Love it or hate it, (we love it and assume you do too if you’re reading this) deep frying can be a fast, tasty, and easy way to cook. But getting perfect golden brown results everytime can be a challenge – unless you have the right pot to fry in.
The Absolute Essentials
If you take away anything from this guide, let it be this:
1. TEMPERATURE CONTROL IS EVERYTHING.
A consistent temperature will give you perfectly crisped food every time. Too low? The food will get oily. Too high? You’ll get burned bits.
2. THERMOMETERS ARE ONLY HALF HELPFUL.
They measure your oil’s current temperature, but they can’t help you fix fluctuations.
3. THICK. CAST. IRON.
A good cast iron pot – like, yes, our Dutch Oven – retains heat better than any other material, giving you more control and better results.
Frying 101: The Basics
There are endless recipes for fried food. (As we like to say, you’ve got Google!) But no matter what you’re cooking up fried chicken, onion rings, french fries or funnel cake, these two basics will keep you on the right track. Hint: it’s all about the heat!
1. Fry at 350-375°F.
This temp range triggers something called “The Maillard Reaction.” The water in the food evaporates, giving you that crispy, golden brown exterior and juicy interior.
2. Monitor the oil temp.
Too cool, and your food gets soggy. Too hot, and it burns before it’s done inside.
Why Your Oil is Probably the Wrong Temperature
Cooking is both an art and a science – and the science behind it is unimpeachable. Here’s why your oil temperature might be off. Hint: it’s about the pot!
1. The wrong pot.
Thin pans, especially ones made from aluminum, can’t maintain a stable temperature. So your oil can quickly get too hot or or drop in seconds.
2. A crowded pot.
Adding too much food at once lowers the oil temp, making it tough to recover.
3. Not monitoring the pot.
Oil temp can change easily depending on what you’re frying, so keep that thermometer handy and stay vigilant!
Enameled Cast Iron for the Win.
When you add food to hot oil, the temperature will drop. How much it drops depends on how much you add, and on your cookware. Even if you get your oil to the sweet spot (350-375°F, if you’ve already forgotten), if you’re using a thin, aluminum pan, it’ll drop up to 50 degrees. Thick, enamel cast iron is a different story. It holds onto heat, so the temperature drop is minimal.
Pro Tip: We heat our oil about 10-15 degrees higher than the target temperature to account for the drop.
Go Dutch.
Dutch Ovens aren’t just for braising meat or cooking soup. They are the MVP of deep frying. Why?
• Superior heat retention.
See above :)
• Safety first!
The combination of the wide base and high side walls minimizes grease splatters, gives you plenty of room for to fry up a big batch.
That Fried Food Smell? A Quick Hack.
Ah yes, we get it. The biggest downside to frying is the smell that lingers. But, assuming you don’t have a professional grade ventilation system, you can actually use the Dutch Oven to solve the problem. Yes, really! Hint: It’s in your fridge.
After you remove the oil, fill your Dutch Oven with water and sliced lemons (2 or 3 should do it). Bring to a medium boil for 10-20 minutes. The steam will naturally freshen the air in your kitchen.
