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Deep Fryers for the Home Kitchen

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97 replies to this topic

#91 Robert Jueneman

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Posted 29 October 2011 - 09:48 AM

I'm told that many restaurants will allow you to dump your oil in their containers, which are eventually recycled into biodiesel fuel. But I haven't tried it yet. Just don't pour it down the sink!

Botulism shouldn't be a problem, because the temperature of the oil is way higher than the sterilization point -- even the botulism spores would be killed.

Now, how to store it to keep it fresh is something that I hadn't really considered. Maybe pour it back in the jug and cap it? good question.


#92 budrichard

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Posted 30 October 2011 - 07:16 AM

Should you have an outdoor area or patio where you can have a Cajun Fryer, consider this unit. The way it works and how it won't scorch is ingenious. It also seems safer, in my opinion, than many of the alternatives. Bass Pro often has them on their floor, if you want to see how it is built. A friend bought one and it has given him lots of good results. He finds the oil has a good and long life with this fryer.

I really like the the idea of the Cajun Fryer!
Unfortunately, I live in Wisconsin and when its -20F or there is 3' of snow(I'm not exaggerating) on the deck, no one is using any outdoor cooking devices!-Dick

#93 larryroohr

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Posted 01 November 2011 - 06:00 AM

Well I found a solution for waste oil that probably isn't for everybody, I'm going to build a waste oil heater for my garage/shop. I spend a lot of time out there on weekends and the propane and kerosene heat is getting expensive and it isn't even winter yet.
plus I do my own oil changes on my and my two daughters cars. Here are plans for one in case there are any other egullet people handy with this sort of thing that might be interested. This is killing two birds with one stone.

I believe you can buy commercially made waste oil heaters as well.


This could be bad for the waist line. Costco has 5 gallon buckets of peanut oil for 35$, thats half the supermarket price I just paid.


#94 Dave the Cook

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Posted 03 December 2013 - 04:39 PM

Anything new in consumer-level deep fryers in the last two years? We've been using the cast-iron pot/thermometer arrangement, but would love a dedicated appliance, if there's one that's consistently capable of 350° - 375°F and has decent recovery.

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#95 heidih

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Posted 03 December 2013 - 05:04 PM

I have always balked at the added clean-up with a dedicated fryer based on the assumption that you do not simply recover the oil; you have to clean the nooks and crannies. Interested in an education of the value/upside
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#96 gfweb

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Posted 03 December 2013 - 05:20 PM

Anything new in consumer-level deep fryers in the last two years? We've been using the cast-iron pot/thermometer arrangement, but would love a dedicated appliance, if there's one that's consistently capable of 350° - 375°F and has decent recovery.

I've auditioned several over the years, including a Waring "pro" model. None could get to 375 and all were a small oil volume.  I've gone to the dutch oven and can't see a reason to go back. Big oil volume, easy cleanup...not "one more gadget" in the kitchen. If fires are a concern the oven will work on an induction plate.

#97 Norm Matthews

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Posted 03 December 2013 - 06:00 PM

I used an enameled cast iron for frying for years.  I was interested in getting an electric fryer for the safety.  My son has walked off and left the cast iron pot on the stove and I worried about a potential fire.   I kept looking at fryers and passing on them because they were all too small. If I was going to get one, it had to be big enough to hold a decent amount of stuff.  I have a prejudice against anything made by DeLongi. I have had three products from them that didn't work very well and/or broke shortly after buying it.  I recently got the Waring fryer and have used it with good success and it is very easy to clean... not hardly any more work than cleaning an enameled pot. 

#98 Shalmanese

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Posted 03 December 2013 - 07:30 PM

Dedicated deep fryers are always going to be affected by the limitation that you can, at most, draw 1800W out of a wall socket. The main reason they're so small is because the heating elements are so wimpy that recovery becomes difficult if you put in too much food.

Edited by Shalmanese, 03 December 2013 - 07:31 PM.

PS: I am a guy.