I've had a couple over the years. Found the round non-immersion element units, the plastic encased types, the 'feature' rich fryers are a pain to clean and do not last. I now have a Waring Pro. Simple, good capacity, easy to clean and I got a stainless steel oil storage container as a bonus!
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BTW, the oil can also came with a fine mesh filter.Comment
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Speaking of oil, what do you use? Peanut, Canola, Vegetable?Comment
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I also do a lot of deep frying for cookouts. Used all different kinds of counter top fryers, cast pots, Turkey fryers ECT. My friend let me borrow his bayou classic...wow!! His was a 4 gal unit cooked 3doz raw chicken wings and 15lb of French frys in 45 min. Next day cooked another 15lb of frys and 25 lb of catfish in 30-35 mins. Drained oil back into jug, filled fryer with dawn soap and water, boiled it out and rinsed with a garden hose. Really easy to clean!!! They make a 2.5 gal fryer but I'm thinking seriously about the 4 gal. I loved it but for smaller cooks I would still just use the cast iron pot.Comment
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I have a big turkey fryer... but I use my 12" Lodge skillet much more for frying than I do that oil hog turkey fryer. A couple of pieces of fish, chicken or wings is much easier and less wasteful in a skillet than a big turkey cooker.😬Comment
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If you don't fry often a multitasking Dutch oven keeps the mess outside and temp control is easily established by moving on and off the coals side.Comment
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