Originally Posted by
corky
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.
You made me curious so I did a little research. The USDA recommends:
"If you are planning to reuse the oil, strain it through a cheese cloth or sieve. Store the used oil in a sealed and light-proof container for up to 3 months. For best quality, refrigerate used frying oil that you want to use again."
Which is only partially helpful...my guess is that 3 months doesn't assume multiple uses during that time, and that reusing probably does cause it to turn rancid more rapidly. For the average home fry-chef, your 3 use guideline seems smart. Since I don't deep fry that often, I'd guess that's roughly about the average number of uses for me.