Should I buy a deep fryer? Pros and cons please

[Paul Hart]

I want to be able to make my own smoked fried chicken (if you haven't had it, OMG TRY IT) and am considering a fryer. What are some good things to know in advance? Can you only use oil once and then have to toss it? If so, sounds like it could get expensive. I watched a video for smoked fried chicken (look it up, you'll find it) where the guy did it in a kind of high stock pot. His reaction to the chicken when he tries it at the end is the same reaction I've had a few times. Lol.
Just looking for help in making a wise decision. I hear they can be a PITA. Good buys would also be appreciated. I will not spend a fortune on one though.
Thanks

[Hub]

You can re-use the oil many times if you keep it covered (air degrades it) so look for a cover system or remove the oil between uses.  You can also buy filters to extend the life of the oil.  Strong flavor, like smoke or fish, will stay with the oil and make it somewhat "specialized".

Cleaning most fryers is a pain.  They get sticky/gunky anywhere the oil splatters.  Also, if you let the oil get too old and degrade it turns into super goo that has to be scraped out.

I have a small two-compartment fryer that I use infrequently but like.  I'd use it more often but having to clean it and then jar and store the oil takes a lot of the fun out of frying.

Hub 

[ACW3]

I have a small two-compartment fryer that I use infrequently but like.  I'd use it more often but having to clean it and then jar and store the oil takes a lot of the fun out of frying.
Hub

I have a fryer that I use infrequently.  I just had to have one, so I used a Christmas gift certificate a number of years ago.  It turned out that it didn't get used for a really long time.  I was concerned about reusing the oil and storing the used oil, etc.  Clean up was and is a pain.  When I do decide to get it out, it stays out for a couple of days and I try to use it a lot to justify the work I know awaits me.

Art

[muebe]

Fryers are good if you are going to use one more than once in a while. As others stated the oil can become thick over time and will take on the flavors of what your cooking if strong. I imagine the smoke flavor would do that. Then if you reuse the same oil for some French fries for example you might end up with smoked flavored fries. Could be a good thing depending on your point of view

The oil can be used more than once and strained through some cheese cloth in between uses. Or you can get something like this. http://www.amazon.com/Cook-Home-2-Quart-Stainless-Storage/dp/B00318C5P6

Having one with a lid is a must. Also a timer and a thermostat to control temp is nice feature. The one we use has that. The timer works good for frozen items that get deep fried for a minute or two.

[TentHunteR]

I have to go along with what the others said.

We got a small 6 qt. deep fryer mainly to fry fish, or battered fried veggies.   We have not used it in a long time because  first off, we just don't eat a lot of fried foods at home. Also cleanup is a pain, and if frying fish, the oil just gets wasted.

The biggest advantage with a deep fryer is that you have thermostatically controlled temperature versus putting a pot on the stove and trying to dial in the temp.  Otherwise, I think they're a pain. 

[Old Dave]

You do know that this can all be done on your kitchen stove for a lot less money and it will all clean up in the dishwasher.

http://www.amazon.com/Excelsteel-Quart-Stainless-Steel-Stove/dp/B0030T1KRK/ref=sr_1_1?ie=UTF8&qid=1429872195&sr=8-1&keywords=deep+fryer+for+kitchen+stove

[teesquare]

You do know that this can all be done on your kitchen stove for a lot less money and it will all clean up in the dishwasher.

http://www.amazon.com/Excelsteel-Quart-Stainless-Steel-Stove/dp/B0030T1KRK/ref=sr_1_1?ie=UTF8&qid=1429872195&sr=8-1&keywords=deep+fryer+for+kitchen+stove

I am with Dave on this...because I have the same/similar experienced voiced by others.
Most of us avoid a lot of fried foods - so that we can have more birthdays  ....But as a treat - fried foods just can'r be beat!

I bought a deep fryer - 2 years ago...I have used it once. and it is a P.I.A. to clean up. several parts  - all by hand, and not much of it can go in the dishwasher.....but the item Dave points to could be much easier to use, and maybe even do double duty as a steamer on occasion. Heck - looks Like I am going to Craigslist my deep fryer - and order one of these!

[1Bigg_ER]

I was in the same boat but a fryer doesn't make a lot of sense. I use my dutch oven for deep frying and it does a great job.
I also have the 10 inch lodge cast iron chicken fryer, which doubles as an "WOK".

As for re-using oil, I do that all the time, re-use it many many many times as long as you're frying below the oil's smoke point you'll be just fine. Run it through  a coffee filter while it's still warm.

Seafood is an oil killer. You can either fry a potato or a piece of ginger after frying seafood to clean out the flavor or keep special oil for frying seafood.

[drholly]

Like several others, I do have a dedicated deep fryer. It has a digital control and holds the temp very well. It works just like it should. Unfortunately, I do not use it often enough to save the oil, it is a pain to clean, and takes up a bunch of space - not my wisest purchase. I actually find myself using a pan on the stove ore often than pulling this out.

[sliding_billy]

The biggest advantage to having a deep fryer for me is that I can use it on my island or even outside and not make a mess on my stove (even though I prefer shallow frying or pan frying as an option).  The other reason to have one is Buffalo wings.  They are simply not right done any other way IMHO.  That link that Dave posted looks like a nice little unit.  I might look into that.

[Pam Gould]

I usually use my Le Creuset for frying but I have a  small Nesco..only holds a couple of cups of oil. i filter and reuse it, except for fish oil. It heats up in 5 minutes. I love it but have to make small batches of whatever.  .☆´¯`•.¸¸. ི♥ྀ.

[TecCrash]

WE still use our fryer somewhat regularly, primarily for tortilla shells and potatoes.  I used to have a oil turkey fryer as well, but finally ditched it for a TBE and a SRG.  Now I "Fry" all my chicken in that, and it works pretty well.

[tlg4942]

 This is what I use to fry in on the very rare occasion I fry.   If you fry outside the cleanup is much easier...   
 

[Tailgating is my game]

I use a discontinued Coleman portable fryer that uses one pound containers of propane......I don't use it often but it makes great fries & Wings when I Tailgate.  It also has the cool factor!

[Paul Hart]

Thanks guys! I'm about to check out that link that was posted. What's so unhealthy about fried chicken?