A "Would you still use this?!?" thread !

If you ever fry a turkey, you quickly learn to strain and reuse the oil!

Most of the old school cooks will tell you to strain it and store in a cool dry place (like the refrigerator) for reuse. 



(ETA: my mom has an old coffee can that grease gets poured into in her refrigerator that has been there since the days of...well...coffee that came in big tin cans. LOL)

As kids we had a fry daddy which we just kept the shortening in it between uses. I remember taking the cover off and seeing it solid but then watching it melt once it was plugged in.

Now as an adult I definitely keep my oil to reuse for frying. You can easily get 2-3 cookings from it though it does depend on what you are frying. Fries, can use lots. Onion rings, OMG sooo good when you dip them in pancake flour for the coating, that tends to get the oil pretty dirty but when you strain it just don't dump all of it, wait until you reach that spot in the oil. I have always put it back in the bottle and just left it in the cabinet. Never went bad.

I think the temperature it reaches will mean you'd be ok.

 

I'd reuse it, but if I wasn't going to use it soon-ish it would be tossed. 

I'd toss it. I like starting with fresh, clean oil and it doesn't cost enough that I'd be willing to get sick over it. Plus even if it's strained, it'll still have some carry over flavor from what you last cooked in it. I wouldn't be willing to compromise the taste of whatever I was frying next time around.

I very rarely fry, so the oil tends to go bad between uses. If I fried regularly, I would keep the oil, with the caveat being that fried pickle oil tastes like pickles, so the next thing you fry would have to complement that.

We reuse oil in our deep fryer all the time. It is stored in a dark pantry, and we HAVE NEVER had a problem or became ill from reuse. We use it for chicken strips, french fries, etc.
We will reuse it until we know it has been used enough, then dump and replace. Never strained it, or put it in the refrigerator.
Now if we cooked fish in it, it would be replaced, but we don't do that.

No because pickles are strong tasting. I don't want anything to taste like pickles, except pickles.

I don't typically fry anything so if I did, it would be a very long time before the oil was used again so I would toss it. But, I don't know anyone who fries food more often that toss it and start fresh every time. Most of them leave it in the fryer.