Deep Frying in Cast Iron

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
 
I seem to recall that 300+ some degrees (not sure of the right number) is optimal for frying and that the results are pretty good for you. Not getting the temp right or frying unfrozen foods isn't so good.

Also the oil is important. But there's debate on what's good/bad these days as well.
 
Do not worry about the exact temperature of the oil as one lb. of room temperature food will cool it 20 to 50° F in seconds. Concentrate on getting the oil back to a high moderate temperature range appropriate for the food you are cooking. Moderate temperature is about 350° F +/-.

Hilditch
 
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