Is it safe to re-heat oil several times?  I heard that when you do that it's properties can change and become carciniogenic.   Anybody have info on this as I don't know how reliable my source is?

Hi Ader1,

We had some discussion about the health aspects of oil and reheating before:

https://curry-recipes.co.uk/curry/index.php/topic,567.0.html

There are some other threads around as well but I can't seem to find them using the search!

We know for a fact that a lot of BIR's do it but im sure this as much a money saving exercise than to add extra taste into the currys.  Personaly I used to do it but don't anymore mainly because I cannot taste a major difference when I use it compared to fresh.  I use quite a bit of oil in the base which ends up in the final curry anyway just without the initial heating on it's own at the begining.

cK

You are correct Ader and so is CK.  If you look on the Food Standards Agency web site there is loads of info there.  I would just add to CKs post, that not all oils become carciniogenic when heated, it is mainly the corn oils and some vegetable oils, this is why the Asians prefer to use Ghee.  Most oils change their chemical structure at certain temperatures and become risky as they cool and if they are reused.  But in the vein of this forum you makes your own choice, based on advice given, and there is some very good advice here.
CP

Not many places use ghee
Even the naans are brushed with KTC vegetable oil
Ghee is too expensive

You are right Haldi, I meant for home cooking.

CP

Thanks for the replies.