re: Fish fryers recs and discussion..

quote:

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Sorry for the newbie question, but is he advantage of one of these worth having a separate piece of equipment vs just using a burner and cast iron/ stainless pot?

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Oil life, more consistent temperature holds, and speed. The heat source is a piece of square tubing that passes thru the fryer about 6" from the bottom of the oil reservoir. That means the bottom of your oil where all the batter and chunks sit is not getting hot and scorching. The oil in one of these things will last a hell of a lot longer than the oil in a normal pot. Plus once you get your temp where you want it you can cut the flame back to barely on and it will hold it right there. I cranked out enough fried stuff to feed 15 people in about 30 minutes yesterday. It's a Cadillac.