# Deep fry on the stove top? **URL:** \ **Category:** Cafe Society\ **Created:** [September 29, 2005, 9:17am UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999 "2005-09-29T09:17:33Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 29, 2005, 2:58pm UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/21 "2005-09-29T14:58:52Z")
> [@csharpmajor](#): > > Be sure to line the area above and around your stove with newspaper and turn on your fans, unless you want to spend a few hours scrubbing grease. I have to say that newspaper in the vicinity of a stove is a spectacularly bad idea. If the food you are frying has been dried properly, splattering should be minimal and a splatter screen takes care of the rest. I also prefer peanut oil, since canola has a corn flavor that I find unpleasant. Also, you don’t need to deep fry. You can shallow fry in a heavy skillet, just like for fried chicken. Or you can oven fry, which comes out just as good IMO. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 29, 2005, 3:28pm UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/22 "2005-09-29T15:28:58Z")
I just use any old pot with a thick bottom and high sides. Fill it up 1/3-1/2 way (usually an entire bottle of oil). My prefered cooking fat of choice is peanut oil – it has a high smoking point, and I prefer deep frying my wings at higher than 375F, closer to 400F. (Probably about 385-390 if I wanted to be exact). Bring your wings to room temperature before deep frying. ---
**Author:** ![The\_Controvert](https://avatars.discourse-cdn.com/v4/letter/t/dec6dc/32.png) [@The\_Controvert](https://boards.straightdope.com/u/The_Controvert)\ **Post date:** [September 29, 2005, 3:31pm UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/23 "2005-09-29T15:31:37Z")
For about 30 bucks, you can buy a fryer from WalMart. ---
**Author:** ![FlyingRamenMonster](https://avatars.discourse-cdn.com/v4/letter/f/ce7236/32.png) [@FlyingRamenMonster](https://boards.straightdope.com/u/FlyingRamenMonster)\ **Post date:** [September 29, 2005, 3:56pm UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/24 "2005-09-29T15:56:51Z")
> [@Chefguy](#): > > I have to say that newspaper in the vicinity of a stove is a spectacularly bad idea. If the food you are frying has been dried properly, splattering should be minimal and a splatter screen takes care of the rest. We always used newspaper but I guess it kinda depends how your stove area is set up. With ours (and, I suspect, most), if the flames are touching the newspaper then _you’re_ probably on fire too. But maybe I shouldn’t be arguing with someone called Chefguy. ---
**Author:** ![Omniscient](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omniscient/32/3290_2.png) [@Omniscient](https://boards.straightdope.com/u/Omniscient)\ **Post date:** [September 29, 2005, 7:48pm UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/25 "2005-09-29T19:48:30Z")
Hmm, so should I invest in a decent cast iron skillet w/ splatter gaurd or a fry-daddy…decisions, decisions. ---
**Author:** ![citybadger](https://avatars.discourse-cdn.com/v4/letter/c/45deac/32.png) [@citybadger](https://boards.straightdope.com/u/citybadger)\ **Post date:** [September 29, 2005, 8:31pm UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/26 "2005-09-29T20:31:27Z")
> [@The Controvert](#): > > For about 30 bucks, you can buy a fryer from WalMart. How well do thise work anyways? Anyone care to compare to stovetop methods? ---
**Author:** ![SmartAleq](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smartaleq/32/163_2.png) [@SmartAleq](https://boards.straightdope.com/u/SmartAleq)\ **Post date:** [September 30, 2005, 3:02am UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/27 "2005-09-30T03:02:02Z")
Second vote for the wok here, works like a charm. The shape reduces splattering and uses less oil. Use peanut oil, has a neutral flavor and a high smoke point. I recently did a beer batter fry up with shrimp, zucchini, broccoli, mushrooms, onions and red bell peppers and it was stellar, no splash, no splatter, easy to regulate the temperature. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 30, 2005, 3:15am UTC](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999/28 "2005-09-30T03:15:11Z")
> [@csharpmajor](#): > > We always used newspaper but I guess it kinda depends how your stove area is set up. With ours (and, I suspect, most), if the flames are touching the newspaper then _you’re_ probably on fire too. But maybe I shouldn’t be arguing with someone called Chefguy. I’d be more concerned if my UN was “Fireguy”. [Previous page](https://boards.straightdope.com/t/deep-fry-on-the-stove-top/323999.md?page=1)