Can You Deep Fry in a Nonstick Pan
I don't deep fry food that often, more often than not because it uses a ton of oil, which is expensive, and the cleanup is a son of a mother. (That oil actually splatters everywhere.) Plus, no matter how careful y'all are, you will get striking past hot oil at some point and it will non be pleasant.
I tend to default to using my cast-iron skillet because it'southward a swell way to season the pan, and having a heavy skillet is all-time for conducting estrus evenly. Plus, as users over at Chowhound point out, the temperature of cooking oil drops once y'all add food, but bandage iron retains heat similar virtually nothing else.
However, every bit bang-up as bandage iron is, information technology's hefty and unwieldy, peculiarly when it comes time to drain and store or dispose of said cooking oil. And so I'm e'er on the lookout for an alternative that doesn't involve buying an actual deep fryer because who needs to take that kind of temptation lying effectually?
Stainless Steel & Enamel Work Well
The Kitchn votes yep on enamel or stainless steel pans for frying if cast-iron isn't available. You just want to be certain to avoid anything nonstick—y'all don't know what kind of chemicals are beingness loosened with that much hot oil bubbles above it.
Modernist Cuisine recommends using a deep pot and a stainless steel strainer for fishing out the deep-fried items. This mimics the abilities of the deep fryers they have in professional kitchens—but man, talk about using a lot of oil!
The People (& Cooking Pros) Take Spoken...
Yet, the resounding recommendation among professionals and experienced home cooks for the all-time deep-frying vessel surprised me. Serious Eats, Melt'southward Illustrated, and the users at The Kitchn and Chowhound agree that the wok is the perfect vehicle for deep frying food.
Its sloped sides minimize splatters and contact with oil while its funnel shape requires less oil than Western cooking pans. Meanwhile, you can all the same fry a lot of food in a wok because of the corporeality of surface surface area available at the top of the pan.
I oasis't tried deep frying in my wok but nonetheless, but I'm a fiddling torn between breaking out that old standby or investing in a chicken fryer pan, which besides comes in cast atomic number 26.
These pans used to exist adequately common only have fallen out of vogue equally it became less common to deep fry nutrient at domicile. However, their long handles are supposed to make information technology easy to maneuver the pans and avert oil splatters, while the heavy lids are designed to help continue the frying food moist (although some might contend it'll keep them from getting crispy).
What kind of pan practise you think is best for deep frying food?
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