Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Deep Fryer


Lisa B

Recommended Posts

Lisa B Rookie

I am considering buying a deep fryer to give my son some of the foods he is craving - can anyone recommend a make that is easy to use, turns out consistent results and doesn't stink the house out!

Many thanks,

Lisa


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lenjac Newbie

We have an old "fry daddy", not too big and seems to be sufficient for us (my husband melted the lid that came with it years ago). I'm the only with celiac, but also the one who does almost all the cooking. We only use the fryer with gluten-free food. If anyone can recommend a better one, let me know too.

missy'smom Collaborator

My husband bought me a Waring Pro deep fryer(around $100) for Xmas last year. It's great because it has a filter in the lid so isn't smelly when frying fish and the heating element and fry pot are removable and so easy to clean. We used to have a TFal fryer( around $79 years ago) that we liked alot with a filter but the pot was nonstick and in the long run not as easy to clean as the Waring.We had and liked the Tfal for 10 years but another reason we like the Waring now is because it gets hotter.

JennyC Enthusiast
We have an old "fry daddy", not too big and seems to be sufficient for us (my husband melted the lid that came with it years ago). I'm the only with celiac, but also the one who does almost all the cooking. We only use the fryer with gluten-free food. If anyone can recommend a better one, let me know too.

We bought one because my son is the only one diagnosed so far. I plan on buying a bigger one eventually because everything we make is gluten free anyway. I melted our lid too! :lol:

imsohungry Collaborator

Oh, my goodness...no need to spend a hundred dollars unless you are planning on doing some SERIOUS deep frying for most of your meals. My mother gave me one for Christmas that cost $50 and was to complicated for me to figure out! (Ten years of college and three college degrees later...I can't figure out how to work a freakin' deep fryer). :rolleyes: Sooooo...I took it back and exchanged it for a $25 dollar fryer.

I'm going downstairs to make dinner now. I'll look at the name and features this fryer has and share it with you...we have used it several times with great results! :)

-Julie

I am considering buying a deep fryer to give my son some of the foods he is craving - can anyone recommend a make that is easy to use, turns out consistent results and doesn't stink the house out!

Many thanks,

Lisa

imsohungry Collaborator

Hi Lisa,

I found the info. for the deep fryer I use; it is a Presto Kitchen Kettle. Found at Wal-Mart type department stores. It costs around $25 dollars. It is one-step-up from the basic fry daddy type (we had one of those a few years ago).

This one looks like a medium size pot with a glass lid and a black nonstick surface inside and out, it has a basket with handle, and a temp./heat control. One thing I think is nice is that the cord sticks magnetically to the fryer so that if someone (you, hubby, child, etc.) accidently tug the cord, it pops undone (the idea is to prevent burns). There is also an indicator light that lets you know when the temp. is right for frying. It has other functions too...but I only use it for deep frying.

On another note, to avoid grease splatters, I cover it with a grease splash guard. It is round with a handle and looks like a giant round fly swatter. The middle of the circle is made of a material like in the bottom of a colander or a sifter...that metal...good grief, I'm having a brain delay. :rolleyes: My point is that air can still circulate, but grease won't pop on you or your counters as easily AND your house won't have that lingering smell afterwards.

Hope this helps! Happy cooking. -Julie :)

Lisa B Rookie

Thanks everybody - time to go shopping!

Lisa


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



grantschoep Contributor

I have a T-Fal Avante Deep Fryer, it closes up and has an air filter on the top, so the house doesn't get smelly or anything. Deep fryer pan removes easily so you can stick it in the dishwasher or just be able to clean it better. Has a nice wire basket with good handle to lift out.

Really love it, they are around 70 dollars though

JNBunnie1 Community Regular
Hi Lisa,

I found the info. for the deep fryer I use; it is a Presto Kitchen Kettle. Found at Wal-Mart type department stores. It costs around $25 dollars. It is one-step-up from the basic fry daddy type (we had one of those a few years ago).

This one looks like a medium size pot with a glass lid and a black nonstick surface inside and out, it has a basket with handle, and a temp./heat control. One thing I think is nice is that the cord sticks magnetically to the fryer so that if someone (you, hubby, child, etc.) accidently tug the cord, it pops undone (the idea is to prevent burns). There is also an indicator light that lets you know when the temp. is right for frying. It has other functions too...but I only use it for deep frying.

On another note, to avoid grease splatters, I cover it with a grease splash guard. It is round with a handle and looks like a giant round fly swatter. The middle of the circle is made of a material like in the bottom of a colander or a sifter...that metal...good grief, I'm having a brain delay. :rolleyes: My point is that air can still circulate, but grease won't pop on you or your counters as easily AND your house won't have that lingering smell afterwards.

Hope this helps! Happy cooking. -Julie :)

Sieve? :)

Guest j_mommy

I have a fry daddy but it does not have the air filter. I think I paid about 25 for mine! Definetly recommend one with a filter even if you have to pay alittle more.....I have to shut all the bedroom doors so the smell doesn't creep in there~!

imsohungry Collaborator
Sieve? :)

Sieve...Yep! That's it :P Mesh...etc. (Ha! Thanks for picking up my slack...I've been having a lot of "brain poots" recently. I can't think for all the air up there!) :lol: Let's just blame it on gluten ;)

-Julie

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,730
    • Most Online (within 30 mins)
      7,748

    Sumac
    Newest Member
    Sumac
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.