3 hours ago, AlaMoi said:agree, a one liter max capacity pot using 1/2 the oil volume, should also recovery quickly . . .
Yeap … and then it overshoots the target temperature. Been there, done that. Not an ideal frying environment …
Edited: like @Dave the Cook already said - YMMV, and it depends on what you want to fry. Precooked potato fries - idiotproof. No issue whether you fry at 165 oC or 180 oC, they will turn out ok. And aerated bechamel mass coated in a shell of breadcrumbs - better keep that temperature steady. Tempura - 170 oC or bust. @Paul Bacinos cast iron pot (that I always use, and so took for granted), sufficient heat stable fat and a reliable thermometer and you are all set for a stable fry. And let’s face it: you don’t spend more time in front of a frying pot than of a pan sautéing something. So no need for autonomous cooking 😉
