Oil Strainers

To filter and recycle oil that has been used for deep-frying, you’ll need a large, fine-mesh strainer, or some finely woven cotton cheesecloth, or preferably both.

The strainer should be of the finest mesh available, to sift the oil of even fine particles of food. The one I use is stainless and quite expensive, but is head and shoulders above the common hardware store variety for the fineness of the mesh. It also helps for the strainer to have a hook opposite the handle end, so it will balance securely on a pot or bowl while you pour the oil through it.