If I am pan frying chicken, the little bit of oil gets made into gravy.
If I'm deep frying wings, that oil stays in the fryer and gets reused several times.
Same here Pacanis. I deep fry in peanut oil and when I'm finished, I strain the oil if I'm frying something with a coating and reuse it probably 5 or 6 times.
I fry so little as in about not at all that I discard it...........I would never fry fish or alternate chicken in the same oil...........but do I love fried shrimp or catfish in a restaurant? Bring it on.........and don't forget the hushpuppies!!
I reuse mine, it goes into the outside frig, then I pull it out, and plug it back in. If its offensive foods that have major flavor though, I chuck it.
I reuse it until I don't like how deep the color is, usually three or four times (deep frying). Strain it into the bottle and store it at room temperature. DON'T save fish oil.