To strain used cooking oil, let it cool, then pour it through a paper towel-lined sieve. This will remove food particles and impurities.
Here's a more detailed breakdown:
- Cool the Oil: Allow the used cooking oil to cool down completely before attempting to strain it. Hot oil can be dangerous.
- Prepare the Strainer: Line a sieve or colander with a paper towel. This acts as a filter, trapping small food particles. You can also use cheesecloth for a finer straining.
- Strain the Oil: Carefully pour the cooled oil through the paper towel-lined sieve into a clean container.
- Dispose of Residue: Once all the oil has been strained, discard the used paper towel and the collected food particles properly. Do not pour the residue down the drain.
- Store the Strained Oil: Store the strained oil in an airtight container in a cool, dark place. Label the container with the date.
