The duration of use of frying oil depends largely on the smoke point. Impurities reduce the temperature at which the smoke point is reached. Accordingly, after each frying process, the oil should be filtered to remove as many residues and particles of the fried food as possible. Otherwise, they accumulate at the bottom of the pan and produce bitter substances that greatly reduce the life of the oil.

I use a stainless steel funnel with a filter gauze insert with Mesh 400 and have designed a holder for it. This allows the funnel to be clamped easily and vertically. Alternatively, a funnel with a mesh 200 can be used. The holder is specially designed for IKEA’s large airtight storage jars with a volume of 3.3 L.