Deep Fryer Dangers: Can Humans Fry?

Deep frying is a cooking method that involves submerging food in hot oil, usually between 350 °F (177 °C) and 375 °F (191 °C). While it may seem dangerous, with the right tools and knowledge, it can be done safely. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption. However, it is important to note that deep frying can be hazardous if not done properly, as the oil can reach temperatures of over 400 °F.

Safety precautions to take when deep frying

Deep frying is a cooking method that can be used to cook foods such as fried chicken, French fries, and potato chips. The process involves submerging food in extremely hot oil, which can be extremely dangerous. Here are some safety precautions to take when deep frying:

• Know your oil's smoke point: Different oils have different smoke points, which is the temperature at which the oil starts to smoke and could catch fire. Choose an oil with a smoke point higher than your desired cooking temperature. Oils with high smoke points include peanut, soybean, sunflower, olive, canola, corn, grape seed, safflower, and vegetable oils.
• Don't overfill your fryer: Do not fill your deep fryer more than two-thirds full with oil, as it may bubble up and spill over when food is added. Also, avoid overstuffing your food basket to prevent the oil from overflowing.
• Keep your fryer in a clear area: Make sure there are no plastic bags, chemicals, dishes, or other items nearby that could be hazardous if they come into contact with the hot oil.
• Use a lid: Keep a well-fitting lid or a large, flat baking sheet close by in case the oil catches fire. If a fire occurs, smother the flames with a lid or baking sheet, use a fire extinguisher, and call the fire brigade as soon as it is safe to do so.
• Keep track of temperatures: Use a food thermometer to monitor the oil temperature. Heat the oil to 160°C for low, 180°C for moderate, and 190°C for high. Do not heat the oil above 190°C, as it may catch fire.
• Avoid wet food: Do not deep fry wet food, as excess liquid can cause the oil to splutter and cause injuries. Pat dry fresh foods such as vegetables with kitchen paper before frying.
• Use long-handled utensils: Always use long-handled tongs, slotted spoons, or frying baskets to safely add and remove food from the fryer without exposing yourself to the hot oil.
• Wear protective gear: Wear heat-resistant gloves to protect your hands from burns in case hot oil splashes out of the fryer.
• Keep children and pets away: Keep children and pets away from the kitchen while deep frying to prevent accidents.
• Dispose of oil properly: Allow the oil to cool completely, then pour it into a jug and store it in a sealed, light-proof container for up to 3 months. Do not pour oil down the sink, as it can cause blocked pipes.

The best oils to use for deep frying

Deep frying involves cooking food by submerging it in hot oil. The ideal temperature is around 350–375°F (176–190°C). At this temperature, the surface of the food cooks almost instantly, forming a type of seal that the oil cannot penetrate.

When choosing an oil for deep frying, it is important to consider its smoke point, or the temperature at which the oil will burn and produce smoke. Oils with higher smoke points can be heated to higher temperatures without breaking down, which can negatively affect the flavour and nutritional integrity of the food.

• Peanut oil: With a smoke point of about 446°F (230°C), peanut oil is a popular choice for deep frying due to its neutral taste. However, it may not be the healthiest option as it contains around 32% polyunsaturated fats, which can make it vulnerable to oxidative damage at high temperatures.
• Vegetable oil: This is a cost-effective option that usually consists of a blend of different plant-derived oils such as corn oil, soybean oil, and sunflower oil. Vegetable oil has a smoke point between 400° and 450°F, making it suitable for deep frying.
• Canola oil: Canola oil has a high smoke point and is often recommended for deep frying. However, it is high in polyunsaturated fatty acids, which can make it less heat-resistant and more susceptible to oxidation when used for deep frying.
• Safflower oil: Safflower oil is a refined oil with a high smoke point, making it suitable for the high temperatures used in deep frying.
• Soybean oil: Also often labelled as vegetable oil, soybean oil is another refined oil that can withstand the high temperatures of deep frying.
• Coconut oil: Coconut oil is high in saturated fats, which makes it resistant to heat. Studies have shown that it can withstand continuous deep frying for up to 8 hours at 365°F (180°C) without a significant loss in quality.
• Olive oil: Olive oil is resistant to heat due to its high monounsaturated fatty acid content. It has a high smoke point and can be used for deep frying, but its flavour and fragrance may deteriorate when heated for a long time.
• Avocado oil: Avocado oil has a similar composition to olive oil, with mainly monounsaturated fats and some saturated and polyunsaturated fats. Refined avocado oil has a high smoke point of 520°F (270°C) and a slightly nutty taste.

How to clean a deep fryer

Deep fryers can be a great way to enjoy your favourite fried foods from the comfort of your own home. However, frying with oil can get messy, so it's important to clean your deep fryer regularly to keep it working correctly. Here's a step-by-step guide on how to clean a deep fryer properly:

