sawdust charcoal briquettes How To: Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?

I don't fry food very often, mainly because it uses a ton of oil which is expensive and the cleaning up is a mother's son.Oil is everywhere.) Also, no matter how careful you are, you will be hit by hot oil at some point, which will not be pleasant.I tend to use my cast by default-Iron frying pan, as this is a good way to season the pan, there is a heavy frying pan which is the best choice for uniform heating.Also, as Chowhound's user points out, the temperature of the cooking oil drops once you add food, but the cast iron hardly keeps the heat like anything else.However, although the cast iron is great, it is large and bulky, especially when discharging, storing or disposing of the above edible oil.So I 've been looking for an alternative that doesn't involve buying real fried food because who needs that temptation?Good working stainless steel and enamel. Kitchn voted for enamel or stainless steel pan for frying if castNo iron.You just want to avoid anything that doesn't stick.You don't know what chemicals will be released by bubbling so much hot oil on it.Modern cuisine recommend fishing with deep pans and stainless steel filtersfried items.This mimics the ability of the deep fryer they have in a professional kitchen --But, man, talk about using a lot of oil!People (and cooking experts) have spoken...However, professionals and experienced family chefs are highly recommended for the best depthI was surprised by the fryer.Users of serious diet, Cook's illustrations, and Kitchn and Chowhound agreed that the Frying Pan was the perfect tool for fried food.The side of its tilt minimizes the splash and contact with oil, while its funnel shape requires less oil than the Western wok.At the same time, since there is a lot of surface area on the top of the pan, you can still fry a lot of food in the pan.I haven't tried frying in my pan yet, but I'm a little tangled between breaking the old standby or investing in a chicken oil pan that also has cast iron.These pots used to be quite common, but are outdated as fried foods become less common at home.However, their long handle should be able to easily manipulate the pan bowl pans basin to avoid oil leakage, while the heavy lid is designed to help keep the fried foods moist (although some may argue that it will prevent them from becoming brittle ).Which pot do you think is best for fried food?