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Deep fryers, any recommendations?

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cleobeach Mar 1, 2013 08:02 AM

I am looking for a deep fryer to use at our cottage. For a number of reasons, I won't fry inside on the stove and I have retired the turkey fryer.

I will be using the deep fryer outside on a table so looks aren't important. I want to be able to cook for 4+ people at a time and the reviews of many models I read complained of limited capacity.

This is my top contender -

http://www.chefscatalog.com/product/2...

I envision doing deep fried fish, shrimp, veggies, french fries, etc. on the weekends.

Anyone have pros/cons or thoughts on a deep fryer?

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  1. BiscuitBoy RE: cleobeach Mar 1, 2013 09:03 AM

    I too prefer to fry outside (garage), which is why I have a dedicated appliance. Biggest knock on mine is capacity, but the one in your link looks generous. If I had a turkey rig, tho...THAT would be my goto for 4+ people

    1. THoey1963 RE: cleobeach Mar 1, 2013 09:59 PM

      We bought this one and are happy with it, but there are only 2 of us. Not sure if it is big enough for you:

      http://www.williams-sonoma.com/m/prod...

      1. s
        subal RE: cleobeach Mar 1, 2013 10:12 PM

        The best fryer I ever seen was a used restuerant one that ran on 208 volts. The higher voltage provided the reserve power that when a load of food was added, the oil stayed hot. It was purchased at a used restuerant supply store.

        3 Replies
        1. re: subal
          c
          cleobeach RE: subal Mar 2, 2013 05:12 AM

          That could be an option, we have an associate in the used rest equipment supply business. How much oil does it take?

          1. re: cleobeach
            Sid Post RE: cleobeach Mar 2, 2013 06:20 AM

            Ask your friend what's available. Some are really large, others are smaller then your average turkey fryer. I've seen some in the 2~3 gallon range. The larger oil capacity also helps you get a quality fry since you don't "over crowd" the fryer. Remember, part of the reserve heat capacity is in the oil too!

          2. re: subal
            splatgirl RE: subal Mar 2, 2013 08:10 AM

            Do you have a spare, dedicated 220 run in/at your cottage? That is not a typical household circuit.

          3. JayL RE: cleobeach Mar 2, 2013 06:37 PM

            Get one of these http://www.spanishhomecooking.com.au/...

            And one of these http://images.centralrestaurant.com/i...

            I'd do a pot of around 20 quarts since you don't want to fill it full anyway. A short sided pot works great.

            Not a huge investment with the added benefit of being able to multitask the equipment if needed.

            3 Replies
            1. re: JayL
              c
              cleobeach RE: JayL Mar 3, 2013 06:08 AM

              That has possibilities. My son is pestering to do maple syrup next year and that would worth for that too.

              We chucked the old turkey fryer style of burner unit after a friend had a horrific accident with one but that burner linked above looks far more safe. (Stable on a tabletop)

              1. re: cleobeach
                Sid Post RE: cleobeach Mar 3, 2013 10:39 PM

                What kind of "horrific accident"?

                Did it tip over? Or, did they put a frozen turkey in the oil?

                1. re: Sid Post
                  c
                  cleobeach RE: Sid Post Mar 4, 2013 06:25 AM

                  He got distracted by one of his young children needing something and the oil over heated. As he walked back towards the burner, the oil caught fire (sort of exploded from what he remembers), catching him on fire as well. There was nothing in the pot, just the oil.

                  He was in a special burn unit for weeks and off work for months. And he was someone that, in his own words, "should have know better" as he cooked on that rig all summer long for years.

            2. c oliver RE: cleobeach Mar 2, 2013 06:47 PM

              Why won't you fry inside on the cooktop? I use a large DO so there's really no splattering.

              2 Replies
              1. re: c oliver
                c
                cleobeach RE: c oliver Mar 3, 2013 06:06 AM

                Heat and smell. The kitchen in tiny with no exhaust fan and no AC. In the summer, I do 90% of my cooking outside.

                1. re: cleobeach
                  c oliver RE: cleobeach Mar 3, 2013 08:28 AM

                  Gotcha. Our cabin is in the mountains and it's never hot here. I sometimes forget.

              2. l
                la2tokyo RE: cleobeach Mar 4, 2013 02:37 PM

                Without experience I have no way of knowing if it would be efficient or not, but if it were me I would look into getting a portable induction top and frying in a pot. I had a couple of those little electric deep fryers and they were inefficient and hard to clean. Plus they both broke. With induction you could use it for lost of different things, and you could use it in the house too. I can't say how the temperature control would be though, although I doubt it would be much worse than a electric fryer.

                3 Replies
                1. re: la2tokyo
                  BiscuitBoy RE: la2tokyo Mar 5, 2013 08:50 AM

                  cool idea...how much

                  1. re: BiscuitBoy
                    l
                    la2tokyo RE: BiscuitBoy Mar 5, 2013 02:20 PM

                    You can buy a 1800 watt portable induction cooktop for less than $100.

                  2. re: la2tokyo
                    j
                    Johnny L RE: la2tokyo Mar 6, 2013 11:46 AM

                    I agree go with induction for the most ease and it has dual purpose, you can buy a very large cast iron pot as that will hold heat well and induction works perfectly with it.

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