The Equipment

A cast-iron skillet remains the tried-and-true work horse for frying. It’s heavy and conducts and holds heat evenly. Woks and Dutch ovens are also a good choice because they, too, are heavy and their higher sides prevent the oil from splashing. Commercial fryers can be a good choice, but only if they can reach 365° to 375°F for optimum frying. Whatever your choice, make sure your pan is wide enough and deep enough to hold plenty of oil for frying. Foods actually fry up faster, lighter, crisper, and absorb less oil when surrounded by lots of hot oil as they cook. For safety, use a pan that is large enough to hold at least 8 to 12 cups of liquid. For the recipes in this book, you will only be using 3 to 4 cups of oil, but this allows plenty of room for the oil to bubble and splatter without being dangerous.