The most in-depth, detailed and useful cooking information on UA-cam, gained from actual use and hard experience over time rather than the other superficial "How-to's" so rampant on UA-cam.
This video was very, very informative. I don't fry much, but when I do, it's fish or chicken, so I know that I've been doing the right thing by not re-using it. I usually let my oil cool down and put it back in the original container. Somebody threw my container out, so I'm thinking about pouring it into plastic bags and setting it gently in a box or bag and putting it out with the trash. I saw a video that suggested freezing the oil and then throwing it out. I'll try it.
Some restaurants that I have worked in used to have a color sample kit of sorts which basically amounted to closed vials of colored oil in varying degrees of use, with there being a "reject" sample. What happens eventually with oil used too long is that food will start to look brown and done on the outside, but it is not fully cooked. The other thing is that the fryers will start to emit a burned or smoke smell, which you can smell in the kitchen, and sometimes in the front of the house. To this day, that smell has not left my head and if I walk into a place, I can tell if they are frying with oil near, at, or beyond the reject point.
I usually do the first fry at 330-350 for 6-8 minutes, then drain and let the fries rest for at least ten minutes, then I crank up the oil to 375F for the second frying.
Have you ever used fry powder? I used it for a bit in my food truck before I shut down, and I am starting to use it in my 16 pound countertop fryer at home. It seems to help the particulates coagulate, allowing me to more easily filter them out.
@@UncleScottsKitchen My truck was food from the rust belt. Detroit style pizza, wings and beef on weck from Buffalo, a Garbage plate copy from Rochester, and brats from Wisconsin. 14 hour days for a couple years without paying myself was too long for me, so I had to pull the plug.
I can't wait to try this hack! 🔥 Speaking of kitchen tips, Honey Lavender Magic is my go-to for minor burns. A handy home remedy that I always keep on hand! 💜
I DON"T pour it down the drain. I put it in a container and put it in the trash. If you have a bunch of it, some municipalities may have places to drop it off to be turned into biodiesel or recycle it in some way.
We use an empty milk carton or laundry detergent bottle. I know I'm going to catch slack from the recycle people out there but I refuse to pour that much oil down the drain even with hot water and Dawn. Plumbing and sewer repairs are very costly. I look at it this way, there's a lot worse stuff in the landfill than my old cooking oil.
The Starch trick make old oil looks clean... But I wonder if it reduce or eliminate the compounds that make reused oil be carcenogenic. I bet it do not.
I grow Kennebec potatoes spec. for french fries, so today I walked through the local grocery in Canada and just about had a heart attack looking at the price of oil: Mazzola was 8, 12, and 18 dollars for a handheld plastic jug!! Ouch.
It's crazy! I paid almost $18 for a jug of peanut oil a few months ago. On a side note, where might one find some of those Kennebacs? I don't see them at my local store. I hear they are great for fries.
I answered the wrong question a second ago and deleted it... here is the better answer: either work well, especially if your place isn't too warm. Fridge would probably give you a little longer oil life, but if you are going to use it up in six weeks or so either should be fine.
I'm interested to know how you go about clean up after? Your sink looks pretty small and I couldn't imagine it would be good times washing up large fryer parts in there..
That's probably the prep sink in the video... we have a bigger main sink that I use for larger items. I sometimes will put the wire baskets through the dishwasher but everything else I just wash by hand with a sponge and dish soap.
Heating oil to frying temps changes the nature of the oil from relatively healthy to unhealthy. There are many nutrition videos that cover how monounsaturated and polyunsaturated oils can turn to trans fats when heated too much.
What I did/do to clean my oil if I know I am going to be using it a lot is get a old large ice cream tub put a sieve over it and some kitchen roll or grease paper and use that to filter out any particles so the oil in the tub is clean and looks lighter.
You cna get some grease-cutting dishwashing detergent and use that and some hot water and let it soak overnight. That's what I usually do. I THINK you can also run it through a dishwasher on the top rack (I wouldn't put it on the bottom rack, as the heat might warp it).
i use a regular funnel to pour used oil into my jug when it is cooled off and when i use it again i use a metal mesh strainer when i pour my oil from my jug into the fryer so i can be the "hero" and get that last dab
The way I see it, as long as it doesn't go rancid....or smell burnt...or smell bad in any other way, then I keep using it over and over again. I try to store it in a cool place for storage. I always use olive oil....but I buy the non-extra virgin. Just plain olive oil...which should have a higher smoking point than extra virgin (which is likely a thinner olive oil). I just love the taste of olive oil....and don't really like the flavour..or lack of flavour... of the other possible oils, aside from the nutritional downside of certain oils that people seem to think are good for deep frying.
