Forum: cooking.stackexchange.com
Tags: <oil><deep-frying>
Title: Easiest way to strain fry oil?
Question: What is the easiest way to strain fry oil?  I strain fry oil so it can be reused.  I've been using cheesecloth put inside a funnel.    It works but it's a bit messy and a hassle.  Is there a better way?  Can you use a coffee filter or something like that?

Answers:
sents: text: You can buy really large filters for this purpose.
text: It's how some restaurants filter their fry oil on the cheap.
text: We had two conical strainers and put the huge coffee-like filter between the two so it wouldn't slip down as much, also so we could skim out the large bits easier.
text: If you have a laddle you can sorta force it through faster by agitating in a plunger like motion but be careful the oil isn't too hot because it will splash at you.
text: Places that do alot of frying have a machine that will filter the oil while still really hot and pump it back into the fryer.
text: For home use I use coffee filters, the biggest I can find, and have a plastic 4 litre storage tub for holding the oil.
text: It takes awhile for it to pass but it keeps it cleaner than a cheese cloth I find.
text: The more particals you filter out the longer the oil will last before you have to toss it in your diesel truck
text: ;-).
answer_details: author: cooking.stackexchange.com/users/8766/Chef Flambe
score: 12
sents: text: Try straining it through tights.
text: That's what my dad used to do when he ran a chip van.
answer_details: author: cooking.stackexchange.com/users/9035/Chris
score: 3
sents: text: just take a netted cloth with small pores and strain the oil
answer_details: author: cooking.stackexchange.com/users/12803/roja
score: 2
sents: text: Put an ankle high white cotton sock in a bowl with water and microwave to a boil to sanitize.
text: Carefully remove sock and hang to air dry completely.
text: Stretch the DRY sock over a gallon jar (4"+- mason jar type) and secure with a couple of rubber bands around the rim.
text: Yep, strains it in no time.
text: I use an old coffee can for the paper towels, sock etc.
text: Put on the top and throw away.
text: Say "yuk" if you want but it works, it's sanitary and most importantly for me, SIMPLE.
answer_details: author: cooking.stackexchange.com/users/43689/Bud
score: 2
sents: text: I use a cheesecloth and a mesh strainer on top of the funnel, and just pour slowly to avoid messes.
answer_details: author: cooking.stackexchange.com/users/15374/fluffy
score: 1
sents: text: Carbon Range Hood Filter $10-$15.00.I drain my 2 gallon deep fryer into original oil bottles.
text: Next I rinse and wash the deep fryer with hot water.
text: Then I place a metal mesh/carbon filter on the fryer and pour the oil through it quickly and easily.
text: Then wash the grease filter in my dishwasher after rinsing with hot water.
answer_details: author: cooking.stackexchange.com/users/33865/Dwight Tidwell
score: 1
sents: text: I bought the Chef's Planet Multipurpose Filter Funnel.
text: It is the best filtering system I have ever used.
text: Will clean over 1 gal of oil in less than 5 minutes with no mess.
text: When finished, throw it in dishwasher
text: and it's done.
text: Is also great for straining stocks.
text: http://www.chefsplanet.com/multipurpose-filter-funnel-set.html
answer_details: author: cooking.stackexchange.com/users/39493/David
score: 1
sents: text: I use a fine mesh metal sieve with a paper towel lining it.
text: I pour into a gallon glass measuring bowl to cool and then into mason jars.
text: In a pinch, I have also used a clean flour sifter.
text: Mine almost fits in the mouth of the mason jar, so I have to be careful not to make a mess.
text: For some reason, Sunflower oil behaves really well when handled this way, and resists going rancid when I am frying vegetable chips and french fries.
text: It seems to last longer than Soy oil.
text: Maybe it's just me
answer_details: author: cooking.stackexchange.com/users/52886/Paul TIKI
score: 1
sents: text: I filter oil through a piece of paper kitchen roll.
text: It's much finer than a strainer and cheaper than a coffee filter (or my wife's tights!).
text: Place the kitchen roll in a mesh strainer to support it and prevent tearing when you pour on the oil.
answer_details: author: cooking.stackexchange.com/users/37782/rdt2
score: 0
sents: text: I use a nylon cloth meant to go over pool skimmer baskets.
text: They are called "Filter Savers"
text: They are strong, reusable, and can be purchased in most swimming pool equipment stores or online.
answer_details: author: cooking.stackexchange.com/users/54489/Dave
score: 0
sents: text: I know the question is old.
text: But I don't see this answer there.
text: I recently bought a deep fryer, and wanted to strain & reuse oil after cooking chicken with flour breading.
text: To strain it, I used a simple funnel, cheese cloth, and binder clips.
text: The binder clips secured the cheese cloth to the top of the funnel.
text: I doubled the cheese cloth.
text: The outcome?
text: The strained oil had a used appearance (Not crystal clear) but there was no sediment in the strained oil.
text: And it was fast.
text: My first attempt was with paper filtering in the funnel.
text: Which was not exactly fast.
text: A high capacity fryer was completed in less than five minutes.
text: Four yards of cheese cloth cost less than seven dollars.
answer_details: author: cooking.stackexchange.com/users/87302/TedEJr
score: 0

Summary of the answers:
You can buy large filters or filter funnels for this purpose, but pouring through a cheesecloth or similar fabric or a paper towel placed in a metal sieve can also work.
You can buy large filters for this. You can also try cheesecloth, tights, some nylon cloth or a pair of tights.