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Deep Fryer

None of the non commercial counter top fryers get hot enough or hold their temp. accurately. You are still better off using a cast iron pot and a fry thermometer. There are a number of different toys available to make filtering and recycling of oil easier.
 
Had actually been looking at a few of the cheaper commercial ones also.

Let this one simmer a bit and see responses.
 
Im a fan of the tried and true cast iron dutch oven on top of a stove burner. Fill it with oil, stick a candy thermometer (to measure up to a proper frying temperature, between 375 to 425) and crank the burner.

The reason is that you can get far more energy out of a cooking stove vs a 15 amp electrical circuit. When you plunge a basket full of frozen chicken nuggets into a weak electrical fryer, it is limited by the current draw how fast the oil will be heated back up to proper frying temperature. The longer food spends at less than ideal frying temps, the more grease is absorbs and results in badly fried food.

Take the same chicken nuggets and submerge them in an oil filled dutch oven and crank the heat to full blast. By the power of the stove, that oil will recover to proper frying temps far sooner. Plus the iron, with its thermal mass, is better for retaining heat than typical electrical fryers constructed from aluminum.

Plus cast iron dutch oven is much cheaper, bigger than most countertop electrical fryers, contains nothing electronic that will break and can be used to cook other non-fried recipes.
 
I frequently use a turkey fryer and 3 to 4 gallons of oil at home. The large volume of oil means the temp doesn't drop by extremes. I also have a battery operated oil filter siphon to pump the oil back into the carton when I'm done.
 
MongGrel said:
Haven't bought on in awhile was looking for some recommendations.

Was looking at these a bit.

http://www.samsclub.com/sams/emeril-deep-fryer/prod8510390.ip

Let the Deep Fryer debate begin 🙂
Click to expand...

I like it, hopefully it lets you heat beyond 350, the one problem with counter-top fryers has been that for safety reasons the thermostats cut out at 350. Now you can fry at 350 but when you drop the food in the oil temp is going to drop, if it drops to far or takes to long to "recover" it will allow the oil to get into the food and have mediocre results. This is a much more high-end product than I've ever tried though, so they may have solved that problem. What I use now is a large porcelain-coated stock pot that I use on top of the range or I can use my turkey fryer which is going to produce the best result but you need a good amount of oil to use it, the burner is rated@ 185,000 BTU at full output so oil temperature drop is not a concern.. 😛
 
MongGrel said:
Had actually been looking at a few of the cheaper commercial ones also.

Let this one simmer a bit and see responses.
Click to expand...

You will need a 220/240 volt outlet to power this. Afaik, there are no commercial fryers that runs off a typical household 120 volt circuit. if you have an electrical stove or clothes dryer, you can probably plug into one of those outlets.
 
MagnusTheBrewer said:
I frequently use a turkey fryer and 3 to 4 gallons of oil at home. The large volume of oil means the temp doesn't drop by extremes. I also have a battery operated oil filter siphon to pump the oil back into the carton when I'm done.
Click to expand...

Wow, I didn't know they made a pump+filter just for that, that's a game-changer right there as dealing with the huge pot of oil was always a hassle and the only downside to using it. I fried up one of those large boxes of chicken wings Wal-mart sells, (the fresh ones from Perdue), they came out magnificently crisp!..
 
BUTCH1 said:
I like it, hopefully it lets you heat beyond 350, the one problem with counter-top fryers has been that for safety reasons the thermostats cut out at 350. Now you can fry at 350 but when you drop the food in the oil temp is going to drop, if it drops to far or takes to long to "recover" it will allow the oil to get into the food and have mediocre results. This is a much more high-end product than I've ever tried though, so they may have solved that problem. What I use now is a large porcelain-coated stock pot that I use on top of the range or I can use my turkey fryer which is going to produce the best result but you need a good amount of oil to use it, the burner is rated@ 185,000 BTU at full output so oil temperature drop is not a concern.. 😛
Click to expand...

Was one of the reasons I was looking at that one to begin with, from just watching a demo or two, it seemed to be pretty nicely regulated thermostat system and a fast recovery time on it.

