EmailTabletop deep fryers come in two main types: standard and professional-style. With hinged lids and plastic exteriors, standard fryers (which are usually round) are similar in appearance to rice cookers. Professional-style, metal-clad deep fryers -- which are usually rectangular -- rarely have lids. They come with as many as three long-handled frying baskets and resemble fryers seen in fast-food restaurants. Whereas smaller fryers usually hold 1 or 2 quarts of oil, professional-style fryers hold 3 or 4 quarts.
Cleaning a deep fryer doesn't have to be a hassle. Most standard fryers come with non-stick bowls that are removable for cleaning, and most have removable fry baskets. The housing can be wiped down with a wet cloth. Pro-style fryers are usually made of metal, and nearly all the components (bowls, fry baskets, bases) are dishwasher-safe. Note that heating elements in pro-style deep fryers are not removable for cleaning and must be wiped down with paper towels.
Fried foods are high in fat, which can increase levels of blood cholesterol and heighten the risk of heart disease. Consuming high-calorie foods can lead to weight gain, which increase the risk of diabetes and certain kinds of cancer. Nutritionists recommend consuming fried foods in moderation. To reduce oil absorption, it's best to fry at fairly high temperatures. Experts say that food absorbs more fat when fried at temperatures below 365 degrees Fahrenheit.
Reviewers say the following about buying and using deep fryers:
- You don't need a glass lid. Experts say that such lids fog up quickly, obscuring the view. A lid of any material works to control splatters.
- Smaller fryers can save you money. Although you may have to fry food in smaller batches, a smaller-capacity fryer uses less oil. Cleaning and storing used fryer oil can be a hassle, according to professional testers.
- If you only fry occasionally, you don't need a deep fryer. Large cast-iron skillets and Dutch ovens retain heat beautifully and are nearly indestructible. With proper care, their performance may actually improve over time. With skillets and Dutch ovens, you can heat oil to 375 degrees Fahrenheit -- the perfect temperature for crispy french fries, according to chefs. See our report on
cookware , which includes ratings of cast iron skillets and Dutch ovens.
- Add ingredients slowly. When you add ingredients to hot oil, oil temperature drops sharply, and it takes time for the oil to return to the right temperature. If you add ingredients slowly, oil temperature doesn't drop as precipitously.
- Use an exhaust fan. Owners say that they place their fryers on their ranges and turn the fan on, drawing fumes away. Otherwise, the smell of fried food can linger.
- Blot-dry foods carefully before frying. In hot oil, water turns immediately to steam, which can cause splattering.
- Drain food well. If you use a cooling rack set over a paper towels or a brown paper bag, food won't sit in oil and become greasy.
- First in, first out. If you're frying hush puppies or fish filets, remove them from the fryer in the same order that you put them into it.
- 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, choose peanut oil, which does not break down. Rice-bran oil is another excellent, if pricey, choice for frying. It's light in flavor and does not break down at high temperatures. Light olive oil is also a good choice for frying, but it can be expensive.
- 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.