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I dont change my oil for around 3-4 months but i do use the oil (3-4 times a week) for cooking curries and bhajis etc with as well and i dont filter it either i just leave it in my wok with a lid on and use when i need it. As phil says above i do get the "bits" out but i dont get all of them out they add flavour to the oil.The oil should be a greenish colour (so dont be alarmed by it).If i have burgers or steak for tea i use the bhaji oil for the onions so the more you use the oil the more flavour you are adding, DONT cook chips in it, once potatoes are cooked in the oil it is tainted so throw away and use fresh vegetable oil. I do par boil potatoes and then put in a saeperate bowl and add a TBSP of the bhaji oil to them and place in the oven.Hope that helps, anymore questions please feel free to ask away.
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