Bayou Classic 1118 32-Quart Stainless Steel Turkey Fryer

Fácil de usar y todos los implementes incluidos e instrucciones son de mucha utilidad

My. Original turkey fry pot was aluminium it was junk.. This stainless one is so much better

This stainless steel cookpot is sturdy, well constructed, and easy to clean. It also comes with a boil basked and a turkey rack. The boil basked could not be better constructed. It fits right inside the cookpot and rests on an internal rim so the base is not sitting on the bottom of the fryer. This allows more even boiling, but you have to remember that you're going to lose the top few inches of space in the basked so be careful not to over fill. I purchased this item in concert with the Bayou Classic SP10 High-Pressure Outdoor Gas Cooker and it couldn't be a better match. Since this is a 32 quart cook pot it won't fit on most cookers that are specifically designed for 30qt pots, so a cooker with a flat burner area is essential. We broke the cookpot in with a crab boil. Fill the pot with water to the max fill line. Add a couple of packages of Zatarain's Crab Boil, about 3 tablespoons of Old Bay Seasoning, and a couple of onions peeled and halved. Load your basked with about 4 medium sized red potatos (cleaned and quartered) and lower the basket in the water once it's come to a boil. After about 15 minutes add four ears of corn halved and 2 lbs of kielbasa or andouille sausage (I used turkey sausage). After another 10 minutes add 2 lbs of crab legs, 2 lbs of raw shrimp (cleaned and deveined). Cook the seafood for about 5 minutes or until the shrimp are cooked through, then turn off the heat, pull out the basked, and dump the whole mess on a table covered with butcher paper. It will feed about 8-10 people. Our next excursion was a 10 lb prime rib. This couldn't have been easier. The prime rib came from the butcher with the fat trimed and the ribs removed. It was also pre-rubbed with sage, rosemary, and Italian spices. I used a turkey injector to add some John Henry's marinade and let it sit covered in the fridge for about 5 hours. I then took it out of the fridge and let it come to room temperature for an hour or so before frying. After bringing about 5 gallons of peanut oil to 350dF I adjusted the flame to maintain the temp, put the roast in the basket and carefully lowered it into the pot of oil (I recommend a good pair of welding gloves in case of spatter). Cooking the prime rib at 3 minutes per pound gave the roast a blackend, charred crust, medium well at the ends, rare in the very center, and medium rare for the rest of it. It made for an excellent Christmas roast. To clean the pot after frying, cover the oil and let it cool down for a day; then pour it off into its original container (you need a good sized funnel for this). Fill the pot up with water and add some dishwashing detergent. Bring the water to a boil and turn down the heat to sustain a good roll. Then dump in the basked and let it boil for a good 30 minutes. Turn off the heat and let the water cool for a few hours. Pour off the dirty water and scrub lightly with a scouring pad. Any burnt on mess should come right off with a little scrubbing and rinsing. Obviously, with any flame and especially with hot oil, precautions should be taken. The cookpot comes with safety instructions as will the cooker. Follow them. Never bring hot oil above 350dF, always cook in a well ventalated area, not under a cover, and keep a fire extinguisher handy just in case. Never leave a cooker unattended while cooking.

very happy just wished i knew they sold a pot with spiget for draining

Great quality. Cleans up easily. Have used every Thanksgiving for frying turkeys and a couple of shrimp boils since we purchased.