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Best Deep Fryer For Home Use???

post #1 of 24
Thread Starter 

I am looking for the best Deep Fryer for Home use?

 

I don't know allot about Deep Fryers and was hoping that someone would lead me in the right direction on who makes the best one. 

post #2 of 24
Great question I'd be interested din peoples opinion as well wink.gif
post #3 of 24
I use a high side pot on the stovetop. In the past I used an electric skillet to be able to control the temp better. It also gives you multi purpose. I like that!
post #4 of 24
Quote:
Originally Posted by kaneohegirlinaz View Post

I use a high side pot on the stovetop. In the past I used an electric skillet to be able to control the temp better. It also gives you multi purpose. I like that!
I like the electric skillet idea as I have a child a open pot for deep frying scares the sh#t out of me, is thought about the delongi coolzone easyclean it looks quite impressive or the magimix looks good as well
post #5 of 24

For making fried chicken I use my wok.  It's high walls prevent spatter from escaping.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 24

to me and my wallet, I just go for an inexpensive-on-sale-from-the-discount-store whatever electric frying pan, a deep-ish one, not the ones that are like 1-2 inches, ya know?  how often are you going to use it?  where are you going to store it?

post #7 of 24

I have a Euro Pro, works OK for home use. It's cheap, about $100. There are more expensive ones I'm sure, probably better, too. But for my needs it's fine. 

 

Our first one, however, had a short in the chord and nearly caught fire. That sucked. I had it replaced with the same brand, better model. I HIGHLY recommend setting up a table outside when you use it. It will produce a layer of grease all over our kitchen and the smell nestles in for hours. Too, in the event of a spill, or a basket overload, you don't get a mess all over the kitchen. You know that when you fry, if there's any water or moisture, the oil will bubble violently. Even with years of experience, I sometimes forget this. Too, home cooking usually means there's a cocktail nearby, so shit happens.

post #8 of 24
Quote:
Originally Posted by Cook for Life View Post
 

I have a Euro Pro, works OK for home use. It's cheap, about $100. ...Our first one, however, had a short in the chord and nearly caught fire. That sucked.

Get a wok for frying.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #9 of 24
Quote:
Originally Posted by kokopuffs View Post

Get a wok for frying.

 

Yes, and use it on an induction burner where you can set the temperature. It's wonderful. Good heat recovery, easy to set up and use. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 24

I have a fryer. That is what I use for frying. I use a wok for... woking. 

post #11 of 24

Deep frying IS a traditional wok technique.  Nothing wrong with a dedicated fryer if that's your preference. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 24

The question is "what's the best deep fryer", not the most traditional method of frying. And with a small child in the home the wok isn't quite the right choice. And induction burner, while good for a lot of things, is very expensive and wouldn't work with a wok. It requires the surface of the pan to have contact with the surface of the burner to stay on. I've used those in professional kitchen and they're fussy.

post #13 of 24

Best deep fryer for home use is a big cast iron pot and a good thermometer.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #14 of 24

A wok for woking?

    My friend the Chinese were  using the wok for frying before we even had deep fryers. A good heavy wok is far better then a fryer. It requires no wires that dry up and fray  it requires no baskets that restricts how large or how much you can fry. It's recoup temperature beats any fryer. It is easy to clean. It is one pan that can be used for many things  a fryer cant. All those toys they sell in the department stores are just that TOYS.

CHEFED
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post #15 of 24

You seem to have digressed. Refer to the original post... It seems like you really love your wok. I can appreciate that. I like mine, too. I'll give you a million dollars if you can wok on an induction burner, though. Do you have any professional experience?

post #16 of 24
Quote:
Originally Posted by Cook for Life View Post
 

You seem to have digressed. Refer to the original post... It seems like you really love your wok. I can appreciate that. I like mine, too. I'll give you a million dollars if you can wok on an induction burner, though. Do you have any professional experience?


PM sent.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #17 of 24

I wok on an induction burner routinely. I have a flat bottomed wok that works great on a standard flat induction hob, but also have a specialty dished induction hob for round bottom woks. Both work fabulously. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #18 of 24
Quote:
Originally Posted by phatch View Post
 

I wok on an induction burner routinely. I have a flat bottomed wok that works great on a standard flat induction hob, but also have a specialty dished induction hob for round bottom woks. Both work fabulously. 


I have an electric stovetop.  Would there be a suitable gas fired setup (solitary burner with tank) for using a round bottom wok properly? 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #19 of 24

Key word is properly. There are gas cartridge systems for in home use on countertops and such. Many Asian grocers sell them. But their BTUs are quite low. I think the heat from your electric cooktop is better than these. There are very good stand alone gas burners for outdoor use that excel with woks, 30K BTU on up to 150K.  But then you have the hassle of hauling everything outdoors and back in. As well as weather concerns.  

 

Where you already have a flat bottom wok, a stand alone induction plate burner is a good solution and can be had from $50 or so on up. Even with just wall voltage, these put out a surprising amount of heat. A few years back, Cooks Illustrated recommended the Max Burton 6000 model. These work well, but are a little fragile in shipping so buy from a vendor with a good return policy. There are similar units available now from a number of vendors. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #20 of 24
Quote:
Originally Posted by phatch View Post
 

Key word is properly. There are gas cartridge systems for in home use on countertops and such. Many Asian grocers sell them. But their BTUs are quite low. I think the heat from your electric cooktop is better than these. There are very good stand alone gas burners for outdoor use that excel with woks, 30K BTU on up to 150K.  But then you have the hassle of hauling everything outdoors and back in. As well as weather concerns.  

 

Where you already have a flat bottom wok, a stand alone induction plate burner is a good solution and can be had from $50 or so on up. Even with just wall voltage, these put out a surprising amount of heat. A few years back, Cooks Illustrated recommended the Max Burton 6000 model. These work well, but are a little fragile in shipping so buy from a vendor with a good return policy. There are similar units available now from a number of vendors. 

Does an induction burner put out more heat than a regular standard smallish gas stove? 

post #21 of 24

Yes, the single burner induction hobs put more heat into the pan than the home gas stoves do. The key is efficiency. Gas stoves have more total BTUs than the wall unit induction. But the induction hobs surpass the gas via efficiency. Gas stoves are about 33% efficient, induction about 85%. 1800 W induction is 6141 BTU, home gas stoves 13000 BTU. But when you look at the heat that goes into the pan, gas is about 4300 BTU and induction about 5200 BTU. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #22 of 24

Good to know Phatch, thanks. Do Alclad stainless pans with an aluminum core work?

post #23 of 24

Depends how old it is. 5-7 years old, it will probably work. Older, probably not. Stick a magnet on the bottom. If it sticks, it will work. If it doesn't stick, it won't. 

 

 

There is technology in the pipeline that induces eddy currents in all metals so they work on induction, even if not ferrous. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #24 of 24

Thanks for the PM. Response sent.

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