I typically filter through a fine metal sieve. It’s not 100% effective, but it gets out most of the big bits that would burn. I sometimes use a coffee filter or

I typically filter through a fine metal sieve. It’s not 100% effective, but it gets out most of the big bits that would burn. I sometimes use a coffee filter or paper towel in the sieve if I’m filtering enough oil to be worth the paper consumption. It’s key to have an in-jar that you add to and an out-jar that you cook from so that you can properly rotate through the oil rather than continuously adding new oil on top of old. A teaspoon on sautéed greens gives a divine mouthfeel.