend combining different oils, in order to certainly eliminate the imbalance of fatty acids in your child's body.

Olive and mustard oils are rich in monounsaturated fats.

Omega-6 polyunsaturated fatty acids are found in sunflower, sesame and corn oils.

On the list of leaders in the content of omega-3-polyunsaturated acids - linseed and rapeseed oil, oil walnut.

Vegetable oil for newborn skin

Vegetable oils are necessary for a child for the normal functioning of the nervous system. They can also be used for cosmetic purposes - to care for the delicate skin of the baby.

Nowadays, even the most expensive baby creams contain fragrances, dyes and other chemical compounds that can irritate baby's delicate skin. Lubricating the folds of newborns with vegetable oil is completely safe. This remedy is suitable for all newborns. Take 1-2 tablespoons of ordinary refined sunflower oil and boil it for 10 minutes in a water bath, preferably making a fresh portion every 5-7 days. It is good to lubricate diaper rash and redness under the diaper with the same oil.

The harm of oil to a child

1. Vegetable oil will not be beneficial and may cause it to expire or deteriorate as a result of improper storage.
2. If it is used in large quantities for the preparation of fatty fried foods. It is not recommended to consume oil in large quantities, excessively fatty foods have a bad effect on the functioning of the stomach, intestines, blood vessels, promotes the development of obesity, and harm the thyroid gland.
3. With caution, vegetable oils should be used with increased blood clotting, liver diseases, and gallbladder disorders.
4. Long-term heat treatment. Vegetable oils can be harmful due to the formation of trans fats in them during prolonged heat treatment, industrial hydrogenation (i.e., refined and hydrogenated oil is more harmful). Trans fats are found in baked goods, margarine, convenience foods, and fast food. These are the main factors in the development of heart and vascular diseases in the future, diabetes and cancer.

Interesting to know! Researchers from the University of California School of Medicine (San Diego) have experimentally shown that the presence of trans fats in food affects the appearance.

Optimum application temperatures for each type of vegetable oil

Each oil has a critical heating temperature, at which not only useful substances are destroyed, but also acralamide, a substance from a number of carcinogens, is formed.

For rapeseed and corn oils, the critical heating temperature is 160 degrees Celsius. For soy and sunflower seeds - 170 degrees. For olive - 210 degrees. For peanut butter - 220 and palm - 240 degrees.

On a note! Never fry in vegetable oil a second time! Do not regret draining the leftovers from the pan, the child's health is more expensive.

The temperature of a hot skillet over high heat can reach 250 degrees.

Do not fry in unrefined oil, as it will do twice as much harm as refined oil.

Unrefined oil has a smoke point of 107 degrees, while refined oil has a smoke point of 230 degrees. The difference is significant.

Vegetable oils and allergies

Vegetable oils do not belong to highly allergenic products, but there are points that you should pay attention to:

1. In rare cases, there is an allergy to olive oil, if it is unrefined and contains an additive from lecithin, aromatic additives.
2. If a child has hay fever, allergic rhinitis and lacrimation on sunflower flowers, then it is possible that sunflower oil will cause the same reaction.
3. Flaxseed oil causes allergies in extremely rare cases, but if it does, then the manifestations are not very favorable, there have been cases of rashes all over the body, edema.
4. Nut and seed oils are not recommended for children with food allergies.

Considering cross-reactions, it is not recommended to use hazelnut and other nut oils for hazelnut allergies, peanut and soybean oils for peanut allergies, peanut and soybean oils for legumes, almond oil for plum allergies, for kiwi allergies - avocado, nut and sesame oil.

If a child is allergic to some kind of vegetable oil, then replace it with any other, if allergy is noted to several types of oils, then it is better to remove them from use, replacing them with pork fat, butter, ghee or soybean oil.

At what age and in what quantity can children use vegetable oil?

The oil can be added to the child's first vegetable feed, that is, at the age of 4–6 months. For a start, one is enough, then two or three drops. Within a week, the volume can be increased to 1/3 tsp. Do not add oil to industrial vegetable purees, read carefully on the packaging, most likely it has already been added there.

