<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Jensen:
None of the small home use fryers are good for anything more than a handful of fries. Not enough fat, not enough heat capacity, temp drops when food is added, food then becomes greasy. If you don't want to spend the money on a small countertop commercial model just use a dutch oven or the like on a robust cooktop. </div></BLOCKQUOTE>
You just have to adapt/adjust is all and learn your fryer. It's just like deep frying a Turkey. You heat the oil up about 15-20 degrees (25-30 for deep frying a turkey) hotter than what you want to cook at, so when the cold turkey, or the frozen food goes in, the temp doesn't drop too low and you get greasy food.
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Ok, point taken, however I did try several small fryers, including the small Waring Commercial 220v model and got frustrated with all of them... None of them would recover fast enough or had enough capacity to cook fries or wings for more than 2 or 3 people. Then I got the Cecilware. I set the dial to whatever temp I want and by gosh that is what temp the fat is at. I drop the food in and the temp stays. The only downside is the price and needing 15 pounds of fat, but with good temp control I get very good life out of my oil. I tend to be a bit of a tool freak anyway
so take what I say from that perspective, but I can say the heavy duty commercial Cecilware fryers are a very robust piece of kit.