I did not enjoy cleaning this
- Thread starter Puggles
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- cleaning deep fried oils
That is why I got rid of my deep fryer. I don't often deep fry but if I do, I use a saucepan and then decant the oil into a jar. Saucepan goes in dishwasher and the oil gets re-used until it discolours or gets stale.
SandwichShortOfAPicnic
Legendary Member
Me too.
Messy, smelly and pita to clean.
But then I deep fry about twice a year so a pans fine.
Barriehie
Senior Member
Yep, me too. I clean the oil with gelatin and it goes a *long* way.
SandwichShortOfAPicnic
Legendary Member
How does that work then?
Barriehie
Senior Member
I use a 1 qt. Pyrex measuring cup to do this so if you've got more oil then improvise. While your oil is cooling down to 160 °F/70 °C take 1/2 Tbsp of unflavored gelatin and dissolve in 1/4 cup hot/boiling water in your measuring cup.
When the oil has cooled down to about 160 °F/70 °C I pour it through a screen into the measuring cup that has the gelatin solution. Whisk vigorously to combine and then put in the fridge overnight. I usually use coconut oil to deep fry so the next morning I've got a plug of clarified coconut oil and a disc of dirty gelatin on the bottom. If you're using a oil that doesn't set just pour it off.
Hot water on the outside and it all slides out. Scrape the gelatin into the trash and then I put the oil plug in the pot and heat once in case there's any water; usually not, have to scrape well.
Lots of web links but that's my method. Serious Eats is trustworthy.
When the oil has cooled down to about 160 °F/70 °C I pour it through a screen into the measuring cup that has the gelatin solution. Whisk vigorously to combine and then put in the fridge overnight. I usually use coconut oil to deep fry so the next morning I've got a plug of clarified coconut oil and a disc of dirty gelatin on the bottom. If you're using a oil that doesn't set just pour it off.
Hot water on the outside and it all slides out. Scrape the gelatin into the trash and then I put the oil plug in the pot and heat once in case there's any water; usually not, have to scrape well.
Lots of web links but that's my method. Serious Eats is trustworthy.
I also use a pan for frying (which I do frequently) and then decant the oil through a strainer.
I've got a "double"deep fryer that was a Xmas present the year before last (2023). It's still intact, in it's box.
I've got a "double"deep fryer that was a Xmas present the year before last (2023). It's still intact, in it's box.
SandwichShortOfAPicnic
Legendary Member
I had a small commercial fryer from a catering suppliers. Used it twice. Far too much oil to throw away, too much of a pain to clean and took up too much space.
MrsDangermouse
Guru
That picture looks similar to our Tefal Oleoclean deep fat fryer which strains the oil into a storage container in the bottom. The basket and the steel bucket that holds the oil all go in the dishwasher every now and again, and between dishwasher cleans I wash it out after every use to prevent build up (doesn't take long). I don't use it all that often, but I think its worth it for the times that I do.
badjak
Veteran
I use a small cast iron wok