"Andy" > wrote in message
6...
> "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?!?!
>

Fish *and* chips!

I use a cheap Revereware stainess steel 3 qt soup pot for frying. It is not
dedicated to this - I strain the oil and put it in a sealable container
between uses. Straining and keeping it sealed are important for best
results. Be sure to pay attention to the oil temperature, and do not fill
the pan more than 1/2 way.


--
Peter Aitken

Remove the crap from my email address before using.