I've never never deep fried before. Can you close the lid on this model as to prevent oil splattering everywhere?
1985580
yes it works good' you might get some spatter when lowering the meat in just lowerit slow.
826713
I wouldn't. Deep frying is usually done at 350-375 degrees F and this might melt the plastic components in the handle ( some of the internal components appear to be made of lower temperature plastic) You can and often will saute' in the bottom of the pot before pressure cooking. And definitely never fry with the lid closed in anything other than a commercial vessel that was specifically made for this purpose. It can and probably will explode into a ball of flames!
662707
The sides of this skillet are not high enough to hold enough oil to deep fry - approximately 2" high. Heated oil expands so it would be unsafe to use any more than 1/2" of oil in a shallow pan like this due to the probability of oil overheating and splattering/spillling out when food is added in. To safely deep fry you would need to use a boiler/pan with 5" or 6" sides so that oil won't spill over the sides when food is added in the heated oil.
1252687
It seems to work well for pan frying but I do not know about deep frying. It has become my favorite pan for most everything.
1442557
When you assemble the unit, the heating element sits in the oil. There is about a 1/2 to 1 inch space between the bottom of the element and the reservoir, so any crumbs from the food that's frying fall to the bottom of the reservoir. Cleaning the element is easy to hand wash..
1000535
You don't have to empty the oil after every use. Just check to see how dirty the oil is after you use it and decide whether you want to empty it out or not.The rubber tube that allows you to empty out the oil developed a crack over time in my old DeLonghi deep fryer so the more often you empty out the oil, the more likely the tube will fail ... in my opinion.
2205300
Its not an oil problem its a design flaw. there is a review that tells how to repair it above. IF you dump it right after ever use there shouldn't be to much of a problem.
745092
I bought this for my daughter and son-in-law and I know they fry things, including fish, in it. I'm not sure what you mean by 'deep frying'. I don't think it's deep enough to fry something that you'd want to submerge in oil. I know they love this fry pan.
1557561
I never tried that. Can definitely be used for frying, but don't know how it works for deep frying
1964591
This pan doesn't come with a lid, and that's one reason, aside from the depth (about 2 inches), that I would call this a saute pan rather than a fryer. By that I mean that it won't accommodate a deep layer of oil. However, I have a lid from either a large stockpot or a large fryer that I use with this pan on occasion.
912143
It says not to use it with high moisture foods like chicken wings for example because the steam will quickly build up on the lid and fall back into the oil. Always read the manual because there is conflicting info on this particular topic. I have never had an issue with oil spattering out, I am usually more concerned about the smell and a bit of smoking which can be taken care of by an exhaust fan (which is how they do it in restaurants)
2097535
We have no problem getting the lid off. Simply open and pull up. Our problem is keeping the lid CLOSED!!!!! Until the oil warms up we have to sit something heavy on the lid so it stays closed!!!!! After the oil warms up it stays shut. Thought I'd like this more than I do actually.
2218270
Sorry...I have not had this problem. I always use oil when cooking in this wok and also I have not used it that often.
1197274
If your oil is absorbing into the food you are not using the correct oil. When I finish frying I have about the same amount of oil I started with. The food is not supposed to absorb the oil. That is the point of deep frying! The food is virtually oil free. If you are frying correctly the outside gets coated first then it seals in the juices, so your food is moist on the inside, crispy on the outside and NOT oily. The only loss of oil is in the residue that is strained out.
2166891
Hmm. I've never used a lid for it. If I were, I'd use a standard fry lid. It would cover, so keep heat and oil in, but it wouldn't seal for, say, simmering. The pan is designed more for stir fry or sauté or light cooking, not for boiling I think. Picture shaking the pan to flip the food :) It's more for quick cooking, not to leave it on the heat and walk away. Cheers!
723517
absolutely!!! I have the lid on most of the time when I am frying-it keeps the surrounding area clean.
64659
In any wok stability issues make deep frying hazardous. Oil would cover pretty much everything including you. Please buy a deep fryer for deep frying