I searched high and low and reviewed dozens of deep fryers before settling on this one. So far it has been flawless in its performance.
One little drawback is the temp issue. Every deep fryer is capped at reaching about 375º. I would have liked to seen a bit more.......400-415º is ideal. The real secret to healthy (yes, I just said healthy!) deep frying is the temp of the oil. You want the oil hot enough to sear the outer surface closed. Once the outer surface is sealed closed, it prevents oil from entering into the food being fried.
Harold McGee in his excellent book, "On Food and Cooking" proved that you can indeed deep fry food and have literally NO oil enter the final product. That means it is cooked through with no oily after taste. The secret to this is the temp of the oil. His experiments settled on about 415º as the ideal temp to deep fry. That is hot enough to seal the surface, yet not too hot to burn the food before it is finished frying.
Another suggestion I have........Don't waste a lot of money on Peanut oil!! Instead, go to a restaurant supply store or Sam's Club and buy the food service grade shortening. Most of these are "creamy" mixtures that can withstand multiple cooks using the same oil. I owned several A&W restaurants and we would change our fryer oil only a couple times a week. That is after using them all day, every day. For the home cook, You can keep the same oil in your fryer for many, many cooks.
The myth behind peanut oil is that it has a higher burn point than other oils. It is true, but the difference is very small. Besides, you will never reach the burn point, so why pay double what other oils costs?
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