This fantastic fryer was bought as a replacement for a sent-back, almost good Tower fryer.

Pros…
* Compared with other similar style fryers I’ve used, this has a slightly superior look and feel to it, with a sturdier, higher quality construction with slightly less flimsy/less thin steel.

* Unlike many other old-school fryers which have useless (and dangerous) lids, which have their steam vents unwisely blocked with pad-like filters, this fryer has clear, non-blocked openings for vents, which safely allows steam to escape, but in a controlled, narrow stream — which works very well in conjunction with an overhead extractor fan…which any fryer should be placed under while in use (in my opinion).

* Unlike many other similar fryers, the white temperature numbers (and other text) on the control panel is NOT cheap, printed-on paint which easily disintegrates/rubs-off when gently cleaning — even with a soft, wet cloth. The white text on the Tefal seems to be made of white plastic which sits flush with the black plastic surface of the control panel. Not only is it impossible to rub this off, but it adds to the high-quality look of the fryer.

* The consistency of any selected temperature is fairly decent and up there with many other decent fryers I’ve used.

* The oil tank and basket is deeper and wider when compared with other three-litre fryers I’ve used.

* Due to the decent width and hight of the unit, the length of the fryer is a little shorter than others — which means that it can easily fit, with room to spare, in my kitchen cupboard, when not in use (and cooled-down)

Cons…
* Nothing moderate-to-major that I can think of.

* Although, unlike many other fryers, this one does not have a small compartment that can neatly house the power-cable and plug when not in use.

* A pinging timer would have been nice.

* A four-litre version of this would, for me, have been preferable, and the ability to buy a spare oil tank would be great — but sadly Tefal don’t offer either option.

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Tips for folk new to deep-frying chips (and other food)

* With any traditional fryer like this — with or without a good, functional lid — I strongly recommend (for obvious reasons) to only use it while placed under a decent, overhead extractor fan — like you would with any other kind of frying or boiling.

* Make sure to only use recognised ‘chipping-potatoes’ when frying chips. e.g. Potatoes like ‘english chippers’ (AKA english Maris Pipers), Markies, Russets and Agrias (or any other type of Mediterranean-style, ‘dry’, floury potato). Sadly, despite some false claims, ‘Scottish Maris Pipers’ are very hit and miss for chips (usually ‘miss’), especially when compared to the other aforementioned potatoes for me, they only very rarely fry decently and more often than not come out very soggy.

Other more common, waxy, wetter potatoes will produce horrible, bitter, brown/burned, soggy, greasy chips …or hard, inedible chips (if you don’t cook them long enough to go brown/burned). Conversely, proper ‘chipping spuds’ — once, chipped, washed and dried — will very quickly go firm or crispy on the surface, but go soft and fluffy on the inside …and are almost impossible to visually burn/go brown.

Despite what some UK manuals and what some other people say, it works very well with both beef-dripping* and olive oil — both of which can be safely used several times per week for several months and longer still if (from time to time) they are decanted and then filtered using thin kitchen-roll or a fine metal mesh to get rid of both fine and coarse debris. Both frying mediums can safely be used at the full 190c.

BEEF DRIPPING
‘Refined and deodorised’ beef dripping makes very tasty, authentic, old-school chippy chips (and plain, non-battered deep fried chicken). Thanks to this, I will never go to the increasingly expensive, low-standard chip-shops ever again.

FYI according to more recent studies, pure beef dripping used at its peak temperature and consumed in moderation is not that bad for you and even good for you in certain ways — especially when compared to ‘nasty’, highly processed, chemically extracted oils like vegetable, corn or pomace.

*Make sure to be (initially) patient and slowly warm the solidified beef dripping at a low, gentle temperature for a few minutes, before cranking-up the fryer to full heat.

OLIVE OIL
Mediterraneans (like half of my family) love fried food, and eat a lot of good, dry, non-greasy chips and contrary to the unqualified, nonsensical statements by many big-mouthed, commenters online, olive oil IS indeed fantastic for both shallow and deep fried chips — even more so if you use spuds which are truly suitable for chipping. Some ‘uninitiated’ folk might find the first batch of chips a bit sharp or fruity in taste (not me), but from the second or third batch onwards you will lose that taste. Olive oil will give you much healthier, amazing, non-greasy, tasty chips — with an oil which can be used repeatedly over many months (especially if filtered now and again)

Happy frying folks!