The norm of vegetable oil for a child per day

After eight months of age, all daily rate can be divided as follows: 1/3 can be used for making soups, 1/3 can be added to garnish and salad dressings, the rest can be used for preparing second courses.

On a note! 1 tsp vegetable oil is 5 g, one tbsp. l. - 15-17 years

As you can see, although vegetable oil is useful, this is not a reason to eat it with spoons, because all the benefits fit in the volume of a few drops. The daily volume of vegetable oil for a child should not exceed 30 g (2 tbsp. L.).

On a note! American scientists still cannot come to a consensus on whether vegetable oils are more beneficial or harmful. Therefore, in order to avoid the lack of beneficial oil substances, they recommend using more, especially tuna. The child must constantly eat nuts and seeds, the diet must include dishes from boiled beans, lentils, chicken egg yolks.

How to store vegetable oil?

1. When buying oil, read carefully what the manufacturer wrote on the label: what is the shelf life when unopened, how long to keep the oil after opening the bottle, what temperature regime should be observed.
2. It is recommended to pour the oil into a bottle or dark glass decanter at home. Do not use metal containers.
3. Store in a dark place such as a locker.
4. The storage temperature for oil should not exceed 20 degrees, so it will be better to put sunflower and olive oil in a base cabinet, and store linseed, sesame and other types in the refrigerator on the shelves located on the door.
5. Rancidity, sediment, unpleasant odor, cloudiness can be signs of spoiled food.

Types of vegetable oils for children and their benefits

Sunflower oil... Quite nutritious oil, well absorbed, does not have a pungent smell and taste, affordable, in our country it is the most widespread and frequently used. Contains a sufficient amount of and. Its unrefined form is more useful, since in addition to vitamins A and E, it also contains polyunsaturated fatty acids, which are so necessary for children under the age of two. Refined deodorized oil loses a percentage of vitamins and other nutrients, but has a number of other benefits. It is safe for cooking fried foods, baking in the oven, and is used for diets. Price: up to 100 rubles / liter.

Olive oil... Contains the maximum amount of healthy and minimum amount of unhealthy fats. It is very well absorbed, rich in polyunsaturated fatty acids necessary for the child's brain (their percentage is almost the same as in human milk). Olive oil protects the body from development. Removes unhealthy fats. Promotes assimilation in the body, which is why it is necessary for a growing child's body. It harmonizes very well in Spanish and Italian dishes. They can be poured over black and white bread croutons. Ideal for frying children's dishes, as it emits less toxic substances at high temperatures than any other oil. Useful in diseases of the stomach, intestines and liver, to improve memory.

On a note! Extra Virgin Olive Oil - premium grade. The most useful, unheated, virgin oil. It should be used as a dressing in salads.

Virgin Olive Oil - also cold pressed, but inferior in quality to the previous oil.

Olive Oil - refined, refined, that is, it contains less benefits for the child. It is made from what is left after obtaining good grades of oil.

Refined can be used for frying, Pure and Extra light can be consumed cold.

Interesting to know! Olive oil is responsible for bone strength. Scientists from the University of Madrid have shown that people who consume olive oil, and not any other oil, have the highest levels of the protein osteocalcin, which is responsible for bone strength. Therefore, those living in the Mediterranean countries are less prone to bone fractures. Price: 300-720 rubles / liter.

Linseed oil... It is highly recommended in the preparation of children's meals, since it has a unique composition of polyunsaturated fatty acids and fat-soluble vitamins. Ideal for brain function, it is beneficial for diseases of the stomach and intestines, and helminthic invasions. In children under the age of two, thanks to it, brain tissue is formed correctly. It must not be heated as it will become bitter and ruin the taste of the dish. Can be added to salads, cereals, herbs, vinaigrette, sauerkraut. The oil deteriorates very quickly, so it costs a maximum of 30 days to store an open bottle in the refrigerator. Use linseed oil very important for those who rarely eat. Has a peculiar bitter taste that children feel very well, so fill them with food in minimal quantities. Price: 200-450 rubles / liter.

