Using the wrong pan for deep-frying

A deep-fat fryer is used by chefs in professional kitchens to help chicken, fries, and other foods reach crispy perfection, but most home cooks don't have the space for one. As a result, a pan is usually the best option. But, despite time-honored recipes, you don't have to use a skillet or even a frying pan, no matter how apt its name!

While such a vessel may appear to be far larger than you require, using one for deep-frying has numerous advantages. Contrary to popular belief, cast iron is not a good heat conductor. It is an excellent heat retainer, which means that your oil will be less likely to cool when you add cold food. Crisper, more evenly cooked mozzarella sticks or fish and chips are the result. A Dutch oven is also a good choice in terms of safety: its large volume capacity eliminates the risk of your oil bubbling over the edges as your food fries.