Cleaning deep fat fryer?

wekslap

Hi there.
dunno if this is the right forum in which to ask, but does anyone have any tips on how to clean out a deep fat fryer?

I probably should empty it and clean it more often but mine has a ingrained yellowish film or crust, mainly around the top half of the inside of the fryer and is resisting most of my efforts to get it all off. My hands are sore with scrubbing and i have tried boiling up water with vinegar in but some of it stubbornly refuses to budge. i promise to empty and clean it more regularly! Help! any ideas on getting it thoroughly clean and maybe keeping it that way in the future?

Thanks, in hope,

Wekslap

Ben84

Is this one of the ones you use on the hob or an electric one? The electric ones are impossible to clean properly so hob ones are better I found. Soaking and scrubbing with washing up liquid works for regular cleaning, but if it gets bad just put in a plastic bag with some ammonia, tie the top and wait a day or two. The dirt turns to liquid and washes down the sink easily. Oven cleaner foam is suitable too for most blackened cookware.

snozberry

I never scrub pans or anything cooking related anymore. Fill it with warm water and some washing powder. Leave it for about 30mins and the mess will rinse away. One of the few things that I learnt from Kim and Aggies tv programme and it works (esp on things like casserole dishes and roasting tins)

msfoxymax

biological soap powder and scorchio water will have it gleaming. The powder breaks down the grease. This works a treat for composite sinks too x

Mind_the_Gap

Deep fat fryers are one of those appalling designed gadgets which seem like a good idea when you see them in Comet, all sleek and stainless steely, but turn out to be a waste of valuable cupboard/counter space and descend ultimately into a big, greasy uncleanable lump of crusty steel.It is rather like having part of a motorbike sitting around in your cooking area. You cannot even get them clean in a dishwasher, which proves how rubbish they are.

The simple answer is that they cannot easily be cleaned and it's not worth the grief.

Better way to make chips using one normal steamer saucepan:

• Peel potatoes and cut into chip shapes
• Parboil or steam for 4 mins. Drain/Remove from pan.
• Empty the water out of saucepan, replace with veg oil (no more than one third full). Heat oil until hot enough (test with one chip)
• Fry the chips in this pan until golden (4-5mins)
• Get them out using a slotted metal spoon if you don't have a chip basket in the pan.
• When the oil has cooled down, pour into a jug with a lip, then back into the bottle.
• Wash the pan.

Job sorted. Delicious chips, no lump of greasy metal, no waste of money and space.

lollipopsarah

mmmmmm home made chips, I loved them, but when me moved hubby threw my pan away - grrr.
(he didn't like them of course) and now he wants a deep fat fryer - hoping to get one in the sainsbugs shopping clearance tomorrow.
Fine if you don't mind cooking a handfull at a time.
btw the fireservice recommend deep fat fryers instead of chip pans
xx

Al1x

lollipopsarah wrote: »

btw the fireservice recommend deep fat fryers instead of chip pans
xx

thats why i prefer to have a deep fat fryer.. i like the safety aspect that they have thermostats so don't get too hot.