Walnut oil... A good oil both in terms of the content of polyunsaturated fatty acids and in the set of trace elements, including. Suitable for weakened children, children in the postoperative period, since it promotes the healing of wounds and burns. Increases immunity, strengthens the body during illness. The child will like it more than the above oils, because of its pleasant nutty taste. Perfect for salads, various sauces, complements the taste of nut desserts, pasta dishes. The oil quickly begins to taste bitter, so it is better to buy it in small quantities... Price: 500-700 rubles / 0.5 liters.

Mustard oil... Differs in the content of natural antibacterial compounds, leads in the content of vitamin D. It is more useful to eat it with and their complications. It has a sharp-spicy taste, which is easy to get rid of by heating the oil. It will also go well with a cereal side dish, it goes well with fish and meat, pancakes and pancakes fried on it are tastier. Salads seasoned with mustard oil spoil more slowly than usual, and baked goods become fluffier. Price: 200-300 rubles / 0.5 liters.

Sesame oil... Ideal for children. It is recommended to use it due to the content of a sufficient amount of calcium, which is easily and quickly absorbed by the child's body. Due to the content of vitamin E, it is a good help to the immune system. Sesame oil is beneficial for disease respiratory tract, such as bronchial asthma, shortness of breath, tracheitis and bronchitis. Sesame oil is well stored for up to 8 years, retaining its beneficial features does not go rancid. It can be used cold, and it can be fried on clarified. Price: 250-650 rubles / for 0.5 liters.

Corn oil... Not very nutritious healthy fats and vitamins and a growing body great benefit will not bring. It does not have great advantages over sunflower oil; as a rule, only clarified oil goes on sale, but it is ideal for its safety for frying and cooking in the oven. It is most often used in the preparation of dietary meals and dishes for baby food... Price: about 100 rubles / liter.

Pumpkin seed oil... Also a good oil for use in baby dishes. It is valued for its fat composition and selenium content and, therefore, is a necessary product for increased hair greasiness. It is also better to dwell on it for children with eye diseases and those who have an increased computer load. When seasoning salads with it, it is better to dilute 1: 1 with some other oil, for example, sunflower or olive oil. This oil is not suitable for frying, because it quickly begins to burn out and gives off a not very pleasant smell. It is good to give this oil to children in order to prevent worms, to do antihelminthic enemas with it. Price: 500 rubles / 0.5 liters.

Soybean and rapeseed oil... They do not differ in a set of useful qualities and often come on sale with GMO content, so it is better not to use them in a children's kitchen.

Palm oil... Not suitable for frequent consumption by children, since the above oils are more saturated in composition, and Palm oil contains saturated fatty acids, which are harmful to the body: they increase the level of "bad" in the blood, negatively affect the work of the cardiovascular system and liver, contribute to the deposition of extra pounds.

Combination of vegetable oil with food

• Vegetable oil is combined with any vegetables, including with, combined with bread, all cereals and legumes, you can use it with sour fruits, nuts;
• a combination of vegetable oil with sour cream, dried fruits, sweet fruits is allowed;
• it is not recommended to combine it with animal fats (butter, pork fat, cream), sugar and confectionery, with eggs, the combination of vegetable oil with fish, meat, poultry is also considered a heavy food.

Recipes

Herbs sauce in vegetable oil

• Vegetable oil - 120 ml;
• parsley, chopped - 1 tbsp. l .;
• dill, chopped - 1 tbsp. l .;
• green onions or leeks, chopped - 1 tbsp. l .;
• salt and black pepper to taste.

All the greens are chopped with a knife separately, then salt, pepper are added, and everything is rubbed with a little spoon so that the greens let the juice out. At the end, vegetable oil is added. Which one to add? For your individual taste. And if you wish, you can beat everything with a mixer. Cook immediately before use, the sauce is not suitable for storage in the refrigerator.

