Fryer Without A Pot: Is It Possible?

You can use a fryer without a pot, but it does depend on the type of fryer. Instant Pot air fryers, for example, can be used without a pot. However, if you're using a deep fryer, you'll need a pot or pan to heat the oil in. Cast iron skillets, Dutch ovens, woks, and stainless steel and enamel pans are all good options for deep frying. Just make sure your pot or pan is heavy, deep, and has a heavy metal bottom to heat the oil slowly and evenly.

Choosing the right oil

When choosing the right oil for frying, there are several factors to consider. Using the wrong oil can result in a smoky kitchen and a burnt mess, so it's important to choose the right oil for the job.

Smoke Point

The main factor to consider is an oil's smoke point, or the temperature at which the oil will burn and produce smoke. When this happens, the oil is breaking down, which can negatively affect the flavour and nutritional integrity of your food. Oils with moderate or high smoke points can be safely used for shallow frying, which includes stir-frying and sautéing. Oils with higher smoke points are better for deep frying, as they can handle the higher temperatures.

Stability

Some oils can withstand higher temperatures than others due to their stability. Oils that are mostly saturated and monounsaturated are good for frying, as they are more stable when heated. Oils that contain large amounts of polyunsaturated fats are less suitable for frying, as they can react with oxygen and form harmful compounds when exposed to high heat.

Taste

Taste is also an important consideration when choosing an oil for frying. Oils with a neutral flavour are usually preferable, as they allow the flavours of your food to shine through.

Cost

Deep frying requires a lot of oil, especially in a busy restaurant kitchen, so it's important to choose an affordable option. Canola, vegetable, and peanut oils are low-cost options that are suitable for deep frying.

Sustainability

When choosing an oil for frying, it's also worth considering the sustainability of the oil. For example, some people have concerns about the sustainability of cultivating and harvesting palm oil.

Recommended Oils

Some recommended oils for frying include:

• Canola oil: A golden-yellow oil made from the canola (rapeseed) plant. It has a neutral flavour and a high smoke point of 468°F, making it a top choice for frying.
• Vegetable oil: A blend of stable, high-smoke point oils, usually containing soybean oil, which is mild in flavour and has a smoke point of 450°F.
• Peanut oil: Has a neutral flavour and a relatively high smoke point of 450°F, making it well-suited for deep frying.
• Coconut oil: High in saturated fats, which makes it stable and resistant to heat.
• Avocado oil: Has a similar composition to olive oil, with mostly monounsaturated fats and some saturated and polyunsaturated fats. It has a high smoke point of 520°F and a slightly nutty taste.
• Olive oil: Resistant to heat due to its high monounsaturated fatty acid content. However, its smoke point of 350°F is too low to make it an all-purpose frying oil.

Selecting the right pan or pot

When selecting the right pan or pot for frying, there are several factors to consider, including the type of food you are cooking, the amount of oil required, and the desired temperature. Here are some tips to help you choose the best pan or pot for your frying needs:

• Material: Different materials have unique advantages. Cast iron skillets, for example, take longer to heat up but distribute heat evenly and consistently. They are also durable and can withstand extremely high temperatures. Stainless steel pans, on the other hand, are easy to clean and work well with induction cooktops, but they may not conduct heat as efficiently unless they have an aluminium or copper base. Non-stick pans are ideal for cooking delicate foods that may stick to the pan, but they should only be used at low to medium heat settings to preserve the coating.
• Size and Depth: Consider the size and depth of the pan or pot based on the quantity of food you will be cooking. For a single serving or small portions, a smaller pan, around 7-8 inches, is ideal. Larger pans, ranging from 10 to 14 inches, are better for cooking multiple servings or larger quantities of food. Additionally, if you plan to cook foods that require more liquid, opt for a pan with higher sidewalls, such as a sauté pan, to prevent spillage.
• Weight and Handle: If you plan to cook for extended periods or need to manoeuvre the pan frequently, consider a pan with a long handle for easier handling. Keep in mind that some materials, like cast iron, can be extremely heavy, especially for larger pans.
• Maintenance: Different pans require varying levels of maintenance. Cast iron skillets, for instance, require frequent seasoning and specific cleaning techniques to prevent rusting. Non-stick pans should be hand-washed to preserve the coating, while some stainless steel pans may be labelled as dishwasher-safe.
• Accessories: Depending on the type of food you are frying, you may need accessories like a thermometer to monitor the oil temperature, tongs or a slotted spoon for inserting and removing food, and a cooling rack and cookie sheet for draining excess oil after frying.