I think you can actually deep fry in REFINED olive oil, but the EVOO has a smoking point that is too low. You can definitely keep using oil as long as it doesn't stink or turn brown, but I start doing lots of sniffing and looking around usage number five or so!
I liked your video and agree that oil can easily be reused. I'm always careful to do as you said. Don't burn the oil, separate fish oil from potato oil, strain (I use a reusable mesh conical coffee filter to get out very small particles) and I always put it in the fridge (it won't ever spoil, as far as I can tell) until it gets too dark. I've read recently that adding a small amount of used oil to your fresh oil causes a reaction that makes the new oil fry crisper than it would normally on first use. Do you have an opinion on that?
I don't deep fry very often so I actually freeze my oil after using it, it lasts a very long time frozen.I use my oil three times if its for chicken and several times for the clean stuff.
@@UncleScottsKitchen it doesn't freeze rock solid but more like maybe ice cream type consistency? so to reuse it you pretty much just let it sit on the counter for a few minutes so the outside thaws just a little then it will come out in one big lump that you can heat back up I don't keep it in a bottle I keep it in a large Tupperware container with a lid. if it was in a bottle you'd be waiting a long time for it to get back to a liquid to be able to pour it out.!
Claude ordeeshka!I only bought my deep fat fryer a month ago,to fry chips.i've already had to change the Oli three or four times for seven fries and now it stopped working altogether! last night!something must be wrong!
@@UncleScottsKitchen thank you sir!it doesn't even have a brand name on it.i'll have to find the box,see if it has the name on.i couldn't find a reset button anywhere.it's got a small triangular plug with seemingly no fuse in it I had to fry last night's chips in the brand new cookworks fryer which I bought from argos.i'm absolutely furious I'm sick to death of buying appliances online and having to buy the same product again.i can't even contact them because eBay keep making the sign in virtually impossible and the return postage would cost a fortune anyway!
I saw a video once where corn starch was used to help clean used oil. Particles in the oil and some flavors were allegedly revolved from the oil. To do this the oil was heated, then the corn starch added. Once cleaned, discard the cornstarch matter. Have you heard of this?
Great vid. So my one-and-done chicken wings oil I should pour back in original container and just…throw away? Is that environmentally sound? I honestly don’t know.
tip on to make the most of your frying oil: When the vegetable frying oil has gone bad, no reason to dump it. Use it as bar and chain oil for your chainsaw, your neighbours, relatives or friend. Just filter it and remember put it in the right tank, haha 😅. I cut firewood for a living AND i like deep frying so the two undertakings goes unexpectedly goes very well together. Just don't let it sit for several months in the tank as it will hardened over time and might ruin your chainsaw. Good for the environment and your wallet
Chain lube and hinges is what it originally was produced for. The seed oil process involves hexane a petroleum product haha . Now that's what your using . Good for your wallet and foooks up your arteries and heart .
I'm a bike tech. Never do this. I see so many people use cooking oil on their chains or to tube the brake and gear cables. It's turns to a mess. You're ruining the chain, the chainsaw and the fuel filter system.
Thank you found all of this information to be useful. I just bought a 1 gallon deep fryer myself and the first thing we did was a batch of crab cheese puffs are crab cheese rangoons. About 25 to 30 And tossed in a couple store-bought Frozen potstickers 8 of them. My oil looked bad . I let it sit overnight and then I heated it to about 200° and poured it through a coffee filter to clean it. And put it back in the jug. But my one cook oil looked as dirty as your bad oil. Did waiting overnight ruin it? or does heating it up and running it through a coffee filter bad for it? I will buy a metal oil strainer. But I thought a coffee filter being a finer mesh would catch more and leave a cleaner oil on the end. Thank you for your time
going on now 2 months cooking fried chicken over 20 times and still going. add more now here and there. Color is checked on scale as when worked in food industry. Don't waste your oil
Actually dont use oil more than 1-3 times. A singapore tv channel did a taste test and it found xustomers rated fresh fried foodstuff highest and it was a much lower score for the oil reused 10 times. At 10 times the oil had more aldehydes which are carcinogens or cancer causing chemicals. Also , the food became oilier as the oil was absorbed more into the food. So i would say in toto , avoid fried foods. If you wish , make the fried food at home so it is in small batches and is safe and no reused oil is required. It's not worth risking your heart for a few bites fo your favourite crispy food. In school we learned fried foods are at the bottom of the ladder and are not required or a part of the balanced diet. I know it mich seem like a cultural change for some but your body will thank it especially for people who suffer ailments like obesity and all the myriad related condition that come with it or are exacerbated by it. Stay healthy folks, cook your own food. Exclude fried food completely from restaurants and only eat once to thrice a week fried foods in a meal.
