Apologize in advance ...

[Oregon Bill]

I recently deep-fried some chicken wings in two inches of Crisco soybean oil in a dutch oven on the stove. This was my first ever experience with with deep frying, and it worked out pretty darned well. My question is, do I have to throw away that oil now? It was a whole bottle. Seems such a waste. Thanks.

[Delmonico]

That much it shouldn't get gummy for quite a while, it is in thin layers that it hardens and gets gummy.

[Oregon Bill]

Del, thanks. Does that mean that if strained and not gummy, it can be used at least one more time?

[Delmonico]

Yah, heck how many time does yer local greasy burger use it.

[Singing Bear]

Hmm.  This kinda got me thinking about that Chinese restaurant down the street.  Their food was starting to taste and smell kinda funky, to me anyways.  A few months ago they had a kitchen fire.  They recently reopened and I took a chance and bought an order of Crispy Gau Gee Mein.  I guess that fire burned up all their old oil as the food is actually pretty darned good after being cooked in fresh oil. 

Personally, I have a thing about keeping and reusing any oil used for cooking poultry or seafood.  I'm sure any of my fears are totally unfounded as my wife has no problem with reusing oil for cooking other than what it was initially used for.  The first night she'll fry up some chicken wings.  Strain and store.  Next time she'll heat it up for her aunt to cook shrimp and vegetable tempura.  Strain and store.  Then she'll finally have her aunt reuse it for cooking up a batch of andagi (Okinawan donuts).  After that she'll dump it.