The Best Pot for Deep Frying
Let’s face it, some dishes are simply better when fried. Okay, almost everything tastes better when it’s deep-fried. Unfortunately, nothing gets healthier by being dipped in oil, and while we don’t believe in blatant denial around here, we do believe in moderation.
That is one of the reasons why not everyone is interested in purchasing a fryer whose primary aim is to fry things. That being said, doesn’t it sound like a match made in heaven if you had a pot that could steam or boil veggies like a pro while also being ready for a well-deserved deep-fried cheat meal?
So, what are the best deep-frying pots? Cast iron, metal, and woks are the ideal cookware for deep frying. Because the meal must be completely covered in oil, the best pot is also a deep pot. There are other elements to consider, such as whether your pot needs to be seasoned, so we’ll go over all you should know before buying a deep-frying pot.
We’ve gone on a mission to find the greatest pots for deep frying, and we’ve even found out how to use them. If you’re looking for a pot that will work wonders in your kitchen, have a look at these three greatest deep frying pans.
The Best Pots For Deep Frying
| Rank | Pot | Material and Type |
|---|---|---|
| 1. | Lodge 6 Classic Red Enamel Dutch Oven | Porcelain coated dutch oven |
| 2. | Lodge 5 Quart Pre-Seasoned Pot with Lid and Dual Loop Handle | Cast iron dutch oven |
| 3. | Cook N Home Stainless Steel Saucepot with Lid | Stainless steel sauce pot |
| 4. | Moss & Stone Copper 5 Piece | Copper deep dish pan |
| 5. | Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok | Carbon steel wok |
| 6. | Helen Chen’s Asian Kitchen Flat Bottom Wok, Carbon Steel With Lid | Carbon steel wok (with lid) |
If you’re a new chef in search of a pot for deep frying, here are some important points to consider. First and foremost, make sure the pot is deep enough to fully submerge the food you’ll be frying. It should have a depth of at least 5-6 inches to accommodate the required 3-4 inches of oil.
Additionally, the thickness of the pot’s walls affects how well it retains heat. Thicker walls provide better heat retention, leading to more consistent frying results.
Having a pot with a convenient pouring spout is also beneficial. It makes transferring the oil to a storage container much easier after you’re done frying.
The three recommended types of pots for deep frying are cast iron, metal, and a wok. Cast iron is particularly great for deep frying because it heats up quickly and evenly. If you have a cast iron Dutch oven with a lid, it helps retain heat from all sides, ensuring thorough cooking of your fried items, whether it’s chicken wings or doughnuts.
Using a traditional cast iron pot or pan for deep frying can even help maintain its seasoning over time. However, keep in mind that leaving the oil in the pot for too long can cause degradation due to the iron content. To address this, simply transfer the cooled oil to a separate container.
Alternatively, if you choose an enameled pot, you don’t need to worry about seasoning or restoring the oil, as the enamel coating eliminates these concerns.
10 Best Pots & Pans for Deep Frying
BYBYCD Stainless Steel Deep-Frying Pot
he BYBYCD Stainless Steel Deep-Frying Pot is an excellent choice because it provides for perfect temperature control. Your food will be cooked to perfection if you know exactly how hot your oil has to be at all times.
As it is made of stainless steel, this pot will last for many uses before needing to be replaced. It’s well-insulated, too, so the oil stays at the same temperature.
This pot is a breeze to clean because to its form and content. Detachable rack makes it simple to clean out all of the nooks and crannies with oil.
It is possible to move the pot around without burning your hands thanks to the curved handles. This also makes it simple to shift it from one burner to another while you’re cooking.
DIY HOME Tempura Deep Fryer Pot
You won’t have to be concerned about your breading clinging to the sides of your Tempura Deep Fryer Pot, thanks to its non-stick coating and iron construction. Additionally, it is resistant to corrosion, extreme heat, and wear.
Because of the materials, this pot allows for precise temperature control. As a result, nothing will be overdone or underdone when it comes to the frying process.
