Here’s How To Re-use Cooking Oil

Here are some tips, read on!
Choose the oil
If your frying technique is off, your oil won’t be reusable. Every oil has a specific smoking point, – the temperature where the oil starts breaking down. Use oils like canola, peanut or vegetable oils with
a high smoking point that won’t break down easily. Avoid reusing olive oil as it has a low smoking point and a dominant flavour, which makes it a bad choice for deep-frying in the first place.
 Filter the oil
After the first (and each subsequent) fry , drain the oil and filter it. Any impurities and unwanted extras like loose crumbs or bits of batter are going to spoil the oil’s integrity, making it burn the next time you heat it. Put a few layers of cheesecloth in a metal strainer to filter out the crumbs.
Refrigerate it
Let the oil cool down till it’s at room temperature, and then refrigerate it in an air-tight container.
Use separate oils according to flavour
The oil is going to take on the flavour of the food you cooked in it, which makes fried fish oil ideal for shrimp, but not good for onion rings. Separate the oils to prevent bad flavour overlaps.

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