Post Reply: Three Major Enemies of Cooking Oil Quality

<blockquote><div class="quotetitle">Quote from <a class="profile-link highlight-moderator" href="#">Omari Kitula</a> on May 10, 2025, 5:25 am</div>Cooking oils are essential in every kitchen, but many people don’t realize how easily their quality can be compromised. In this post, we’ll highlight the <em>three main enemies</em> of cooking oil quality and open the floor for discussion, questions, and tips.

1. Heat – Excessive or repeated heating breaks down oil molecules, forming harmful compounds and free radicals.

2. Light – Exposure to light, especially sunlight, accelerates oxidation and can cause rancidity.

3. Air (Oxygen) – Contact with air promotes oxidation, reducing nutritional value and altering flavor and smell.

Now here is the bigger picture;
<ul>
 	<li>How do you store your cooking oils to protect them from these factors?</li>
 	<li>Have you noticed changes in oil taste or smell after prolonged use?</li>
 	<li> Do you reuse cooking oil, and how do you ensure it’s still safe?</li>
</ul>
Share your experiences, tips, or ask anything about oil handling and safety.

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