Draining extra oil from the pot is made easier by a slot on the pot, so you don’t have to worry about spilling any while changing the oil. During use, there is a lipped edge that helps to keep oil in the pot so that you do not have to deal with a lot of oil splashing. Since the pot has a lipped edge, it is safer to use than those without one.
Pearl Metal HB-1891 Tempura Pot
The iron construction of the Japanese Non-Stick Fryer Pot ensures that it will last a long time. This pot is very easy to clean because of the materials, so you don’t have to worry about food residue building up.
Its diameter is 8.5 inches, this may be used for a small household and produce a lot of meals at once. When you’re done with your dinner, you can remove the fried foods from your saucepan and let them drain while you finish the rest.
In addition to stovetops, gas and flame-throwing barbecues can also be used with this pot. Because it has a double handle that does not hold heat, use extreme caution when handling the pot. As a result, you may easily move the pot around without fear of burning your hands.
Gotham Steel Copper Square Pan
The Gotham Steel Copper Square Pot includes everything you need to deep fried anything. An entire meal may be prepared in less than an hour thanks to its capacity to contain six quarts.
In addition to boiling, roasting, and broiling, you may also use this pot for a variety of other cooking methods. It’s made of copper and aluminum, which means it’s resistant to corrosion and rusting. If you’d rather cook with induction, this model has that capability as well.
When not in use, you can keep the oil and other ingredients in the pot with the cover on. Make use of the basket that fits perfectly so that you can swiftly and conveniently remove your cooked items with the basket once they are done being fried.
Oster Sangerfield Stainless Steel Pot
With a capacity of 3.65 quarts, the Oster Sangerfield Stainless Steel Pot makes it simple to cook modest amounts of food when you need them. Using a wire basket attached to the pot, meals may be quickly and easily fried in the oil and then removed.
When it comes to washing this pot, you can simply toss it in the dishwasher. While cooking, you can readily see what’s going on in the pot thanks to the glass top, which reduces the amount of splash.
Stainless steel is used in the construction of this pot to ensure long-term usability. On either side of the pot, there is a long and a short handle. When moving the pot around, this provides you a degree of freedom to ensure the pot’s safety.
With this pot, you can deep-fry meals, as well as boil water for pasta and other dishes. Reduces the amount of cookware you require in your kitchen as a result of this.
KOK Deep Frying Pan/Pot
Allowing you to swiftly fry small batches of food, the KOK Deep Frying Pot has an eight-inch diameter. Because it’s made of iron, the temperature of your oil remains consistent and high enough to fry food without it becoming mushy. It doesn’t take long for the oil to heat up because of how quickly this substance conducts heat.
Because of the high quality of the material, you can use this pot again without fear of it breaking. It contains a built-in temperature gauge so that you can always keep track of the temperature.
When frying, use the pot’s lipped upper portion to decrease the amount of oil that splatters. This pot may be used on any type of stove, giving you the greatest amount of freedom possible. To deep fried food for your next barbeque, you can even place it on a grill over low heat.
Bayou Classic Aluminum Fry Pot
With a capacity of up to 14 quarts, the Bayou Classic Aluminum Fry Pot is ideal for cooking large batches of food at once. In order to remove your food safely and quickly, the appliance comes with a basket.
Aluminum is used for both the basket and the pot to ensure their long-term usefulness. This pot and its attachments are easy to clean because of the material. It has a tight-fitting lid that prevents oil splatters while you’re cooking.
While deep drying food for a long period of time, the pot handles remain cold to the touch. To clean this pot and its accessories, all you have to do is hand wash it. You may use it both indoors and outdoors so that it can be used for a wide range of meals and cooking purposes, ensuring maximum versatility.
Cuisinart Classic Chef’s Pan
The hard anodized exterior of the Cuisinart Classic Chef’s Pan ensures that it will last for a long time even if you use it frequently. The non-stick surface on the interior of the pan makes it easy to remove the oil. Moreover, you don’t have to worry about food adhering to the pan’s interior surface.
It can be used as a typical frying pan or for deep-frying tiny portions of food. Because of its adaptability, it allows you to store fewer pots and pans in your kitchen.
