"Lenny Abbey" > wrote in message
nk.net...
>I have not tried the pan and thermometer yet. I am afraid that the shallow
> depth of the oil in the pan will allow the thermometer to touch the
> bottom,
> thereby providing a false reading.
>
> Lenny
>

I've used this one for years.

http://www.shop.com/op/~TAYLOR_PRECI...-prod-20308918

The clip works just fine to keep the thermometer positioned properly in the
pan. Oh, and I don't use any "shallow depth" oil. The pan I use is a 5qt
aluminum Windsor-style that I bought at a restaurant supply house. About
three quarts of oil make a depth of nearly four inches with plenty of
headroom to allow for the volume of the food. My results are excellent. Of
course I watch the temp of the oil very carefully, and follow the age-old
advice of frying in small batches to avoid dropping the temperature of the
oil too much when the food is placed in the oil.

The trouble with the cheap fryers with no temperature controls is they will
not properly cook America's most popular deep-fried food, French fries. As
I'm sure you know, these need to be fried twice at different temperatures.
The saucepan/thermometer does this job just fine.


--Rich