striped_shirt wrote:
> I don't have one of those specialized deep fryers.
> Is it ok to use an ordinary sauce pan, say?
> Is the use of a thermometer recommended?


A plain old cast-iron pot and deep frying thermometer works well.
Don't overcrowd the pot. You should probably use medium-high or medium
heat throughout the process unless the temperature fluctuates wildly,
(more than 10-15 degrees F for more than a few minutes at a time).
Avoid making adjustments every few minutes, as the temperature will
rise or fall periodically.