Deep Fryer Pot, 304 Stainless Steel Japanese Frying Pot with Oil Drain, Temperature Control and Lid, Tempura Deep Fryer Pot for Kitchen Stove/Induction Cooker French Fries Fryer Chicken 9.4"

Best customer service I have experienced, so fast to respond to my inquiry and provide a remedy/solution. I love this product, absolutely worth every penny. Performs as described and an addition every kitchen should have. This fryer is incredible and is perfect solution for 1-2 people. I suggest to always heat at the low settings, test with a drop of water, increase heat but never to the high setting. Add your item one by one to prevent splash. I only use a minimal amount of peanut oil and a wired scoop to remove items. Once my frying is complete, I pour the remaining oil into the Cambom Bacon Grease Container with Fine Mesh Strainer. This makes wiping out the fryer much cleaner for hand washing. The grease container can be Saran wrapped and placed in the refrigerator until you are ready to fry again (use spatula to remove cold grease or peanut oil).

This is a good quality product with convenient features that I have already used many times since purchase and it still works great and looks new. There is a handy and accurate thermometer (seems to work well), pouring spout, and food drainage rack in the lid. It is so easy to use and to wash. This seems a perfect size for tempura and croquets. Just be careful washing due to a sharp rim. But great product and such a great buy! I love it!

This is a good fryer to prevent oil splatter and drain oil from food as you cook, but the pot stainless steel is a on the thin side and feels a bit light weight

Good quality. Looks durable.

This 3.3 L deep fryer was a lot smaller than I expected. I expected this to be medium in size since the previous one I purchased a 4.4 L was considered large capacity. This is more geared for a single person or small family to use. You definitely could not use this large batch frying. It came dented so, the lid does not sit on it tightly. It is not of a strong material but it will get the job done for the price. I would definitely recommend looking for something more sturdy.

This fryer is easy to use for many foods with easy cleaning and draining. Has a good capacity and easy oil clean up.

I was curious about how this 304 stainless steel pot could be induction ready so I ran some tests. First, I tested it with a powerful magnet. It stuck to the body of the pot but not strongly. Second, I put two liters of water in it and put it atop my 1,800-watt Duxtop Induction Hot Plate and fired it up on full power. It took 17 minutes to reach a rolling boil. I next put a 2½ quart Calphalon saucepan on the same burner with the same amount of water. That took 10 minutes to reach a rolling boil. As a final test, I put two liters of water in my Staub 7 quart, cast iron Dutch oven and tried that. To my surprise, this also took 17 minutes to reach a rolling boil. Upon further reflection, I realized that the Staub, at 4333 grams plus 2000 grams of water, outweighed this 988g pot + 2000 grams of water by a little more than 2:1. The Calphalon saucepan weighs 1032 grams. In conclusion, this pot does work on an induction heat source just not terribly efficiently. The fact that a magnet sticks to it and that it works on induction at all indicates that it is not straight-up 304 stainless steel. The magnet sticks much more strongly to the base of the pot indicating that the base is magnetized whatever that means. I'll be back to update this review after I run some potatoes and egg rolls through it. Update: I put 2 liters of peanut oil in the pot and set the induction burner for 375°F. When I returned with 8 oz. of frozen fries, the thermometer this thing came with was pegged past 200°C (nearly 400°F). How much over I'll never know. I lowered the set temperature on the induction burner to 300 and waited for the indicated temperature on the thermometer to drop. It didn't. I went ahead and dropped the fries in and the oil immediately boiled over and made quite a mess on my patio. The fries were done in less than two minutes. The next day, I fitted this pot with a proper thermometer (Thermoworks ChefAlarm) and set the induction burner for 300°F. The temperature climbed right past 300 and then past 400 before I shut the induction burner down. Next, I decided to try controlling the heat with power level instead of temperature. I started at 3 (out of 10) and dropped it in half point increments to 1.5 with a three-minute pause between 3-minute tests to allow the temperature of the oil to fall. This is what I got: Power Min Max 3.0 370 377 2.5 361 381 2.0 346 359 1.5 331 344 Next, I reread the manual for my induction burner to be sure it worked the way I thought it did. It is supposed to sense the temperature of the heated surface and adjust its power accordingly to maintain the set temperature. To be sure that this fryer pot was the problem, I repeated the test in the afore mentioned Calphalon saucepan. With the temperature set at 300°F, the temperature of the oil in the Calphalon pan bounced back and forth between 298 and 322 for 30 minutes. So, it is the pot not the induction burner that is the problem. If you attempt to use this pot on an induction burner with a set temperature, you are running a big risk of setting off a firebomb in your kitchen.

So far, I love this little fryer. The grill-lid feature is great for letting foods drain oil back into the pot. It’s small and cute. It’s tricky keeping the temperature range between 160 - 180, but you get the hang of it after a few tries. I’m actually not sure why I didn’t know about these little pots sooner. So long as you keep it stored in a clean space with the lid closed, the oil should last a while.

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