“Wow, this can prepare so many different things in an easy and lazy way, i dont care if its not as tasty, beats not having food because i was to tired”
Deep fat fryers are fairly easy to use though. Also quite quick. They don’t need cleaning with every use (maybe every 5 or 6 uses). What they aren’t good for is having a clean kitchen. Creates steam, oil splatter, and they smell when in use. Can be a complete bitch to clean too, especially depending on the design. Even the easy to clean ones eat soap as the waste and dirt is oil saturated.
The major difference in effort is to carry the smelly deepfryer to the garage because no way would we keep that on the counter top and cramped storage tiny kitchen.
While the air fryer has can easily live on the counter’s top especially with all the extra stuff it can do. (The Easiest soft Boiled eggs ftw) we keep it right next to the equally life saving expansive rice coocker. Workspace is a plank on the stove, who needs pans and pots? (Exaggeration)
If you actually cared about space you wouldn’t have an air fryer and a rice cooker. You would use a convection oven and a pan respectively. Also how is it any easier to do boiled eggs? Surely the hardest part is peeling it. Rice cookers I can see being useful because they avoid cleaning pans with rice stuck to the bottom all the time.
Are you an American or something? A pot is just a subtype of pan to me. Does pan only mean frying pan where you live?
Edit: okay I am stretching slightly here. A pot can also be a container that you don’t cook with, and that wouldn’t be a pan. Anything that can go on a hob is a pan.
I live in Canada, where a pan is shallow and has 1 long handle and a pot is deep and typically has 2 small handles. A pot isn’t a pan, although you can get crossovers like a saucepan which is typically deep like a pot but has a single long handle like a pan. If it’s not shallow it isn’t a pan. Pans can include frying pans, skillets, saute pans, even a wok would be considered a pan. Pans are for cooking at high heat. Pots are for boiling things or for preparing something that’s mostly liquid: soups, stews, sauces, etc. You can also have roasting pans or cake pans for use in the oven, but once again, the key thing is they have shallow sides compared to the bottom.
To me, a pot being a subtype of pan is like saying a knife is just a subtype of spoon. They’re completely different things.
Mine is
“Wow, this can prepare so many different things in an easy and lazy way, i dont care if its not as tasty, beats not having food because i was to tired”
Deep fat fryers are fairly easy to use though. Also quite quick. They don’t need cleaning with every use (maybe every 5 or 6 uses). What they aren’t good for is having a clean kitchen. Creates steam, oil splatter, and they smell when in use. Can be a complete bitch to clean too, especially depending on the design. Even the easy to clean ones eat soap as the waste and dirt is oil saturated.
If your gonna list the pros of a deep fryer, list the main con- smells like grease all the time
I said they smell when in use. If you’re not using it it has a lid on, so you don’t really smell it. Unless you just don’t put the lid on…
I meant they smell when not in use, lid or not 🤷♂️
You either have a very sensitive nose or your doing something wrong.
Agreed on all of these points.
The major difference in effort is to carry the smelly deepfryer to the garage because no way would we keep that on the counter top and cramped storage tiny kitchen.
While the air fryer has can easily live on the counter’s top especially with all the extra stuff it can do. (The Easiest soft Boiled eggs ftw) we keep it right next to the equally life saving expansive rice coocker. Workspace is a plank on the stove, who needs pans and pots? (Exaggeration)
If you actually cared about space you wouldn’t have an air fryer and a rice cooker. You would use a convection oven and a pan respectively. Also how is it any easier to do boiled eggs? Surely the hardest part is peeling it. Rice cookers I can see being useful because they avoid cleaning pans with rice stuck to the bottom all the time.
Yes, it’s good to cook rice in a, [checks notes], pan.
Are you saying you have never cooked rice in a pan?
I’ve fried already-cooked rice in a pan, but when I cook rice it’s in a pot. Have you cooked rice in a pan?
Are you an American or something? A pot is just a subtype of pan to me. Does pan only mean frying pan where you live?
Edit: okay I am stretching slightly here. A pot can also be a container that you don’t cook with, and that wouldn’t be a pan. Anything that can go on a hob is a pan.
I live in Canada, where a pan is shallow and has 1 long handle and a pot is deep and typically has 2 small handles. A pot isn’t a pan, although you can get crossovers like a saucepan which is typically deep like a pot but has a single long handle like a pan. If it’s not shallow it isn’t a pan. Pans can include frying pans, skillets, saute pans, even a wok would be considered a pan. Pans are for cooking at high heat. Pots are for boiling things or for preparing something that’s mostly liquid: soups, stews, sauces, etc. You can also have roasting pans or cake pans for use in the oven, but once again, the key thing is they have shallow sides compared to the bottom.
To me, a pot being a subtype of pan is like saying a knife is just a subtype of spoon. They’re completely different things.