Many thanks to chef Cristian for showing us that informative way of deep frying. I have bought the pot and the thermometer as he described in that video.The results are phenomenal when I made fried chicken to my son. I was amazed to see the results in this deep frying pot. I would love to share with you all the advantages of having this deep frying pot and thermometer: Right heating temperature so French fries don’t get saggy and get crispy. Deep pot so oil doesn’t splash your stove. Mine is electric stove so the same concept should apply to any stove in terms of splashing oil. The basket was easy for the fried chicken made it crispy without any mess and no residue in the oil. Safe to fry since the thermometer would show when to fry and when to change your patch. Easy breezy to clean just turn off your stove and let the oil cool off cover the pot and if you wish to filter the oil for additional use cover the pot and do so. The fact that there was no mess while frying is amazing then easy to clean afterwards is another gift. I wasn’t sold on any electric frying machine because of the safety and cleaning hassle and plus I am an old fashioned cook with no desire to add any gadgets on my garnet countertops in my kitchen. Simple kitchen is the way to go and the way to cook the best fried chicken. Thank you for simplifying the frying experience to me .
EXCELLENT video, logic, and explanation! After having at least 4 previous deep fryers that were pretty cool to use at first, I found they had a short lifespan and extra labor time to clean. The last one I used only because it was a free gift from the casino. I went back to using either my medium wok or my 2 qt stainless sauce pot since I'm cooking only for 1 or 2. I sometimes use my 7 inch fry basket but found that it's more trouble than it's worth and is just an extra utensil to clean. Spider works great! Thanx for a pro's logical recommendation!!!
I agree. I had an electric fryer and it was a pain to keep clean. Plus the chips didn’t come out great. I went back to using a chip pan and it’s a lot easier to keep clean (just empty the oil and place in the dishwasher) and the chips come out far more crispy and golden.
I've been deep frying in the same pot for 25 years now, similar to Chef Christian's, 6 inch tall 10 inch round and not the long handle, 2 short handles, 1 inch of oil in bottom (1-2 frozen chicken wings at a time in hot oil, small hand fulls of frozen fries also, Hot Oil Bubbles with ice ). I just put a lid on it and keep it on the stove and use it over and over Until Oil is dark or too much water moister in oil. you can also strain the oil if there are too many crumbs or batter or you need the pot for soup or stew (steel coffee can with plastic lid works great, flush C-can with hot water when really dirty)... Couple simple RULES... Kids 10 ft from stove at all times (kids want to see so they stand on a chair 10 ft away)... when done frying Lid goes on and pot is moved to the back of stove, middle rear (w-kids) or large cold burner rear... That way no kids will come along and knock the pot on them and if you leave the burner on you have already removed the Hot oil pot from the burner... Sometimes, I will deep fry 2-3 times a week(s), chicken wings, chicken strips, burger and fries, Fish and chips, Chinese food etc... Fast and simple cause Oil pot is always ready
My issue with this is that it's open with no lid. I do not fry a lot, 6-8 times a year, and I cover my pot as much as possible with a screen or a lid and everything is covered in grease after one time. Also my stove top never keeps the oil at the deep fry temp on my thermometer. It will get there initially, but it never gets back up to help after I start adding food. I also have issues with electric fryers though. Many don't have the capacity I need for a family of 5. I typically cook one night to feed my family for 2 nights. I need a fryer that can wet fry well and fry a decent quantity in a decent time.
Love this! Approx how high is your pan? I just purchased a compact deep fryer. I'm trying to make Daikon faux-tatoe chips. I've tried different thickness, different temperatures, but I end up with a mixed bag of burnt and still not cooked. *sigh*
Youre right. I should learn the art of regulating temperature with a thermometer, rather then rely on an expensive machine fryer, or cheaper garbage home fryer. I always did hate that youd have to cook in small batches
Hello Chef, love watching your channel. Thx so much for being so detailed. I do have a question though, I personally do not like to use a store bought frier so can you tell me the name/brand or how to purchase that exact pot? Looking forward to hearing from you.
question.when making example chicken wings do you leave the stovetop on medium or medium high after the temperature is reached or do you turn off the stove?
you leave it on high so that you can get back up to frying temp (between 350 and 375) as quickly as possible. Using a thermometer is a must when deep frying.
