In terms of weight management and health, frying of foods is never a good idea. But, once in a while, most people still use oil to prepare meals. Just make sure you take care when using oil – and especially when using the same oil more than once. Oil can undergo chemical changes, which could make it harmful.

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Use these guidelines, compiled by the Food Advisory Consumer Service of South Africa: maintain a frying temperature of 180 degrees Celsius or below; use stainless-steel frying vessels, and not iron, copper or galvanised equipment; cool oil after frying – don't leave it hot and boiling on the stove; store used oil in glass or stainless steel, in the dark; strain out as much foreign matter as possible at the end of each frying session; as far as possible, remove all traces of old oil (which forms a brown, sticky substance) from the surface of frying vessels.

Read more: Top 10 foods with hidden fat
 

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