Re-Using Cooking Oil

Do any of you guys strain and re-use your cooking oil? How do you strain it and what do you put it in? Do you refrigerate it?

I always reuse my oil. strain it after every use, found the medium paper paint strainers work very good. after a few cookings you can just add some new oil to it. I put it back it the original plastic container and I never refrigerate

I reuse it all the time, after a little processing, as fuel for my Diesel car.

I usually reuse it for about 3 uses. Strain and refrigerate. Let it set at room temperature and it will get rancid.

Go to a restaurant supply house and get some paper filters and a filter holder. You will need a large pot to hold this combination. I can filter a pot full of grease in a very short time. After filtering I return to the orginal container. As to refrigeration it will depend what kind of oil you are using. Some will require refrigeration and others will not.

I re-use cottonseed oil 3 times. Strain it after each use through a fine mesh screen over paper paint filter. No refrigeration.

I reuse use it 3 times then, get new oil

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Originally Posted by hunter7711

I usually reuse it for about 3 uses. Strain and refrigerate. Let it set at room temperature and it will get rancid.

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Yep , always take care of your oil. I use Canola and strain out the meal after it cools. Store in the refridgerator. I even save left over meal or coating in the freezer till it gets too wet to use. WASTE NOT WANT NOT THEY SAY. With the way things are it is wise to reuse as much as possiable. We have used oil several times as long as it was not over heated (burned). Seems like fry'n taters after your fish helps keep oil cleaner.

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Originally Posted by NIMROD

Yep , always take care of your oil. I use Canola and strain out the meal after it cools. Store in the refridgerator. I even save left over meal or coating in the freezer till it gets too wet to use. WASTE NOT WANT NOT THEY SAY. With the way things are it is wise to reuse as much as possiable. We have used oil several times as long as it was not over heated (burned). Seems like fry'n taters after your fish helps keep oil cleaner.

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I reuse it over and over, adding oil if needed. When done and strained it goes in the freezer. Also, use batter over and freeze leftovers.

I cook fish in a dutch oven pot. The cooking oil stays in the pot after using it and when it cools the lid is placed on the top and the pot is stored in the cabinet. Next time I use it I strain the oil with a piece of cheese cloth to remove any meal left in the oil, and new oil is added. Unless you get the oil too hot scorching it, you can continue using the same oil over and over and just add new as needed.