T-fal 3.5L Stainless Steel Deep Fryer with Basket, 1700W, Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts

This is a wonderful product! I love that you can filter the oil and clean after every use!! The size is just right ,and can cook a large portion. A great value I would recommend this fryer, and very easy to use

This is actually my second T-Fal deep fryer. I purchased the first one approximately 10 years ago and unfortunately 2 days ago the heating element stopped working. Although I will still search for a new heating element, I'm going to enjoy the new fryer for years to come. It's sturdy, fries all my foods to perfection, cleans up with ease and the filtration system is top notch. I've tried a couple of other deep fryers in the past and the performance just wasn't the same.

...Yes we know how to eat healthy, and generally do. But there are certain foods that no matter how hard you try, or what you use, do not come out as good as they are when deep fried. This is a decent size for doing fries, and other things for a small family. But the best thing about it may be the oil storage container. Deep fry oil is good for only so many uses, and filtering it and draining it is not easy, unless you have this Tfal unit. No hoses to drain the oil, no big spills on the counter, simply allow the oil to cool for 3 hours and flip a switch. The oils is filtered and goes into a convenient storage container. You wipe out the sediment in the vat, most parts are dishwasher safe. Wow! Having grown up in a home cooking family, where all the children got clean up duty, I am amazed and love it. Turkey Drumsticks Next!

I love this thing! It's easy to clean and most parts just go in the dishwasher. The oil stores in the machine which makes it even easier. It keeps a steady temperature while cooking and holds quite a bit of food. It would have been better if it was narrower and deeper but it probably wouldn't fit most countertops then.It says you can use tallow or lard but I am not going to try as it will make cleanup a lot harder but I'm sure it would cook fine.I would say if it had a negative it would be the thermostat. It has temperature indicators on it but I don't think they are accurate. There are no indents to set an accurate temperature. I cook most things at almost max anyway and they cook fast. It takes some practice but I have cooked potatos, shrimp, chicken, and more! For the price, you can't beat it.

This product works extremely nice, it has easy access to were you don’t have to get and dispose the grease, it actually filter the grease were you can use it again, you do have to wait for the grease to cool before you move it to the filter strainer container. Food comes out clean, I recommend using peanut oil, it doesn’t foam while frying with peanut oil.

I'm a Senior. I use to own a Snack Food Manufacturing Company. I made Potato Chips and Fried Pork Rinds just for 2 items. As a teenager (so many years ago) I worked for several major Fast Food restaurants who made fries and learned the best way to make them. Therefore with this experience I know exactly how to make good fried foods. Fries, Fried Chicken, Shrimp Fritters, Fried Shrimp, Fried Okra, Fried Zucchini, etc.This Fryer works great. What I mean is that it holds the proper temperature during frying. When any food is to be fried and goes in either frozen or at room temperature.. it will immediately drop the temperature of the oil. This fryer has a fast recovery. That means it's thermostat is excellent and as it sees a drop in temperature it immediately turns on the element(s) to keep the temperature where it should be.I also like the method T-Fal has invented to clean the fryer. It's easy to drain and strain the oil and clean the frying bowl. The fry basket is large and I can get two potatoes worth of fries in one basket. For these reasons I highly recommend this fryer. Below is some info for a novice in the proper way to fry fries and other items.Fries:» Use a high quality potato slicer which you can purchase here on Amazon. Otherwise cut your peeled potatoes 1/4" thick. Wash them in cold water and agitate the slices until you see the water turn milky. This is taking the potato starch out of them.» Dry the fries on a baking sheet lined with paper towels. I actually have a small fan that I use just like we did in the fast food restaurants in the old days. This reduces FOAMING and even loss of oil. When wet products are placed into the hot oil you'll see foaming as oil and water don't mix. In fact, as the water turns to steam it drops the temperature of the oil which means a longer frying time and makes the fryer work harder to keep the temperature up to the correct frying temperature. Note also as the water turns to steam tiny (micro) drops of oil cling to it and you'll have a 1% or 2% drop of oil each time. And where does that oil go? Into the atmosphere and it will cling to your filter or wall or anything else. Dry your fries as much as possible.» Fries should be fried twice. Bring your oil up to 350f for the 1st frying. Place a basket full of dried fries into the oil for 3 to 5 minutes. Your NOT going to cook them all the way through. This is a BLANCHING method. This will drive most of the moisture out of the fries and make them crispy for the 2nd frying.» After blanching for a few minutes bring the fries up out of the oil and let them cool down to room temperature. I spread mine on a bakers rack which sits on a big baking sheet (found here on Amazon).» Bring the oil up to 375f for the 2nd frying and fry them for 2 or 3 minutes until they turn golden brown. They will be nice and crispy.» There are 2 Secret Ingredients that makes my fries taste so good... Lawry's Seasoned Salt! Yes, it's much better than plain salt and can be found here on Amazon. The 2nd ingredient is TALLOW. Lard is rendered pig fat. Tallow is rendered Beef fat. It has no smell and is pure white. It almost lasts forever! You can purchase it here on Amazon in buckets. For the average fryer you'll need 2.5 lbs to 3 lbs. It's pricey but for a reason. It's EXCELLENT and it's healthy. And here's a secret from the old days. That restaurant with the Golden Arches.. you know the ones.. Before the mid-80's - they use to fry their fries in TALLOW and 7% Peanut Oil. I do too! You need the peanut oil to just cover the heating elements at the bottom of the pan. Why? Tallow is kind of like lard in that it is soft white but not an oil UNTIL it gets hot. So if it's directly on the heating elements it will smoke! Don't do it! Put in the Peanut Oil first then put in the Tallow until the oil rises up to the Max line inside the frying bowl. For several years I've been purchasing the Peanut Oil in 1 Gallon containers from Amazon. It's an excellent product and arrives fast. This is what made our Fries so tasty back in the day. If you study Tallow many doctors will even tell you how healthy it is. There are video's about it on the internet.How about frying Shrimp, Okra and Zucchini or Chicken? Here's a great product also found here on Amazon. It's called Louisiana Shrimp Fry. Actually the Louisiana Chicken Fry also seems to be the same ingredients.. just a change in the package labeling.» Take 5 tablespoons of the Louisiana Shrimp or Chicken Fry and mix with 1/2 cup of water. Place your Shrimp or Okra or Zucchini or piece of Chicken into this mixture.» Next place the rest of the dry ingredients (Shrimp or Chicken Fry) into a breading bowl or 1-gallon plastic bag. Remove your whatever you're going to fry from the liquid mixture and place into the breading bowl or bag and shake vigorously to coat the item.» Bring the temperature of your oil up to 350f. Fry the shrimp for 2.5 minutes (not to exceed 3 minutes) and 3 minutes for Okra or Zucchini till golden brown. For chicken it will take longer depending on what part of the bird you're cooking. Use an instant read thermometer.This will give you some of the best Southern style food you've ever tried.