Should I buy a deep fryer? Pros and cons please

[muebe]

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

Fried chicken is not unhealthy IMHO if done right. When deep frying anything that contains a lot of moisture like chicken the moisture in the chicken reaches boiling temp. Then it will steam and travel outward from the chicken. This allows a barrier to form around the chicken where the chicken cooks in the oil but the oil does not go into the chicken. Once the moisture starts to dissipate the oil gets into the chicken. Then it is unhealthy. So deep fried chicken that has been cooked to long is unhealthy. Finding that right timing is tough. You don't want the chicken undercooked but not past the steaming point either.

And the skin is not the healthiest for you regardless of fried or not. If you don't eat the skin then it is good again. But who would do that?

[N. Ontario Smoker]

 One of the easiest fryers to clean is the EZ Pro 3litre from T-fal. It has a filtered drain built in and once you pour your cooled filtered oil back in the jug you just throw everything in the dishwasher except the element which cleans with paper towels.

[1Bigg_ER]

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

There's nothing unhealthy about fried chicken IF done at the right oil temperature and used a good fat. The hydrogenated garbage, that's another story.
Folks out there act as if fried chicken absorbs all the oil used to fry it. Plus the right fat is an essential part of human life.
I digress!!

[Smokin Don]

I love deep fried food and have had several fryers over the years. My last one was a Waring commercial type that did a great job. My worse complaint was the waste of oil, I didn't strain and store right, so my fault. Also hated the smell in the house after for a couple of days. I either gave my Waring away or it's in the garage. I now have a Lodge basket that works in my 6 qt. Dutch oven or 10 inch chicken fryer and will only use outdoors in the summer. Mostly we go out or get carry ins for deep fried food. Don

[TwoPockets]

I have had a couple of deep fryers over the year and to me they are a PIA. I mostly use cast iron cookware out on my Camp Chef stove on the deck or in bad weather inside on the stove. I mostly use some of our old skillets to fry and don't do that much "deep" frying. This is a pretty good deep fryer we use a good bit.

http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1429984503&sr=8-1&keywords=lodge+3+quart+chicken+fryer

When I want something really deep, I use a cast iron dutch oven.

[drholly]

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

There's nothing unhealthy about fried chicken IF done at the right oil temperature and used a good fat. The hydrogenated garbage, that's another story.
Folks out there act as if fried chicken absorbs all the oil used to fry it. Plus the right fat is an essential part of human life.

Well said!

[renoman]

Deep fried walleye done in a turkey fryer. Maybe not so good for you but OMG is it delicious! We have a fish and chip fry a couple times a year out at the lake and for some reason everyone wants to come out that weekend.

[Northshore]

A Chinese couple I worked with some time ago told me to cut quarter size pieces (3-4) of fresh ginger and put in oil ,as it cools down after use ,qto remove flavors of whatever was cooked in oil so it could be used more than once. It has worked for me.  I use a cast iron Dutch oven or chicken fryer most of the time but also have a masterbuilt electric turkey frier for big groups.

Paul
"Live as if you were to die tomorrow. Learn as if you were to live forever.”
― Mahatma Gandhi

[drholly]

A Chinese couple I worked with some time ago told me to cut quarter size pieces (3-4) of fresh ginger and put in oil ,as it cools down after use ,qto remove flavors of whatever was cooked in oil so it could be used more than once. It has worked for me.  I use a cast iron Dutch oven or chicken fryer most of the time but also have a masterbuilt electric turkey frier for big groups.

Paul
"Live as if you were to die tomorrow. Learn as if you were to live forever.”
― Mahatma Gandhi

Interesting - I will try that - thanks!

[Smokin Don]

Deep fried walleye done in a turkey fryer. Maybe not so good for you but OMG is it delicious! We have a fish and chip fry a couple times a year out at the lake and for some reason everyone wants to come out that weekend.

Darn reno that sure looks good!!! I miss my neighbor who always deep fried Lake Erie walleye and perch all afternoon on Labor day every year, all you could eat! Don

[bbqchef]

I, too, have a dedicated two-basket deep fryer that I rarely use... it lives in the garage.

If I'm deep-frying I usually use a 6 1/2 quart deep skillet or a wok. It's just easier and the results are just the same.

The key to deep-frying is temperature management. If the oil is not hot enough, you end up with soggy, greasy food. If it's too hot the food burns before being completely cooked. Usually you need to let the oil come back up to temperature before cooking a second batch of food. My target temperature is 350 - 375 degrees F.

[drholly]

I, too, have a dedicated two-basket deep fryer that I rarely use... it lives in the garage.

If I'm deep-frying I usually use a 6 1/2 quart deep skillet or a wok. It's just easier and the results are just the same.

The key to deep-frying is temperature management. If the oil is not hot enough, you end up with soggy, greasy food. If it's too hot the food burns before being completely cooked. Usually you need to let the oil come back up to temperature before cooking a second batch of food. My target temperature is 350 - 375 degrees F.

Excellent points - the main reason I bought the dedicated deep fryer - temperature control. Having said that, I still find it easer / quicker to use my DeBuyer deep skillet and a thermometer. While I like the control of the digital unit - I prefer the easy set up, amount of oil I need to use and the clean up of the pan. And the oil continues to season my mineral iron pan -