Well, I personally believe the seed oils (like soy bean oil, sunflower oil, vegetable oil) are toxic to some degree and are bad for health. But, if you don't care about that, then I would suggest using peanut oil. But if you want to use a healthier oil, use avocado oil.
I've been deep frying in the same pot for 25 years now, similar to Chef Christian's, 6 inch tall 10 inch round and not the long handle, 2 short handles, 1 inch of oil in bottom (1-2 frozen chicken wings at a time in hot oil, small hand fulls of frozen fries also, Hot Oil Bubbles with ice ). I just put a lid on it and keep it on the stove and use it over and over Until Oil is dark or too much water moister in oil. you can also strain the oil if there are too many crumbs or batter or you need the pot for soup or stew (steel coffee can with plastic lid works great, flush C-can with hot water when really dirty)... Couple simple RULES... Kids 10 ft from stove at all times (kids want to see so they stand on a chair 10 ft away)... when done frying Lid goes on and pot is moved to the back of stove, middle rear (w-kids) or large cold burner rear... That way no kids will come along and knock the pot on them and if you leave the burner on you have already removed the Hot oil pot from the burner... Sometimes, I will deep fry 2-3 times a week(s), chicken wings, chicken strips, burger and fries, Fish and chips, Chinese food etc... Fast and simple cause Oil pot is always ready
Have you ever experienced foaming or bubble while frying, then the oil is all over your place? I turned off the cooker straight away. I kept asking others how to prevent this situation in future? However haven’t gotten the answer yet. I would appreciate your kind reply if you have any answer to this. Thanks
It sounds like the food that you are putting in the oil is too wet - it has too much moisture. Oil will boil up violently if you add water to it. Make sure that the food you are putting in the hot oil is as dry as possible. Also, make sure you are not over-filling your fryer with oil. You should only fill it half-way up the pot to prevent the oil from spilling over in case you put something wet in it.
I can't deep fry anything on my gas cooker it always foams up and even if the food has no water and is completely dry tried soo many ways it still keeps foaming up and over flowing I still don't understand why
you can filter the oil back into the container and re use it as long as the oil isn't brown, or smelly.. make sure to let the oil cool down before it goes back in the container of course ;)
I've been deep frying in the same pot for 25 years now, similar to Chef Christian's, 6 inch tall 10 inch round and not the long handle, 2 short handles, 1 inch of oil in bottom (1-2 frozen chicken wings at a time in hot oil, small hand fulls of frozen fries also, Hot Oil Bubbles with ice ). I just put a lid on it and keep it on the stove and use it over and over Until Oil is dark or too much water moister in oil. you can also strain the oil if there are too many crumbs or batter or you need the pot for soup or stew (steel coffee can with plastic lid works great, flush C-can with hot water when really dirty)... Couple simple RULES... Kids 10 ft from stove at all times (kids want to see so they stand on a chair 10 ft away)... when done frying Lid goes on and pot is moved to the back of stove, middle rear (w-kids) or large cold burner rear... That way no kids will come along and knock the pot on them and if you leave the burner on you have already removed the Hot oil pot from the burner... Sometimes, I will deep fry 2-3 times a week(s), chicken wings, chicken strips, burger and fries, Fish and chips, Chinese food etc... Fast and simple cause Oil pot is always ready
My grandparents passed down their pan and oil to my parents, who then passed the pan and oil down to me. I've since gifted the pan and oil to my children. We've used the same 11.5 liters of oil for 95 years. If you take care of things and treat them right they can last forever.
+Nice video. Didn't see any deep fryer pans at Amazon that have the gizzie in the back to hold the basket out of the oil and that looks like something definitely worth having! Can you tell us where to pick that one up at, or its brand name? How much does oil temperature have to drop before the chicken (or whatever) starts seriously absorbing the oil? I'm using a little fry daddy for french fries mostly and if I cook too many the temp drops quite a bit. What is an acceptable drop?
