Solid, accurate, dependable: Presto tough

Dual Basket ProFry

Specs:
1800 watts
12 cup capacity
250-375 degrees (temp. range)

So far, so good! Everything has turned out properly according to the recommended usage according to the instruction manual.

I've been researching deep fryers over the past year and knew that I would have to spend some moola to get one that performed well. Plus, while reading different reviews and opinions by seasoned cooks, I was never able to make a final decision on which model was the best. I decided to put it in the hands of faith and simply asked for a deep fryer as a present from my mom. The only criteria I asked was that it seemed quality made.

The ProFry it was. According to my mom, the determining factor in choosing this model was the ability to clean it. She had owned a deep fryer for years but got rid of it in the 80s because it was a pain--mainly because it was so hard to clean. Both the removable porcelain pot and heating element were key to her because it meant the exterior and inside porcelain pot could be soaked in the sink for better cleaning. And the stainless steel exterior meant it could be cleaned with steel wool. She said that most models were made of plastic and her experience was grease never completely came off of plastic. She also liked it's size and sturdiness.

Our experience with it has been very good. Although we've used the Internet to find many homemade recipes, thus far we have only fried store-bought, frozen foods like jalepeno poppers, onion rings, mozzarella sticks, and french fries. Using the instruction manual, everything has turned out golden brown, crispy, and thoroughly cooked.

Getting it set up is simple, as is using it. It takes about 20 minutes to get the heat up to 375, which seems to be the average cooking temp. for many recipes. Our frozen foods take 2-5 minutes per batch. There is minimal time, not even a minutes, between taking food out of the fryer and being ready for another batch. The heating element is very effective.

Another nice feature of this fryer is that it is deep. High moisture foods, including potatoes, require frying without the lid. Based on my mother's stories (her fryer did not have a lid), I was a little worried that it would create a big mess. However, since the porcelain pot is pretty deep, when we made fries and onion rings and didn't use the lid, surprisingly there was no mess in the surrounding area--no splatters at all.

The fryer's maximum and recommended amount of oil is 5 quarts. There are maximum and minimum markings in the pot, which takes out any guess work. The manual warns against using any solid fats such as lard, shortening, or butter since they do not heat evenly and are difficult to remove after cooling. We use vegetable oil--about one gallon jug.

After using the deep fryer, the oil needs to cool (usually overnight). Unfortunately, there is not a drain spout for quick and easy draining of oil. The pot must be manually tipped and the oil poured out. Then drain the oil through cheese cloth (available in most grocery stores), per the manual. It also needs to be stored in an air tight container in a cool, dark place. Oil needs to be replaced when it smells funny, is dark in color, or has reached a smoking temperature.

Speaking of smoking oil, if the deep fryer reaches too high of a temperature, a safety feature turns the deep fryer off. The only way to resume cooking is to click the Reset button on the back of the heating element.

The ProFry can be used with one basket or both baskets. A single, large basket can be purchased for $12.99 by an order form (along with a recipe book for $16.99). The double baskets can be 3/4 full, and each contain about 6 cups.

Overall, I'm very pleased with my mom's choice. I've amassed recipes and am on my way to gaining 10lbs. Doughnuts, fritters, egg rolls, chimichangas, poppers, mmm mmm mmmmm.