> wrote in message
...
> I'm looking at an deep fryer which has a filtration system and a storage
> container that lets you drain and filter the cooking oil right into the
> built in
> container and store it for the next use. Says the oil can be used up to a
> dozen
> times, which I'm sure depends on what you cook. My question is, can you
> really
> reuse the oil, and if so, how many times on average? Thanks.



There are several factors:

If you excede the smoke point you will "burn" the oil and ruin it for future
frying.

http://www.goodeatsfanpage.com/colle...mokepoints.htm

If you add ingredients thet will burn (like turkey injected seasonings) you
can also ruin the oil.

No matter what you are frying it will leave some solids. Those solids will
eventually ruin the oil and need to be removed.

Filtration methods are as simple as coffee filters or as complex as
commercial filtration pumps and systems for fryers.

Dimitri