Lots of frying here on Chefs Steps, so I wanted to ask about a problem with home-frying. When I fry at home, on the stove top in a pot, the first batch of food comes out beautifully—golden brown, even color. But as I move onto other batches, frying debris starts accumulating and affects how the food looks. Beginning with the second batch, dark, burned specs from the previous fry stick on to my food. Any tips on how to fry cleaner? Home cooks using a pot on the stove don't have an oil filtration system.
