KitchenCraftLarge Chip Pan with Basket and Lid 2cm, Induction Safe, Stainless Steel, Silver

If I can I try to buy better quality so it lasts a lot longer and saves the time and effort in the long run this chip fryer is perfect very thick stainless it weighs a ton built to last and its a good size just right

Mum used a chip pan when we were children; I still remember the taste of those delicious chips. I thought with the advances in technology, an electric fryer must be better.Over the years, I have bought many electric fryers, from cheap to expensive, small to large, basic to technical. They all usually start off well, but as the heating element begins to deteriorate, so does the end product. Eventually, one day, you are left with a pan full of luke-warm chips that refuse to fry; and these are in a chip fryer that is marked, sticky and stained, because no matter how many times you try to clean it, because it cannot be fully immersed in water, there are always some greasy sticky areas that seem impossible to clean.I decided to give the old-fashioned chip pan a try after reading many reviews online, and I doubt now that I will ever go back to an electric fryer! The chips are crisper and taste delicious! I am using almost one third of the oil, and I've even fried fish - disastrous when I tried it in electric fryers. I can cover the chip pan fully when frying, and rest the basket on the pan after to drain the oil. Better still, the pan, after a bit of soaking, is still gleaming, and I take pride in drying and buffing it.Disadvantages? I had to learn to "use" the pan - how much oil to use (about one-third full), how many chips to put in the basket, and when to put the chips into the hot oil, but once this is learned, it's learnt forever. I found that frying ready-made chips, did not taste as nice as they did in the electric fryer - though they were ok, so, admittedly, I now often prepare my own chips in advance. They do take a bit longer to cook, and I keep cooked chips warm in the oven if not serving immediately. I also stay in the kitchen with the pan while it is on the stove, for safety.However the tastier chips (and fish!) demolish the disadvantages, and I would fully recommend this chip pan to anybody who is prepared to spend a wee bit longer in the kitchen to produce a much better, tastier chip!EDIT, FEB 2018: I AM STILL USING THIS CHIP PAN!However it was looking a bit the worse for wear, so I decided to do something about it.I bought some oven cleaner, and popped the pan into the plastic bag provided for one week, regularly turning the pot whilst it was still in the bag to ensure that the blackened areas were constantly 'soaking' in the solution. (Oven cleaner is a hazardous material so do make sure that you follow the instructions very carefully.)The result, as you can see, is very pleasing.Very satisfied customer - an excellent buy.

This pan does the job very well of making gorgeous chunky chip-shop style chips. I actually spent more on the organic beef tallow fat with which to fill it than on the pan itself. (Horribly unhealthy seed oils are banned in my house.)I'd say it's probably big enough for two portions or one large portion like you'd get from a chip shop—not that I would ever buy from a chip shop (seed oils, right?). One star dropped as the basket could probably be a bit bigger to allow for a bigger batch.Still, you can't go too far wrong with this traditional, good old-fashioned basic chip pan.

Good quality

It's brilliant, would highly recommend it,thank you.

Good pan correct size for two people.Cooking ability:Works with induction stove.

Fantastic 😊

Fryer is ok, but the size is not large as it says