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Mud Pig said:
Hmmm, that is a recipe for an insurance commercial about how good AllStates coverage is man. Go down to a hardware store and get a single stand alone electric burner. Much safer and you wont risk the enamel on your DO.
It will be fine as long as you are careful and don't overfill the pot. In fact, use the smallest amount of oil possible. I deep fry in my Le Creuset 5 qt on the egg but only fill it about 1/4 with oil. I put HDAF down on the PS and set the DO on top of that after stabilizing the egg AND LETTING THE FLAMES DIE OFF. The HDAF spreads out to catch splattering but still allows air to move up under it. Since the DO is directly on the PS, heat travels up into it via conduction so it works similar to a burner on the stove. The heat is harder to regulate until you get used to cooking with the dome up and regulating in-flow of air. The enamel cleans up fine, just like indoors since there is no creosote issues. I've only done fried chicken/chicken tenders. I would not deep fry something large. If you happen to get a flare up, just shut the dome and close down. A lot easier than smothering with towels/fire extinguisher inside...I've also seen people deep fry in woks on the egg. They typically get a wok were the edges extend over the base of the grill.I believe @fishlessman deep fry's things on the egg. MOST IMPORTANTLY: IF YOU ARE NOT COMFORTABLE, DON"T DO IT.
@henapple, I know
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