by Cliffmeister2000 » Tue Jul 27, 2010 6:13 pm
If you have an airtight container to put it in, it will last a while. I used to have a "Fry Daddy" many years ago, and it came with a lid much like on a margarine tub. Let the unit cool, put the lid on, and it's fresh next time!
From Wikibooks.com:
Re-using oil
Opinions differ regarding re-use of oil, and the storage of used frying oil.
Some say frying improves with repeated use of the oil and use one batch of oil for three to six fryings, while others claim used oils are hazardous either due to bacterial growth or due to the breakdown of the oil into harmful compounds.
Those who reuse oil disagree as to whether refrigeration is necessary, but generally agree that it is important to filter the oil and then store it tightly capped and away from light.
Discard reused oil when it becomes dark or begins to smell "off".
If reusing oil, add fresh oil for each use in order to extend its usefulness.
Filter your frying oil regularly, if your fryer has a filtering system.
Cooled oil can be filtered with a tea strainer, kitchen paper, muslin or coarse coffee machine filter paper.
Change the oil when it becomes extremely dark. If you don't, your food will all taste the same – fries will taste like fish, fish will taste like fries, and, in the end, everything will taste a bit rancid.
A rule of thumb is to change oil each week under heavy use, or every three weeks if it's only used for frying vegetables.
When using new oil in your fryer, add an extra 1.5 minutes to your frying time.
Oil can be purified by deep-frying parsley. The parsley absorbs the odors in the oil. Watch for spatters!
We don't deep fry often enough to re-use the oil, so I put it in a milk container and put it with the trash.