Deep fryer

Earlier I asked for reccommendations for a stand mixer and y'all really helped me out. I now have a KitchenAid that I dearly love.
 
Now I need a deep fryer. The one I Have (TFal) doesn't get hot enough, according to my thermometer the thermostat is not right, the top won't stay closed.What do y'all reccommend, and what should I steer clear of?
 
Thanks ahead for your help.

This isn't answering your question, but adding one of my own.

I've never used a deep fryer because I don't know how to get rid of all that oil.

What do you do with it?

I use a 10 quart tall stainless steel pot it recovers fast after putting frozen things in it. I bought the pot in a garage sale for a dollar. I fill it about 1/4 of the way full, so there are no chances of boil over on the gas stove. Been doing this for years this way after buying a Fry Daddy with horrible results.

Start the flame wars, I use lard non hydrogenated, Lundy's brand. When McDonalds and BK stopped using lard and beef tallo they had to add hundreds of chemicals to their fries to get any flavor, read the ingredients on their FF box I was in BK the other day and they had an empty box on the counter and one of the ingredients was dried milk?????? we all have to die of something I prefer natural to chemical.

To answer the other question posted about how to get rid of the oil I dump it in a one gallon zip lock bag and through it in the dumpster or funnel it into a 2 liter soft drink bottle after it cools before it turns solid.

Mitch

I bought this deep fryer a few years ago for my breaded pork tenderloin sandwiches. Several manufacturers make a similar design. It is stainless steel, has a removable heating element, a pro style basket that can be taken out of the oil and placed at a higher level to drain, an inner stainless steel pan that can be lifted out, and all stainless steel for easy cleaning. The electronic digital readout head is connected to the heating element that can be lifted out separately. It is the only part you cannot just dump in the sink and clean. All the rest of the unit is easily cleanable. I would not recommend any of those round baskets in a plastic housing. They are much harder to keep clean.



In use

I love the tenderloin sandwich your recipe is AWESOME thanks

A couple of people have recommended Emeril's Deep Fat Fryer

It answers the question, "What to do with the oil?"

Emeril's fryer has a reservoir tank underneath to drain the oil. That's fine but it seems to only be a quick clean-up and put away convenience. I think the question is how to dispose of it. You would still have to pour it into another container for final disposal when the oil's life is depleted.

I use mostly canola oil and sometimes peanut oil when I am feeling flush with cash. I will pour my oil back into its 1 gallon plastic container using a funnel and a strainer, refrigerate it and re-use it a time or two more. The deep fryer, BTW, holds the whole one gallon container of oil. You'll lose about a half to a cup of oil with a typical fry.

Being vegetable based oil some people will collect it for running in a diesel engine. I just have it stored away in my garage. Some clean-up day I will just take it and my left over paint cans to my county hazardous waste disposal. Being vegetable oil I'm not sure it is hazardous at all like petroleum based motor oil.

Tefal have brought out a new "fryer" called the Actifry that only uses 1 tbsp of cooking oil:

http://www.tefalactifry.info/

I've heard nothing but good things about them, but don't have one myself to comment on that, but I'm guessing it would be a handy option for the health conscious or if your not wanting to deal with having to dispose of oil.  I think the food takes longer to cook though as the food is moved around in the little oil to absorb just enough to cook properly rather than being drenched in it.  I think there's a George Forman version too.

I have a similar fryer but mine is made by Kitchenpro.
Like hers, all except the removable heating element can be put in a dishwasher.
You have to press a button to release the top and the handle folds as the food cooks. Upon straightening it , the basket rises for draining. The dial shows different foods next to the thermometer temperatures.
I usually use the jug it came in to dispose of the oil. I place it in my garbage as my landfill will acept it. 
Always check first with your local landfill.
Always us a plastic jug with a resealable cap.
Some restaurants will accept yours and dispose of it with  theirs.
According to eHow.com, it can be added along with kitchen scaps to your compost heap.

Many recycling companies now accept cooking oil from individuals. Some have minimum quantities for disposal. If disposing in the trash...seal it as well as possible in a container and a bag in a bag etc. as close to pick-up as possible. Never wash it down any drain or disposal system that does not have a grease trap...even with hot water and soap. It eventually solidifies because of the cooler temps. in the pipes and it will back up sooner or later. Cooking oil is not something to go into compost. It will attract all sorts of additional  critters you do not want (especially post frying with tasty foods)  and cooking oil and water are immiscible .
 
Restaurants do have grease traps and collection services but they usually do not wish to act as a middle man for disposal of grease. They have their own fish to fry and when word spreads that you are willing to entertain such a favor...it becomes quite the headache...accepting old oil from patrons while operating a restaurant. Just like many restaurants have dumpsters...and they do not want a patrons old sofa.

  You may want to contact a local bio diesel fuel center for disposal. Sometimes the will pay you for the oil or charge a nominal fee for pick up depending on the amount. Alton Brown says that it is biodegradable but I don't really agree with that. Otherwise, contact your local FF restaurant and ask them if you can dump in their bin for a charge.

JMHO

David O.

boyardee65


  You may want to contact a local bio diesel fuel center for disposal. Sometimes the will pay you for the oil or charge a nominal fee for pick up depending on the amount. Alton Brown says that it is biodegradable but I don't really agree with that. Otherwise, contact your local FF restaurant and ask them if you can dump in their bin for a charge.

JMHO

David O.

Yes it is biodegradable, it's animal fat! But pouring it out in your backyard will invite all sorts of nuisance critters like possums and coons.
That, and you don't want to pour it down your drains either... Soon as it cools it thickens, if not hardens depending on the variety of oil you use. Unless you own stock in Mr. Plumber, this method is ill advised.