Thanks for the reply. Yes, I saw one at Amazon for $25 (don't know how I missed this the first time!) but it looks as if I'll have to order the basket separately. I'll get the pot first and measure it to make sure the basket will fit correctly. Below 350 degrees sogville, eh? Whoa! The Fry Daddy only peaks at 375-380 and putting in more than a handful or two of fries will drop that drastically. I'm gonna have to get the big 10 quart fry pan. Thanks again!
Do you have any recommendations on actual deep fryers, I don’t really have a budget and want a quality one, I really like the setup of deep fryers I really enjoy the cooking process, so hot any ideas
Hi Edwin, I actually have never really used the basket. I scoop the food out with a spider and place in a bowl or plate lined with paper towel. However, if I were to use the basket, yes, I would make sure that the oil level is below the basket.
Chef I also want to start Culinary classes soon but am 40 years old. I know it is a bit late but I have been in the Hospitality industry for years and own a business so I have the time now. Any suggestions? School? Etc?
Yoya Diaz You're welcome. Never give up on your dreams. Also, be careful what you say after I am because that's what you'll be. Eliminate "if" from your vocabulary. You can do anything you put your mind to. Just take the first step.
They would both work, but I find that I have gotten better results using my aluminum pot, than my Le Creuset pots. However, the LeCreuset pots are coated in ceramic. I have not tried frying with a cast iron pot that is un-coated.
this lacks a very important feature .. constant temperature and overheat protection .. if you need professional frying with gas you should stand by it and regulate temp. manually cuz. the temp. of oil increases in time .. occasionally you may end up with burnt oil
@@TampaBayChef ...my atomic powered neutron smashing deep fryer is being shipped as I type, it's from.. the "umbrella corporation" " fully guaranteed"!. Sounds great 😃💯😂😀👍😉😊
Ever heard of chip pans? It is a saucepan that comes with a basket that you fill with food and then lower into the hot oil. Once the food is ready you just turn the heat off, lift out the basket, shake off the excess oil then serve.
If it weren't aluminum, you'd be on to something. Stainless steel is the best all around option, easy to clean, lightweight, lasts forever. I like cast iron or glass too, but they can be inconvenient in other ways. Heavy and fragile. I can't eat anything cooked in contact with aluminum. It wakes my lymph nodes immediately. Retirement homes are full of people who cooked with aluminum much of their life and many of them can't remember who they are by the time they hit 70. Aluminum in the brain from trace elements in their cookware. Really bad news.
Many thanks to chef Cristian for showing us that informative way of deep frying. I have bought the pot and the thermometer as he described in that video.The results are phenomenal when I made fried chicken to my son. I was amazed to see the results in this deep frying pot. I would love to share with you all the advantages of having this deep frying pot and thermometer:
Right heating temperature so French fries don’t get saggy and get crispy.
Deep pot so oil doesn’t splash your stove. Mine is electric stove so the same concept should apply to any stove in terms of splashing oil.
The basket was easy for the fried chicken made it crispy without any mess and no residue in the oil.
Safe to fry since the thermometer would show when to fry and when to change your patch.
Easy breezy to clean just turn off your stove and let the oil cool off cover the pot and if you wish to filter the oil for additional use cover the pot and do so.
The fact that there was no mess while frying is amazing then easy to clean afterwards is another gift.
I wasn’t sold on any electric frying machine because of the safety and cleaning hassle and plus I am an old fashioned cook with no desire to add any gadgets on my garnet countertops in my kitchen. Simple kitchen is the way to go and the way to cook the best fried chicken.
Thank you for simplifying the frying experience to me .
What brand is it?
EXCELLENT video, logic, and explanation! After having at least 4 previous deep fryers that were pretty cool to use at first, I found they had a short lifespan and extra labor time to clean. The last one I used only because it was a free gift from the casino. I went back to using either my medium wok or my 2 qt stainless sauce pot since I'm cooking only for 1 or 2. I sometimes use my 7 inch fry basket but found that it's more trouble than it's worth and is just an extra utensil to clean. Spider works great! Thanx for a pro's logical recommendation!!!
