Bayou Classic 1195 Stainless-Steel 32-Quart Deep Fryers Kit with Stainless-Steel Burner
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The Best Deep Fryers According to Consumers
If you’re looking for a good fryer, you may find it useful to review the three best deep fryers according to consumers who have used them. Let’s take a look at them:
Presto Steel Deep Fryers Dual Basket (12 Cup Oil Capacity)
This durable and strong fryer has dual baskets, which places it aside from many other models. Two oblong baskets will let you cook two food items at once, or cook an extra large batch of the same food. It has an oil-ready indicator, an adjustable thermostat, and a spatter shield. It has a sleek stainless steel design, with a black or chrome finish. The drawback is that it’s more expensive than many others.
Hamilton Beach Deep Fryers (12 Cup Oil Capacity)
This is yet another popular model. It features a nonstick pot that’s safe for the dishwasher. It has an adjustable heat control function, timer, auto shut-off, and a double filter system. It’s almost twice cheaper than Presto. The issues: it’s slower in heating up and it doesn’t display the temperature.
T-Fal Family Pro Deep Fryers (12 Cup Oil Capacity)
This fryer is believed to be the best of the best deep fryers. It’s the safest for the curious fingers of kids due to the splatter-free frying and automatic shut-off features. It has a thermostat, oil-ready light indicator, odor filters, and an enamel nonstick pot. It’s large, sturdy, very simple to use, and it cooks very well and fast. The only drawback is small temperature digits. Its price falls right in the middle of the other two.
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Nice lookin' FUNYUNS. Did I mention that I have a commercial deep fryer AND a kegerator in the garage? Are you thinking what I'm thinking? Your onions + beer + deep fryer = ONION RINGS!
Followed by… More beer!
Bout a week away from the onion harvest myself. The stalks are FAT — but I'm not showing the shoulders that you had popping out of the soil so color me concerned…
Bill
A deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep frying it to create a variation on the traditional snack cake. It was described by a The New York Times story in this way: “Something magical occurs when the pastry hits the hot oil. The creamy white vegetable shortening filling liquefies, impregnating the sponge cake with its luscious vanilla flavor… The cake itself softens and warms, nearly melting, contrasting with the crisp, deep-fried crust in a buttery and suave way. The piece de resistance, however, is a ruby-hued berry sauce, adding a tart sophistication to all that [...]
I just pictured 99 cats licking at grill scraps and 1 floating in the deep fryer.
the best? thing is that you can't fal out of bike xDD
First of all, extra virgin olive oil is NOT good for high heat frying; canola oil is better in many aspects.
Pan Frying vs. Deep Frying share about the same amount of added oil into the product, IF frying at high enough heat (to sear the product, to prevent the oil seeping in too much)
Deep frying is not that desirable, in most part because of OLD oil using many times; not because the product being submerged in it.
I loved this article, Bradley. I can’t remember if I commented over at HCB…so many times I am reading on my lunch at work and our filter system won’t let me comment (sometimes it blocks the site all together–you know, traditional religions and all).