Experts say reuse depends on the oil’s condition, not a fixed number, and recommend checking for changes in color, foam, or smell. After frying, cool the oil completely, remove debris, strain and store in an airtight metal or glass container. Properly stored in the refrigerator it can last months; frozen it can be kept up to two years (do not refreeze after thawing). With good care, oil can be reused up to about eight times, but frequency varies by food fried and contamination level. Keep separate containers or label oil used for strong-smelling foods (e.g., fish) to avoid flavor transfer. Choose high-smoke-point neutral oils like canola or vegetable oil, avoid overheating, remove crumbs during frying, and filter through a fine sieve and cloth before storage to extend oil life.
