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3. It’s not news by now that prices on just about everything
consumers buy has risen since the pandemic. Go to any
grocery or department store, and you’ll notice right away
that your usual selections cost more – and a lot more, not just
a small increment due to “normal” inflation.
The same goes for even the most mundane products, such as
cooking oil. But while cooking oil may seem like the most
common, essential, no-frills kitchen pantry item, its cost and
availability actually have a far-ranging effect. All restaurants
and food service establishments use it; without basic cooking
oil, the core staples of most Americans’ diets wouldn’t be
possible to prepare. Even globally, many cuisines that prepare
hot food couldn’t do so without basic cooking oil.

5. The prices of oilseeds and vegetable oils saw a
sharp rise in early 2020 as the pandemic made
itself alarmingly apparent. Vegetable oils are
currently still at their highest price since 2010.
One of the main reasons is that demand for it is
reviving as the world “reopens” and tries to
resume business since the pandemic
quarantines have ended. Another reason is
post-pandemic labor shortages. The rising price
of crude oil has also contributed to the rise in
cooking oil prices.

7. Rising Prices
The surge in prices caused by factors related to
the COVID-19 pandemic has made it difficult
for many food service businesses to function.
Compounding is the increased theft of cooking
oil, directly related to its scarcity and value.
Now restaurants also have to worry about what
cooking oil they do have on hand being stolen.
Considering all these factors, the best strategy
for food services right now is to preserve the
quality of their existing cooking oil and take
steps to protect it from theft.

9. So the best way for restaurants to
mitigate these costs is to extend the life of
existing cooking oil to get the most use
out of it. Filtering is the main way to do
this. Filtering the oil removes particles
and impurities, which in turn helps
maintain the quality of the oil and the
taste of the food cooked in it. You should
filter your cooking oil often: every fourth
load of food is the recommended
frequency to get the most out of your oil.

11. You can filter your oil in two ways,
depending on its specific use:
Passive filtering
This type of filtering removes particles by passing the oil
through a material such as stainless steel, paper, fabric, or
carbon. Fabric and carbon are great choices because they
remove particles of all sizes and can be reused.
Active filtering
This kind of filtering uses a chemical filter powder that
removes protein, blood, and other biological impurities
that passive filtering typically misses. Active filtering
should be done when frying meat and seafood.