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It’s common knowledge that the older the oil in an establishment’s fryer, the grosser the taste that’s infused into its fried foods. But soon, that local fried chicken joint may be applauded for using the same batch of oil over and over again — thanks to a new type of cooking oil that can be used up to 80 times.

Researchers at the University of Putra Malaysia announced that they had developed a new kind of cooking oil that’s not only super reusable, but also contains antioxidants, has antibacterial properties and contributes less to heart disease and cancer than typical products.

Oh yeah, and it also makes everything crispier and tastier, too, according to a press release.

“Extracts from Rutaceaea herb serve as a natural antioxidant that prevents cooking oil from damage,” lead researcher Suhaila Mohamed said in a statement. “Wastage can be avoided through the use of cooking oil for 80 times, without affecting one’s health.”

Besides putting your grandma’s fried chicken to shame, the new kind of cooking oil generates dramatically less waste than conventional oil..

The product’s developers maintain that their new oil can impart its abilities into normal cooking oils by adding just a spoonful of the reusable oil for every half-cup of the traditional kind, extending regular oil’s shelf life with a mere splash.