Hello Arsh!

Doctors over the world would agree that reheat or reuse of cooking oil can cause acidity, an increase in cholesterol, and some other health hazards. Even the government of some countries will impose a new rule on eateries and restaurants that the same oil will not be used more than three times.

If in some cases you are reusing the oil, do not heat it to the smoke point. A hotter temperature can cause breading to burn, contaminate the oil, and ruin the food.

If you are storing reused oil, let it be cool at room temperature, strain through a cheesecloth or paper towel to remove food particles.

Do not mix it with unused oil.

As a precautionary measure, take a measure of how much oil you use in cooking so that there is hardly any leftover oil.