I had that one a LONG time ago. The fact it's still around speaks volumes. Made mountains of chips in it from corn tortillias. But I got tired of always having oil sitting around and sick of anyway pouring it back in the container. Now we have a huge fry-day the weekend after Thanksgiving using what's left from frying a turkey. I fire that bad boy up to 400-450 and we fry anything that anyone can think of. My favorites are super crispy pepperoni chips, deep fried burritos and getting taquitos ultra crispy.

16:21 When the food is first dropped in the oil you are really depending on the heat stored in the oil. You need to have the oil up to temp, and then not overload for the amount of oil in the deep fryer. It is the amount of heat stored in the oil that does that initial cooking, and not so much on the design of the deep fryer. You need to match the amount of food to the amount of oil, so it won't pull the oil temp down too much. If the unit has more oil, you can load with more food, but 4 quart like this Quisinart seem to be on the higher end for home deep fryers. Most home deep fryers are also 120 volt and around 1800 watts. You can't really put a larger heater on a 120 volt circuit or you will blow the breaker. So it is not like you will find a 120 volt deep fryer out there with a significantly larger heater. Restaurants use 240 volt deep fryers and typically have a much larger oil capacity. At 240 volts, twice the power can be applied to the heater for the same current (amps) drawn. Therefore, the oil temp can recover more quickly. That still does not prevent the instant drop when the food is first dropped in. That is prevented by not overloading the fryer.

My fiance watches you every day. We just purchased this deep fryer because of this video. Thank you.

I've got one of these - pull it out a couple of times a year. Its pretty fool proof to use, but a pain to clean.

Captain slow got a cooking channel

Instead of boiling my peppers Iput them in a zip storage bag and microwave them. Good review. Watching all your fryer reviews. Good stuff.

I have this and tried the t-fal oil filtering model and I prefer this leaps and bounds over it. The t fal leaked and the container bursts open when pouring. I considered the t fal air filtering model you tried with the carbon filter also, but gave this a chance about a year ago and been extremely happy.

This is the perfect post-COVID gift.

oil that has been used a few time tastes better "seasoned"

I always have the lid in hand when I'm about to drop tots, and slam it on like a ninja. Great review, but I already I bought the T-FAL on your recommendation, and my shirts are tight enough

Great review. Very thorough and fair. Thanks also for the frying tips.

Entertaining and informative as always Scott! Much appreciated.

I am plenty happy with deep dying in my biggest cast iron Dutch oven. But I appreciate the review.

Men are the best chefs! This man is another proof.

GOOD VID SCOTT! Next time for your tenders and o-rings try a 50 / 50 blend of rice flour and regular. It gives a much better crunch...:)

I always felt like hand battering fresh food took too much time after work to be ready for dinner. But you definitely make it seem more approachable in this video. Thanks for the review but I’d probably use a cast iron dutch oven before buying this.

No on, off switch?, I don't know, I'd rather stick to my old Lodge cast iron chicken fryer. Great review!, thanks for all the frying recipes, especially the jalapeno poppers. Yummy!

A standard 120 VAC, 15 amp household circuit simply doesn't have enough beans for a deep fryer. A 240 VAC version could work way better, as good as a commercial one, but they would lose a lot of sales because not many people in the US have a convenient place at home to plug one in. They don't have that problem in certain other countries such as the UK because their standard wall outlet voltage is 220 to 240 VAC.

I'm impressed. Thanks

Seems like, the heating element is not powerful enough to quickly heat up such great quantity of oil fast enough to fry frozen food. Such things should really be taken under consideration during design phase.

Looking to buy a deep fryer. What one would you recommend?

Zio Scott, How about some Italian -food Calamari and Arancini . How good is this EZ Clean Cuisnart 4qt DeepFryer CDF 200 with these foods.

Great review and recipes. Thank you. Your thought on this versus a deep cast iron pan like a chicken fryer? Thank you.

If you don't have gloves, use gojo or some kind of pumice soap to reduce the oils even more than standard hand or dish soap.

When I've tried deep frying jalapenos I've had trouble getting the batter to stick. Do you think blanching would help because of the softened skin?

Hey Uncle Scott, What size is the sheet pan do you have under the fryer? I think it’s a good idea to have one under the fryer when cooking.

Do you prefer the Cuisinart or the TFal easy clean?

Price wise it's held up ok. I paid $75 almost 10 years ago.

Scott, save time and money. Use your stock pots, or your wok. You have all you need to make tasty deep fried goodies.

“Hyperinflation”😭

Hey Uncle Scott, I know this has nothing to do with this video, but how do you feel about seasoning paste for carbon steel pans, as opposed to using grapeseed oil, or other oils?

These videos ROCK!!!! 👌💣💥

...However, Uncle Scott gets a FULL Thumbs Up :)

What meat thermometer brand was that? looks nice

T-FAL sounds way better than the Cuisinart and probably way cheaper.

🥁 😂 👏 👏👏👏👏