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Oct 6, 2009 05:48 PM


I saw a $30 Waring Pro deep fryer at Costco today. I never deep fry because it makes my house smell like oil for a day and it's a pain to strain the oil afterward. I didn't get a chance to read the box on this sucker, but does the closed frying chamber eliminate the oil smell from getting all over? How easy is it to recover oil? Are the basins and such removable and dishwasher safe?

I'd see myself mainly using this for tempura, fried fish, and some Chinese recipes (from Fuschia Dunlop's books). Would a closed frying chamber like this allow the kind of control needed to execute these dishes properly?

Thanks from a n00b! :)

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  1. There are lots of threads on fryers you might find helpful for selecting a specific model, but as for smell, that is the price we must pay for tasty fried food. The only way to avoid it is to have a very strong vent hood that discharges outside your house, not back into the kitchen.

    ps -- closed chamber just means it has a lid. And you recover the oil the same way you would from a plain old pot or dutch oven.

    1. IMO the mini fryolators at home don't do any thing a pot on the stove won't do as well or better. The lids on many of these units have a pad that is supposed to eliminate odors.

      1 Reply
      1. re: Fritter

        Ya, those pads don't really work. I had a deep fryer and it was a pain to keep clean. I finally put it out at a garage sale. Now a pot on the stove is the method I use. The pot is easier to clean than the DF was. Same smell though.


      2. There's no simple way to fry indoors without mess and odor. I have a natural gas Weber grill about 2 steps outside of my back door with a side burner that I use whenever I need to deep fry. I've tried several indoor electric fryers and they're all more of a pain to use than a pot on a burner.

        1 Reply
        1. re: ferret

          You don't even need the side burner if you have a gas grill. This summer I learned to regulate my temperature perfectly with cast iron sitting directly on the grates. I close the lid once I drop the food, and that keeps things consistent.

          I'll never fry inside again. However, I rarely fry anyway.