How to Reuse Oil in a Deep Fryer

Reusing deep fryer oil provides a way for you to save money: if you can use a single portion of oil more than once--or even three or four times--you will receive more than your money's worth out of it. Yet, there will come a point when the oil is no longer suitable for use, and you will need to properly discard it.

Things You'll Need

• Cheesecloth
• Strainer or colander
• Large bowl
• Funnel
• Clean oil container or glass container with tightly sealing lid

Instructions

1. Cool the cooking oil overnight in the deep fryer with the lid closed.

2. Line a strainer or colander with a piece of cheesecloth. Place the strainer or the colander on top of a large bowl. This is where the filtered oil will drain.

3. Drain the oil out of the deep fryer using the appliance's drain plug, or pour it out of the appliance onto the bowl holding the strainer or colander. The cheesecloth will catch the large particles of debris and seasoning present in the oil.

4. Place a funnel inside the mouth of a clean jar or container. Remove the strainer or colander from the bowl. Pour the filtered oil out of the bowl into the funnel.

5. Place a lid on the jar or container and close it tightly for storage. Write the type of oil and the current date with a permanent marker on the container, so you will know what type of oil you have, and when you stored it.

6. Store the oil in a dark, cool, dry area for up to six months. A refrigerator is a good storage location.

Tips & Warnings

• The consistency of the oil will become thicker if you put it in the refrigerator for storage. It will return to normal consistency once it returns to room temperature.

• If you cook with the oil at a temperature higher than 375 degrees Fahrenheit, the oil will begin to break down and will likely become rancid. You may want to discard oil that has been exposed to such temperatures instead of saving it.

• Also you should throw the oil away if you notice any of the following:

• Rancid odor

• Foaming or bubbling during cooking

• Darkened color

• Excessive smoking during cooking

• Failure to produce bubbles when food is added while cooking

References

• National Turkey Federation: Oil Filtering
• University of Nebraska-Lincoln Extension: Reusing Oil (PDF)
• Thurston County Environmental Health: The Skinny on Turkey Frying Oil (PDF)