How long to keep once-used oil?
So...about 2 months ago, I fried up a batch of homemade potato chips and tossed them with Maldon, grated parmigiano-reggiano, chopped parsley, and white truffle oil. yum.
I strained the oil (it was high-heat refined safflower oil) into a pyrex container, covered it with foil, and put it in the fridge. It's still in there. It looks okay, and doesn't smell particularly rancid.
Would you use it again, or toss it out? How long do you think once-used oil will keep, if refrigerated in a non-airtight container?