I don't deep fry very often, maybe once every 2 weeks if i get on a fried chicken kick. When I do, it always seems like such a waste of oil ( generally i use canola oil) since I only use it once. I'm wondering if I strain it well if it will last long enough for me to get multiple uses. Also how should i store it?
I was also wondering how long duck fat would last if used for deep frying?