I am going through a deep fryer phase. Please don’t judge but deserve it a bit if so. 
Do you have a dedicated fryer and if so which brand/model and why do you like it?
What do you enjoy (deep or shallow) frying?
I am using a T-fal. I have to say I like it very much. It heats to ~370F (max, I think) in very short order and maintains it well. I expected the oil filtration system to be gimmicky but actually works well better than expected.
This is a good unit, but I don’t deep fry at home… instead I shallow fry (and turn/flip) in cast iron. For me, it is about managing all of that oil, which is just not something I like to do.
I edited the op to ask what people like frying most. Do you mind sharing?
I do shrimp, fish, and falafel. But not much else as I am not a big fan of fried chicken (rather have a tinga in a taco, tostada, or burrito). I do like onion rings and these work well with a shallow fry. Most everything does if you’re willing to turn it, and it is not too tall.
Falafel….outstanding idea. When time permits can you share the recipe, please? I’d buy frozen if available.
Ohh, I am going to try that despite how my arteries reacted. 
Oh my! Thanks much!!!
I have a dedicated 4 quart Calphalon pot that I use only for deep frying. $1 at a garage sale. I recycle oil for several fry-ups, never mixing fish/prawns with chicken. It takes only a couple of inches of oil, like less than a pint. Stupid easy and simple clean up. I let the oil cool overnight, strain into its bottle if keeping and refrigerate again. If tossing, I pour it into a cardboard pint ice cream container and include in weekly compost pickup.
Mostly used for prawns, chicken breast chunks, veg tempura.
Do you buy fresh prawns? How do you prepare them… with dried bread crumbs?
I buy jumbo (12-16/lb) frozen prawns. Make a tempura batter of 1/3 wheat flour, 1/3 rice flour, 1/3 cornstarch, seltzer, or you can traditionally use beer, to make a batter. Tiny splash of soy or else salt.
Wow wow wow.
I will try this. Thank you.
I have an electric deep fryer (similar to the one in the OP) but now I just use a 4qt pot and a clip on thermometer. I filter the oil (peanut) after using after its cooled to a jar and reuse a few times. I mostly deep fry pork cutlets for tonkatsu, shrimp for po’boys, chicken for chicken parm, karaage, sandwiches, etc. and sometimes do french fries. For french fries I parboil them for about 3 minutes, dry them off and then deep fry until golden.
May I ask why the switch? One of the concern is sticky surfaces/smoke/odeur if use a regular pot.
Mostly due to the hassle of getting out the fryer, plugging it in, and cleaning it out after use. With the pot I just stick it in the dishwasher. It is a bit more smelly, and can leave some oil splatter. I used to use a mesh splatter guard over it but it didn’t make a big difference. With a 4qt pot its only filled about 1/3 to 1/2 way up so that helps with the splatter too.
Mainly tempura. Occasionally fries.
Right now, my setup is a just a normal pot with a laser pointer infrared thermometer. Deep fry is a very rare event at home. Recently, got a gas burner that we can use outdoor for this purpose, still a mess. I don’t know, may eventually get a dedicated fryer with a filter. But it seems to me you need to use a lot of oil and is it difficult to wash? Consideration is also extra storage space. Some claim air fryer oven can be nearly as good.
I see. Oil splashing is fine for me on the induction cooktop. It’s more the smoke that bothers me, since our kitchen is open, impossible for the hood to suck everything. I see sticky surface, on lamps, furniture somewhat far away. Also odeur lingering after deep frying is another concern.
Mesh splatter guard isn’t useful in deep frying. I saw it was effective at someone’s place when there wasn’t much oil in the pan.
I “low fry” if I must use cooking oil, but only as a foundation for a gravy or sauce. I’ve been avoiding deep frying since I began cooking–trying to find ways to steam and/or roast the vegetables and protein
The ECI pot I often use–my 3 1/2 qt. brazier–can saute onions and chicken before water based liquids are added and simmering begins. Cooking oils just seem so out of place.
Ray
Cleanup is easy
Same. The filtering and storage process is a little annoying but not that big a deal. I don’t deep fry all that frequently but certain things just aren’t right any other way. Buffalo wings, for instance.
