Q&A for How to Filter Fry Oil for Reuse

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.

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.

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.

When filtered and stored correctly, and if the oil is not burned on use, it is safe to reuse the oil many times over.

To a certain extent, yes. It also depends on what you originally used to fry in the oil; some flavors (such as fish) are a lot more intense than others.

An indeterminate amount, but very large; literally many gallons at least. Just don't bother reusing any given filter, unless it's a washable cheesecloth.

Closer to hot than cold. Not cooking-hot, but cooled from that temperature range for about 5 minutes so it remains viscous.

That depends on personal taste and how many times the oil already has been used; any strong flavor, such as the fish example in the article can shorten the number of times you can reuse the oil, but flavor is completely subjective.

That depends mostly on what you fry, along with how often you filter your oil. If you fry lots of strong flavors (for example, fish), your oil may become unsuitable for other purposes (although probably fine for fish). Also, filtering after every fry task will greatly increase the oil's life, over filtering less often; this will help prevent the buildup of burnt particulates.