What is the best home deep fryer under $200.00 that you have used?
Hi all, I am looking for a good deep fryer for home use. I have a Fry Grand Pappy which I like but I would like to adjust the heat. I think it runs too hot. I also have a Turkey fryer but, that is not good for small batch cooking.I also use my cast iron dutch oven but, I would like more temperature control. I usually cook fish and some chicken. Any Ideas?
Avoid the deLonghi Cool Touch roto-fryers. Temp is much too low, takes forever to fry food, results are really no better than a Fry Daddy, possibly worse. I've had one for yrs that only gets used in summer for the grandkids french fries. We cook them on the lanai.
Mostly I use a deep skillet or DO. We use a Thermapen thermometer for so many things, including frying. Could you invest in an inexpensive thermometer and adjust the burner under your DO?
<If someone has a problem with this fryer they should look at what they are doing. It maybe a cook's error>
What I did a few weeks ago was fill it with oil to somewhere between min/max, turn it to high and wait. 20 minutes later the temp, measured with my Thermapen was 327º. 10 minutes later it was 330º. I don't know if even an hour would have been long enough to heat the oil. It took about 10 minutes to cook the fries. As you'd guess, they weren't very good. That's why I only use it to feed my grandsons. They've never met a french fry they didn't like.
As for cleanup, it does drain easily, and the nonstick interior is a breeze. My problems are with the basket and all the nooks and angles where the basket secures to the housing.
I'm glad yours is working well for you. I'm seriously considering replacing mine with a Presto unit, if as OP noted, they run hot. Hot I can deal with. Another plus for me would be easier cleanup and less room needed to store it.
Deep fried food is not the healthiest food to enjoy but go for it once in awhile. But only if you have a fryer that heats oil to 375F and can return to that temp very quickly after product is immersed. Food products immersed in wimpy fryers suck up oil before they crisp, if ever. (I bought a deLonghi years ago prior to teaching a course with it, only to take it back since it would not get to 375F much less return there after product was immersed.)
Instead . . .
The Lodge people make a big iron Dutch oven with a fitted basket specifically designed for deep fat frying. Buy it (they are not pricey) and also buy a good thermometer. You can then prepare great crispy deep fried foods, on your stove's largest burner, with minimum oil absorption.
But a word of caution: a pot of hot oil requires constant vigilance. Prepare an uncluttered work space. Know the smoke point of the oil you're using. Always know its temperature. Never walk away from it.
That is why I am asking for a unit with good temperature control. I don't want to have to stand over it. I have a Lodge Dutch Oven and a very good glass thermometer. It works fine but, as you said you need to be vigilant. I want to walk away and be able to prepare other things. Thank you. Joe.
This is my deep fryer.
I got a second quality (no visible difference between the first and second quality) at the LC outlet store, with fall 40% discount promo, for $135.
The best thing about it is that when I'm not deep frying, I can bake, braise, stew, make soups, sautee and fricasee with it :) I say that's a fine bargain for $135... try to do that with a unitasker!
I just searched Cooks Illustrated to see what their deep fryer test results were.
The results (from 2009).
- Aroma Professional 3L Deep Fryer
- DeLonghi Cool Touch Roto Deep Fryer
- Hamilton Beach 12-Cup Oil Capacity Deep Fryer
- Rival 3-Liter Cool Touch Cool Zone Deep Fryer
- T-Fal Ultimate EZ Clean Deep Fryer
- Waring Pro Professional Digital Deep Fryer
They made French fries in six fryers priced from $49.95 to $135.95. Every one had a problem reaching and staying at the correct temperature. Set to the maximum temperature, 375 degrees, most could only reach 350 degrees (a few not even that)—resulting in limp, greasy fries. Two models overshot the top temperature and got too hot but did produce crisp fries. The best of the lot had a wide, shallow basket big enough to cook a full batch (four potatoes serving four people) of fries that were uniformly crisp on the outside and tender on the inside. It works—but not well enough to replace their tried-and-true method:
A 7.25 qt Dutch oven with attached candy thermometer.
The first runner up (which came with the "recommended with reservations" caveat) was the Waring Pro Professional Digital Deep Fryer, model DF250B.
Re: the Waring Pro:
They say that the large, wide basket of this fryer was the only one big enough to cook a full batch of potatoes (four russets) serving four people. Its ample size also ensured even exposure to the oil to create uniformly cooked fries. Its temperature dropped the least when the potatoes were added (40 degrees), and it recovered the fastest, yielding fries that were super-crispy on the outside and creamy on the inside. The fryer’s main flaw is that It overshot the temperature on the dial (but was still one of the more accurate fryers they tested).
So there you go!
re: Mr Taster
I haven't used my fryer since a CH-friend turned me on to using my CI DO. Because they hold heat so well, I've not had the problem with keeping it at a good temp. My fryer had the problems you mention above. And with the DO, I can keep plenty of oil going yet still have a lot of space between the oil and the rim of the top.
I just bought the Emeril by T-Fal. I owned a few deep fryers (under $40 dollars) over the past few years and decided if was time to step it up a notch. I can't compare it to any other models in the same price range but I love it! Especially the automatic oil filtration. I did a video review on it...