T-fal Compact EZ Clean Stainless Steel Deep Fryer with Basket 1.8 Liter Oil and 1.7 Pound Food Capacity 1200 Watts Easy Clean, Temp Control, Oil Filtration, Dishwasher Safe Parts, 1.8 Liters

This cost-effective deep fryer was better than a large, upscale model, I purchased/returned a few weeks prior. This model has depth and still effective heating and coverage. The ability to fry large items or smaller items in bigger quantities was very helpful at dinner time. The outer body was metal and easy to clean, with the fryer being able to be taken apart, washed and stored in a small space. The parts felt durable and I had confidence in the fryer not tipping over while in use or when on the counter cooling or not in use. The settings were easy to use and the functionality of the overall product was simple and allowed for me to use it with little confusion.

Love my fryer. It does exactly what they say it will do. Easy to clean. I really like that it will strain my oil. Also, once the oil has strained it actually has a storage for the strained oil. The BEST!

In this day and age of Air Fryers that come in every size and color imaginable, sometimes grease is good! This is a large, high quality deep fryer that has great capacity and large cooking basket. The oil containment system makes clean up a breeze and allows multiple uses of the same oil. It strains solids, reaches temp quickly and serves up a nice even frying experience. We've cooked mushrooms, onion rings, fries, shrimp and chicken to perfection (in moderation of course). It does take up space so you need to have room for storage when not in use. If your looking for restaurant quality frying at home, this is it!

I decided to purchase a deep fryer in addition to my air fryer as some things just require being dunked in a vat of grease. The biggest issue with deep fryers are what to do with the oil after you've used it. After rummaging through the top-rated deep fryers, this one seemed to have consistently good reviews so I figured it would be well worth the added cost.The deep fryer is extremely simple to use. You get the base unit, cover, the heating element with temperature dial, frying basket, oil pan with valve, and a plastic container to collect the filtered oil. All these parts can be cleaned individually, and only the heating element requires special care.The pan has special markings for minimum and maximum oil. I didn't realize how much oil was required and definitely had to run to the store to buy a few more bottles to reach the minimum amount. Prior to the deep fryer, I was using a small pot to do my frying.Once you've got the oil in, you can plug the deep fryer in with the magnetic cord, turn the switch on and set the temperature. The light will turn off when it reaches the desired temperature and is ready for deep frying.I've deep fried popcorn chicken and eggrolls in this machine and it works as advertised. You're going to want to be a little below maximum oil levels in order for eggrolls to have the ability to float around while being submerged in oil. I can see this being an issue if you have particularly tall things to fry, but for most things you should be okay. The basket has an included groove that hooks onto the side of the pan, similar to how those deep fryer baskets at fast food restaurants work. This is so you can let the excess oil drip before transferring it over to a plate. Very handy!One thing that needs to be mentioned is how to drain/filter the oil after use. I don't know if I was missing an extra booklet or something, but I could not figure out HOW to get this to work. The manual made it look like if you move the switch to the "drain oil" setting, it would start doing so. Not in my experience. It may have to do with the viscosity of the oil when it's hot, but the oil will only start draining after about 1.5 hours cooling off. There's no electric sensor or anything-- nothing will drain until the oil thins out or it's cool enough for any pressure bubbles to release from the valve. I was impatient the first two attempts, and wound up manually pouring the oil in into the plastic box. On my third attempt, I decided to wait it out since I knew it was supposed to work (I tested with water and watched it drain as expected). Just give it some time and the oil will start to filter.Another word of caution.. and this is a big one: HOLD ONTO THE LID WHEN REUSING OIL FROM THE CONTAINER. The lid is not sturdy at all, so when you start pouring the oil back into the pan, there's a high chance the lid will fall off and oil will spill EVERYWHERE. I had this happen once and it is NOT fun cleaning oil from your counter top. This is a painful experience you only have to deal with once, because I'm never going to forget that moment.Cleaning is very easy since everything is detachable.Conclusion:All in all, I think this is the best (somewhat compact) deep fryer you can buy for your kitchen. Once I figured out how to get it working, it has been amazing to have a place to store your oil and easily reuse it. Cleanup is very easy, and there's not much to fault about this device aside from the instructions and how easy it is for the lid to fall off when reusing the oil. I'm very happy with this purchase and think it's well worth the extra bucks for the added convenience. I was cross-shopping the Breville Smart Fryer and another unit that had a similar easy-cleanup feature but avoided them when I saw the reviews mentioning oil leakage. Breville doesn't have the easy cleanup feature so this was a no-brainer.

