Soap? Didn’t know.
That’s great. This isn’t directed at you, but cleaning a fry appliance can’t be easier than just washing (or DWing) a pot.
Another question: When you’re done frying, can you store the oil in the appliance, or must you pour it back into a sealed container?
I keep a Fry Baby for very small (side) batches, but even keeping that up seems like a lot of work.
Thanks
I just use a chain mail scrubber and dry it on high heat. Forty-nine years in (wedding present) it is holding up fine.
100% Agree!! I have something similar. It is a pain to clean up (it doesn’t really get as clean as new) and doesn’t maintain temperature very well. I rarely use it, but keep it around (just in case).
When Sunshine really wants something deep fried, I try to convince her that I can give her something similar with the Air Fryer. Its not really close, but the cleanup is so much easier.
Yes I just store in the appliance.
Huh. The Fry Baby came with a Tupperware-type cover so the oil can be stored in place. If I used it frequently, it’s so small I could put the FB in the fridge.
Wahine is hyper sensitive to the least smell of oil going rancid, so I keep all oil containers either topped up or the ullage sparged with argon. For used fry oil, I try to refill the original container and then top up.
My 3rd daughter is similarly very sensitive to any whiff of rancidity. I don’t have the ability to sparge with AR or N2, but I always squeeze the bottle or jug the used oil is in so as to make zero headspace. Or if not very squeezable, top off with fresh.
Just an update. Thanks to all for your help.
Based on everyone’s responses in this thread, I’ve decided to giver her two cooking vessels instead of just one.
The Lagostina Lagofusion 24 cm multi clad pot with the thick aluminium bottom for the occasional deep fry and shallow fry but with more focus on using it as soup and Thai chilli pot.
A cheap $60 Le Creuset ECI knock-off 31 cm oval Dutch oven, which will function as a dedicated deep fryer pot.
If and when it gets tarnished by polymerised oil splatter, so be it.
I hope this solution will work out the best for her.
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Great solution. A different, dedicated, less-expensive pot just for deep frying will help keep that beautiful Lagostina pot beautiful. One last thing to consider… do your cupboards have a storage spot for each?
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Glad you bought up this topic. I don’t deep fried often, and when I do, I always have internal debates where to do it, as I don’t have a dedicated deep fried pot. I thought about getting a small pot to be efficient with oil, but ultimately, it will be another pot to store.
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I just fried up some chicken karaage today, just used a run of the mill 4 quart saucepan from Amazon commercial with a clip on thermometer. I prefer a saucepan over a wok because I think the higher walls reduce the oil splatter some. There is still splatter. After the oil cooled some I filtered it into a glass jar I use for oil using a paper filter. Afterwards the filter goes into the compost bin and the funnel and saucepan go into the dishwasher.
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Yes. And then there’s the issue of how little oil a wok holds, meaning how small a portion can be fired at one time. This is great from an oil conservation standpoint, but it basically means each portion must be fired individually.
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How dare you did chicken karaage? Can I have one? 4 quarts is a good size.
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Sorry I ate it already 
This is how it came out
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How 99.9% of cooks I’ve known do it at home. Heat some oil in a pot.
A wok is pretty much an everything pot.
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Biggest issue I see is how you dump the oil from the wok into a funnel. I’ll go wok when I want a few deep fried apps for the wife and me. It’s just clumsy saving the oil. Works when you cook for a few. I can get 3-4 egg rolls at a time.
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