How to Filter Fry Oil for Reuse

Reviewed by Chef Jeff Woodward

Last Updated: December 12, 2024 Approved

Do you like to fry food but don't because the cost of fresh cooking oil is too high? One of the best things about frying is that the oil can be used more than once and used oil can add flavor. Don't worry about the cost of expensive "professional" or "industrial" oil filters. Here is how to do it on the cheap.

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It will take a few minutes for the oil to pass through. Caution, the oil is still hot enough to cause a burn.^{[3]
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Discard the filter, place the lid on the jar and secure with the ring.
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What is the increase of oil life if filtered daily?

Bozobub

Community Answer

It's best to filter after each use, if possible, rather than daily, if you fry more than once a day. Frying for longer times reduces the lifespan of the oil, but you could see 5 - 10x the life of the oil through filtering.

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What are some scientific explanations about this purification of oil?

Bozobub

Community Answer

It's just removing matter from frying that can continue to cook, then burn, ruining the oil for later use. It's simply the science of filtering out particulates.

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Using this method never worked for me. The standard coffee filter always ended up clogged by the oil, even when there were almost no food particles in the oil. Why?

Logic Johnson Lafontaine

Top Answerer

My money is on oil temperature being too low. The oil might be too thick, so it's easier to get trapped in the filter.

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Tips

You can filter the oil at room temperature but the oil will flow better when it is warm.

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Dark oil, after filtering, is a sign the oil maybe breaking down and is not in pristine condition. However dark does not mean bad oil.

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Ideally, select a mason jar or jars that will hold all the oil and keep the bottom of the filter out of the clean oil.

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