I’ve got the grandaddy (i.e., much older) version of this FryDaddy but it’s still pretty much the same thing.
I don’t use it all that often, and when I do, I take it out on the deck to avoid smelling up the house (if fish; see next). My most common deep-fried items are battered shrimp and battered catfish nuggets. A local lake is known nationally for striped bass fishing and contests, but in some of the quiet sloughs good sized catfish hang out, so if I get a hankering for catfish I’ll go catch a couple of 3-4 pounders and that’s enough for a family dinner.
As some others mentioned, managing the oil is what makes me reluctant to get the FryDaddy out and us it. And with fish, I really don’t feel like I can get more than 2, maybe 3 in a pinch, uses of the oil no matter how carefully I strain it. So for most other items, I’d rather shallow-ish fry on the stovetop and use a spider for dipping the finished foods out. I store the used oil in its original container(s) in a dark cabinet for next use. I squeeze out air until the oil is all the way to the top then recap it to reduce O2 contact.
For the shallow-ish deep frying I have an old SuperMaid 3 quart thick aluminum pan and an inch or two of oil works well for most of the other stuff I fry. Falafel, maduros, pounded/breaded pork or chicken fritters for sandwiches (I did chicken thigh sandwiches Tuesday night), sometimes smallish servings of fried potatoes (mostly if I cut for French fries nowadays I use the air fryer thing). I can’t think of much else, so I’m either braindead or really just don’t fry too much stuff!