If you cook chicken and plan on cooking chicken 2 more times, I don't see a problem using the same oil 3 times if it is chicken you are cooking all 3 times.
Star stop being cheap with your oil, cheap vegetable oil like that instead of paying four dollars more for canola oil, which is better for you. Peanut oil and canola oil is the only oil you should be using a deep fryer. Anything else will give you a funky plastic taste, but if you’re used to cooking and eating cheap, then you get what you get
Dang, I'll bet the stove costs more than my house. Does it make you a better cook? I cook on a $100 second hand electric stove. Will a $200 stove make my terrible cooking better than it is now? If so I'm gonna start saving up!
You can use FryOil as many times as you're brave enough to use it... I know from first hand experience. That being said, I do change it out occasionally. I wish Peanut oil was cheaper.
This video shows how to make a cornstarch slurry so you can "purify" the oil even further before you strain. Have you tried this method before? If not, hope this helps! I really found your video informative 😊 ua-cam.com/video/qgADlZClDAE/v-deo.html
only one time for "strong food"??? that's ridiculous sir, for example if i fry fish i will reuse that oil a few more times but keep it for only fish frying, for chicken i will do the same and can reuse it one or a couple more times say for fish or something else and there are a few methods to clean up your oil but i can see perhaps you are a bit too anal about your oil if you say that third container is no good anymore because i would still be using it lol
Do not harm your health while trying to save money, reusing frying oil after a certain point is a serious health hazard. it depends on many things and not applicable everywhere
![Deep Fryer Oil Filtration and Cleaning - [in less than 25 seconds!] - The #1 how to and DIY of 2021](http://i.ytimg.com/vi/3zIYhTr6cyY/mqdefault.jpg)
The most in-depth, detailed and useful cooking information on UA-cam, gained from actual use and hard experience over time rather than the other superficial "How-to's" so rampant on UA-cam.
Thank you, mats! If we could replace UA-cam's algorithm with you, these might take off...
This video was very, very informative. I don't fry much, but when I do, it's fish or chicken, so I know that I've been doing the right thing by not re-using it. I usually let my oil cool down and put it back in the original container. Somebody threw my container out, so I'm thinking about pouring it into plastic bags and setting it gently in a box or bag and putting it out with the trash. I saw a video that suggested freezing the oil and then throwing it out. I'll try it.
Some restaurants that I have worked in used to have a color sample kit of sorts which basically amounted to closed vials of colored oil in varying degrees of use, with there being a "reject" sample. What happens eventually with oil used too long is that food will start to look brown and done on the outside, but it is not fully cooked. The other thing is that the fryers will start to emit a burned or smoke smell, which you can smell in the kitchen, and sometimes in the front of the house. To this day, that smell has not left my head and if I walk into a place, I can tell if they are frying with oil near, at, or beyond the reject point.
At this point you can then reprocess the oil and reuse it. It's usability is incredible. I mean look at China. ;)
Dear god I’ve been down the Chinese oil rabbit hole, vomit inducing@@dr.lexwinter8604
Look into a product called beyond oil you will not regret it. Cheers
I've used a coffee filter in the funnel to filter particulate. Definitely takes more patience/time though.
I haven't tried that... will give it a go next time I can't find the filter funnel.
@@UncleScottsKitchen I have no idea if the oil is any cleaner through the filter than just letting it sit for a few hours...
have you tried the water and cornstarch method?
I pour through cheesecloth.
We turn cooking oil into biodiesel for our ,96 Ford f250 ,,7.3 diesel
Uncle Scott, what temperature do you cook French Fries 🍟 in? Also how do you dispose of the grease?
I usually do the first fry at 330-350 for 6-8 minutes, then drain and let the fries rest for at least ten minutes, then I crank up the oil to 375F for the second frying.
