This happens a lot in the kitchen. We fry two fries, some zucchini, maybe some meatballs, and then there remains in the pan that oil that still looks "good." At this point the dilemma starts: throw it ...

Deep-frying at home isn't the cost- or labor-intensive technique it's made out to be, as long as you know how to prolong the life of your oil. To prevent oil degradation, we generally recommend ...

With olive oil still treated like liquid gold in many kitchens in Spain, more households are saving used oil after frying.