deep fryer. do not even try to bake
Deep frying increases the fat and caloric content of foods significantly compared to other cooking methods, typically adding 5–40% of the weight in absorbed oil depending on food type and duration of frying.
About
A deep fryer is a cooking appliance or vessel designed to submerge food in heated oil or fat at temperatures typically between 325–375°F (163–190°C). Traditional deep fryers consist of a metal pot or basin with heating elements (either electric or stovetop-based) that maintain consistent oil temperature, often fitted with thermostats and safety features. Modern commercial and domestic deep fryers may include built-in filtration systems, temperature controls, and oil-level indicators. The depth and capacity of the vessel allows for complete immersion of food items, distinguishing deep frying from shallow frying or sautéing, where only partial submersion occurs.
Culinary Uses
Deep fryers are used across numerous culinary traditions to rapidly cook foods through oil immersion, creating characteristic golden exteriors and crispy textures while maintaining moist interiors. Common applications include preparing fried chicken, potato chips, donuts, tempura, pakora, samosas, and fish and chips. The appliance is essential in fast-food operations, casual dining establishments, and home kitchens. Proper oil temperature management is critical: too low results in greasy, soggy products, while excessive heat causes burning and smoke production. Foods are typically coated or battered before frying to control moisture loss and flavor development.