Have you ever used fry powder? I used it for a bit in my food truck before I shut down, and I am starting to use it in my 16 pound countertop fryer at home. It seems to help the particulates coagulate, allowing me to more easily filter them out.
I have not used it... send me a link and I will check it out. What kind of food truck did you have? Why did you shut it down?
@@UncleScottsKitchen My truck was food from the rust belt. Detroit style pizza, wings and beef on weck from Buffalo, a Garbage plate copy from Rochester, and brats from Wisconsin. 14 hour days for a couple years without paying myself was too long for me, so I had to pull the plug.
Try a product called beyond oil. Cheers
Thank u from 50 yr old in Queensland Australia
I can't wait to try this hack! 🔥 Speaking of kitchen tips, Honey Lavender Magic is my go-to for minor burns. A handy home remedy that I always keep on hand! 💜
Great video. One question. How do you dispose of the oil once you can not use it anymore?
I DON"T pour it down the drain. I put it in a container and put it in the trash. If you have a bunch of it, some municipalities may have places to drop it off to be turned into biodiesel or recycle it in some way.
Straight down the sink. All our other oil and food waste goes down there.
We use an empty milk carton or laundry detergent bottle. I know I'm going to catch slack from the recycle people out there but I refuse to pour that much oil down the drain even with hot water and Dawn. Plumbing and sewer repairs are very costly. I look at it this way, there's a lot worse stuff in the landfill than my old cooking oil.
The Starch trick make old oil looks clean... But I wonder if it reduce or eliminate the compounds that make reused oil be carcenogenic. I bet it do not.
I grow Kennebec potatoes spec. for french fries, so today I walked through the local grocery in Canada and just about had a heart attack looking at the price of oil: Mazzola was 8, 12, and 18 dollars for a handheld plastic jug!! Ouch.
It's crazy! I paid almost $18 for a jug of peanut oil a few months ago. On a side note, where might one find some of those Kennebacs? I don't see them at my local store. I hear they are great for fries.
What about storage like in a pantry or refrigerator? What's your opinion on that please
I answered the wrong question a second ago and deleted it... here is the better answer: either work well, especially if your place isn't too warm. Fridge would probably give you a little longer oil life, but if you are going to use it up in six weeks or so either should be fine.
I'm interested to know how you go about clean up after? Your sink looks pretty small and I couldn't imagine it would be good times washing up large fryer parts in there..
That's probably the prep sink in the video... we have a bigger main sink that I use for larger items. I sometimes will put the wire baskets through the dishwasher but everything else I just wash by hand with a sponge and dish soap.
@@UncleScottsKitchen Ok. Cool. Thanks.
Well done and very informative video... thanks for sharing.
Heating oil to frying temps changes the nature of the oil from relatively healthy to unhealthy. There are many nutrition videos that cover how monounsaturated and polyunsaturated oils can turn to trans fats when heated too much.
Hi Uncle Scott, I'm a fan of all your Carbon steel videos. Can you please review the MINERAL B PRO Carbon Steel Country Fry Pan?
My apologies for posting un unrelated comment. Figured your most recent video should work.
I've used the same refrigerated oil for 40 years.
Someone with refined taste...
Thank you for the great tips. ❤
Very nice explanation. Love your videos.
Thanks, Dale! Hearing comments like this really makes it worthwhile to make them.
Great video. Thanks. But how do you dispose of the oil?
Thanks for the info. My question is, I have a habit of frying chicken, fish and fries in the same oil... Is this ok? In your opinion.
What I did/do to clean my oil if I know I am going to be using it a lot is get a old large ice cream tub put a sieve over it and some kitchen roll or grease paper and use that to filter out any particles so the oil in the tub is clean and looks lighter.
You can use it to run an old diesel engine, not the common rail diesel . Do you think something that can run an engine is good for the body?
Hello! I have that same t fal deep fryer (from your review video). Do you have any advice on cleaning the actual oil storage box?
You cna get some grease-cutting dishwashing detergent and use that and some hot water and let it soak overnight. That's what I usually do. I THINK you can also run it through a dishwasher on the top rack (I wouldn't put it on the bottom rack, as the heat might warp it).
i use a regular funnel to pour used oil into my jug when it is cooled off
and when i use it again i use a metal mesh strainer when i pour my oil from my jug into the fryer
so i can be the "hero" and get that last dab
Oilman would be a great superhero!
