I saw a $30 Waring Pro deep fryer at Costco today. I never deep fry because it makes my house smell like oil for a day and it's a pain to strain the oil afterward. I didn't get a chance to read the box on this sucker, but does the closed frying chamber eliminate the oil smell from getting all over? How easy is it to recover oil? Are the basins and such removable and dishwasher safe?
I'd see myself mainly using this for tempura, fried fish, and some Chinese recipes (from Fuschia Dunlop's books). Would a closed frying chamber like this allow the kind of control needed to execute these dishes properly?
Thanks from a n00b! :)