Deep Fryer

Parent Cafe
1

<p>I use a deep fryer about six times a year. Mostly for egg rolls or fries when I’m feeling productive. Last night my Fry Daddy bit the dust and I need a new one. Went online and I’m overwhelmed by the choices. Ranging in price from $29.99 to hundreds.</p>

<p>Anybody have one they love, works well and is easier to clean than most? Don’t want the cheapest but don’t want to spends hundreds either. Would also be nice if it stored in the space allocated to the Fry Daddy right now.</p>

2

<p>Really? Nobody but me deep fries any more?</p>

3

<p>I bought a deep fryer years ago and use it maybe three times before it went the way of my barely used bread maker –-- * yard sale*. The problem is that it took too much oil, too much time w/ clean up and the post-fry odor permeated the kitchen all day. Somehow I find it easier to use my old cast iron skillet the couple of times/year I decide to deep fry. :)</p>

4

<p>I just use whatever size cast iron Le Crueset dutch oven is the appropriate size with a cooking thermometer clipped to the side to monitor the oil temperature. When I’m done, I strain the oil back into an empty oil bottle for the trash (or for saving and re-using maybe once, depending on what I’ve fried).</p>

<p>I’ve never really understood having a separate deep fryer. My dad gave me one for Christmas one time and I don’t think I ever used it more than once. Seemed like more of a hassle to clean and store than it was worth. I like to be able to pour the oil out and then fill the thing up with soap and water in the sink and let it soak. Trying to wash a fryer that can’t be immersed in water is a pain in the butt.</p>

5

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That is exactly how the chefs on the Food Network deep fry.</p>

6

<p>S2 was really into frying. We made egg rolls, crab rangoon and fried wontons while he was home for break. Just used a large heavy saucepan, although I do have a fry daddy, but I find it doesn’t keep the heat as constant as I can with the flame / thermometer. And it takes too much oil.</p>

7

<p>I had a small one- Fry Baby? I replaced it with a Rival one from Target or such when it died. Gets used infrequently but nice to have covered, temps… Works well. For you I bothered to look deep into the lower cabinet next to the stove to find it and figure out which brand I have.</p>

8

<p>I have always been afraid that if I owned a deep fryer I would eat a lot more fried foods. I rationalize eating them when I’m out since I never eat them at home.</p>

9

<p>H used to be a big fryer. We fried more than I would have liked–both for health reasons and I can’t stand the grease that spews out. He did fry outside on the back porch. </p>

<p>He used two Grandpappy Fry-daddys (so the chicken nuggets and fries would be done at the same time). He could use the grease for several cookings before changing it. The handy thing about a fryer is you don’t have to pour out the grease and clean the fryer after each use–just cover and store. As noted above though, it takes up room and is well, greasy.</p>

10

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<p>My wife just uses one of her woks.</p>

11

<p>Darn. I was looking forwrd to a new one. They look pretty nice. I guess I’ll try the pot method for awhile.</p>

12

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<p>If you want to go that route, just go buy a cast iron dutch oven with a lid and dedicate it to fryer use:</p>

<p>[cast</a> iron dutch oven - Walmart.com](<a href=“http://www.walmart.com/search/search-ng.do?search_query=cast+iron+dutch+oven&ic=16_0&Find=Find&search_constraint=4044]cast”>http://www.walmart.com/search/search-ng.do?search_query=cast+iron+dutch+oven&ic=16_0&Find=Find&search_constraint=4044)</p>

<p>Put your oil of choice into it, fry away. When you are done, just put the lid on it and store it. For deep frying, I use the 3.5 qt (for small batches) and 4.5 qt size (for larger batches, more oil) most often. If you were going to save the oil, then I would think something in the 4 to 6 qt range would be ideal. It doesn’t need to be fancy. Raw cast iron like the cheapo 5 qt Lodge for $29 would be fine. The bigger you go, the farther from the top the oil level will be, which provides some safety margin so oil doesn’t bubble over the sides. It will be heavy, but that’s a big plus in a fryer since you are much less likely to knock it over while full of hot oil and the thermal mass will help it maintain a more constant temp on the burner.</p>

<p>For safety, I always use a thermometer in the oil. I’ve fried enough that I don’t actually need one, but I like the safety of being able to see when the oil temp is heading up towards 400 degrees, so I can cut the heat. I am able to hold very consistent oil temps (in the 325 to 375 range with cast iron on the stove top. Keeping the oil temp from falling when you add cold food is the key to successful deep frying. I doubt that the cheapo counter top fryers can do that.</p>

<p>There are lots of options for thermometers, but I’ve used this cheapo for probably 20 years. The numbers are pretty much worn off mine, but it works fine and goes in the dishwasher</p>

<p><a href=“http://www.amazon.com/Taylor-Classic-Deep-Fry-Analog-Thermometer/dp/B00004XSC9[/url]”>http://www.amazon.com/Taylor-Classic-Deep-Fry-Analog-Thermometer/dp/B00004XSC9&lt;/a&gt;&lt;/p&gt;

<p>If you want a fry basket, those are available, too – or grab the one from old busted fryer. To me, it’s just one more miserable thing to wash. I just use tongs and slotted spoons. One of those big slotted wok style spoons is handy.</p>

13

<p>Thanks ID. That was very helpful.</p>