One of the things that can cause fry-o-phobia is the notion of dumping a quart of canola oil into the trash afterwards. That’s unnecessary, says López-Alt. “If I feel like frying something, I’ll fry it and cover up the wok, leaving the oil in it, and over the course of a couple weeks, I’ll plan a couple meals where I’ll fry things,” he explains. The key is to keep the oil at room temperature, covered, in a cool, dark place away from the stove. And keep in mind that the more particles of food get left behind, the faster your oil will degrade. So it pays to use a spider to carefully clean the oil both while frying and afterwards, before storing it.