The way I see it, as long as it doesn't go rancid....or smell burnt...or smell bad in any other way, then I keep using it over and over again. I try to store it in a cool place for storage. I always use olive oil....but I buy the non-extra virgin. Just plain olive oil...which should have a higher smoking point than extra virgin (which is likely a thinner olive oil). I just love the taste of olive oil....and don't really like the flavour..or lack of flavour... of the other possible oils, aside from the nutritional downside of certain oils that people seem to think are good for deep frying.
I think you can actually deep fry in REFINED olive oil, but the EVOO has a smoking point that is too low. You can definitely keep using oil as long as it doesn't stink or turn brown, but I start doing lots of sniffing and looking around usage number five or so!
Scott do you have any experience with these oil solidifying products, that turn fryer oil into a block that can be handled easily?
I have not heard of those, but for someone like me, I might be afraid of them. Send me a link though and I will check them out.
Are those meant to help you dispose of the oil?
Hell yeah Uncle Scott. Thanks
Thank you, Tim!
Can you remove the health hazard from free radicals and transgat from filteration process health risk is high noo
I liked your video and agree that oil can easily be reused. I'm always careful to do as you said. Don't burn the oil, separate fish oil from potato oil, strain (I use a reusable mesh conical coffee filter to get out very small particles) and I always put it in the fridge (it won't ever spoil, as far as I can tell) until it gets too dark. I've read recently that adding a small amount of used oil to your fresh oil causes a reaction that makes the new oil fry crisper than it would normally on first use. Do you have an opinion on that?
thanks for the info, it was very helpful.
You're welcome, ruby!
I don't deep fry very often so I actually freeze my oil after using it, it lasts a very long time frozen.I use my oil three times if its for chicken and several times for the clean stuff.
Does it actually freeze solid?
@@UncleScottsKitchen it doesn't freeze rock solid but more like maybe ice cream type consistency? so to reuse it you pretty much just let it sit on the counter for a few minutes so the outside thaws just a little then it will come out in one big lump that you can heat back up I don't keep it in a bottle I keep it in a large Tupperware container with a lid. if it was in a bottle you'd be waiting a long time for it to get back to a liquid to be able to pour it out.!
Isn’t used cooking oil often used in biodiesel engines?
Claude ordeeshka!I only bought my deep fat fryer a month ago,to fry chips.i've already had to change the Oli three or four times for seven fries and now it stopped working altogether! last night!something must be wrong!
Did your fryer itself quit working? What model and brand?
@@UncleScottsKitchen thank you sir!it doesn't even have a brand name on it.i'll have to find the box,see if it has the name on.i couldn't find a reset button anywhere.it's got a small triangular plug with seemingly no fuse in it I had to fry last night's chips in the brand new cookworks fryer which I bought from argos.i'm absolutely furious I'm sick to death of buying appliances online and having to buy the same product again.i can't even contact them because eBay keep making the sign in virtually impossible and the return postage would cost a fortune anyway!
I saw a video once where corn starch was used to help clean used oil. Particles in the oil and some flavors were allegedly revolved from the oil. To do this the oil was heated, then the corn starch added. Once cleaned, discard the cornstarch matter.
Have you heard of this?
I have not but i will look into it... might be good fodder for a video
Haven't changed my oil in 2 years and had no issues.
Scottso! What do you do in real life? Also, what do you do with all those pans? Do you have a storage unit full of pans?
Great vid. So my one-and-done chicken wings oil I should pour back in original container and just…throw away? Is that environmentally sound? I honestly don’t know.
I wouldn't use oil once. Thats ridiculous. I think this guy may be a little OCD when it comes to cooking oil.
If I fry fish of other odorous foods, I always fry potatoes. The potatoes absorb all those flavors and clean the oil.
After your done with your oil use it for bar oil for your chainsaw it doesn't poison your trees like bar oil
I usually use ranch dressing in my chainsaw.
tip on to make the most of your frying oil: When the vegetable frying oil has gone bad, no reason to dump it. Use it as bar and chain oil for your chainsaw, your neighbours, relatives or friend. Just filter it and remember put it in the right tank, haha 😅. I cut firewood for a living AND i like deep frying so the two undertakings goes unexpectedly goes very well together. Just don't let it sit for several months in the tank as it will hardened over time and might ruin your chainsaw. Good for the environment and your wallet
Chain lube and hinges is what it originally was produced for. The seed oil process involves hexane a petroleum product haha . Now that's what your using .
