The more you fry, the hotter it gets, and the more times you reuse the oil, the faster the oil breaks down and goes bad.

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Pro

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Against

Evidence from Studies

Supporting (1)

1

Community contributions welcome

1

A Review on Oxidative Stability of Edible Oils during Frying: Insight into Lipid Degradation and Quality Preservation

Narrative Review

This study says that how long you fry, how hot it is, and how many times you reuse the oil all change how quickly the oil goes bad — which matches exactly what the claim says.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

A Review on Oxidative Stability of Edible Oils during Frying: Insight into Lipid Degradation and Quality Preservation

Score: 1

DOI: 10.56557/jafsat/2025/v12i39324

Similar Assertions

When you fry food over and over again, some cooking oils break down faster than others—oils with more saturated fats (like coconut or palm oil) hold up better and make fewer harmful gunk particles than oils with lots of unsaturated fats (like sunflower or olive oil).

1

0

87%

Oils like peanut oil don’t break down as quickly when you fry food compared to butter or vegetable oils, making them a bit more stable at high heat.

1

0

75%

When you reuse cooking oil over and over again, it starts to break down and create bad-smelling chemicals that can make food taste funny and might be bad for your health.

1

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72%