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Deep fryer suggestions?

Answered on August 19, 2014
Created October 08, 2010 at 3:54 AM

I am currently eating a high-fat paleo diet, and I am strongly considering buying a deep fryer. I have never owned one before, so I am not sure what features/size I should be looking for. Does anyone have experience with one? Does it make consumption of large amounts of fat easier?

I am going to use a very stable fat, maybe tallow, and mostly cook meat and veggies, but are there any other health concerns? (I know about acrylamide from starch already, although I don't know just how much I should worry.)

9bc6f3df8db981f67ea1465411958c8d

(3690)

on October 08, 2010
at 06:15 PM

Burned food develops more AGEs (advanced glycation end-products), which are one of the things that makes us age faster.

525ceb06bc8862932d853a033411e3b7

(350)

on October 08, 2010
at 05:05 PM

Do you have a source for that?

525ceb06bc8862932d853a033411e3b7

(350)

on October 08, 2010
at 05:04 PM

Deep fryers suck. They're a pain to clean, don't regulate temperature well and just take up space. Cast iron is versatile, holds heat well and cleans beautifully (no soap, just wipe clean!). Get a heavy dutch oven for deep frying in. Going to make some sweet potato fries this weekend...

F8fa4b0809d3b74fcf0361c0d53b60c1

(911)

on October 08, 2010
at 02:09 PM

I have deep fried things in my cast iron pan, but for safety reasons it seems logical to get an actual deep fryer if I want to do this with any regularity. I had read that the steam from the food can keep it separate from the oil so nothing absorbs, hmmm, maybe I can start at low heat to soak in oil and then crisp it up at the end...?

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on October 08, 2010
at 12:52 PM

Mmm. Kerrygold with a spoon

286a4ff7c362241c5c4b020df4972212

(1288)

on October 08, 2010
at 05:52 AM

I was under the impression that not a lot of the fat is retained in this method of cooking anyway. I would also worry that the Oil would go bad at such high temps?

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6 Answers

3
23814fb403606c0424bf90770dd5c0f5

on October 08, 2010
at 09:18 AM

A good old cast iron frying pan is perfect for deep fat frying. Put enough rendered tallow, lard or coconut oil in the pan to cover whatever you are frying, heat to about 320-350 degrees and cook away. Make sure the fat is at the right temperature or you get soggy, greasy food. The higher temps quick cook the outside of the food, sealing it off from the fat. This will produce the crispy outer that makes deep fat fried foods so appealing but won't absorb the fat you are cooking with. A lesser temperature allows the fat to be absorbed into the food and will not produce the crispy outer, just a soggy greasy mess. Also, only use rendered animal fats for deep fat frying. Seed oils are not stable at the temperature required and will provide a lot of PUFAs. Also be very careful with this way of cooking as it can be very dangerous. Splatter from water either on the food or in the food will burn you badly, fire is also a possibility as the fat is very combustible once it touches the source of heat (i.e. "grease" fires). Please be very careful. Just my Two cents. There are others out there with more experience and other opinions. Read, study, and make your own choice. All the best, Mike

F8fa4b0809d3b74fcf0361c0d53b60c1

(911)

on October 08, 2010
at 02:09 PM

I have deep fried things in my cast iron pan, but for safety reasons it seems logical to get an actual deep fryer if I want to do this with any regularity. I had read that the steam from the food can keep it separate from the oil so nothing absorbs, hmmm, maybe I can start at low heat to soak in oil and then crisp it up at the end...?

525ceb06bc8862932d853a033411e3b7

(350)

on October 08, 2010
at 05:04 PM

Deep fryers suck. They're a pain to clean, don't regulate temperature well and just take up space. Cast iron is versatile, holds heat well and cleans beautifully (no soap, just wipe clean!). Get a heavy dutch oven for deep frying in. Going to make some sweet potato fries this weekend...

2
A968087cc1dd66d480749c02e4619ef4

(20436)

on October 08, 2010
at 04:26 PM

Mark Sisson has a nice post on whether deep frying can be considered "Primal" - and how to do it in a healthy way. He gives pretty complete info on the good and the bad news about it.

http://www.marksdailyapple.com/can-fried-food-be-healthy/

1
0c0c5c65612425e497b7231c21516943

(1354)

on October 08, 2010
at 11:12 AM

Aren't the foods themselves cooked at fryer temperatures more carcinogenic? I know that I have read somewhere that potatoes at high temperatures are bad for you. I agree with eating coconut oil and butter!

9bc6f3df8db981f67ea1465411958c8d

(3690)

on October 08, 2010
at 06:15 PM

Burned food develops more AGEs (advanced glycation end-products), which are one of the things that makes us age faster.

1
4e184df9c1ed38f61febc5d6cf031921

(5005)

on October 08, 2010
at 07:27 AM

But chips (french fries) cooked in beef or pork rendered fat are unbeatable! And I believe that these fats are stable at high temperatures.

I say go for it!

0
D738a5b2a67f3c36518a2ac9f32d27af

on October 08, 2010
at 05:29 AM

I think it would be healthier and simpler to eat coconut oil out of the jar with a spoon (or drink it, depending on the temperature). Butter out of the dish is pretty good too...

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on October 08, 2010
at 12:52 PM

Mmm. Kerrygold with a spoon

-1
7431586c21bca496c5a7ec7bd0ca4d6e

(974)

on October 08, 2010
at 04:13 AM

Deep fryer temperatures are 350-375. Or hot enough to cook the nutrition right out of the food.

525ceb06bc8862932d853a033411e3b7

(350)

on October 08, 2010
at 05:05 PM

Do you have a source for that?

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