I am in the market for a new fish fryer. Should I get aluminum or stainless steel?
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I am in the market for a new fish fryer. Should I get aluminum or stainless steel?
Cast iron....
While aluminum will get the job done, I would buy stainless.
Getting the oil to the exact right temperature is important, as we all know. Keeping it at that temperature is tricky. Obviously overwhelming the fryer by adding too much fish should be avoided, but it sure helps to have some iron helping to moderate things for you.
I've got to hold a spot here for a picture of an aluminum fish fryer bottom. More when I get the picture.
I have this works great and don't break the bank. That's a Walmart link by the way not sure why it posted like that?
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I use a cast iron pot. Holds temperature better than either of those you mentioned. Stainless steel if you want one or the other. I have an aluminum pot that I’ll let the kids borrowed but my cast iron stays with me and doesn’t get used unless by me.
cast iron for me.
Cast iron or better yet, get a Cajun Fryer! It’s amazing and comes in multiple sizes. I’ve used one for 2 years without failure. Cajun Fryer Archives - Cajun Fryer
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My recommendation would be start with an electrical unit with digital thermostat and go from there.
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I have a cast iron pot that is ceramic covered . Best thing I have ever used .
You really got me thinking about that cajun fryer. Not sure I need it though as I only do a couple big fish frys each year and when I do that I use my 10qt aluminum. Many times I just use a little fry daddy.Quote:
Originally Posted by Tightlines1908
Easy answer is stainless. It's more durable and holds heat better.
Brenda cooks the fish here. I just eat them. It is a pot on the stove top that smells good.
All depends on your situation. If your talking cooking up some crappie for just your family then an electric counter top is all u need. If you host a fish fry once a year for 10-15 people the standard beer can aluminum will serve u well. Now if you take your crappie eating as serious as your crappie catching then buy a big arse cast iron pot.
Cajun classic if you do fish frys up graded last year from alum.fryers best thing i did.
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Cast iron for me
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Neither get a cast iron oneQuote:
Originally Posted by 10point
Cast iron is the way to go. Find a size to suit your situation and enjoy. I have a “standard” fish fryer with a cast iron pot for small family cooking and a Cajun Fryer for the “big stuff.” Both work great. We take the small one camping for convenience.
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Cajun fryer . The heavy steel hold the heat so much better than stainless, aluminum or cast. The single pot is excellent for a small family. I have had the 4 gal for 5 years. Put grease in it and leave for a year. We are a fish eating family and I have cooked in all of it. Cajun fryer is the best hands down.
This Fish Fryer Pan has been mounted on the wall as a Trophy. The DU is a bar under a elevated home on the bayou, there is also a commercial kitchen where we throw down serious groceries. This fryer was used frequently but one afternoon after too many Barley Pops my buds put the aluminum fryer on the gas range without oil. After realizing their mistake they poured the oil in the pan and it immediately caught fire. Excessive Barley Pops and aluminum fryers don't mix.Quote:
Originally Posted by rojoguio
Attachment 398754
10 inch cast iron skillet.
Mine is my great grandmothers passed down to my by my mother.
I am 66 so that tells you how old it is.
I remember mother frying chicken in it as a kid. Wouldn’t trade it for anything. Works perfect. Matter of fact it will be frying Crappie today as it does every Saturday. Crappie Saturday as the grandkids call it.
Chuck.
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Dude that’s so awesome, I love family stuff passed on like that. Saturday’s were always fish day growing up. My dad loved eating fish so he always took the family to a fish house to eat. Even when we moved out, married and started our own families it was an open invitation every Saturday and he always paid for everyone. Sadly we lost him in 2017 and that tradition stopped as well. Keep it going long as you can. I promise those memories are priceless!!!Quote:
Originally Posted by Chuck Adams
CAST IRON
all day long :highfiveQuote:
Originally Posted by NIMROD
SuperDave, the tradition doesn't have to end! You can keep getting the family together on Saturdays, all you have to do is speak up!
The 2.5 gal would be perfect for you. Your oil will last for a year!! Huge savings and less mess. Unit is available with or without a stand and is easily transportable.Quote:
Originally Posted by 10point
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for deep frying , I have two cast iron dutch ovens , they work great for big gatherings ( double burning propane cooker )
I have a cast iron pot that is about 8 inches across and 6 inches deep , it works great for smaller batches.
To pan fry , a big skillet does a great job.
MO
FYI on making oil last forever. Websturantstore.com sells commercial cooking oil filters. I filter mine then store in the chiller. Lasts so long after a year I change. It lasts without flavor changing, it just gets better from the seasonings that have flavored the oil.
Aluminum gets hot fast, looses heat faster, and is difficult to maintain an even temperature, especially when your adding or removing fish, potatoes, mushrooms, corn fritters, etc.
Stainless Steel is more temperature stable and provides a longer life than aluminum.
Cast Iron takes the longest to get to temperature, however it doesn't suffer temperature fluctuations like aluminum or stainless steel. Plus cast iron will retain the flavor of a thousand meals before which can't be beat. With proper care, cast iron will last for generations.
I personally have cast iron skillets from 3" up to 16" in diameter. Also have Dutch Ovens from 1 quart up to 14 quarts. I can make anything in cast iron, including a fish fry. Even have a set of ceramic coated cast iron pots and pans.
I have one stainless steel pot. I brew beer in it.