I just tossed my Deep Fryer after trying to clean some of the caked on grease in all the crevices, etc., and since this model does NOT allow the pot to come out for cleaning or emptying, it was impossible to clean where it needed to be cleaned and was not friendly to be taken apart. It went into the trash finally.

If you get one, make sure the pot is removable or at minimum has a drain plug. Then look at how many crevices it has to collect grease when it drips/splatters. What may "look nice" may not be so practical.

I'm falling back to my trusty Fry Daddy. Simplicity perhaps is the best for some.

Have you ever heard of Dawn Power Dissolver? You could have cleaned it nicely with this stuff. Nothing can hide from it!!

I think ALL of them just about, are fully immersable now. Even though I wouldn't put it in the dishwasher, it can certainly be thoroughly washed by hand!

Keep the DPD standing by for tough cooked-on or burnt-on grease.

Yes and you are making a (wrong) assumption that I'm able to soak the entire unit, electronics and all, into the water. As stated, an attempt was made without much success to dismantle it so that cleaning was possible.

Nope. I think you read my reply a bit wrong.

Note my 2nd paragraph where I said; (Quote) "I think ALL of them just about, are fully immesible NOW........" (End quote) Meaning that the ones made in THIS DAY & AGE, are immersible.

But I got what you said the 1st time; Yours was not immersable. You can't clean it in the sink.

Oh. And BTW, certain models of the Presto Fry Daddys aren't immersable either. Hopefully, yours is.

Question: What's the point of a deep fryer that does not have a thermostat built-in? I didn't notice, when I bought mine, that there was any sort of price difference based on that--to me--essential feature. The few that didn't have one were essentially the same prices as the same sized (usually larger, in fact)units that did.

The whole myth of frying as unhealthy stems from the fact most people fry at too low a temperature. 350F is the minimum, and, for most fried foods, 375F is even better.

But, unless you have a thermostat or use a remote thermometer of some kind, there is no way to know that you've reached---and, more importantly, maintained---that temperature.