Originally Posted by
JBord
Run it through a strainer, store it, and re-use it for frying. You will need to throw it out eventually, or I should say that I do that at least. I don't bother when using smaller amounts of oil, but when I'm filling the dutch oven for french fries, or fish & chips, those are pretty expensive fries if I don't re-use the oil. Even your favorite fast food restaurants probably only change their fryer oil once a week...and imagine how often it's used.
I don't think you should use the oil more than 3 times total. I think that it degrades each time and the smoke point gets lower. I don't know the details but I would look into that.
Regardless, you are still stuck with storing a large amount of oil and unless you are planning on using it in a timely fashion it could get rancid.