How to Clean and Reuse Dark Cooking Oil?

After frying, use a skimmer to scoop out any big chunks of food left in the oil. This helps keep it from getting too cloudy. Let the oil cool down completely. Then, strain it through a fine-mesh strainer or cheesecloth into a clean bowl. Don’t rush—if you see a lot of sediment at the bottom, leave it behind. Pour the strained oil back into its original container (if it’s empty) using a funnel. Make sure the oil is cool before pouring into plastic. Store the oil in a cool, dark place—never above the stove. The fridge works too, but it’ll look cloudy until it warms up. Always label your container with what you cooked and the date. Only reuse oil for similar foods, since flavors linger. If the oil smells off, looks foamy, or is super dark, it’s time to toss it. #CookingTips #KitchenHacks #ReuseOil #Food #Cooking