Why does cooking oil turn black quickly? Check out the following 6 practical ways to overcome this

illustration photo: Gemini AI

Have you ever felt annoyed because you’ve only used cooking oil once but the color has turned pitch black? This problem often appears in the kitchen and is quite annoying because it can ruin the taste of the dish and also eliminate the important nutrients in it. So that we don’t waste it and our food remains healthy, we need to know the right tricks for managing it.

The color of the oil turning dark is usually triggered by temperatures that are too hot or fried residue left behind. Excessive heating causes the oil to oxidize, resulting in a rancid aroma and an unsightly color. Apart from that, the type of ingredients we fry, such as foods high in sugar or lots of flour, also have a big influence. Come on, take a look at the complete summary of practical tips below so that your cooking oil at home stays durable and clear for longer!

Why does cooking oil turn black so quickly?

Before getting into the solution, you need to first understand several main factors that cause oil quality to decrease drastically:

– Very Hot Temperature

Each oil has a maximum temperature limit (smoke point). If heated beyond that limit, the fat will be damaged and the color will immediately darken.

– Food Waste Deposits

Flour crumbs or spices that come off during frying will remain behind and burn at the bottom of the pan. This is what becomes “crust” and makes the oil turn black quickly.

– Oil Quality

Standard quality or mixed cooking oil usually has a lower smoke point than pure oil, so it is more easily damaged when exposed to high heat.

– Aerial View

Oil that is left open or exposed to direct sunlight will experience natural oxidation which will make the color no longer clear.

The right strategy so that cooking oil doesn’t get cloudy quickly

Here are simple steps that can be practiced at home:

1. Use oil with a high smoke point

Start by choosing a quality cooking oil, such as pure palm, canola, or sunflower seed oil. These types are more resilient to high heat so they don’t blacken easily.

2. Adjust Flame Temperature with Pass

Don’t let the oil-filled pan heat for too long before adding the food ingredients. Just use medium heat and make sure the temperature is stable so that the oil doesn’t oxidize quickly.

3. Filter the oil regularly

Every time you finish frying, get into the habit of immediately filtering the oil using a very fine sieve. Separating the remaining dirt immediately after use will keep the aroma neutral and the color bright.

4. The Correct Way to Save

Once cool, transfer the oil to a tightly closed container. Place it in a cool, dark place away from the stove. Avoiding direct sunlight is very effective in preventing oil from going rancid quickly.

5. Be careful when adding spices

Food ingredients with too many wet spices or flour often make the oil dirty quickly. Try adding the ingredients when the oil is really hot or reduce the remaining flour before frying.

6. Avoid mixing oils haphazardly

Even if you want to save money, try not to mix old oil with new oil. Even if you have to, use the remaining oil to fry only “light” ingredients so that the quality of the new oil doesn’t deteriorate.

(brl/tin)