Great video Chef. What a smart choice. It is real easy to get caught up into a lot of gadgets. Keep it simple is what I say
Where can I find that fry pot?
Se puede usar en estufa de no eléctricas?
Another great deep fryer alternative is a carbon steel wok. It heats evenly and quickly. And you can also attach a thermometer in it.
Best way to fry. Thats how my mom did it and how i do it. Great video.
I agree. I had an electric fryer and it was a pain to keep clean. Plus the chips didn’t come out great. I went back to using a chip pan and it’s a lot easier to keep clean (just empty the oil and place in the dishwasher) and the chips come out far more crispy and golden.
Nice pot you should post links to where to buy and the rest of the stuff like the spider looks nice
right, I went there and could not find the pot and basket
Fantastic video! Thank you so very much for posting it.
Thank you for your time creating this video. Exactly what I was looking for.
THANKS FOR ADVICE. Great info here everybody
Where can I find this pot?
I like this method and love that pan! I need that setup !! Thanks Chef
We need good videos again. Thank you great videos you will be a hit on CZcams.
I've been deep frying in the same pot for 25 years now, similar to Chef Christian's, 6 inch tall 10 inch round and not the long handle, 2 short handles, 1 inch of oil in bottom (1-2 frozen chicken wings at a time in hot oil, small hand fulls of frozen fries also, Hot Oil Bubbles with ice ). I just put a lid on it and keep it on the stove and use it over and over Until Oil is dark or too much water moister in oil. you can also strain the oil if there are too many crumbs or batter or you need the pot for soup or stew (steel coffee can with plastic lid works great, flush C-can with hot water when really dirty)...
Couple simple RULES... Kids 10 ft from stove at all times (kids want to see so they stand on a chair 10 ft away)... when done frying Lid goes on and pot is moved to the back of stove, middle rear (w-kids) or large cold burner rear... That way no kids will come along and knock the pot on them and if you leave the burner on you have already removed the Hot oil pot from the burner...
Sometimes, I will deep fry 2-3 times a week(s), chicken wings, chicken strips, burger and fries, Fish and chips, Chinese food etc... Fast and simple cause Oil pot is always ready
Very helpful review. Concur pot is always available
I converted from electric to gas not long ago to save on electricity, this is a great option! Thank you for the video! 😊👍🏼
Did you convert it back to electric ?
Thank you for being perfect and not fancy. You are a gift ! Many Blessings ~
That's what my mom told me. Thank you.
How do you keep that thing so clean
OUTSTANDING!!! Thank you.
What's the difference between this fryer and a normal boiler?
Nice, we use our cast iron. No electric.
Great vid! Where did you buy your spider??
Bro I just made fish and chips tonight with a regular pot and a meat thermometer. I'm definitely investing in your whole set up🤌
Does it has hot spot/burned. I hate stainless steel since it always create burning
Cristian: Good video. But the price at the end was a little steep: 75 USD.
Aluminum Fryer Pan 5qt - $13.29. Round Wire Fry Basket-$5.18. Shipping-$11.00 lionsdeal.com
My issue with this is that it's open with no lid. I do not fry a lot, 6-8 times a year, and I cover my pot as much as possible with a screen or a lid and everything is covered in grease after one time. Also my stove top never keeps the oil at the deep fry temp on my thermometer. It will get there initially, but it never gets back up to help after I start adding food. I also have issues with electric fryers though. Many don't have the capacity I need for a family of 5. I typically cook one night to feed my family for 2 nights. I need a fryer that can wet fry well and fry a decent quantity in a decent time.
Get an outdoor propane fryer.
You're awesome. Thank you very much.
Love this! Approx how high is your pan? I just purchased a compact deep fryer. I'm trying to make Daikon faux-tatoe chips. I've tried different thickness, different temperatures, but I end up with a mixed bag of burnt and still not cooked. *sigh*
what is the material of the pan? it looks like Aluminium if I am not wrong
harrini bajaj The fry pot is made of aluminum.