Thanks for the advice about oil, but I already know that. I need to know about the appliances themselves.Davyyd, What brand is that (pictures don't show at my office)?

I have used a tall pan and thermometer,  and that works fine. I just have trouble making the thermometer stand up in the pan.   

Philips was the brand but like I said there are dozens of manufacturers that make essentially the same design. Target has them. Walmart has them or you could go to Williams Sonoma and pay double.

I'll head for Target (can't quite do Walmart). At least now I knnow some features to look for. Thanks for the help.

http://www.shopdelonghi.com/detail/DGI+D677UX

This Delonghi 2.2lb Cool-Touch fryer is the model we use.  The only issue we've ever had with it is that recently the ventilation lid (visible towards the back of the lid on the picture here) falls off when we open it. You just have to put it back on, but it's annoying. It's got a great capacity, cooks very evenly, with a timer. We use it for fries, hash browns, potstickers, homemade egg rolls, and crab rangoons mostly. About once a week.

When the oil starts getting dark, we replace it. If it's only full of crud (happens particularly if you've made fish and chips or something flaky), we strain it and reuse. This model has a rubber drain hose so you can drain it without tilting. We pour it into an empty oil jug and toss.  The interior of the chamber can get crusty, and I usually scrape it with a plastic spoon. Doesn't scratch the surface, but gets the gunk off.

Here is an auction for a commercial unit at a good price. It will not cost much more than a home unit...but it is designed to work in a commercial kitchen (it is built better and  will outlast most to all home units). It does not have many of the bells and whistles a home unit has...but if you are not interested in all of the add-ons this is a good deal. It is not very heavy and the same size as the larger home models.
 
http://cgi.ebay.com/Adcraft-DF-6L-Commercial-DEEP-FRYER-w-Cover-15-LBS-HR_W0QQitemZ110420793912QQcmdZViewItemQQptZBI_Commercial_Fryers?hash=item19b5979a38&_trksid=p3286.c0.m14 
  
 

I've used the Delonghi for about three years now and I am extremely happy with it. The thermostat does a good job of maintaining the temperature, the rotating basket cooks the food evenly, and the cover keeps the kitchen cabinets from getting covered with oil splatters. Clean up is pretty simple as well, the little hose that lets you drain the oil works well.
I've used peanut oil and crisco in this fryer with good success. Highly recommended.

I've been through several deep fryers since the 70's starting with a copper coated Merit Wonderfry that my mom bought in the early 50's(still works). Since then I've tried everything including pressure cookers and some of the newer "pro style" home fryers. I've also worked with professional units back in the 70's when I worked in some restaurants where you got excellent and reliable results.  One thing that hasn't changed since my Mom's Merit is heat recovery with home units. Despite two recommendations by Cook's Illustrated for a T-fal and a Rival, both too were sadly lacking and developed problems within a year. That said, I don't think that you're going to find a home unit that will deliver the best possible results. Your best bet is to stick to units with an immersion heater elements rather then contact heaters for the best heating if you have to go this route. My preference is a cast iron dutch oven on a gas burner outside with a clip-on thermometer. Use a fry basket or chinese skim to handle the food. This arrangement would probably work well indoors, but I don't have a gas stove. You only need enough oil to float the food to be fried. You can establish a safe oil level with frozen food and cold water ahead of time. Cast iron retains heat very well, you can pretty much determine a typical batch amount carefully watching the thermometer for sag on your first few fries. The results are restaurant quality. I'm using an enamled pot now with excellent results. You might also want to consider purchasing a small volume,commercial countertop model from a used restaurant equipment supply. It would be worth the extra investment. A new, 10lb tabletop can be had for $200 which is about double the going rate for the premium pro models like T-Fal/Emiril. Much cheaper if bought used.

Regarding the oil/management.  I've favored creamy, canola oil shortening bought in 17lb containers from a restaurant supply. Vastly better restaurant taste over corn/blends or peanut oil.  Few bucks will buy a wire stand and a box of oil filters for filtering. Two liter cola bottles make a great holding container for cooled oil and convenient disposal. Local laws prevent one from disposing of lubricating oils and petrolium products, but not vegetable oil or animal fats in reasonable quantities.

I am curious as to what the MSRP was on the Merit Wonderfry back in the day.
 
Talk about built to last.

Just pulled the manual. She had a habit of writing the price,where bought, and date in everything and staple the bill inside. This one she didn't. It might be on the box which is still at my Dad's house. The box had a banner that it was actively being promoted in Life Magazine and she probably bought it around '57-58. Here's a link to one that was sold on E-bay. http://cgi.ebay.com/Vintage-MINT-Wonderfry-Deep-fryer-cooker-with-manual_W0QQitemZ330350714934QQcmdZViewItemQQptZSmall_Kitchen_Appliances_US?hash=item4cea6fe036&_trksid=p3286.c0.m14

Same unit except the silver/chrome trim is copper plated on this one. Nicely made with a contact coiled wire heating element in a ceramic base bolted on the bottom. Temperature sag is pretty bad with this arrangement though. 

I just found this on the net and it may answer your question about the MSRP or not.

http://bulk.resource.org/courts.gov/c/F2/278/278.F2d.337.12745.html

Thanks Dawn! The charm and personal element of sales was so great back then.
 
My Grandmother had written recipe cards from/to the sales reps  for items she purchased...always in-person after a great deal of communication and thought. I bet she also had their home numbers so they could keep each other updated!