How do you filter your fry oil?

Or do you?

I just bought a tabletop cuisinart deer fryer (like a fry daddy). I've always treated oil on a sliding scale....first delicate things like donuts, then fries and chicken, and eventually something like fish. After fish I generally throw it out. Does anyone filter their oil for more uses and longer shelf life? If so what do you use?

I fry in a cast iron skillet or chicken fryer on the stove, and throw out the oil after one use. But I don't use a gallon or more at a time.

I deep fry walleye quite regularly in a big pot with a gallon of vegetable oil in it. When done frying let the oil cool off. Then funnel it back into the jug. The oil will settle out impurities by itself. My gallon jugs are clear, next time pour the oil back in the fryer and the sediments will stay and for the most part stick to the bottom of the oil jug. Stop pouring and leave the last 1/2 inch in the jug. I fry fish probably 5 to 6 times in the same oil.
I mark this jug on the outside with a permanent marker "fish"
I do the same thing with a separate jug of oil and mark it chicken and vegetables. This one jug you can fry in much longer before you toss it because there is no fish in the oil

We save our fish oil after using by filter thru a fine colander into ice cream containers then place back in an old fridge. Our peanut oil is a couple years old probably.

I don't save it,,but for those that do,,One trick is to cut a potatoe into quarters and put it in the jug of used oil.It will absorb much of the off flavor of the used oil and freshen it up a bit.

I tried coffee filters , what a waste.A jelly bag for straining fruit juice works.
Don't know for sure but doing so while hot , and jaring , and putting on good lids might preserve it longer.
It gets rancid over time.
But I noticed some jalapeno peppers that I canned, with olive oil on top, wasn't rancid even after 4-5 years.
Once opened and left for a couple months , it started to get a rancid taste,
Just guessing that fry oil may last longer if jared hot, and has a good seal.
Never throw fish fry oil away , it's great for around coon sets.

Use a paint strainer your oil will last four or five cookings

I only do small batches and so I don’t keep it, but the clear jug and settling idea sounds like a pretty good idea.

fine mesh sieve and a canning funnel store the oil in 1/2 gallon jars in my beer fridge take it out when I thaw the fish

don't shake it up the real fine stuff that gets through the sieve settles to the bottom and you pour off the oil on top

As side note, I NEVER throw out cooking oil without running it thru the hounds first! They'll love you forever!

We have a small fryer, and I filter the oil through a coffee filter in a colander while it is still as hot as I can handle.

How to Strain Frying Oil with a Cornstarch Slurry

Adding cornstarch to the oil, which attracts and traps solids for easy removal is the quickest way to clean fry oil and leaves the oil tasting clean.

1. For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch.

2. Add mixture to warm or cooled oil.

3. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes.

4. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy; it will clear up once reheated.

I funnel mine with a coffee filter, then freeze for the next time. Is it worth it...idk, does it give me a warm fuzzy feeling, YES!

And coyote snair stations