which pan type is best to fry foods?

Question

Some people say a cast iron skillet is best, but I wonder is it just about getting the oil hot enough. By the way I'm making french fries.

Answer 1

any heavy pot or pan will do, the key to good french fries is getting the oil nice and hot, I use a deep fryer because I can set the temp according to what I'm frying. Cast Iron pans are best for fried chicken, ( my grandma even made a pineapple upside down cake in it once ). I hope this answers your question. Good luck

Answer 2

I use a stockpot. It's nice because of how deep it is. I don't have to worry about oil splatering all over. I also just bought an electronic thermometer at williams-sonoma too. That is awesome. Better than the one that is glass.

I think that it's all about how hot you have the oil. Here is a recipe for french fries that will blow you away. Enjoy!

With French Fries, you want to blanch them first at a low temp...around 325 degrees in oil. Take them out and let them rest, Then heat the oil back up to 375. This cooks the interiors and then makes them a little crispy. This cooking method is most closely related to Pomme Frites. Be careful when you put the fries in the oil. The temperture of the oil will drop. If it drops too much your fries will be really greasy.

Check this out:

Pommes Frites:
1/2 gallon vegetable oil
8 medium Idaho potatoes, peeled
Sea salt
Parsley Butter:
1/2 cup (1 stick) unsalted butter, cut in chunks
1/4 cup chopped flat-leaf parsley
2 garlic cloves, minced

Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.
Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.

Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.

To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

Answer 3

CAST IRON is the best. I have a Cast Aluminum. Either works great, just make sure they have high sides. And use Crisco Solid. Keep it hot enough, Medium. Let it heat back up between batches. Also, after cutting potatoes, put back into 'fridge for about 1/2 hour. Drain on bakers cooling rack, with newspaper under to catch dripping oils. Salt while draining and hot.

Answer 4

French fried potatoes are best made in a immersion type of fryer (refer to as a deep fat fryer). Its really about getting enough oil hot enough to fry the potatoes without cooling off so much after the potatoes are put, to let them get greasy. By the way, it is best to chill the potatoes before putting them in the oil, they will get less greasy that way. Most restaurants fry them from frozen.

Answer 5

i like to make french fries in the ovan.
but if your going to fry them the best is to use a deep fryer.
if you dont have that then cast iron pan. the trick to get it hot enough is to just fill it to what you need, keep it shallow. and before you put the frys in, test the heat by dropping a drop of watter in the pan, it should sizzle and pop like crazy, if it doesnt, its not ready.

Answer 6

CAST IRON skillets are the BEST for frying because they get super HOT and have even heat distribution.

Answer 7

Forget the frying it is bad for you. Put the potatoes in a plastic store bag - sprinkle some olive oil on the - add garlic powder and salt on top and shake bag. Lay them on a baking sheet and bake 375 for 20 min.

Answer 8

i use my big pan that way you dont get grease all over...cast iron pans so heavy and the cleaning sucks yep my big pan is 6" deep and it has a lid.sounds yummy

Answer 9

french fries best done in the oven
or one of those deep fryers

Answer 10

To Stir-fry, I also have a pan with rounded facets. it relatively is non-stick so I purely use plastic utensils with it. For frying poultry, i take advantage of a pan with flat facets. I placed purely adequate oil interior the pan to cover the backside. does not remember what variety of oil you employ. Your Kroger's vegetable oil will artwork. in case you choose for mono-unsaturated fat oil (vegetable oil is poly-unsaturated) then pass with Canola oil or Olive oil. I brown the poultry interior the pan and then pass it to the oven to 350º to end cooking. For boneless poultry breasts I do approximately 15 to twenty minutes. For thighs and drumsticks I do 30 to 35 minutes. For bone-in complete poultry breasts I do 40 to 40 5 minutes. For dealing with the poultry, i might purchase steel tongs to pass the beef. Poking a fork interior the beef to pass it relatively is going to launch the juices, inflicting it to spit and to wind up dry. in case you will purchase a spatula, make confident it relatively is plastic. And undergo in innovations it does soften if left on the warmth. in case you purchase a silicone one, it won't soften, yet they value greater. I purely use my spatulas for baking cookies. as quickly as I prepare dinner, i'm often utilising an Oriental around formed factor with a cope with made out of wood for stir-fries, my tongs for meats i could coach over, a fork for turning over eggs (relatively 2 forks) and spoons for stirring. the thank you to dodge getting burned is to be certain you haven't any water on the poultry. it relatively is the water that spits. So the two dry the poultry or completely coat it in a layer of flour with seasoning. in the adventure that your oil point gets too low (now no longer protecting the backside of the pan) it may start to spit as nicely so be certain you frequently have a layer of oil interior the pan. Tater little ones (from the frozen food area) could nicely be baked interior the oven as a replace of fried. they are already lined with oil to help them brown. a astounding toaster oven takes up little or no room and may be your oven in case you do not have one interior the region you reside. I 2-burner range works large for doing all your skillets as nicely in case you do not have a range. wish that helps.