Homemade mayonnaise

• Oil, it is better to use olive oil - 1 tbsp.;
• chicken egg - 1 pc .;
• juice of half a lemon;
• iodized salt - no more than 1 tsp;
• mustard - 2 tsp;
• sugar - 2 tsp

Initially, the egg white is beaten with a blender, then the yolk and vegetable oil are added, everything is beaten, then lemon juice is poured in and at the end mustard, salt and sugar. This mayonnaise is safe for a child and is suitable for dressing any meat or fish salad.

We presented the characteristics of oils, their beneficial properties, and gave the conditions under which oil can be harmful to health. Which of them will be in your kitchen, of course, it's up to you to choose, but nutritionists and culinary experts recommend that housewives have several types of oils, some for frying, the other for refueling. And one more tip: buy oil in small packages so you can use it up faster and buy a fresh batch of fresh oil. For salad dressings, use mostly cold-pressed unrefined oil.

In Russian national cuisine There are many ways to prepare food: products are boiled, stewed, baked, fried, allowed. Almost all of these methods do not require the addition of oil. You can even fry food without it for a long time: all thanks to the cookware with non-stick coating.

Why do many housewives still add vegetable or butter everywhere? "It enhances the taste of the dish, here is fatty food and it seems to us tastier", - explains Daria Rusakova, candidate of medical sciences, researcher at the clinic of the Federal State Budgetary Scientific Institution "Research Institute of Nutrition", scientific consultant at the clinic "Nutrition and Health".

As we know, fats play an important role in the formation of hormones and the absorption of vitamins. The cell membrane consists of them, and oxygen exchange in the lungs would be impossible without fats. Therefore, of course, you should not completely exclude oil from your diet. “It will be more useful to add it to the finished dish. The way we usually refuel. When heated, oils lose their beneficial properties and even become carcinogenic. ", - recommends Daria Rusakova.

If you regularly eat fish, meat, poultry, dairy products and nuts, your body will get all the fats it needs from these foods. So do not be afraid of a deficiency of an important nutrient. The habit of cooking without adding oils will be useful not only for people with cardiovascular diseases, atherosclerosis and overweight, but also for those who can boast of good health. Here are some popular oil-free cooking methods.

Simmer in a ceramic pot

These dishes are cheap, safe to use, and what kind of dishes you get - you will lick your fingers! You can cook meat, vegetables, desserts and soups in pots. Meat, poultry and fish provide juice and natural fat that do not boil away - this eliminates the need to add oil. Vegetables that are not very juicy can be diluted with water. Ceramics do not tolerate changes in temperature, so make sure that these dishes heat up and cool down gradually, otherwise cracks will appear.

Use silicone molds

Bake in foil or sleeve

The principle of cooking food in foil and a plastic sleeve is about the same: we wrap the food and bake it. True, the plastic sleeve is more airtight, so meat, poultry or fish are cooked in it faster than in foil. But it also has the advantage of being able to withstand higher temperatures. The main thing is to make sure that the matte surface of the foil is outside and that it is she who interacts with the hot air of the oven. No oil is needed because meat products produce a natural juice that will saturate the garnish. The dish will turn out to be juicy, provided that you pack it securely in foil or a sleeve.

Some of the most delicious dishes cooked using vegetable oil, but getting rid of its remnants is sometimes quite problematic. Once the oil has cooled down, you will have a choice - throw it away, reuse it, or give it to someone else. Store vegetable oil in a container with a lid before throwing it in the trash, leaving it on the sidewalk (for someone to pick it up), or giving it to your local restaurant for recycling. The main thing is to never pour oil into the sink.

Steps

Throwing oil in the trash

Wait for the oil to cool. To avoid accidental scalding, wait until the oil has completely cooled down before disposing of it. Never lift heavy pots filled with hot oil or pour hot oil into the trash can. Depending on the amount of oil, wait a few hours before it cools down.

• If necessary, leave the oil overnight to cool to room temperature.
• If there is very little oil in the pan, wait until it has cooled down and then wipe off the oil with paper towels.

