How to Filter Used Frier Oil

Filter used cooking oil to extend its shelf life.

Deep frying can create a substantial amount of waste. The process involves cooking food in a bath of oil, but only a small fraction of this oil is actually absorbed by the food. Fortunately, you can reuse cooking oil, once you filter out particles. This unwanted residue is potentially carcinogenic and also causes foods that you subsequently fry in the same oil to taste burnt. Filtering food particles from frier oil will also delay the amount of time it takes for stored oil to turn rancid.

Things You'll Need

• Wire mesh filter
• Coffee filter
• Deep cooking pot

Instructions

1. Cool frying oil to room temperature by letting it sit as long as necessary. Test the temperature of the cooking oil with a thermometer, or by spooning a drop onto your hand. If you feel any heat at all coming from the oil as you spoon out the drop, do not test it against your skin.

2. Position a wire mesh strainer over a cooking pot large enough to hold the oil you are filtering. Hook the strainer onto the edge of the pot to secure it. If the oil contains extremely fine particles, line the strainer with a coffee filter.

3. Pour the cooking oil slowly and carefully through the wire mesh filter. Allow sufficient time for it to thoroughly drain. If you see any particles in the filtered oil, repeat the process.

References

• Miss Vickie: All About Cooking Oils
• North Carolina Department of Environment and Natural Resources: Best Management Practices for Fats, Oils, and Grease
• Deep-Fryers.Net: How to Clean Deep Fryer Oil