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Dispose of Fondue Oil – This is How it Works

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Fondue oil – how to dispose of it properly

To dispose of the fondue oil, there are a few options that initially seem practical. However, it is better not to do this if you do not want to have more trouble later.

  • It may be tempting at first to just dump the old fondue oil down the kitchen drain or toilet. Environmental considerations aside, the out of sight, out of mind approach doesn’t always work. Especially with frying oil, it can easily happen that the environmental sin takes revenge very quickly.
  • It is well known that the old frying fat hardens relatively quickly and the remains of it get stuck in your drain pipes. This drastically increases the risk of constipation.
  • In addition, this type of disposal also makes life difficult for the sewage treatment plants. For this reason, the recycling centers of many municipalities offer so-called fat buckets. If you often make fondues, fries, or similar, it might be worth asking your municipality about this. Fill your old fondue oil into the grease bucket and hand it in at your recycling center as soon as the container is full.
  • You may only dispose of the fondue oil in the organic bin if the contents are later thermally processed. Before you put the frying fat in the organic bin, ask your municipality to be on the safe side.

Alternative options to dispose of the frying oil

If you only make fondue occasionally, the expense of a fat bucket is probably not worth it. In this case, dispose of the fondue oil in the waste bin.

  • Pour the no longer hot but still liquid oil into old bottles, such as an old cooking oil bottle. Cap the bottle and only throw it in the bin when the fat has hardened. Alternatively, pour the used fondue oil into old tin cans.
  • If the fondue oil has already hardened, scrape it out with a spoon and put it in an old tin can before throwing it in the garbage can. If necessary, an old plastic bag or an old newspaper will also do as an exception.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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