Originally Posted by
JBord
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.
Personally I don't deep fly very much, and when I do (chicken wing craving, much better than any restaurant makes them) I throw away the oil after. It's such a pain to store in the fridge and usually has a bit of a smell to it. Not sure I want that around for three weeks or so.