Deep frying oil

[LordGrover]

What do you do with your cooking oil when not in use?
I'm toying with buying a deep fat fryer but it's only likely to get infrequent use. Capacity seems to be about 3 litres so do I need to get a large glass bottle or two?
Do I need to keep oils separate for frying fish? I don't much fancy fish flavoured chips with my steak.

[21TonyK]

It stays in in the fryer with me. Only time I empty it is to clean it. Oil only absorbs really string flavours and then only with prolonged use.

[Murph7355]

21TonyK said:

It stays in in the fryer with me. ...

The joys of the English language - I have visions of you being 6in tall with a very high temperature tolerance

[LordGrover]

21TonyK said:

It stays in in the fryer with me. Only time I empty it is to clean it. Oil only absorbs really string flavours and then only with prolonged use.

Is it often used? Is it okay to leave for weeks/months at a time?

[21TonyK]

LordGrover said:

Is it often used? Is it okay to leave for weeks/months at a time?

Weeks is fine. I use mine maybe 3-4 times a month for odd things, tonight its my home made KFC with battered chips

I tend to change the oil dependant on what its used for. Have done two lots of battered fish, some breaded stuff and tonight will involve lots of flour and spices so I suspect it will need changing soon unless I'm just doing bargees or something spicy like that next.

Certainly not had an issue with oil after 5-6 weeks and can't see longer being a big issue. Suspect it would need changing long before anything weird happened due to age, especially in a dark cupboard away from light.