Even if you hold it for an extended amount of time, the handle will remain cool to the touch, preventing any burns. When you’re using the pot, you don’t have to worry about the oil dripping out of the lid. The handle of the pot’s cover does not get hot when you are cooking in it, as well.
Pranzoelite Non-Stick Deep Fry Pan
There is enough room in the Non-Stick Deep Fry Pan for you to cook small meals. Because it’s made in Italy, you can rest assured that it’ll fit right in with the style of your kitchen.
This pan’s principal material is cast aluminum, making it resistant to corrosion and therefore ideal for frequent use. It’s easy to keep it clean and ready to use because you can put it in the dishwasher.
It is possible to use this pan as a traditional frying pan when you aren’t deep frying meals, reducing the number of pots and pans you need to store. To safeguard your safety, keep the lid on at all times. It’s simple to tell when your food is done cooking thanks to the glass cover.
Lodge BOLD 14 In Seasoned Cast Iron Wok
Because of its depth and the fact that it is made of a material known for its ability to maintain heat, the Lodge Cast Iron Wok is an excellent choice for deep frying. When you’re done using it, just wash it down with a damp cloth to remove any oil residue.
Because of its size, you can fry a lot of food at once, which will save you time in the kitchen. You won’t have to wait a long time for the oil to heat up before you can begin cooking.
When deep frying, a simple set of tongs will enough to move the food into and out of the pan. As a result of its large size, it allows you to uniformly distribute your food in the pan during cooking. Everything you make will have a golden hue to it as a result.
How to Choose the Best Pot for Deep Frying
When shopping for a deep fryer, keep these factors in mind to make a better calculative decision. Use this information as a checklist when you research your possibilities so that you may more easily identify your specific requirements.
Ensure that you select the correct size
You’ll need a larger pot if you’re deep-frying enough food for a family. Otherwise, it will take hours to prepare everything. Take note of how much oil your pot needs to hold at a time to ensure that everything you prepare is completely submerged.
The oil space must also be taken into consideration. When you add food to it, keep in mind that it will rise. After you’ve risen, make sure there’s at least four inches of distance between the meal and the frying oil so that it doesn’t splatter. When selecting a pot, it is preferable to use the heaviest things you intend to fry as a guide.
A lid is necessary.
In order to avoid an oil fire while deep frying, you must always keep in mind that the oil may pop. To quickly extinguish the flames while using a pot with a lid, place it on top of the pot. To ensure that the lid fits snugly, it’s preferable to buy a pot that has one. Think of it as a fire-safety precaution for while you’re in the kitchen.
The Pot should be made of the best material.
When it comes to deep-frying pots, there are a variety of materials that can be employed. It is widely accepted that cast iron is the best material because of its exceptional heat retention. Its light enamel interior let you to see whatever you’re putting in it while you cook.
Use a Thermometer to Make Sure It’s Working
For safety reasons, you should always use a thermometer while cooking. 350 to 400 degrees Fahrenheit would be ideal for frying. While a probe thermometer can do the job, a thermometer that is attached to the pot’s side is preferable because it can sit there and constantly monitor the temperature. When selecting a pot, be sure that the thermometer can be fastened to the pot and remain in position.
It should fit a Skimmer.
You can cook your meal more quickly and easily if you insert a skimmer into the pot before you start cooking. There is more oil left in the pot when you use a spider instead of a skimmer. When cooking, a regular skimmer should make it easier to fit all of your ingredients because it is designed to fit into a smaller pot. Additionally, skimmer sizes range widely, so you can find one that will fit in your pot.
The Chef’s Guide to deep frying
Even though deep frying is a basic cooking method, a high heat deep fryer or candy thermometer and a stainless steel skimmer basket or spider will make your job much easier.
Getting a thermometer that can withstand the high temperatures of boiling oil will make it much easier to keep track of the cooking progress of your food. Try to find a long-stem thermometer like this one that also has a clip to keep it attached to the pot while you fry.
In the event that you need to fry tonight but don’t have a thermometer, you can use one of a few alternative methods to determine whether or not the oil is hot enough. These are not guarantees, but they can help in an emergency.
Popcorn: When you think the oil is hot enough to pop a kernel of popcorn, test it out. If the oil is around 350 degrees Fahrenheit, the corn will pop.