1. Get an unbreakable container with a resealable lid. If you want to keep the oil for reuse, be sure to bring a clean storage container. Although a glass container is suitable for this purpose, it may break if dropped. Plastic containers with a threaded lid, like a peanut butter jar, are more suitable for storing vegetable oil. Be sure to mark the container so that no one accidentally picks it up.

   • If you are not going to give away or reuse the oil, cut off the top of an aluminum can and pour the oil into it.

2. Throw away the container with the used oil in the trash. Close the container with the lid and discard it in the trash can. Do not put the oil in the bucket, as this will not only create a mess, but also attract various rodents.

   Freeze the oil and discard it in the bucket. If you don't have a container with a lid, put the oil in the freezer. Take an old jar, pour the oil into it, and then put it in the freezer for a few hours. When the oil has hardened, scrape the oil into the trash can with a spoon.

   • A cup will also work for this purpose. Just remember to wash the cup in soapy water after disposing of the oil.

3. Pour the cooled oil into a plastic trash bag. Take a bag of rubbish, such as old newspapers, vegetable scraps, or napkins. Pour the oil directly into the bag so trash and waste can absorb the oil. Tie the bag up and throw it in the trash can.

   Do not pour oil into the sink. Never pour vegetable oil into the sink as it can clog the pipes. The oil will coat the walls of the pipes, even if you dilute it with soapy water.

   • Plugged piping can cause flooding and blockage of the drain, so never dispose of oil by pouring it into a sink.

4. Do not pour oil into the compost. Do not pour oil that has been used to fry meat into the compost on the sidewalk or backyard. Pouring this oil into the compost will attract rodents, reduce air circulation, and slow down the composting process.

Oil reuse

Store oil at room temperature in an airtight container. If you want to keep all the oil in one container, pour it into an airtight container. Store it in your pantry at room temperature until you need it.

Strain the oil through a coffee filter before using it again. Place the coffee filter on the container where you want to pour the oil. Secure the filter with a rubber band and slowly strain the oil through the filter. The filter will trap particulate matter for cleaner oil.

• Food particles can cause the oil to turn sour or become a breeding ground for mold.

1. Use oil to fry food. Fry one more batch - this can be done with the same food or similar to the one that you fried earlier, because the oil has already absorbed the taste of the fried food. For example, if you've been grilling chicken, don't use oil on donuts. If you've fried food in breadcrumbs, it can be difficult to remove the remaining food pieces and eliminate the flavor - use new oil instead.

   • Frying vegetables allows the oil to retain its neutral flavor, so it is easier to reuse the oil.

2. Do not use oil more than twice. With proper storage and proper filtration, the oil can be reused several times. Check the oil before use and throw it away if it becomes cloudy, foaming, or starts to smell unpleasant. Never mix two different vegetable oils and throw it away after two uses.

   • If vegetable oil is used more than twice, the smoke point may change, causing it to heat up faster. This will cause harmful free radicals and trans-unsaturated fatty acids to form in the fat.

Oil disposal

1. Find out if your city has a recycling program. Call or visit the city's website for information on how to dispose of used oil. Some waste collection companies may even install oil disposal tanks. The used vegetable oil can be collected from your local fire department.

   • Find out if there is one-off oil collection in the city. Contact the city administration to find out what days they pick up the oil.

2. Store the oil in a container until you dispose of it. Pour the cooled vegetable oil into a container with a resealable lid. Get something sturdy, such as a plastic jar, that won't shatter if dropped. Store the oil at room temperature until you take it to a recycling center or leave it on the sidewalk for someone to pick it up.

3. Donate oil. Check with local restaurant and recycling workers if they need oil. Some firms use oil to produce biofuels for their cars and generators. To find out where to bring your oil, open any search engine and type "donate oil to [city name]".

   • Sometimes you can get a tax credit for donating vegetable oil.

4. Dispose of any type of vegetable oil. Typically, recycling centers use different types of vegetable oil to produce biofuels. Find out about this before giving the oil, and do not mix vegetable oil with other liquids.

   • Some recycling centers have bins that can be poured into oil.

• If you would like to add used oil to your pet's food, check with your veterinarian first to see if the oil can be added to your pet's diet.