Originally Posted by JMediger
So, Andy, is filtering not an issue or necessity? The few times I've fried things in a pot on the stove, there don't seem to be that many bits left in the oil. How many times can you use the oil before you have to change it? I'm also guessing you refrigerate it ... ? Oh my ...
In my opinion, if you plan to reuse your cooking oil, it should be filtered after every use. Each time you use the oil, small particles of food and breading become suspended in the oil. They may settle to the bottom, but as soon as you reheat the oil they become suspended again. If not filtered out, these particles may cause the oil to become rancid. Additionally, when you reheat the oil, they will burn, reducing the smoking point of the oil and producing off flavors in your food. It isn't necessary to refrigerate the filtered oil.
Also, if you're going to reuse the oil, it's important to select one with a high smoke point because every time you use it, its smokepoint will be reduced. For price and availability, I recommend refined canola oil. Here's a reference chart: http://en.wikipedia.org/wiki/Smoke_point