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If you fry fish or onions a lot, store that oil separately and label it.

Filter your frying oil before storing it to extend its storage life. Allow to cool, then strain, then store in fridge in a sealed container. Some people don't refrigerate it, but refrigeration extends its storage life.

When you re-use frying oil, be mindful that the "smoke point" -- the point at which it smokes -- will be lower than fresh, brand-new oil because of the food particles that will be in the oil even though you strained it. Topping up with fresh oil will extend the useful life of your frying oil.

When you go to re-use it, if there is ever any off-odour, pitch the oil and start fresh. It is time to ditch your oil when there is an odour or it looks thick and dark, even when heated.

When you dispose of it, don't pour it down the drain, as sooner or later it is going to cause expensive drain problems. And, for sure, don't dump it down the drain if you are on a septic tank. Instead, take a jar or tin out of your recycling bin, empty it in there, refrigerate to let it solidify, then bin it.

See Also:

Deep-Fry

Other entries for:

Oil
Argan Oil, Avocado Oil, Coconut Oil, Cottonseed Oil, Dendê Oil, Frying Oil, Nut Oils, Olive Oil, Orange Oil, Palm Oil, Refined Oils, Smoking Point, Unrefined Oils, Vegetable Oils

Other entries for:

Fat
Caul, Chicken Fat, Copha, Dripping, Goose Fat, Palmin, Puff Pastry Fat, Schmaltz, Shortening, Suet, Unsaturated Fat