Spot the difference.

 

Quite easy to see the difference between used oil and fresh.

But why is one better to use than the other?

 

Oil taken from the fryer as is often seen around our Area is simply Bad Practice.

 

Flavours and debris in the oil will be transferred to whatever other dish for which this oil is used.

 

Often it seems it is for frying eggs. So eggs get both a taste, often fish, and small pieces of food debris on the fried egg. Not nice.

 

Note: Three images from three different units

Ideally a squirt flask or bottle. One of clean oil, one of cooking grade olive oil.

But if you have no flasks or bottles then use a jug.