Keep em coming 🙂
 
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MagnusTheBrewer said:
I frequently use a turkey fryer and 3 to 4 gallons of oil at home. The large volume of oil means the temp doesn't drop by extremes. I also have a battery operated oil filter siphon to pump the oil back into the carton when I'm done.
Click to expand...

interesting. got a link to that?

also do you use such a huge setup for small things like fries? or what all do you cook in that?

we have a small plug in one now. it does fries just fine (maybe 1-2 cups) but anything larger it is not that good at.

we don't eat a lot of fried stuff. but every now and then i would love some good fried chicken or such.
 
waffleironhead said:
That unit is at the edge of a 110 15amp outlet. Unless there is a dedicated outlet, id reccimend a 110 20 amp outlet.
Click to expand...

These type of countertop fryers are used by restaurants all over the country. If there was a significant problem they would not be certified and aside from that, word would quickly spread amongst owners of any problems. I've used them over the years without issue. Now, if there's lighting or other demands on that circuit, you would probably blow the breaker.
 
waggy said:
interesting. got a link to that?

also do you use such a huge setup for small things like fries? or what all do you cook in that?

we have a small plug in one now. it does fries just fine (maybe 1-2 cups) but anything larger it is not that good at.

we don't eat a lot of fried stuff. but every now and then i would love some good fried chicken or such.
Click to expand...

I couldn't find the particular one I have. It's a Coleman brand stick type pump that keeps working. I've had it about 6 or 7 years.

I fry all the usual suspects potato and sweet potato fries, chicken, fish, turkey, hushpuppies, donuts etc. The thing is using a large amount of oil is no more difficult or messy than a small amount. The oil lasts longer too. Typically, a 35# box of oil lasts a year.
 
I really ought to buy a Dutch Oven again someday, I grew up using them for various things and haven't had one in ages, even if still have a few cast iron things still.

They are handy things.
 
MongGrel said:
I really ought to buy a Dutch Oven again someday, I grew up using them for various things and haven't had one in ages, even if still have a few cast iron things still.

They are handy things.
Click to expand...

same. i keep looking at auctions and garage sales for a dutch oven. I am getting to the point that i will just break down and buy a new one.
 
Might actually do that instead of buying a deep fryer, use it for that just to have one again.

Lots of fun things you can do with one if ya know how.

I remember using em a lot in the Boy Scout days, Beef Stew, cover it with raw biscuits and bury it in a campfire, great stuff.

Things like that.

Could probably do similar thing, just stick it in the bottom of a hot Webber Kettle and piling some coals on top.
 
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Think I may have talked myself into buying a Dutch Oven now, instead, he he.

Thanks for the advice might watch this a bit more before doing anything.

NetWareHead said:
Im a fan of the tried and true cast iron dutch oven on top of a stove burner. Fill it with oil, stick a candy thermometer (to measure up to a proper frying temperature, between 375 to 425) and crank the burner.

The reason is that you can get far more energy out of a cooking stove vs a 15 amp electrical circuit. When you plunge a basket full of frozen chicken nuggets into a weak electrical fryer, it is limited by the current draw how fast the oil will be heated back up to proper frying temperature. The longer food spends at less than ideal frying temps, the more grease is absorbs and results in badly fried food.

Take the same chicken nuggets and submerge them in an oil filled dutch oven and crank the heat to full blast. By the power of the stove, that oil will recover to proper frying temps far sooner. Plus the iron, with its thermal mass, is better for retaining heat than typical electrical fryers constructed from aluminum.

Plus cast iron dutch oven is much cheaper, bigger than most countertop electrical fryers, contains nothing electronic that will break and can be used to cook other non-fried recipes.
Click to expand...

/salute.
 
Last edited:
MongGrel said:
Haven't bought on in awhile was looking for some recommendations.

Was looking at these a bit.

http://www.samsclub.com/sams/emeril-deep-fryer/prod8510390.ip

Let the Deep Fryer debate begin 🙂
Click to expand...

I have the same fryer except with a digital timer. It's pretty good for doing things like fish, fries, donuts, and other smallish things. There's a mesh filter in the bottom that filters the oil as it drains into the sealed container below when you're done. It's a bitch to clean though and takes up a lot of room on the counter. I wouldn't buy a stand alone fryer unless you do a lot of frying.
 
I actually still have a outdoor propane set up smoker that might still be usable for it, the Dutch Oven sounds the best bet.

Could probably modify a few things and really get something working.

Yep, not having one just sounds a liability at this point.
 
For most just stove top frying is better than a cheap 'dedicated' fryer.

Always get a proper thermometer (I used to do the bread test method, but it's inconsistent at times).

My fiancee is part latino so she fries up the tacos shells once in a while.
 
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