Oil filter recommendation

Please recommend a good cooking oil filtration system.

I have a screen funnel that doesn’t work as well as I would like…so following to see what else is out there.

We use a couple layers of cheese cloth and filter it while it is a bit warm.

I tried a cotton t-shirt but it was too slow. Then used a screen funnel and got the same results as Adam.

Those really large coffee filters

Paint strainers.
Available at any big box store or hardware store, different mesh sizes available.
They fit well in a metal funnel, strain right back into the jug when cool enough.
https://www.harborfreight.com/pack-of-100-110-to-120-mesh-paint-strainers-91378.html

+1 on the paint strainers. They come in several sizes. There is one that fits on a 5 gallon pail that works great for turkey fryers.

I use the cone shaped filters from a restaurant supply store.
But then…
If want something more than to take the solids out, try using a frypowder. It makes a huge difference in the taste of used oil.
MirOil FryPowder Oil Stabilizer.
I use this brand.

Use geliten
First, let your oil cool, so as not to burn your precious self. Pour some water into a pot and sprinkle with gelatin. (You’ll need half a cup of water and a teaspoon of powdered gelatin for every quart of oil you plan on clarifying.) Let the gelatin bloom for a few minutes and then bring the water to a simmer, stirring until the gelatin dissolves. Add the dissolved gelatin to your dirty, filthy oil, and stir, stir, stir. Cover it all up and place in the fridge overnight. The oil will float to the top, leaving behind all sorts of burnt bits and gunk in a neat gelatin disk. Pour it off, discard the disk of doom that remains, and use your clarified oil to fry up something tasty.

1hl&sinker wrote:

Use geliten
First, let your oil cool, so as not to burn your precious self. Pour some water into a pot and sprinkle with gelatin. (You’ll need half a cup of water and a teaspoon of powdered gelatin for every quart of oil you plan on clarifying.) Let the gelatin bloom for a few minutes and then bring the water to a simmer, stirring until the gelatin dissolves. Add the dissolved gelatin to your dirty, filthy oil, and stir, stir, stir. Cover it all up and place in the fridge overnight. The oil will float to the top, leaving behind all sorts of burnt bits and gunk in a neat gelatin disk. Pour it off, discard the disk of doom that remains, and use your clarified oil to fry up something tasty.

That actually sounds REALLY interesting if you have the time. I might try that this summer.

Not a chance am I going through all that when it takes me 2 minutes to strain the oil through a filter and it looks clear as a bell when I’m done.

Big funnel, cone shaped oil filter from Menards. It will take some patience at the end so grab a beer. You been frying up some fish Mike?

chomps wrote:

Big funnel, cone shaped oil filter from Menards. It will take some patience at the end so grab a beer. You been frying up some fish Mike?

So many you wouldn’t believe it. We have probably surpassed the mercury consumption advisory amount.
Wisconsin is thinking about following Minnesota with the 5 panfish limit because of me.

That’s great!

onestout wrote:

We use a couple layers of cheese cloth and filter it while it is a bit warm.

Spot ON!