I bought a propane fish fryer at BPS a few years ago to use with larger groups of people. It's one of those they run on sale for 29.99 every now and then. I know it isn't the best of quality, but I only use it about once a year so I figured it would suffice for my needs. The pot is aluminum and I find that my filets stick to it unlike the fry daddy that I normally use. (I use a fish & chips style of batter mix.) Has anyone experienced this? Any tricks to keep it from happening? I've heard cast iron pots are better but I would guess they are expensive. Any thoughts or suggestions ?