Best Deep Fryer

What is a good deep fryer in the small to medium size? Just mainly looking to do wings on occasion now that football season is here Easy clean up a bonus.

Thanks,

I ditched the crappy cheap deep fryers a couple years ago when I got one of these for about $30. I’ll NEVER go back

It holds so much heat in the cast iron that you don’t need to crank up the heat to adjust for temp drop when you put your food in.

Plus it’s a multitasker, as Alton Brown would say.

https://shop.lodgemfg.com/dutch-ovens-and-casseroles/6-qt-dutch-ovens.asp

Toooooo funny – I asked the same question a while back and didn’t care for any of the electric ones.

I literally just opened a 9qt Lodge Dutch oven that I got off Walmarts website 2 seconds ago.

And Walmart does have the best prices on these.
https://www.walmart.com/ip/Lodge-6-Quart-Enameled-Cast-Iron-Dutch-Oven-in-Lagoon-EC6D38-with-lid/48750413?wmlspartner=wlpa&adid=22222222227037104164&wl0=&wl1=g&wl2=c&wl3=83872679312&wl4=pla-164471567792&wl5=9019483&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=48750413&wl13=&veh=sem

So you are finally taking my advice? I see how it is.

Well I’m glad you asked!

I’ve been using the Fryin Saucer for several years now.
Pluses:
No stink in the house.
Keeps food hot while others are cooking
Low oil usage (about a quart)
Cleans up with 4-5 paper towels
Stores very nicely in it’s carrying bag
Very portable
I Love this thing and I’m guessing over 10 people have bought one after seeing mine in action.

Negatives:
Heat is affected by wind. (buy the wind screen!)
Customer service is none existent.
I lost the burner and ordered a new one but had some questions which I never did receive an answer to.
Price is $149.00 but I didn’t shop around.

I used to be 100% cast iron but I’ve been converted to the “Presto Pro Fry” deep fryer. It’s just so easy and no clean up. Change oil about every 10 fish frys. Crank it as hot as it goes and toss anything in there. Come back in a few minutes and eat. So easy.

Pros
Fast, cheap, won’t burn oil, heats up fast, cooks a good amount at a time, but my favorite part is it uses very little oil. The food is nearly oil free when it comes out. The paper towel I put the food on barely soaks up any oil.

Cons
It doesn’t transport real well with oil in it. I put the whole thing in a Rubbermaid tote in case I spill any oil. Works well for me.

https://www.walmart.com/ip/Presto-Stainless-Steel-ProFry-immersion-element-deep-fryer-05461/17186910?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227008637103&wl0=&wl1=g&wl2=c&wl3=40346060672&wl4=pla-78311473352&wl5=9020096&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=17186910&wl13=&veh=sem

biggill wrote:

So you are finally taking my advice? I see how it is.

Well yeah,
BTW – got any good green sunfish recipes?

My only advice is not to run it inside. I had one for years on the counter and the grease was all over the underside of the cabinet above it. Plus, there was just no way to easily clean it.

For me the Frydaddy works 100% if you are trying to feed a crowd nope but 2-5 people plug it in and 7-10 minutes ready to go let cool throw the cover on and ready for next time. Or run the oil thru a paint strainer put the peanut oil back in the bottle rinse out and done. I totally luv mine uses just a hair over a quart of oil.

Eelpoutguy wrote:

BTW – got any good green sunfish recipes?

Its the same one I use for Muskies.

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Guys, do yourself a favor & get one of these https://cajunfryer.com/product-category/cajun-fryer/ I’ve had them all Fry Daddy’s, Fry Grandpa’s, cast iron, etc but the Cajin Fryer is the natt’s Ass. Expensive but you save by not constantly changing oil.

I’m a cast iron pan deep fryer myself but if you wanted to get a dedicated model, the one Joe linked to would be a good choice and IMO it would be worth a bit extra for the digital temp control.

In any case, you should look for a model that has the heating element immersed in the oil, gives best temperature regulation for extended sessions. Hope this helps, good luck.

BK On that frying saucer do you use the same oil for all the food or do you change the oil? Do you have a certain order you go in so the flavors don’t mix? Looks like a heck of a setup.

I’ve fried fish, onion rings, corn dogs, mushrooms, cheese curds, chicken fries, chicken strips all in the same vegetable oil and no one has ever mentioned a cross taste.

Normally we fry one night and we’re done for a while so I don’t save the oil. I spose a person could, but for the price of veggie oil, why? Clean it up and put it away until next time.