Youre right. I should learn the art of regulating temperature with a thermometer, rather then rely on an expensive machine fryer, or cheaper garbage home fryer. I always did hate that youd have to cook in small batches
Thanks man, you saved me a lot of money👍
Glad I could help
Can you provide the brand name of this fryer and where this can be purchased?
NotBillable This was purchased at www.webstaurantstore.com/ just put "fry pot" into the search box.
Search returned only two pots - both 30 qt.
Search for " fryer pot " and not "fry pot "
Fryer pot
What about the long hand is it safe , thanks chef
After watching your video, I returned the electric deep fryer, what size is your fryer pot? Thanks
Hello Chef, love watching your channel. Thx so much for being so detailed. I do have a question though, I personally do not like to use a store bought frier so can you tell me the name/brand or how to purchase that exact pot? Looking forward to hearing from you.
question.when making example chicken wings do you leave the stovetop on medium or medium high after the temperature is reached or do you turn off the stove?
you leave it on high so that you can get back up to frying temp (between 350 and 375) as quickly as possible. Using a thermometer is a must when deep frying.
hi christian i have a qu ?
how many qts is your pot ?
I think it's a 10 or 11 quart pot.
So what oil to use in comments please
Well, I personally believe the seed oils (like soy bean oil, sunflower oil, vegetable oil) are toxic to some degree and are bad for health. But, if you don't care about that, then I would suggest using peanut oil. But if you want to use a healthier oil, use avocado oil.
Would a deep fryer pan work on a outside griddle or a outside bbq grill?
I don't think so. Not enough direct heat.
Chef Cristian
Be great if you have one with a burner on the side.
Nice video and how to clean and keep shiny?
At what temp u cook ur fries !? And can u measure it with that limited thermometer?”250c max”
375 F
Who makes this Fry Pot?
Great video. Can you please share the dimensions? I'm most interested in the depth of that pot
For best results, measure the hottest burner on your stove, and then buy a pot with the same diameter.
Chef Cristian thank you for replying. However, I was requesting the depth, not diameter. How deep is your pot please?
I've been deep frying in the same pot for 25 years now, similar to Chef Christian's, 6 inch tall 10 inch round and not the long handle, 2 short handles, 1 inch of oil in bottom (1-2 frozen chicken wings at a time in hot oil, small hand fulls of frozen fries also, Hot Oil Bubbles with ice ). I just put a lid on it and keep it on the stove and use it over and over Until Oil is dark or too much water moister in oil. you can also strain the oil if there are too many crumbs or batter or you need the pot for soup or stew (steel coffee can with plastic lid works great, flush C-can with hot water when really dirty)...
Couple simple RULES... Kids 10 ft from stove at all times (kids want to see so they stand on a chair 10 ft away)... when done frying Lid goes on and pot is moved to the back of stove, middle rear (w-kids) or large cold burner rear... That way no kids will come along and knock the pot on them and if you leave the burner on you have already removed the Hot oil pot from the burner...
Sometimes, I will deep fry 2-3 times a week(s), chicken wings, chicken strips, burger and fries, Fish and chips, Chinese food etc... Fast and simple cause Oil pot is always ready
Have you ever experienced foaming or bubble while frying, then the oil is all over your place? I turned off the cooker straight away.
I kept asking others how to prevent this situation in future?
However haven’t gotten the answer yet. I would appreciate your kind reply if you have any answer to this.
Thanks
It sounds like the food that you are putting in the oil is too wet - it has too much moisture. Oil will boil up violently if you add water to it. Make sure that the food you are putting in the hot oil is as dry as possible. Also, make sure you are not over-filling your fryer with oil. You should only fill it half-way up the pot to prevent the oil from spilling over in case you put something wet in it.
I can't deep fry anything on my gas cooker it always foams up and even if the food has no water and is completely dry tried soo many ways it still keeps foaming up and over flowing I still don't understand why
This pot is too big for 1 person use. Is there a smaller size available?
