Reusing oil after frying with a non-stick pan is generally not recommended. Here's why:
Degradation of non-stick coating: Repeated use of oil in a non-stick pan can contribute to the degradation of the non-stick coating. Over time, the oil can create a build-up on the pan's surface, making it less effective in preventing food from sticking. This can result in food sticking to the pan and becoming more difficult to cook and clean.
Flavor transfer: When oil is reused multiple times, it can absorb flavors and odors from previously cooked foods. This can lead to off-flavors and undesirable tastes in subsequent dishes.
Increased health risks: When oil is heated during frying, it undergoes chemical changes that can lead to the formation of harmful compounds, such as free radicals and acrylamide. Reusing oil multiple times can increase the concentration of these potentially harmful substances, which may have negative health effects.
If you want to reuse oil, it's generally better to use a different type of pan, such as stainless steel or cast iron, which are more suitable for multiple uses. Additionally, it's important to strain the oil through a fine-mesh sieve or cheesecloth after each use to remove food particles and impurities. Proper storage in a cool, dark place can also help slow down the oil's degradation process.
However, even with these precautions, it's still recommended to limit the number of times you reuse oil to maintain its quality and minimize potential health risks. If you notice any signs of degradation, such as a strong odor, discoloration, or a change in texture, it's best to discard the oil and use fresh oil for your next cooking session.