"Peter Aitken" > wrote in
om:

> Take it back and get a refund. For your $15 or a bit more you can buy
> a high quality Taylor deep fat thermometer and a spyder (a wire mesh
> scoop for stirring and lifting items in the fat). Then use one of your
> large saucepans for deep frying. With a little practice you'll get
> much better results.


Not jumping to conclusions, do you dedicate a saucepan for your deepfat
frying? According to this little fryer info, you can cover up the oil
after cooking for use at another time. How long a time I don't know.

The only drawback I see is that the unit is teflon non-stick but comes
with a metal spatula to destroy itself, kinda/sorta!?

So what answer was yours? Fish or chips?!?!

Andy

--
"If you can't do it naturally, then fake it."
- Alfred Hitchcock
Spoken to Ingrid Bergman