For safety, use a big pot with a little bit of oil in it. It will prevent spilling or splashing.
@@TampaBayChef - OK
what do you do with the leftover oil? just dump it?
you can filter the oil back into the container and re use it as long as the oil isn't brown, or smelly.. make sure to let the oil cool down before it goes back in the container of course ;)
I've been deep frying in the same pot for 25 years now, similar to Chef Christian's, 6 inch tall 10 inch round and not the long handle, 2 short handles, 1 inch of oil in bottom (1-2 frozen chicken wings at a time in hot oil, small hand fulls of frozen fries also, Hot Oil Bubbles with ice ). I just put a lid on it and keep it on the stove and use it over and over Until Oil is dark or too much water moister in oil. you can also strain the oil if there are too many crumbs or batter or you need the pot for soup or stew (steel coffee can with plastic lid works great, flush C-can with hot water when really dirty)...
Couple simple RULES... Kids 10 ft from stove at all times (kids want to see so they stand on a chair 10 ft away)... when done frying Lid goes on and pot is moved to the back of stove, middle rear (w-kids) or large cold burner rear... That way no kids will come along and knock the pot on them and if you leave the burner on you have already removed the Hot oil pot from the burner...
Sometimes, I will deep fry 2-3 times a week(s), chicken wings, chicken strips, burger and fries, Fish and chips, Chinese food etc... Fast and simple cause Oil pot is always ready
Oh yeah? Well i've been deep frying in the same pan AND the same oil for over 25 years. beat that!
My grandparents passed down their pan and oil to my parents, who then passed the pan and oil down to me. I've since gifted the pan and oil to my children. We've used the same 11.5 liters of oil for 95 years. If you take care of things and treat them right they can last forever.
😆
The pot in your link is different than the pot in your video.
Fixed. Check out this link: amzn.to/2vBCMXo
@@TampaBayChef The link is for a 7 quart. In the video, you say it's a 10 or 11 quart...
what is the best temperature to fried fish and chicken please
375 F
Great vid. What’s that watch on your wrist? 👍
That was a Seiko Pilot's watch.
Good shit bro! Thank you.
OaktownsGreatest
Se puede usar en estufa de gas
Si.
+Nice video. Didn't see any deep fryer pans at Amazon that have the gizzie in the back to hold the basket out of the oil and that looks like something definitely worth having! Can you tell us where to pick that one up at, or its brand name?
How much does oil temperature have to drop before the chicken (or whatever) starts seriously absorbing the oil? I'm using a little fry daddy for french fries mostly and if I cook too many the temp drops quite a bit. What is an acceptable drop?
Just google "Fry pot" and you should get some results.
I wouldn't let the temp get below 350. Below that it's sogville.
Thanks for the reply. Yes, I saw one at Amazon for $25 (don't know how I missed this the first time!) but it looks as if I'll have to order the basket separately. I'll get the pot first and measure it to make sure the basket will fit correctly.
Below 350 degrees sogville, eh? Whoa! The Fry Daddy only peaks at 375-380 and putting in more than a handful or two of fries will drop that drastically. I'm gonna have to get the big 10 quart fry pan.
Thanks again!
Is it stainlessteal ?
It is aluminum.
@@TampaBayChef thanks for replying
Where do you get this pot? Or is there attachment I can buy.
You can buy it at a restaurant supply store. It's called a FRY POT.
Do you have any recommendations on actual deep fryers, I don’t really have a budget and want a quality one, I really like the setup of deep fryers I really enjoy the cooking process, so hot any ideas
It seems to me that the chicken will touch the oil when it's resting in the basket, or is the basket above the oil level? Please let me know.
Hi Edwin, I actually have never really used the basket. I scoop the food out with a spider and place in a bowl or plate lined with paper towel. However, if I were to use the basket, yes, I would make sure that the oil level is below the basket.
Is there a stainless steel version for this fry pot?
