I currently use a very cheap enameled pot that is about a foot high and maybe eight inches at the base to put up to a gallon of oil to make french fries while camping, outside etc and was curious if anyone knew of anything that would work better than this? But also, wouldn't break the bank....if it doubles for a larger stock pot that would be great as a 12 qt is currently my largest. Thanks for your thoughts!
What to use to make french fries
- Thread starter D Petrman
- Start date
John Solak
TVWBB 1-Star Olympian
I use a carbon steel round bottom wok and a banjo burner but I try to fry everything outside. The wok was pretty cheap should last forever and is my favorite thing to cook side dishes with.
I ordered mine here. http://www.wokshop.com/HTML/pr...l-steel-handles.html
I ordered mine here. http://www.wokshop.com/HTML/pr...l-steel-handles.html
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">banjo burner </div></BLOCKQUOTE>
hey john,
this seems like a great price on a burner?
http://www.agrisupply.com/banj.../p/64482/cn/5400000/
hey john,
this seems like a great price on a burner?
http://www.agrisupply.com/banj.../p/64482/cn/5400000/
James Harvey
TVWBB Pro
I use a 4" deep, 12" wide cast iron pan. I can only really do single or small double servings at once though. The cast iron really holds the heat well though.
Michael G. (Canada Mike)
TVWBB All-Star
I use a large cast iron skillet and do have to turn them. BTW, I also blanch them in the microwave for 10 minutes and then cool them off before frying.
Lew Newby
R.I.P. 1/26/2024
How about a versatile Dutch Oven? Add a wire basket and it becomes a deep fryer.
BrianOWatkins
New member
I have a dedicated cast iron one gallon pot with a glass lid for all my frying. Works brilliantly. BTW, follow the America's Test Kitchen recipe for french fries and you'll never go back to your old way. Absolutely perfect fries. Also, I use real lard (I only fry about six times a year), and I add a couple of tablespoons of leftover bacon grease for flavor.