• Allow the fryer to cool completely: Unplug your deep fryer and let it cool down completely before you start cleaning it. This may take several hours.
• Remove the frying basket: Take out the frying basket and wash it in the sink with dish soap and hot water. Use a cleaning brush or toothbrush to remove any small bits of food that may be stuck to the basket.
• Remove the oil: Before deep cleaning your fryer, carefully lift the oil reservoir and pour the oil into a plastic bowl or container. If the oil is still relatively clean, you can strain it and reuse it. If it's cloudy, very dark, or has a strange smell, dispose of it in the trash. Do not pour oil down the sink as it can cause plumbing issues.
• Scrape the sides and bottom: Place the fryer on your kitchen counter instead of the sink. Use an abrasive sponge or a straight plastic edge to scrape away any build-up on the sides and bottom of the fryer. Work your way around the inside of the fryer, cleaning the sides and corners.
• Fill the fryer with soapy water: Add a squirt of liquid dish soap to the inside of the fryer. Then, use a measuring cup or pitcher to fill it with hot water, being careful not to get the electrical parts wet.
• Boil the soapy water: Plug in the fryer and turn it on. Bring the soapy water to a boil, also known as "boiling out" your deep fryer. Let the water boil for 5 to 10 minutes, or longer if your fryer is very dirty.
• Turn off the fryer and let it cool: Once the water has boiled, turn off the fryer and unplug it. Allow both the fryer and the water to cool completely before proceeding.
• Dump the soapy water and rinse: After everything has cooled, dump out the soapy water and rinse the inside of the fryer well to remove any soap residue.
• Wipe down the fryer: Use a rag or microfiber cloth to wipe down the inside of the fryer, removing any remaining oil and grease. If necessary, use a small bowl of liquid dish soap and hot water to form suds, dipping the cloth in the mixture as you scrub.
• Tackle tough grease with baking soda: If there is still oil or grease on the inside of your fryer, make a paste with baking soda and hot water. Work this paste into the areas with a sticky film or stuck-on residue. If your fryer has a nonstick coating, use a soft cleaning brush. If it has a metal reservoir, you can use a steel wool sponge.
• Dry the fryer: Once your fryer is clean, wipe it down with a clean, dry cloth. Allow the rest of the fryer to air-dry completely before refilling it with oil and using it again.

You don't need to clean your deep fryer after each use. The oil can be reused for multiple frying sessions. However, it's recommended to deep clean your fryer every three months or so, depending on how often you use it.

The history of deep frying

Early History

Deep frying, or deep-fat frying, has been around for millennia. One of the first records of deep-frying is from the 2nd millennium BCE in the region of modern-day Israel and its surrounding areas. Deep-fried dough, known as Zalabiyeh, was consumed as early as this time in Canaan. Frying food in olive oil was practised in Classical Greece from around the 5th century BCE. The practice then spread to other parts of Europe and Arabia.

Medieval and Early Modern Periods

In the 5th century CE, a Roman cookbook, Apicius, offered a recipe for deep-fried chicken in a cream sauce, "Pullus leucozomus". By the 13th century, deep-fried fish recipes had made their way to the Iberian Peninsula (modern-day Spain and Portugal), and northern European countries were also deep-frying dough. In the 14th century, falafel arrived in Egypt and the Middle East from the former region. In the 1500s, the Portuguese introduced their deep-fried fish to the Japanese, and tempura was born.

The Spread of the Potato

The potato would become a pivotal ingredient in the history of deep frying. In the late 18th century, either the French or the Belgians threw potatoes into the deep fryer, creating what we now know as "French fries". In 1860, Joseph Malin combined fried fish and chips in London, opening the first fish-and-chip shop. Malin's innovation quickly spread throughout the British Empire.

Modern Innovations

The popularity of cast iron cookware in the 19th century, particularly in the American South, led to the development of many modern deep-fried dishes. Doughnuts were invented in the mid-1700s, with foods such as onion rings, deep-fried turkey, and corn dogs all being invented in the early 20th century. The growth of fast food has further expanded the reach of deep-fried foods, especially French fries.

Deep frying has become a global phenomenon, with deep-fried foods accounting for a large portion of caloric consumption worldwide. It has become a core part of the culture of the American South, with many restaurants solely serving deep-fried foods.

Deep frying without a deep fryer

Equipment

You will need a deep pot, such as a stockpot, wok, or deep-walled saucepan. Make sure the pot is deep enough so that the oil doesn't overflow. You will also need tools to insert and retrieve food from the hot oil, such as long tongs, a slotted deep-fry spoon, or a frying basket. A thermometer is also important to monitor the temperature of the oil.

Oil

Choose an oil with a high smoke point, such as peanut, soybean, sunflower, grapeseed, canola, or vegetable oil. Fill your pot with enough oil to completely submerge a small batch of food, usually around a quart or two. Do not fill the pot more than halfway full to avoid spillovers.

Food Preparation

Cut your food into similar-sized pieces to ensure even cooking. Dry the food thoroughly with paper towels before frying to prevent oil splatter.

Frying

Preheat the oil to the desired temperature, usually between 325°F to 440°F. Use a thermometer to monitor the temperature. When the oil is ready, gently lower a small batch of food into the hot oil. Be careful not to overcrowd the pot, as this will cause the temperature of the oil to drop. Use a slotted utensil to move the food around and ensure even cooking. Remove the food when it is golden brown.

Cleaning and Disposal

Allow the oil to cool completely before disposing of it. Some municipalities may have specific guidelines for disposing of cooking oil, so be sure to check with your local guidelines. You can also strain and reuse the oil a few times if stored properly.

Safety

Deep frying can be dangerous, so it is important to take safety precautions. Never leave the fryer unattended. Keep a lid and a fire extinguisher nearby in case of a grease fire. Do not use water to put out a grease fire, as this will cause the oil to splatter. Turn off the heat source and use a lid to smother the fire or a fire extinguisher designed for grease fires.

Frequently asked questions