Chef I also want to start Culinary classes soon but am 40 years old. I know it is a bit late but I have been in the Hospitality industry for years and own a business so I have the time now. Any suggestions? School? Etc?
Yoya Diaz It's never too late...
I wish I would know of others who have done the same at a later age. Thanks Vero
Yoya Diaz You're welcome. Never give up on your dreams. Also, be careful what you say after I am because that's what you'll be. Eliminate "if" from your vocabulary. You can do anything you put your mind to. Just take the first step.
Which would be better to deep fry? cast iron or aluminum?
They would both work, but I find that I have gotten better results using my aluminum pot, than my Le Creuset pots. However, the LeCreuset pots are coated in ceramic. I have not tried frying with a cast iron pot that is un-coated.
Chef Cristian thank you.
Just bought a Betty Crocker deep fryer , what a piece of crap
Hi which oil would you recommend to deep fry in?
Peanut oil.
Chef Cristian ok thanks
Good informational but camera angles needs work
OK, Scorsese, I'll keep that in mind.
What temp gauge is that?
I want it..
How long can the oil last? How many uses?
I have another video that explains just that.
Use a portable gas stove outside with this setup to not worry about any smells in the house.
is a fry pot safe enough to use on a gas top cooker?
Ofcourse, its made for gas stove
How to odaer
where do you dispose the oil?
If your oil is liquid at room temperature, you can pour it down the sink once it has cooled. Or put in a bottle throw in the trash.
@@TampaBayChef i see. ive been told dont pour it down the sink
If your oil is solid at room temp, definitely do not put it down the sink. But if it's liquid, there is no problem.
thank you so much I really apppreciate that. I was about to purchase a deep fryer. What is the best material for the pot you have?
This pot is made of aluminum.
I just want to know how high he put the heat on
I put my stove burner on HI.
How to avail /order
90.00 for a pot wtf! That’s insane! Cool
Pot tho
Where is your link to the deep fryer
Any restaurant supply store would carry these. Or just Google, "aluminum fry pot".
We use those same pots at Chipotle 😂
What do you guys deep-fry at Chipotle?
Chef how can I attain a temperature of 170 C using gas for deep drying.
Use a thermometer.
Many electric fryers only get to 375.
Go keto bro...the best diet in the world cause there is never any hunger!
I'm 60Lbs over & it's sucks feeling fat & squishy all over...
this lacks a very important feature .. constant temperature and overheat protection .. if you need professional frying with gas you should stand by it and regulate temp. manually cuz. the temp. of oil increases in time .. occasionally you may end up with burnt oil
That's what a thermometer is for.
What kind of pot is it specifically?
It's an Update AFPC-10 fry pot.
Chef Cristian thx so much :)
I've been frying at 340°f. What?😵😵
No, you've been poaching at 340! lol jk
@@TampaBayChef ...my atomic powered neutron smashing deep fryer is being shipped as I type, it's from.. the "umbrella corporation" " fully guaranteed"!. Sounds great 😃💯😂😀👍😉😊
how cheap can you get no?
I can’t find a deep fryer that isn’t electric
You can use any stock pot or deep cooking pot to deep fry in. It doesn't have to be a "deep fryer" Look at this one amzn.to/2WZaw0W
Ever heard of chip pans? It is a saucepan that comes with a basket that you fill with food and then lower into the hot oil. Once the food is ready you just turn the heat off, lift out the basket, shake off the excess oil then serve.
U have the right idea and method. yet the pot and thermometer sucks eggs. more amazon bull shit products. shame
If it weren't aluminum, you'd be on to something. Stainless steel is the best all around option, easy to clean, lightweight, lasts forever. I like cast iron or glass too, but they can be inconvenient in other ways. Heavy and fragile.
I can't eat anything cooked in contact with aluminum. It wakes my lymph nodes immediately.
Retirement homes are full of people who cooked with aluminum much of their life and many of them can't remember who they are by the time they hit 70. Aluminum in the brain from trace elements in their cookware. Really bad news.
Thank you for your insight, and thanks for watching.
Click Bait!