What is the difference in cooking oil before and after frying heavily?

AI Thread Summary
The discussion centers on the chemical changes that cooking oils, such as vegetable and palm oil, undergo during heavy cooking. It highlights that unsaturated bonds in oils can convert to saturated bonds under high heat, impacting their properties. The conversation touches on the absorption of food particles, moisture, and fats by the oil, which complicates the breakdown process and leads to polymerization. Concerns are raised about the safety of reusing cooking oil, particularly regarding the formation of acrolein when oils smoke, which can pose health risks. The importance of using oils with high smoke points for frying is emphasized to minimize undesirable compounds. Additionally, some creative uses for used cooking oil, like wood preservation, are mentioned, though caution is advised against using it for other applications. Overall, the thread provides insights into the complexities of cooking oil chemistry and its implications for health and safety.
abdulbadii
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The difference frying oil before and after heavy frying/cooking
What's actually details in difference of any cooking oil (vegetable, palm oil, etc) before and after exhaustive/heavy cooking ?
As only heard not clear or reliable folks' says, the many unsaturated bonds turns to be saturated afterward..
The need arose as it's quite affirmed that the former is so good as lubricating/penetrating oil, but not sure the difference if the same work performed by the used one, so need this scientifically explanation/arguments
 
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abdulbadii said:
Summary:: The difference frying oil before and after heavy frying/cooking

What's actually details in difference of any cooking oil (vegetable, palm oil, etc) before and after exhaustive/heavy cooking ?
As only heard not clear or reliable folks' says, the many unsaturated bonds turns to be saturated afterward..
The need arose as it's quite affirmed that the former is so good as lubricating/penetrating oil, but not sure the difference if the same work performed by the used one, so need this scientifically explanation/arguments
See "pyrolysis."
 
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Likes jim mcnamara and berkeman
I think pyrolisis is not exactly adequate for this. During usage the cooking oil absorbs some parts of the food (water, fats, small solid pieces) with quite diverse chemical properties and heat stability. What happens afterwards is a complex process of not only breaking down but quite amount of polymerization and combination.
abdulbadii said:
The need arose as it's quite affirmed that the former is so good as lubricating/penetrating oil
If it's a run down bicycle where the proper lubrication would double it's worth, then maybe. But I would not use it for anything else.

The most creative 'raw' usage I have heard so far was for wood preservation. Somebody told me that it kills wood bugs some marvelously.
I've stopped buying from fry food stands after that conversation, though.
 
When cooking oil smokes during cooking it will create small amounts of acrolein which is undesirable from several viewpoints, so experienced cooks use oils with high smoke points to avoid this problem.

See:
https://en.wikipedia.org/wiki/Acrolein

Smoke point examples in deg C, oil names may vary by country:
Canola oil - 205
Olive oil- 240
Flax seed oil - 107 - not recommended for frying.

This discusses cooking oil reuse, mixing, smoke points, rancidity, etc. And lists most oils and some properties --
See:
https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.
 
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