Frying oil

I'm no oil expert but I do know the higher quality oil you use the longer you can use it. Oils that have a higher smoke-burn type temperature will last a lot longer. It is also true that running a batch of potatoes at the end of your frying will help clean your oil.
30 plus years ago I worked for Morrison's cafeteria's in Biloxi and we used NOTHING except "cotton seed oil". I don't think there is anything better but I have never been able to find it (and if I did I wouldn't have been able to afford it !)
OK<that's the limit of my knowledge! Hope it helps some.

Wade

I use the drape cloths that are used on surgical treys in the OR.

Works well with a commercial kitchen strainer...