Good for your wallet and foooks up your arteries and heart .
So in other words, it’s a terrible idea to use cooking oil as bar oil
I'm a bike tech. Never do this. I see so many people use cooking oil on their chains or to tube the brake and gear cables. It's turns to a mess. You're ruining the chain, the chainsaw and the fuel filter system.
I do this as well, but it is gunkier. Nice to be smelling French fries out in the woods though.
thanks sir
Thank you found all of this information to be useful. I just bought a 1 gallon deep fryer myself and the first thing we did was a batch of crab cheese puffs are crab cheese rangoons. About 25 to 30 And tossed in a couple store-bought Frozen potstickers 8 of them.
My oil looked bad . I let it sit overnight and then I heated it to about 200° and poured it through a coffee filter to clean it. And put it back in the jug. But my one cook oil looked as dirty as your bad oil. Did waiting overnight ruin it? or does heating it up and running it through a coffee filter bad for it? I will buy a metal oil strainer. But I thought a coffee filter being a finer mesh would catch more and leave a cleaner oil on the end. Thank you for your time
going on now 2 months cooking fried chicken over 20 times and still going. add more now here and there. Color is checked on scale as when worked in food industry. Don't waste your oil
Actually dont use oil more than 1-3 times. A singapore tv channel did a taste test and it found xustomers rated fresh fried foodstuff highest and it was a much lower score for the oil reused 10 times.
At 10 times the oil had more aldehydes which are carcinogens or cancer causing chemicals. Also , the food became oilier as the oil was absorbed more into the food.
So i would say in toto , avoid fried foods. If you wish , make the fried food at home so it is in small batches and is safe and no reused oil is required.
It's not worth risking your heart for a few bites fo your favourite crispy food. In school we learned fried foods are at the bottom of the ladder and are not required or a part of the balanced diet.
I know it mich seem like a cultural change for some but your body will thank it especially for people who suffer ailments like obesity and all the myriad related condition that come with it or are exacerbated by it.
Stay healthy folks, cook your own food. Exclude fried food completely from restaurants and only eat once to thrice a week fried foods in a meal.
Use the new revolutionary product called beyond oil it will save you a ton of money and much healthier then just filtering your oil.
Rancid Oil is the best
You can reuse oil for far, far longer than that. Especially in a home environment.
If you cook chicken and plan on cooking chicken 2 more times, I don't see a problem using the same oil 3 times if it is chicken you are cooking all 3 times.
Star stop being cheap with your oil, cheap vegetable oil like that instead of paying four dollars more for canola oil, which is better for you. Peanut oil and canola oil is the only oil you should be using a deep fryer. Anything else will give you a funky plastic taste, but if you’re used to cooking and eating cheap, then you get what you get
Dang, I'll bet the stove costs more than my house. Does it make you a better cook? I cook on a $100 second hand electric stove. Will a $200 stove make my terrible cooking better than it is now? If so I'm gonna start saving up!
My neighbors must be using rancid oil because the smells coming out of their house are disgusting.
You can use FryOil as many times as you're brave enough to use it... I know from first hand experience.
That being said, I do change it out occasionally. I wish Peanut oil was cheaper.
Agreed! If you are a Sam's Club member, I just saw some LouAna peanut oil three gallons for about $29-$30. I bought two.
All cooking oil is not the same and no one ever tells you what type of oil is being used.
Remember when a gallon of oil was like 2$
I use peanut oil, it's cheaper.
This video shows how to make a cornstarch slurry so you can "purify" the oil even further before you strain. Have you tried this method before? If not, hope this helps! I really found your video informative 😊 ua-cam.com/video/qgADlZClDAE/v-deo.html
0 times if want to avoid diabetes, heart problems and obesity
only one time for "strong food"??? that's ridiculous sir, for example if i fry fish i will reuse that oil a few more times but keep it for only fish frying, for chicken i will do the same and can reuse it one or a couple more times say for fish or something else and there are a few methods to clean up your oil but i can see perhaps you are a bit too anal about your oil if you say that third container is no good anymore because i would still be using it lol
Do not harm your health while trying to save money, reusing frying oil after a certain point is a serious health hazard. it depends on many things and not applicable everywhere
Good advice... better to pay a little extra up front than have bad effects down the road.
Man eatingdeep frying food all the time & has the audacity to say he eats clean 😑