T-FalDeep Fryer with Basket, Electrics Stainless Steel 3.5 Liter Oil Capacity, 2.6 Pound Food Capacity 1800 Watts Easy Clean, Temp Control, Digital Timer, Oil Filtration, Dishwasher Safe Parts Silver

I'm a Senior. I use to own a Snack Food Manufacturing Company. I made Potato Chips and Fried Pork Rinds just for 2 items. As a teenager (so many years ago) I worked for several major Fast Food restaurants who made fries and learned the best way to make them. Therefore with this experience I know exactly how to make good fried foods. Fries, Fried Chicken, Shrimp Fritters, Fried Shrimp, Fried Okra, Fried Zucchini, etc.This Fryer works great. What I mean is that it holds the proper temperature during frying. When any food is to be fried and goes in either frozen or at room temperature.. it will immediately drop the temperature of the oil. This fryer has a fast recovery. That means it's thermostat is excellent and as it sees a drop in temperature it immediately turns on the element(s) to keep the temperature where it should be.I also like the method T-Fal has invented to clean the fryer. It's easy to drain and strain the oil and clean the frying bowl. The fry basket is large and I can get two potatoes worth of fries in one basket. For these reasons I highly recommend this fryer. Below is some info for a novice in the proper way to fry fries and other items.Fries:» Use a high quality potato slicer which you can purchase here on Amazon. Otherwise cut your peeled potatoes 1/4" thick. Wash them in cold water and agitate the slices until you see the water turn milky. This is taking the potato starch out of them.» Dry the fries on a baking sheet lined with paper towels. I actually have a small fan that I use just like we did in the fast food restaurants in the old days. This reduces FOAMING and even loss of oil. When wet products are placed into the hot oil you'll see foaming as oil and water don't mix. In fact, as the water turns to steam it drops the temperature of the oil which means a longer frying time and makes the fryer work harder to keep the temperature up to the correct frying temperature. Note also as the water turns to steam tiny (micro) drops of oil cling to it and you'll have a 1% or 2% drop of oil each time. And where does that oil go? Into the atmosphere and it will cling to your filter or wall or anything else. Dry your fries as much as possible.» Fries should be fried twice. Bring your oil up to 350f for the 1st frying. Place a basket full of dried fries into the oil for 3 to 5 minutes. Your NOT going to cook them all the way through. This is a BLANCHING method. This will drive most of the moisture out of the fries and make them crispy for the 2nd frying.» After blanching for a few minutes bring the fries up out of the oil and let them cool down to room temperature. I spread mine on a bakers rack which sits on a big baking sheet (found here on Amazon).» Bring the oil up to 375f for the 2nd frying and fry them for 2 or 3 minutes until they turn golden brown. They will be nice and crispy.» There are 2 Secret Ingredients that makes my fries taste so good... Lawry's Seasoned Salt! Yes, it's much better than plain salt and can be found here on Amazon. The 2nd ingredient is TALLOW. Lard is rendered pig fat. Tallow is rendered Beef fat. It has no smell and is pure white. It almost lasts forever! You can purchase it here on Amazon in buckets. For the average fryer you'll need 2.5 lbs to 3 lbs. It's pricey but for a reason. It's EXCELLENT and it's healthy. And here's a secret from the old days. That restaurant with the Golden Arches.. you know the ones.. Before the mid-80's - they use to fry their fries in TALLOW and 7% Peanut Oil. I do too! You need the peanut oil to just cover the heating elements at the bottom of the pan. Why? Tallow is kind of like lard in that it is soft white but not an oil UNTIL it gets hot. So if it's directly on the heating elements it will smoke! Don't do it! Put in the Peanut Oil first then put in the Tallow until the oil rises up to the Max line inside the frying bowl. For several years I've been purchasing the Peanut Oil in 1 Gallon containers from Amazon. It's an excellent product and arrives fast. This is what made our Fries so tasty back in the day. If you study Tallow many doctors will even tell you how healthy it is. There are video's about it on the internet.How about frying Shrimp, Okra and Zucchini or Chicken? Here's a great product also found here on Amazon. It's called Louisiana Shrimp Fry. Actually the Louisiana Chicken Fry also seems to be the same ingredients.. just a change in the package labeling.» Take 5 tablespoons of the Louisiana Shrimp or Chicken Fry and mix with 1/2 cup of water. Place your Shrimp or Okra or Zucchini or piece of Chicken into this mixture.» Next place the rest of the dry ingredients (Shrimp or Chicken Fry) into a breading bowl or 1-gallon plastic bag. Remove your whatever you're going to fry from the liquid mixture and place into the breading bowl or bag and shake vigorously to coat the item.» Bring the temperature of your oil up to 350f. Fry the shrimp for 2.5 minutes (not to exceed 3 minutes) and 3 minutes for Okra or Zucchini till golden brown. For chicken it will take longer depending on what part of the bird you're cooking. Use an instant read thermometer.This will give you some of the best Southern style food you've ever tried.

