I want to start deep frying at home in a pot. I read that you can reuse the oil a couple of times and that the quality and taste decreases because of the bits at the bottom, that are being burned (basically sauted, right?) while the rest is frying.
I was thinking of using a pasta sieve inside my pot, which (hopefully) catches those bits, keeping them from burning at the bottom.
Has anyone tried that and does that sound like a good idea?