fryer

A fryer is a kitchen appliance or vessel designed for frying foods by cooking them in hot oil or, in the case of air fryers, by circulating hot air with little or no oil. It is used to produce a crisp exterior and a moist interior. The term covers several designs, including deep fryers, air fryers, and stovetop frying pans.

Deep fryers use a tank of oil heated to about 175–190°C (350–375°F). Food is immersed or partially immersed in oil, often in a wire basket. Electric models may include thermostats, timers, and oil filtration; commercial units are larger and built for high-volume use. Air fryers cook by circulating hot air around the food, producing a crispy surface with minimal added fat.

On a stove, shallow frying or pan frying uses a thin layer of oil and moderate heat. Oil management and cleanliness are important for all types: oil should be strained or replaced when dark or rancid, and temperature control helps ensure even cooking and safety.

Safety and maintenance: hot oil burns, fires from overheating oil, and improper ventilation are hazards. Do not overfill the fryer, keep water away from hot oil, and have appropriate fire suppression equipment. Regular cleaning and proper disposal or recycling of used oil extend equipment life and reduce odor and smoke.

Fryers vary in size from compact countertop models to large commercial units. They are commonly used in homes and food service to produce fried foods such as potatoes, chicken, and dough pastries.