298484 Thu Sep 16 11:13:23 -0700 2004 2 27 General Chowhounding Topics 0 1650671 All, I’ve got a quart of once used vegetable oil, I fried breaded chicken breasts. What do I do to prep. it for reuse? How many times can I use it? What are the signs of the oil being too old? How do you store the used oil? AND does anyone have a better oil to use, (with an eye to Cost and Quality)? Frank Thu Sep 16 11:13:23 -0700 2004 0 Frank 1 1650677 You just have to strain out any breadcrumbs in it and you can re-use it until it becomes a medium brown color. If it foams when you heat it, you've gone way too far. There are specially formulated oils for frying, like Fry Max, Mel Fry, Bunge etc which hold up 30-40% longer, but you have to get from a restaurant supply place so, as it sounds like you don't fry much, it might not be worth the effort. Thu Sep 16 12:19:19 -0700 2004 1650671 0 coll 2 1650725 I keep my used oil in a plastic container in the refrigerator. If I've missed some teeny "bits" when straining it, the cold temp will delay the spoiling process. To use it, I pour/scoop as much as I need into the pan and heat it to temperature. I keep an eye on the color of the oil, and on the color and taste of what I've fried in it, and toss it when the oil or the food is too dark or I'm not happy with the flavor. Odor is a biggie. When it the oil smells bad, it's waaaaay past time to get rid of it. Oil disposal can be tricky. As I don't generate very much used oil, I pour the cooled oil into 3 or 4 plastic grocery bags (one inside the other) tie it all up, and toss it in the garbage. Know that you can also use vegetable shortening for frying. Lard too, if you're feeling adventurous! I have read that one should include a tablespoon or so of old oil in with any never-before-used oil that is to be used for frying things. Perhaps it's my imagination, but it does seem to make a difference! Thu Sep 16 16:43:45 -0700 2004 1650677 0 Murrmaid