Mark Thorson wrote on 05 Jan 2007 in rec.food.cooking

> Sheldon wrote:
> >
> > No more or less risk.
>
> Oh? The purpose-built deep-fryer will have a thermostat
> to prevent overheating, cracking the oil, and subsequent
> major fire. It will also have a stable footing, compared
> to a pot sitting on a stovetop. A big one will have a
> spigot for draining the oil safely, rather than tipping
> the pot over to pour its contents into another container.
>

Ask a fireman if in doubt...the purpose built deep fryer is hard to
clean... so the grease builds up effecting it's operation and causing
fires due to thermostat failure or short circuits etc. Plus the purpose
built deep fryer is left unattended more often, and a working unattended
kitchen appliances is just another way to spell fire.

If you're using just a pot on the stove, I suspect you'd at least
consider supervising it's use stricter, I do.

I've been making the occassional french fries on my stove for over 30
years with just a deep pot, peanut oil, a thermometer and a spyder. In
fact my french fry pot has out lived my last stove. Never even a hint at
a fire. Sure there are safety rules to follow like not over filling the
pot with oil and paying attention to the whole procedure, but most folks
would understand that.

The stove has better btu's than any, but the large commercial deep fry
units; so it will reach and stay at temp better than say a fry daddy.

Deep fry units are bulkly to store. And IMHO a general PIA.