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Fryer

seijoed

Anyone have any opinions, recommendations?

Was looking at something a bit larger like - http://www.amazon.com/Waring-Commercial-WDF1000-120-volt-Electric/dp/B004O2LUPE/ref=pd_sim_sbs_k_2

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Comments

Chris_Young_80640

With a deep-fryer, the biggest limitations of a counter-top version is the 15-amp limit of your outlet. That ultimately determines how well it can recover the oil temperature when cold food is plunged into the oil. A bigger volume of oil, of course, helps here. The other limitation is how hot it will get before it cuts the power—190 °C max. Often, with fresh to medium-broken in oil, you would like to be hotter. We often go as high as 210 °C, but this requires oil in very good condition, since the smoke point decreases as the oil ages with use. So, the Waring is fine, but I really just use a pot-on-the-stove.

DiggingDogFarm_65362

I use a deep asparagus pot on top of the stove.

Requires little oil and there's less chance of a boil over.

It's definitely not great for big batches, but there's only two of us here.

~Martin

seijoed

Yeah, I have a smaller fryer, it is pretty useless for most things besides doing 3 shrimp tempura at a time.

I use a pan on the stove but an appliance is nice since the oil can "stay" there for a few uses at least.

Brandon_Byrd_40557

Anyone else have suggestions for good vessels for deep frying? I'm convinced that dedicated fryer units don't really have a place in the home kitchen given their limited current draw (and imperfect temperature controls). Stovetop + fry thermometer seems to be the best combination. I have a 6.5 quart Tramontina dutch oven that I've used a few times, but its size is so large that I end up using more oil than I'd like to, given that I'm rarely cooking for more than four or six people.

DiggingDogFarm_65362

Good question.

I've looked and looked and looked for years and haven't found a vessel that I think is perfect.

I have numerous cast iron dutch ovens and a couple cast iron chicken fryers and although they are heavy enough, the sides are not as high as I'd like.

Seems that most vessels with high sides are also fairly wide and light weight.

I avoid non-stick and aluminum, anodized or not.

Matthew_Snyder_68770

@Brandon, I also have a Tramontina Dutch oven for this purpose. Nothing beats the combination of sheer mass and high sides of cast iron, and the enameled coating keeps the clean up relatively simple.

How do y'all dispose of your spent oil? I usually dump into 2-L soda bottles and just throw away. Not sure if that's the best way to go about it, or if that's even advisable.

Tim_Sutherland_52834

I use a 9Qt Lodge Dutch Oven. It takes a lot of oil but this also means the oil temp stays high when you drop cold food in.

Depending on the product fried, the bulk of the oil can be reused many times. You want to use at least some old oil in every fry to get the GBD.

Whole Foods, and other places, will have drop off areas for old oil, with old empty plastic jugs too.

I will also deep fry in my wok (carbon steel) at times to help keep it seasoned.

DiggingDogFarm_65362

I think that a heavy, tall, flat-bottomed cast iron bean pot or potjie would come closest to perfect (hold temperature well with a minimum of oil) but I haven't found a good affordable one.

~Martin

Brandon_Byrd_40557

@Matthew: I think you may be right about the dutch oven being close to ideal. My only real complaint has been with respect to its size, not its performance... maybe I should pick up a smaller one for frying batches when it's just me and the wife. But as Tim points out, the larger dutch ovens have the advantage of faster recovery times after the addition of food to the oil.

As far as disposal goes, I've just been returning the oil to its original container, or double sealing the spent oil in Ziploc bags if there's not too much left over.

Brendan_Lee_56950

@brandon cruise yard sales and thrift stores (goodwill, salvation army, etc.) there's always cheap stuff kickin around in there.

Matt_67991

What about filtering oil? What does everybody use? I used to work at a fish and chips shop and we would pass the oil through a large china cap with a paper filter after cleaning the grease traps. Any suggestions for home use?

seijoed

I usually toss mine after a fish fry or two, some people say a batch or two of fries will clean it out.

Tim_Sutherland_52834

I either pour the cold oil back into the bottle via a strainer then decant the oil carefully next time I use it; or I pour the warm oil through a coffee filter - cold oil clogs.

DiggingDogFarm_65362

I have a filter cone from one of my Mom's old restaurants.

I would think that they're available at most restaurant supply stores....here in the US anyway.