Do not try to filter 200-300 degree oil. Make sure it cools off. Heated oil is thinner and passes through the filter better, but I allow mine to cool to about 100-125 degrees before filtering to avoid burns. Start with a clean catch basin (pot or container) with enough capacity to hold all the oil you have to strain. Make sure it can withstand the temperature of the oil if it is still warm.

Rest one strainer on top of the catch basin and line it with a paper towel or cheese cloth. I prefer paper towels because I have no idea where to find cheese cloth and I figure it's trash when I'm done anyway, just like those handy paper towels. Push the paper towel down to conform to the bowl shape of the strainer and add a container spacer on top. Make sure to store your used oil in a cool spot away from sunlight or it will turn rancid. Happy frying!The nice thing about buying the same strainers and containers is that they all nest together and don't take up too much space between uses.