I love this fryer. I use it mainly for catfish. I've tested the oil temp with my probe and the fryer is pretty much spot on. The oil drain and filtration system works like a charm. Very easy to disassemble and clean the entire unit. I reuse the oil twice before throwing it out and using fresh oil. Even then there was no discernable odor or degradation of the oil. But I read on the internet to only reuse a maximum of 3 times, therefore after 2 uses i toss it. With the high price of cooking oil, this saves me a lot of money. Highly recommend this unit.

So I don't usually give reviews on products but...To all my fish frying friends....If you want the BEST "Indoor fish fryer" for when its just a small batch for 2 people... I've just found it!It was so easy to clean up & everything comes apart so easily.. the BEST part about this fryer, it has an oil filtration system that filters & saves all your oil in a container! ALL the fish fry cornmeal was seperated!!100% hands down the best fry daddy I've found!*** TFAL Ultimate EZ clean Fryer with oil filtration **I got the 3.5 L but they have a smaller one, but the 3.5L was perfect for 2 people, because we enjoy leftovers!

I got the smaller (1.8L) version since I'm only cooking for one these days. Heats up much quicker than my older, larger one. Not as thrilled by the readability of the temps compared to my older one, but that's probably more a fault of the lighting situation in my kitchen and my aging eyesight.Pro tip #1: Wait at least an hour or two before turning the oil release handle and allowing the oil to drain into the plastic holding bin. Better safe than sorry, even though it wasn't clearly stated in my instruction manual.Pro tip #2: Keep a couple of 2L or larger, clean, wide mouth, resealable, glass jars handy. I use cleaned/sanitized spaghetti sauce jars. The plastic bin pour spout is small enough for an easy pour into the wide mouth jar. I keep one for french fries, one for chicken, one for fish, and one for mozzarella sticks. That way, the flavors don't transfer between foods.Pro tip #3: Remove the control and heater element after the oil has had a chance to fully drain/drip off the heating element (I wait overnight). Then, wipe out the stainless steel reservoir and make sure the strainer screen in the bottom is clean before moving the lever back to the "cook" or "remove reservoir" positions. It keeps everything clean and prevents build up over time.

I love this thing! It's easy to clean and most parts just go in the dishwasher. The oil stores in the machine which makes it even easier. It keeps a steady temperature while cooking and holds quite a bit of food. It would have been better if it was narrower and deeper but it probably wouldn't fit most countertops then.It says you can use tallow or lard but I am not going to try as it will make cleanup a lot harder but I'm sure it would cook fine.I would say if it had a negative it would be the thermostat. It has temperature indicators on it but I don't think they are accurate. There are no indents to set an accurate temperature. I cook most things at almost max anyway and they cook fast. It takes some practice but I have cooked potatos, shrimp, chicken, and more! For the price, you can't beat it.

Great counter top fryer. Adjustable temperatures. has a large basket with handle. Magnetic attachable power cord. This fryer has a discharge for the used oil into a container under the fryer . Filters out the food particles and keeps the oil for the next use. Most of the fryer is dishwasher safe and cleans up real easy.

Me encantó, muy practico el deposito de aceite.

