Deep Friers

[ScottinPollock]

@CCE

Of course, if I’d just use 2 quarts of oil like a Right Proper FryDude, I’d have enough mass to counteract much of the evap, and wouldn’t have to jump through so many of these temp-adjustment hoops.

Yup… and cast iron will help significantly. I only shallow fry, and in either an 8 or 12 inch pan, I rarely see much drop in temps when adding food.