[ARTIKEL] 25 Apr 2025
What Makes Oil Black Fast?
Cooking oil is a mandatory ingredient in the kitchen that is used every day, whether it's for frying chicken, tempeh, fried foods or other snacks. But have you ever noticed why the cooking oil you use turns black so quickly? Even though I've only used it twice!
Don't worry, you're not alone. This problem of cooking oil turning black quickly occurs very often and can be caused by many things. In this article, we will discuss in detail why oil can quickly turn dark in color and how to overcome it so that it stays clear longer.
Main Cause of Cooking Oil Turning Black Quickly
1. Burnt Food Leftovers
One of the main causes of oil turning black quickly is the presence of food residue such as flour, chicken skin or spices left in the oil. When these ingredients are continuously fried, they will burn and blacken, causing the oil to change color.
2. Oil is used many times
The more often oil is used, the more waste and dirt accumulates. This makes the oil cloudy, thick, and ultimately black. Especially if the oil is heated for a long time repeatedly.
3. Frying temperature is too high
Cooking oil has a smoke point. If you often fry at too high a temperature (more than 190°C), the oil will start to break down chemically and change color. The result? The oil turns black and produces a burnt aroma.
4. Foods Containing Sugar
When you fry sweet foods such as fried bananas, donuts, or fried tape, the sugar content can speed up the color change of the oil. The sugar will caramelize, burn, and make the oil dark quickly.
5. Use of bulk or low quality oil
Cooking oil that is of poor quality usually spoils more quickly and darkens because the unsaturated fat content is higher and is unstable when heated.
The Dangers of Using Black Cooking Oil
Maybe you're thinking, "Ah, it can still be used even though the color is a bit dark." Eits, be careful! Black oil usually contains dangerous compounds resulting from oxidation and fat degradation. This can trigger free radicals which have the risk of causing various health problems, ranging from digestive disorders to long-term illnesses.
How to Prevent Black Oil Quickly
1. Use quality cooking oil
Make sure you use good quality oil, such as Mamaco Coconut Cooking Oil which has a high smoke point, does not break down easily, and is more stable when used for frying.
2. Filter the oil after use
After each frying, don't forget to strain the oil using a clean cloth or fine sieve. This will help remove food debris that can quickly turn the oil black.
3. Avoid frying at too high a temperature
Use medium heat and make sure the oil doesn't smoke. You can use a kitchen thermometer to maintain the ideal temperature around 170–180°C.
4. Use a clean and dry frying pan
Remaining oil from previous cooking that sticks to the pan can speed up the oxidation process of the new oil. Make sure the pan is clean and dry before you start frying.
5. Do not mix new and old oil
Often people mix new oil with old oil that has been used many times. This actually accelerates oil damage. It's best to use new oil separately.
6. Avoid frying starchy or sugary foods for too long
If you often fry starchy foods such as fritters or donuts, you should not use the same oil for other foods. Use separate oil to maintain good quality.
Additional Tips to Make Your Oil Last Longer and Clearer
Use pandan leaves or ginger when first heating the oil, because these natural ingredients can absorb odors and food residue.
Store waste oil in a closed, cool place, away from direct light.
Only use oil a maximum of 2-3 times. More than that, throw it away and replace it with a new one.
Don't fry frozen food directly without thawing it first. Ice water can make the oil quickly spoil and darken.
Characteristics of Oils That Are Unfit for Use
The color changes to dark brown or black.
The smell is sour, rancid, or burnt.
The texture is thicker and sticky.
Excessive foam appears when heated.
If you see these signs, don't use it again! For health reasons, it is better to throw it away and replace it with new oil.
Don't Let Black Oil Ruin Your Cooking
Oil that turns black quickly makes things complicated and results in less than optimal fried food. But if you know how to prevent and treat it, this problem can be avoided. The point is, don't choose oil carelessly and don't be lazy about filtering or replacing oil that is dirty.
Use Mamaco Coconut Cooking Oil for Better Fried Quality!
If you want cooking results that are crispy, not greasy, and still healthy, it's time to switch to Mamaco Coconut Cooking Oil. With premium quality from selected coconuts and a high smoke point, Mamaco makes your cooking activities calmer and results are optimal. Black free, odor free, and definitely longer lasting!