Use a chopstick: In this case, a chopstick will do. Hold a wooden chopstick in the oil until you are satisfied with the temperature. When the oil starts to bubble vigorously, it’s ready to be used. If things get a little out of hand, it could mean that the oil is excessively hot, in which case you should turn down the stove before you burn your food.
Finally, a spider or skimmer basket is essential for collecting all the greasy remnants after frying.
Instead of having to pour out a pot of boiling hot oil or using a tiny slotted spoon, which will keep your meal simmering in the oil for minutes longer than it needs to be, you can simply use one of these handy colander/strainer/ladle combinations.
Deep Fry Without A Deep Fryer
Now that you have the right pot and some fixings, you can begin frying. Putting food into hot oil, waiting for it to cook, and then removing it is the gist of deep frying.
When dealing with a large quantity of extremely hot oil, however, there are a few precautions you should take.
If you want to cook anything quickly and thoroughly, the thinner it is, the hotter the oil can be. In order to prevent the outside from burning while cooking meals with more substance, such as chicken thighs, it is best to use a lower temperature and a longer cooking time. The temperatures at which you’ll be operating will be between 350 and 400 degrees Fahrenheit.
Keep in mind that you shouldn’t put too much in your pot too. Make sure there is enough space for the food to move around freely rather than being crowded in.
If you find yourself needing to create many batches, check that the oven temperature is back to where you want it before adding any more food. Avoid burning the oil by seasoning the meal after it has been fried.
When it comes time to transfer the oil to a new container, ensure sure it has cooled down to room temperature first. Keep your pot on the stovetop, uncovered, for as long as necessary; just wait to move it until it has cooled to room temperature. When the oil has finished cooking, filter it through cheesecloth to get rid of any remaining debris.
Whether you plan to use your cooktop, oven, or outside barbecue or barbeque, here are some additional hints to keep in mind.
Stovetop
- Be careful not to overfill your pot. Your meal will cause a certain degree of bubbling and sputtering after you add it; you don’t want to add excess oil to the mix. Make sure your oil doesn’t reach the top of your pot.
- Make sure you have a paper towel-lined baking sheet nearby so that you can easily transfer the cooked food from the saucepan to the sheet to drain and chill. Invert a standard cooling rack upside down and place a flat wire rack within it. Using this method, you can reduce the amount of oil used without letting your food sit in a puddle of oil and become soggy.
Oven or grill.
- Make sure your pot can transition from stovetop to oven or grill with ease and has a good lid. In this case, a Dutch oven made of cast iron is recommended.
- The key is to heat the oil until it begins to sizzle. You can do this by preheating the oven to 400F or the grill to 200C and keeping a tight eye on the temperature gauge.
- Add your meal to the hot oil as normal, but be careful as you check on it and move the pot about. Use extreme caution when handling a pot full of oil and food since you do not want to experience the pain of an oil burn and because the pot will be heavy.
Related Questions: Deep Frying Pots
Which deep-frying oil is the best?
Peanut and canola oil are the most commonly used oils for deep frying because of their high smoke points and mild flavors.
Deep-frying can be done with just about any refined oil, so you have a wide range of possibilities to choose from, depending on the flavor profile you choose. Oils from safflower, sunflower, palm, and soy sources have high smoke points and are somewhat flavorful in comparison. Refined sesame oil or coconut oil are good options if you want a flavor that stands out more.
What should you not cook in cast iron?
There are a few foods that are better prepared in stainless steel pans than in cast iron. Avoid using red sauces, which are high in acid and can damage your pan.
Because cast iron retains a lot of flavor, if you don’t want your next few meals to taste like fish or liver, you might not want to cook them in it. As it’s used more frequently, cast iron improves in quality. Don’t fry anything fragile like eggs or fish in a new pan unless you’ve had it for some time.
Deep-frying vs. shallow-frying: what’s the difference?
The amount of oil used in frying determines whether something is shallow or deep-fried. Once a food item is partially submerged in oil, it’s then flipped over to cook the other side. Everything is completely submerged in hot oil when it is deep fried.
