On Thu, 31 Mar 2005, Andy wrote:

> "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.

You'll know it when it goes bad... with straining, it can last for about
five batches of french fries (same thing as chips?), or about three to
four days.

> 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?!?!

chips.

Lena