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Old 02-16-2015, 06:40 PM   #11
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Quote:
Originally Posted by Aunt Bea View Post
I don't do much deep frying in my kitchen. When I do I prefer to use a pot or pan. Almost any pan in the cupboard can be pressed into service and I like to fit the pan to the task. A deep frying pan for a piece of fish or a small saucepan for a handful of fresh cut french fries is really all I need. Using a pan suited to the task helps me control the amount of oil and washing a pot is IMO easier than washing a deep fryer.
+1..
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Old 02-16-2015, 07:07 PM   #12
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+2 to Aunt Bea and GG. I cook for one and have limited cupboard space. Whenever I do fry, I just use my cast iron skillet or dutch oven.
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Old 02-17-2015, 08:01 AM   #13
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A large, flat bottomed Atlas carbon steel wok works well for me. A plus is that I have a draining rack that clips to the side, and hangs over the inside of the wok, allowing me to remove such items as tempura chicken nuggets, or shrimp, or if using low temp oil, velveted meat, making room for the next batch, and allowing any excess oil to drip of. It has a good lid, which seals the oil for the next batch of cooking, if there is not so much particulate matter in the oil (bits of batter floating around, or flour that's settled to teh pan bottom, etc.).

I also have a Lodge, cast-iron dutch oven. But it won't hold as much as does the wok, so I don't use it as much.


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Old 02-17-2015, 08:10 AM   #14
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I had a couple of deep fryers and have gone back to my cast iron dutch oven, with thermometer. It is easier to manage, store, and clean...
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Old 02-17-2015, 11:55 AM   #15
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We have two Fry Daddy's. One is always at the ready with fresh oil.
We used to use a heavy, medium sauce pan for deep frying and it works just fine too. I still use it for larger pieces like fish fillets.
I like the convenience of plugging in the Fry Daddy, waiting 10 minutes and start to cook. Its fast and very little splattering.
We deep fry a lot!
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Old 02-17-2015, 12:05 PM   #16
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Thank you all for your responses. You've been a big help. I think I'll try the big pot method. I have a heavy cast iron pot and a tri-ply SS pot. I can do that for the price of a frying thermometer. I saw one that had a top temp limit of 572ºF That should do the trick.

If that doesn't work, then I can decide to spend for an electric deep fryer.
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Old 02-17-2015, 12:52 PM   #17
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If that doesn't work, then I can decide to spend for an electric deep fryer.
For what it's worth, this is the model I have. I think it works great, especially if you fry often for just a few people. I just don't use it much anymore, but it was always nice to just be able to close up the lid when done and get a few fryings out of a single filling of oil. The temperature control is a nice feature, too.

De'Longhi Cool Touch Deep Fryer in White - BedBathandBeyond.com
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Old 02-17-2015, 01:28 PM   #18
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I bet I'm the only regular member here who has never "deep fried" anything, and I've been cooking all my life. I wasn't raised with deep fried foods so I guess I've never seen the need. Once in a while I enjoy deep fried fish and chips (hold the chips), but I order it out. I just don't care for French Fries. Shallow frying (like for chicken) with some oil in a skillet is fine with me.


What foods do the rest of you regularly deep fry?
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Old 02-17-2015, 02:06 PM   #19
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...What foods do the rest of you regularly deep fry?
French fries
Chicken wings
Onion Rings
Fish filets
Fried Chicken

...and it might be fun to try other stuff.
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Old 02-17-2015, 02:13 PM   #20
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French fries
Chicken wings
Onion Rings
Fish filets
Fried Chicken

...and it might be fun to try other stuff.
Hush Puppies
Broccoli
Sliced Sweet Potato
Calamari...
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