Deep Fat Fryers Pro

Welcome to Deep Fat Fryers Pro, the number one online resource for deep fat fryers.

Deep fat frying is a cooking technique where food is submerged in very hot oil. This is typically done in the home using one of the many deep fat fryers that are on the market.

It is a myth that deep fried foods are extremely fatty or greasy. Indeed if cooked properly, there should be no penetration of oil below the surface of the food. This is because if the oil is hot enough, the water in the food repels the oil as it is being cooked. This means the food actually steams from the inside out.

Deep fat fryers come in a wide variety of designs. These include single and double baskets, large capacities and the highly efficient mini deep fat fryers.

A deep fat fryer can be used for much more than french fries. There are many recipes that you can make such as delicious light tempura, breads, deserts and meat dishes. We hope this site provides you with balanced, informative information on the top deep fryer brands that are available. We strive to provide information on fryers in every price bracket so you should be able to research a fryer here whatever your budget.

Given that there are deep fryers available in pretty much any price bracket, the question becomes "what do you get for your money?". As with most electrical gadgets, more features equate to more cost. However this does not necessarily mean you are getting a better product. It’s a balance, the more things to go wrong with your fryer, the more it will likely cost whereas if you can live with a very basic unit then you can get away with paying very little.

One area where you pay more is for fryers that have built-in odor filters. There will inevitably be smells given off as your food is cooking, and just as you have an extractor fan above your stove, you can also get deep fryers with built in odor filters if you are willing to pay extra. The down side of course is that these filters need to be changed and possibly cleaned  on a fairly regular basis. As an alternative you could pay less, get a fryer without an odor filter and just put your fryer on your stove and use the stove’s extractor fan to remove any odors.

An area where you should perhaps not compromise is in the ease of cleaning. There is nothing more frustrating than having had a delicious feed of king prawn tempura being faced with 3 hours of taking your fryer to pieces and scrubbing every surface. The reality in that case is you would say "oh it’ll be ok this time, I’ll clean it next time". This will inevitably lead to heart ache when, 3 months down the line your fryer is so encrusted you just give up and relegate it to a far cupboard and just use a wok from then on! So always go for fryers that have dish washer safe parts and preferably few of them so it is easy to dismantle, wash and put back together again without you starting to resent you tempura lunch!

Given that your fryer will be heating oil to around 375 degrees, certain safety features should not be compromised on. Safety cut off are a must so that if the unit is jostled, or the power cord pulled, it will shut down. If you have children in the house you might want to get a fryer that has a cool exterior surface while in use. You will pay extra for this but it is a good option for some piece of mind.

Then you have the flourishes of design that make you think "this is only a deep fryer for goodness sake, why are they trying to turn it into the interior of a Jaguar?". Here, I am thinking of things like portholes in the lid so you can check up on how your food is coming along. I have looked through these windows and believe me, there is absolutely no way of determining how cooked your Scotch Egg might be, if you can even see said Eggs at all. The one I was looking through was so fogged up it was like looking at a thick London Fog from Victorian times. So try to avoid these gimmicky features.