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Old 05-08-2014, 05:10 PM   #11
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Is there any point in worrying about the long term effects of aluminium or Teflon if you're eating so much deep fried food that you need a special cooker?
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Old 05-08-2014, 05:17 PM   #12
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Quote:
Originally Posted by Aunt Bea View Post
I'm sure that I'm a voice crying in the wilderness, but I use a deep stainless steel pan on the stove. Most kitchens have several different sizes available, clean up is a breeze and it is one less item to store. If you are concerned about temperature control then invest in a thermometer for $5 to $10 bucks, I don't bother with one I just guesstimate the temperature of the oil.

Good luck!
I'll join you and we can be a choir in the wilderness. Can't remember the last time I deep fried anything but I'd have used an ordinary pan. Mind you if the OP's father is elderly perhaps a fryer is safer than a pan.
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Old 05-08-2014, 05:22 PM   #13
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Originally Posted by mmyap View Post
One question for you experienced deep fryers, how do you dispose of the used oil? Do you use new oil every time?

I'm never sure exactly what to do with the used oil. I've usually put it in a empty coffee can or something like that and trashed it.
The last time I answered that question here at DC I got spanked and my post was deleted!
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Old 05-08-2014, 05:29 PM   #14
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Just don't flush it! Chief Longwind has a brilliant idea, use it as a charcoal starter for the grill.
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Old 05-08-2014, 05:30 PM   #15
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Originally Posted by Dawgluver View Post
Just don't flush it! Chief Longwind has a brilliant idea, use it as a charcoal starter for the grill.
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Old 05-08-2014, 05:34 PM   #16
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Originally Posted by taxlady View Post
Pac, do you refrigerate the used oil or leave it out?
I leave it out... more or less.
When the deep fryer cools I stick it in the oven (that I rarely use). It has a mesh lid, so it can "breathe" if necessary. I'd like to get a strainer/container system, but it seems they all get poor reviews and I would need two to hold all the oil I use.
I haven't used it for several months, so I'd have to give the oil a looksee, but if it looks fine, there aren't a lot of "crumbs" on the bottom and it doesn't smell rancid, that's good enough for me. It's not like I'm drizzling it on a salad
Actually I just bought a laser thermometer I hope I can use for the oil temp, since something happened to my candy thermometer and my Thermapen has been iffy, too.
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Old 05-08-2014, 07:15 PM   #17
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Originally Posted by Aunt Bea View Post
The last time I answered that question here at DC I got spanked and my post was deleted!
What?? I can't imagine that. But it IS sorta funny.
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Old 05-08-2014, 08:20 PM   #18
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I too am a voice in the wilderness. A pot of oil and good guessing.
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Old 05-09-2014, 12:39 AM   #19
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My father HAS tried frying in a deep pan, but the problem is that what he fries -- shrimp, smelts, and fish -- just don't come out as crispy as when he uses his Fry Daddy. They seem to just absorb too much oil and they just don't have the lightness they do with the Fry Daddy.
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Old 05-09-2014, 12:42 AM   #20
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That's a good one, but it has the filament in the bottom. I don't know how you clean something like that, as delicate as it is.
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