How to Filter Canola Oil

Canola oil is a mild, light oil extracted from the seeds of a relative of the turnip. It has a smoke point of 400 degrees Fahrenheit, which makes it a good choice for cooking when you want an oil with a relatively high smoke point and little flavor. Its low cost and low amount of saturated fat make it a good everyday oil. Canola oil can be reused for frying several times, but must be filtered in between each use to remove particles of food.

• 1

  Line a sieve or funnel with either a double layer of cheesecloth or a coffee filter. Hold the sieve or funnel over a large container.

• 2

  Allow the oil to cool completely. Pour the oil through the sieve or funnel. Allow to drain completely into the clean container.

• 3

  Close the container with a tight seal. Refrigerate the filtered oil. It may be used one or two more times.