Bayou Classic Fryer

The crumbs fall to the bottom where there is no direct heat as there is in a frying pan. The heat source comes from a tube that rides about mid level..... I dont know it works, it just does.

I saw one of those things for the first time today. I looked it over and it looks to be pretty well made. It's all stainless and uses lighter gauge sheet than others that I have seen, but stainless is stiffer than carbon steel anyway.

Crumbs get scorched from contact with the bottom of a pot that can impart more heat to the crumbs than the oil. Kind of like when you burn part of a gumbo that sticks to the bottom of the pot. Because the "heating element" is suspended above the bottom, crumbs slide off of it and go to the bottom.

The only thing that has kept me from buying one of these is the amount of oil that must be used to fry anything.

I've never been impressed with any bayou classic equipment I have had. It's all pretty cheaply made. It'll get the job done, but not anything nice.

I would check out the RV works and compare the two. They aren't really in the same class. I would imagine you can buy the small rv for the price of that bayou classic.

I have the 6.5 gallon and I wish I would have gone smaller. Once it gets rolling, it really pumps out some food. Takes longer to heat up the oil than it usually does to cook what I have. 2 or 4 gallon would have been better for me.

I would have no idea where to find a R&V works fryer where I live. Like I said the one I looked at is basically a stainless steel box. I don't really see where there would ever be any problem with it. I am sure the R&v is also well made. But I much prefer cleaning stainless steel as opposed to carbon steel.

R&V Works makes stainless models - special order though.

X2 on the RV Works! I compared them side by side when I purchased and the bayou is much thinner. I do think that the R&V Works may cost a little bit more thought