Reusing cooking oil depends on a few factors, such as the type of oil, the temperature it was used at, and how many times it has already been used.
In general, it's best to avoid reusing oil that has been heated to high temperatures, such as for deep frying, as it can break down and form harmful compounds. Additionally, oil that has been used multiple times may contain harmful compounds and have a rancid taste.
If you do choose to reuse cooking oil, it's recommended to strain it through a fine-mesh sieve or cheesecloth to remove any food particles and debris. You should also store it in a cool, dark place to prevent oxidation and spoilage.
Overall, it's generally safer and healthier to use fresh oil for each cooking session, especially if you're using it for high-temperature cooking.