I'm a Senior. I use to own a Snack Food Manufacturing Company. I made Potato Chips and Fried Pork Rinds just for 2 items. As a teenager (so many years ago) I worked for several major Fast Food restaurants who made fries and learned the best way to make them. Therefore with this experience I know exactly how to make good fried foods. Fries, Fried Chicken, Shrimp Fritters, Fried Shrimp, Fried Okra, Fried Zucchini, etc.This Fryer works great. What I mean is that it holds the proper temperature during frying. When any food is to be fried and goes in either frozen or at room temperature.. it will immediately drop the temperature of the oil. This fryer has a fast recovery. That means it's thermostat is excellent and as it sees a drop in temperature it immediately turns on the element(s) to keep the temperature where it should be.I also like the method T-Fal has invented to clean the fryer. It's easy to drain and strain the oil and clean the frying bowl. The fry basket is large and I can get two potatoes worth of fries in one basket. For these reasons I highly recommend this fryer. Below is some info for a novice in the proper way to fry fries and other items.Fries:» Use a high quality potato slicer which you can purchase here on Amazon. Otherwise cut your peeled potatoes 1/4" thick. Wash them in cold water and agitate the slices until you see the water turn milky. This is taking the potato starch out of them.» Dry the fries on a baking sheet lined with paper towels. I actually have a small fan that I use just like we did in the fast food restaurants in the old days. This reduces FOAMING and even loss of oil. When wet products are placed into the hot oil you'll see foaming as oil and water don't mix. In fact, as the water turns to steam it drops the temperature of the oil which means a longer frying time and makes the fryer work harder to keep the temperature up to the correct frying temperature. Note also as the water turns to steam tiny (micro) drops of oil cling to it and you'll have a 1% or 2% drop of oil each time. And where does that oil go? Into the atmosphere and it will cling to your filter or wall or anything else. Dry your fries as much as possible.» Fries should be fried twice. Bring your oil up to 350f for the 1st frying. Place a basket full of dried fries into the oil for 3 to 5 minutes. Your NOT going to cook them all the way through. This is a BLANCHING method. This will drive most of the moisture out of the fries and make them crispy for the 2nd frying.» After blanching for a few minutes bring the fries up out of the oil and let them cool down to room temperature. I spread mine on a bakers rack which sits on a big baking sheet (found here on Amazon).» Bring the oil up to 375f for the 2nd frying and fry them for 2 or 3 minutes until they turn golden brown. They will be nice and crispy.» There are 2 Secret Ingredients that makes my fries taste so good... Lawry's Seasoned Salt! Yes, it's much better than plain salt and can be found here on Amazon. The 2nd ingredient is TALLOW. Lard is rendered pig fat. Tallow is rendered Beef fat. It has no smell and is pure white. It almost lasts forever! You can purchase it here on Amazon in buckets. For the average fryer you'll need 2.5 lbs to 3 lbs. It's pricey but for a reason. It's EXCELLENT and it's healthy. And here's a secret from the old days. That restaurant with the Golden Arches.. you know the ones.. Before the mid-80's - they use to fry their fries in TALLOW and 7% Peanut Oil. I do too! You need the peanut oil to just cover the heating elements at the bottom of the pan. Why? Tallow is kind of like lard in that it is soft white but not an oil UNTIL it gets hot. So if it's directly on the heating elements it will smoke! Don't do it! Put in the Peanut Oil first then put in the Tallow until the oil rises up to the Max line inside the frying bowl. For several years I've been purchasing the Peanut Oil in 1 Gallon containers from Amazon. It's an excellent product and arrives fast. This is what made our Fries so tasty back in the day. If you study Tallow many doctors will even tell you how healthy it is. There are video's about it on the internet.How about frying Shrimp, Okra and Zucchini or Chicken? Here's a great product also found here on Amazon. It's called Louisiana Shrimp Fry. Actually the Louisiana Chicken Fry also seems to be the same ingredients.. just a change in the package labeling.» Take 5 tablespoons of the Louisiana Shrimp or Chicken Fry and mix with 1/2 cup of water. Place your Shrimp or Okra or Zucchini or piece of Chicken into this mixture.» Next place the rest of the dry ingredients (Shrimp or Chicken Fry) into a breading bowl or 1-gallon plastic bag. Remove your whatever you're going to fry from the liquid mixture and place into the breading bowl or bag and shake vigorously to coat the item.» Bring the temperature of your oil up to 350f. Fry the shrimp for 2.5 minutes (not to exceed 3 minutes) and 3 minutes for Okra or Zucchini till golden brown. For chicken it will take longer depending on what part of the bird you're cooking. Use an instant read thermometer.This will give you some of the best Southern style food you've ever tried.