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I never understood deep frying in a simple pan/pot. What do you do with the oil afterwards? What oil is used? Doesn't your kitchen fill with smoke/fumes?

Corporate datascientist gone rogue
 | Resident wizard @dune

Once oil is cool, strain into reusable container. Oil is usually reusable 3-4 times if there aren’t bits getting through the strainer.

Never use olive oil since smoke point is 300F and ideal deep frying is 350F+. I like to use grapeseed or peanut oil.

thanks, that's helpful!
If I used half a a big gallon of oil, would you just throw the used oil back in there with the unused oil (and use if 6-8 times) or is that stupid?

It’s never stupid to try and reuse :) I’d keep it separate to extend the shelf life and uses of your clean oil.