W. Hilditch
Active member
One can deep fry in any vessel with an interior height of 2” or higher. The taller the better. You do not need a basket. A slotted scoop will work fine.
The most important rule is to never exceed 50% of the height with oil. Less is better if it will work for what you are going to cook. Do not judge by vessel capacity, just by inches. My round bottom kettle holds 3 1/2 qts but one qt and 1 cup of oil takes it up to 50% of the height. Enough. From there one just has to adjust batch size.
When a drop of water dances or pops it is up to high moderate - time to cook. It the oil starts smoking you are into hot (400° F+) so back off. This is one case where you want to turn the heat up upon adding cold food for a couple of minutes, then back down.
Hilditch
The most important rule is to never exceed 50% of the height with oil. Less is better if it will work for what you are going to cook. Do not judge by vessel capacity, just by inches. My round bottom kettle holds 3 1/2 qts but one qt and 1 cup of oil takes it up to 50% of the height. Enough. From there one just has to adjust batch size.
When a drop of water dances or pops it is up to high moderate - time to cook. It the oil starts smoking you are into hot (400° F+) so back off. This is one case where you want to turn the heat up upon adding cold food for a couple of minutes, then back down.
Hilditch