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Cookware

How to Deep Fry Often without a Mess (Optimal Vessel?)

EsotericWaffles | Nov 25, 201810:50 AM     9

I'm having trouble finding a way to deep fry without oil getting everywhere. I don't mean this in the sense that the oil is exploding, since I use a thermometer the whole time. No, my biggest challenge is that every time I deep fry, I have to somehow accurately decant it from a dutch oven or wok into a funnel into a bottle that has an oil dribble down the side, put down the cooking vessel with an oil dribble running down the side, and then dishwash everything (including the oil bottle) so that the oil doesn't get everywhere and turn tacky.

My question is if anyone has a solution to the frying vessel problem. I don't deep fry often, but I want it to feel like less of a dramatic experience of hassle and cleaning risk without buying a countertop appliance. Is there a pot people are using? Tips on decanting oil from a wide pot? I'm specifically regretting how little I make tofu or fried chicken, despite how much I like both and would like to poll the collective wisdom here to see if there's anything to be done.

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