Electric deep-fryers promise to take the fear out of deep frying. They supposedly make frying easier, safer, and less messy than frying in a Dutch oven with a probe thermometer attached, which is how we typically deep-fry foods in the test kitchen. Lisa and Hannah put various models to the test.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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