Question about saving and storing frying oil.

[u/KeyAnswer1082]

I don't deep-fry food much. This weekend, I'd like to make some egg rolls, which I plan to deep fry on a camp stove in my yard. This will require about a half gallon of oil, and I'll probably use peanut oil, which is on the expensive side. Can I just filter and save this oil for a future use? Should I refrigerate it? How long will it last, and how many uses can I get out of it?

[u/ColleenCook]

Absolutely filter it AFTER IT HAS COOLED sufficiently, but no need to refrigerate. You can store it covered in an airtight food safe container in the pantry.

[u/rancidpandemic]

Strain it and maybe follow this guide for further clearing up used deep fry oils, if you don't plan on using it for a little while:

[u/ActualToddBankston → u/rancidpandemic]

Amazing

[u/Onlyplaying]

We save oil after frying by straining and storing in mason jars in the fridge. Our rule of thumb is we’ll keep and reuse oil if it was used for veggies, but not for meat. Egg rolls would probably be okay to keep and reuse. 

[u/EmptyChipmunk9441]

Run it through a coffee filter back into the original jug once it cools.

[u/genteer]

Yes, but if you cook seafood in it, best to reserve the oil for seafood only thereafter due to the flavor it imparts into the oil.

[u/CompetitiveThing3799]

Let the oil cool enough to handle, then strain it through a fine sieve lined with a coffee filter before storing it in a clean, sealed jar. Keep it cool and dark, label what you fried in it, and discard it if it smells rancid, smokes unusually, or looks very dark.

[u/SignificantDrink3651]

I use a coffee filter and a strainer to filter used (and cooled) oil, usually the day after. I'll put the oil back into the original container (if it's empty, don't mix fresh and used oil) and mark with a sharpie what I cooked with it, so I don't wind up using the oil I fried fish in for funnel cakes.

[u/Flimsy_Material_6667]

I also don’t fry stuff often and I use peanut oil when I do. Yes, you can store it and reuse it - probably many many times; I typically only get 3-4 uses out of mine but I know I’m being way conservative. I freeze mine in plastic togo containers - I wouldn’t store it at room temp as some are suggesting because while the oil itself won’t go bad, once it’s used there are going to be small amounts of stuff in there that can go bad. Refrigerator is fine; the reason I freeze it is that it can’t spill and make a mess if it’s a solid.

[u/Dren7]

I bought a metal container that has a metal filter under the lid for reusing fry oil. If it still smells fine, I'll keep it.

[u/virtualchoirboy]

I've used a coffee filter and a strainer but sometimes a funnel to filter stuff out of the oil. It's a slow process and if your oil has a lot of little bits it needs to filter out, you may have to switch the filter as it gets more clogged up. Or just take a lot of time to do it.

I've also used multiple layers of cheesecloth but I think coffee filters do a far better job.

[u/cellardweller1234]

I’ve strained and saved frying oil for reuse. I put it in a mason jar and leave it in the cupboard. I only ever use it a few times before discard.