Using a thermometer

When deep-frying, you'll need a thermometer to monitor the temperature of the oil. A candy/deep-frying thermometer is a good option as it can be clipped onto the side of the pot, keeping your hands free. Make sure your thermometer can measure temperatures up to 500°F, as frying thermometers usually have this much range. For consistent results, cook in small batches to minimize the temperature drop when you add food. Allow the oil temperature to recover between batches.

To set up your frying station, attach the thermometer to the side of the pot, ensuring the probe is midway through the oil and not touching the bottom of the pot. Heat the oil to the desired temperature, typically between 350°F and 375°F. Adjust the heat as needed to maintain the desired temperature during the frying process.

When the oil reaches the correct temperature, slowly lower the food into the oil using a slotted spoon, spider, or strainer. The temperature will drop each time you add food, so it's important to adjust the heat accordingly. Gently move the food in the oil to prevent pieces from sticking together. Once the food is golden brown, remove it from the oil and place it on a drying rack to drain the excess oil.

Frying with accessories

To fry with accessories, you will need a few things. Many deep fryers come with frying baskets, but you can use a simple tool called a spider. Spiders are bamboo sticks with a netted scooping tool at the bottom that looks like a mini colander. These are ideal for scooping up fried foods because the oil can drip through the wire net. They can be found at most department stores in the cooking section for a couple of bucks. Many people use tongs to grab food from frying grease, but they tend to smash more delicate items. This is where spiders are particularly handy.

You will also need a cooling rack and a cookie sheet. After frying, lay the food on the rack to allow the food to shed any excess oil, and the cookie sheet will catch the oil. You can line the cookie sheet with wax paper for easy cleanup.

You will also need a good thermometer. A candy/deep-frying thermometer attaches to the side of the pot and keeps your hands free. Tongs, a skimmer, or a slotted spoon can be used to remove food from the oil. Plenty of paper towels or a brown paper bag absorb excess oil from cooked food. Thick oven mitts will protect you from burns.

Setting up your fry station

Firstly, you'll need to choose the right pan or pot. It should have a heavy metal bottom, which will allow for the slow heating of oil, preventing scorching and enabling a steady boil during frying. It should also be at least 5 inches deep, with a capacity of 1.5 to 2 gallons (6 to 8 quarts). This will allow you to add enough oil (3 to 4 inches, or 4 to 6 cups) to deep fry most items. Cast iron Dutch ovens are a good choice as they are both heavy and deep. Alternatively, you can use a wok, which requires less oil than Western cooking pans.

Next, you'll need a way to check the temperature of the oil. Meat or candy thermometers work well for this. Clip the thermometer to the side of the pot, ensuring the probe is midway into the oil and doesn't touch the bottom of the pot.

You'll also need the right accessories to safely add and remove food from the hot oil. A slotted spoon, a spider (a bamboo stick with a netted scooping tool at the bottom), or a small strainer can be used to lower and lift food from the oil. For chicken, tongs can also be helpful.

To drain the excess oil from the cooked food, set up a cooling rack on top of a cookie sheet or baking sheet lined with paper towels. This will allow the food to drain without getting stuck to the paper towels.

Now you're ready to start frying! Set your burner to medium and heat the oil for 5 to 10 minutes. The ideal temperature for frying is between 350°F and 400°F (177°C and 205°C), depending on what you're cooking. Thicker foods will need a lower temperature, while thinner items can be cooked at a higher temperature.

Once your oil is at the right temperature, add just enough food so that the oil level rises by about half an inch. This will give the food room to float and cook evenly. Leave the food in the oil until it turns golden brown, then remove it with your utensil of choice and place it on the cooling rack.

Frequently asked questions