Smaller electric deep fryers, which usually measure 8 to 12 inches wide, 8 to 12 inches deep, and 7 to 12 inches tall, are cylindrical, cubic, or bucket-shaped, with a maximum capacity of 4 to 6 cups of food. Larger models measure roughly 20 inches wide, 10 inches deep and 12 inches tall, and they are usually rectangular. They can usually accommodate between 6 and 12 cups of food on average. A third category, turkey fryers, are essentially a large pot set atop a heating element that's typically connected to a propane gas tank; there are also turkey fryers designed for use indoors, which do not use a propane tank.

Size aside, the most critical feature of any deep fryer is its ability to reach and sustain a temperature that's high enough to produce crispy, crunchy food. Most electric deep fryers feature several temperature settings (325 and 350 degrees Fahrenheit are common presets) and max out at 375 degrees -- the ideal temperature for crisping up most types of food. According to professional and owner reviews, larger deep dryers tend to cook more efficiently than smaller ones; once they heat up, they stay hotter, and they take less time to return oil to the correct frying temperature after food is added (known as recovery time).

Every electric deep fryer has a heating element, although they vary in power, ranging from 1,000 watts to 1,800 watts. The sophistication of temperature controls also varies. Some more expensive models include a digital thermostat, while cheaper models may simply have an on and off setting with no way to fine-tune. Additionally, many deep fryers allow users to drain and store oil for reuse in an included receptacle; the cooled leftover oil runs through a rubber tube, through a mesh filter and into a clip-on plastic container, which can be covered and stored in the refrigerator.

In order to prevent hot oil from splashing, some deep fryers are equipped with magnetized power cords (also called breakaway cords) that disconnect easily from the unit if the fryer is tipped over. However, some reviewers complain that these types of cords are prone to falling out a bit too easily.

Lastly, many smaller deep fryers also possess non-stick interiors that are removable for cleaning, and most have removable fry baskets. The housing can be wiped down with a wet cloth. Note that heating elements in larger deep fryers are usually not removable for cleaning and must be wiped down with paper towels. Below, some other advice to consider before buying a deep fryer:

  • If you only fry food occasionally, re-evaluate your need. Large cast-iron skillets and Dutch ovens can also effectively retain heat, and these choices can be a good option for consumers who don't often eat fried foods.
  • Add ingredients slowly. Rapidly adding ingredients to hot oil will cause its temperature to drop sharply; prolonging your entire cooking process. Instead, for best results, add food slowly to maintain the oil's high temperature.
  • Blot-dry foods before frying. In hot oil, water turns immediately to steam, which can cause splattering. Be sure to pat well before dipping to avoid painful skin burns.
  • Drain food well. Create a draining area prior to the process. For instance, use a cooling rack set over paper towels or a brown paper bag to let food drip-dry.
  • Choose your oil carefully. Certain oils, including canola, can break down and develop unpleasant flavors during frying. If you're going to be frying for more than 15 minutes, experts suggest using peanut oil, which is less prone to breaking down. Light olive or rice-bran oils, which have lighter flavors and do not break down as readily at high temperatures, are other good -- albeit expensive -- options.
  • Don't throw away used cooking oil. Although frying fish can result in fishy-tasting oil that should be discarded, frying oil can be filtered using a fine-mesh strainer or cheesecloth and reused two or three times. It's best to store frying oil in the refrigerator. It may harden, but it will liquefy if allowed to stand at room temperature for an hour or so.

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