Can anyone recommend me a good, cheap deep fryer?

[Xylitol]

Does anyone have any suggestions? I'm just looking for a fryer that can do like 10 wings at a time (I sense a bulk joke coming ). I need something cheap and good (hopefully these aren't opposites for fryers).

Thanks

 

[Howard]

Heavy metal vessel with a fry thermometer.

EDIT: 15 wings at a time is a lot...

 

[Xylitol]

Originally posted by: Howard
Heavy metal vessel with a fry thermometer.

EDIT: 15 wings at a time is lot...

Oh - I was just looking online at a recipe for home-use so I assumed that 10-15 wasn't that much since that was the serving size for the recipe

Do you have a specific model with those specifications or does it not really matter (assuming that all brands are equal)?

 

[Howard]

Uh, by heavy metal vessel I literally meant a metal vessel of heavy construction to aid in thermal energy retention. You can do it in a cast iron dutch oven... and if you have one, you should. Barring that, a cast iron Chinese wok will also serve very well and is extremely versatile - flat bottom for electric elements, round bottom with wok ring for gas elements.

 

[AyashiKaibutsu]

Get one used from the army flash fry a buffolo in 5 seconds!

 

[theknight571]

I have this one: Rival CZF745 Stainless-Steel 4-1/2-Liter Cool-Zone Fryer

I would think it would do 10 buffalo wings at a time... not 10 full sized chicken wings though.

I like it... works well for our "fry nights".

I never had any luck with a cast iron pan ... was never able to control the temperature well enough... that's just me though.

 

[eplebnista]

I have been using this one. It works pretty well and is quite versatile too.

 

[MagnusTheBrewer]

All fryers performance depend on the drop in temp when food is added and how long it takes the temp to recover. The single biggest factor in temp drop and recover time is the quantity of oil and, to a lesser extent, the BTU rating of the heating element.

In English, for best results when frying, the more oil used the better. At home, I use a 14" cast iron pot with a gallon of oil or, outside I use a turkey fryer with 3 gallons of oil.

 

[hellokeith]

Just hit up Wal-Mart and get the ~$40 version. I bought one for my friends for Christmas. It has temp indicator, timer, temp setting, and the entire thing is modular so can be easily washed. My only recommendation would be to leave the windows open or do the frying out on the portch, because man it smells up the house.

 

[Born2bwire]

Originally posted by: MagnusTheBrewer
All fryers performance depend on the drop in temp when food is added and how long it takes the temp to recover. The single biggest factor in temp drop and recover time is the quantity of oil and, to a lesser extent, the BTU rating of the heating element.

In English, for best results when frying, the more oil used the better. At home, I use a 14" cast iron pot with a gallon of oil or, outside I use a turkey fryer with 3 gallons of oil.

Yeah, unless he gets some huge ass commercial style deep fryer, I don't think he'll see a real difference in the amount of food that can be done in one batch between a cast iron dutch oven and a deep fryer.

 

[Baked]

What do you do w/ the oil afterward?

 

[Howard]

Originally posted by: Baked
What do you do w/ the oil afterward?

You can reuse it a few times. After that, it's off to your friendly biodiesel driver or the dump.

 

[Kaido]

Originally posted by: Xylitol
Does anyone have any suggestions? I'm just looking for a fryer that can do like 10 wings at a time (I sense a bulk joke coming ). I need something cheap and good (hopefully these aren't opposites for fryers).

Thanks

I use a Fry Daddy:

http://www.amazon.com/Presto-0...&qid=1207010102&sr=1-1

You can get them cheaper in-person at Walmart, iirc ($19.99 or so). They also have a GranPappy deep fryer, which I think is a bit bigger:

http://www.amazon.com/Presto-0...&qid=1207010160&sr=1-2

It's basically a metal pot with a heating element on the bottom, i.e. the equivalent of a George Foreman grill, but for deep frying. We use it for stuff like apple fritters, funnel cakes, Mexican fried ice cream, etc. You can re-use the oil a few times before it gets too icky to use. Cleanup is as simple as washing it out in the sink. You can get larger ones, but they become less convenient to use. I like the FryDaddy because it's small and stores away in a cupboard easily...if you want more food you just do it in batches instead of all at once.

Also peanut oil is the stuff to get if you can find it! (pricey tho!)

 

[TruePaige]

Originally posted by: Baked
What do you do w/ the oil afterward?

Oh, you know, down the drain.