After using this deep fryer for more than several months, I feel compelled to write this review. I use all-natural beef tallow or duck fat to deep fry, and it can be pretty expensive to replace it with clean deep fry product because it has been compromised by burnt particles. This deep fryer is nothing but awesome! I have used a variety of expensive deep fryers in the past, and they don’t come close to the performance of this model. The screened drain allows me to reuse frying grease several times by straining particle free product back into the reservoir to be stored in the refrigerator for next time. This saves a lot of money before changing it out with a new expensive batch. There were a lot of negative reviews, mostly leaking valve errors. Not one problem has occurred with the deep fryer that I was sent. In fact, although I did purchase the extended warranty, I will definitely be getting this one again when it is finished due to wear and tear or when the heating element expires!

I purchased the 1 liter mini deep fryer. This fryer is surprisingly excellent. The oil heats up fast and most importantly, the unit holds the temperature really well.As far as the size, I don't think you'll be able to submerge a large chicken wing or large leg. However, if you are frying up fish, shrimp, small veggies, hash browns, this unit will serve you well.I've fried several pieces of battered fish with this unit and my fish came out immaculate.To clean the unit is very easy because the heating element is contained under the non-stick tub. Remove the hinge lid (it pops out). Wash the lid. And for the cooking unit, *DO NOT* submerge it. Fill the deep fry tub halfway with some soapy water, wash, and then rinse the tub out. You can rinse the tub under the faucet but don't submerge the entire unit in water. Wipe the outside with a damp soapy rag.I reach for this unit very often over my large deep fryer because of the efficient oil usage and quick clean up. I will be purchasing another one of these. These little guys can fry.

Loving it so far, I especially love the filter and automatic drain. After that. I love that it is very responsive in it's thermal control. My last deep fryer would cool when I dropped food in and take a while to heat up again. This fryer quickly gets back up to temperature.As far as complaints... I am hoping the company recognizes one thing and improves... Can you make the tub deeper? The max fill line is just simply too low. It's pretty large already anniversary hate to say "make it bigger," because the larger the tub, the larger the reservoir/drain pan needs to be. But if you like massive chimichangas like I do, its not deep enough to submerge. If the width were narrower and the fryer were taller, I know people might complain it's big. But only having an inch of usable oil is not really enough. It also leaks occasionally... Might be the way I pick it up... If you shake it around, it will most definitely make a mess, but even when I move it very carefully it can leave spots of oil to clean up.I most definitely recommend it, there's nothing like it, but I do hope improvements are made and I can continue to buy future fryers from them.

I'm very happy with this fryer. It gets hot fast, has a large capacity, and looks great despite the years of scrubbing. Basket is hefty, oil overflow basin has saved my counter, the strong magnet clicks the power cord into a secure connection, and the modular design makes oil change-out a breeze. As a former chef I am hard to please, and was very happy to find that the unit got hot enough to do serious frying, maintained it's temp well even at lower settings or low oil, and was true to setting temps (verified with my insta-read thermometer) After 5 years it still functions as new and looks great on my counter