I'm a Senior. I use to own a Snack Food Manufacturing Company. I made Potato Chips and Fried Pork Rinds just for 2 items. As a teenager (so many years ago) I worked for several major Fast Food restaurants who made fries and learned the best way to make them. Therefore with this experience I know exactly how to make good fried foods. Fries, Fried Chicken, Shrimp Fritters, Fried Shrimp, Fried Okra, Fried Zucchini, etc.This Fryer works great. What I mean is that it holds the proper temperature during frying. When any food is to be fried and goes in either frozen or at room temperature.. it will immediately drop the temperature of the oil. This fryer has a fast recovery. That means it's thermostat is excellent and as it sees a drop in temperature it immediately turns on the element(s) to keep the temperature where it should be.I also like the method T-Fal has invented to clean the fryer. It's easy to drain and strain the oil and clean the frying bowl. The fry basket is large and I can get two potatoes worth of fries in one basket. For these reasons I highly recommend this fryer. Below is some info for a novice in the proper way to fry fries and other items.Fries:» Use a high quality potato slicer which you can purchase here on Amazon. Otherwise cut your peeled potatoes 1/4" thick. Wash them in cold water and agitate the slices until you see the water turn milky. This is taking the potato starch out of them.» Dry the fries on a baking sheet lined with paper towels. I actually have a small fan that I use just like we did in the fast food restaurants in the old days. This reduces FOAMING and even loss of oil. When wet products are placed into the hot oil you'll see foaming as oil and water don't mix. In fact, as the water turns to steam it drops the temperature of the oil which means a longer frying time and makes the fryer work harder to keep the temperature up to the correct frying temperature. Note also as the water turns to steam tiny (micro) drops of oil cling to it and you'll have a 1% or 2% drop of oil each time. And where does that oil go? Into the atmosphere and it will cling to your filter or wall or anything else. Dry your fries as much as possible.» Fries should be fried twice. Bring your oil up to 350f for the 1st frying. Place a basket full of dried fries into the oil for 3 to 5 minutes. Your NOT going to cook them all the way through. This is a BLANCHING method. This will drive most of the moisture out of the fries and make them crispy for the 2nd frying.» After blanching for a few minutes bring the fries up out of the oil and let them cool down to room temperature. I spread mine on a bakers rack which sits on a big baking sheet (found here on Amazon).» Bring the oil up to 375f for the 2nd frying and fry them for 2 or 3 minutes until they turn golden brown. They will be nice and crispy.» There are 2 Secret Ingredients that makes my fries taste so good... Lawry's Seasoned Salt! Yes, it's much better than plain salt and can be found here on Amazon. The 2nd ingredient is TALLOW. Lard is rendered pig fat. Tallow is rendered Beef fat. It has no smell and is pure white. It almost lasts forever! You can purchase it here on Amazon in buckets. For the average fryer you'll need 2.5 lbs to 3 lbs. It's pricey but for a reason. It's EXCELLENT and it's healthy. And here's a secret from the old days. That restaurant with the Golden Arches.. you know the ones.. Before the mid-80's - they use to fry their fries in TALLOW and 7% Peanut Oil. I do too! You need the peanut oil to just cover the heating elements at the bottom of the pan. Why? Tallow is kind of like lard in that it is soft white but not an oil UNTIL it gets hot. So if it's directly on the heating elements it will smoke! Don't do it! Put in the Peanut Oil first then put in the Tallow until the oil rises up to the Max line inside the frying bowl. For several years I've been purchasing the Peanut Oil in 1 Gallon containers from Amazon. It's an excellent product and arrives fast. This is what made our Fries so tasty back in the day. If you study Tallow many doctors will even tell you how healthy it is. There are video's about it on the internet.How about frying Shrimp, Okra and Zucchini or Chicken? Here's a great product also found here on Amazon. It's called Louisiana Shrimp Fry. Actually the Louisiana Chicken Fry also seems to be the same ingredients.. just a change in the package labeling.» Take 5 tablespoons of the Louisiana Shrimp or Chicken Fry and mix with 1/2 cup of water. Place your Shrimp or Okra or Zucchini or piece of Chicken into this mixture.» Next place the rest of the dry ingredients (Shrimp or Chicken Fry) into a breading bowl or 1-gallon plastic bag. Remove your whatever you're going to fry from the liquid mixture and place into the breading bowl or bag and shake vigorously to coat the item.» Bring the temperature of your oil up to 350f. Fry the shrimp for 2.5 minutes (not to exceed 3 minutes) and 3 minutes for Okra or Zucchini till golden brown. For chicken it will take longer depending on what part of the bird you're cooking. Use an instant read thermometer.This will give you some of the best Southern style food you've ever tried.

Not been used as not suitable for uk use as plug is AmericanWish I had been made aware of this when buying

Not working since i recived ????

Excellent product - took my home made fries to the next level!!love that it's dishwasher safelove that it has a temperature controlled "drain"

After watching my husband start a fire with a frying pan doing fries, this was a must!!!! I purchased it used, so no instructions came. It took a try or two to figure things out, (Long story) but ever since that first startup, this is a winner. My hubby loves it, can carry it outside to do his cooking and with ease change the oil when the time is right.Great purchase, great price, and ease of mind for me.