New Delhi, Jan. 8 -- Deep fryers often get blamed for greasy food, heavy smells, and unhealthy cooking. In reality, most of these problems have little to do with the fryer itself. They come from poor oil management. When oil is handled correctly, deep frying can produce crisp, evenly cooked food without excess oil absorption. The fryer simply becomes a controlled cooking tool rather than a grease trap.

Oil behaves differently at high temperatures. It reacts to moisture, food particles, and repeated heating cycles. A deep fryer, when used properly, offers consistency that stovetop frying often lacks. Stable temperatures, enclosed heating elements, and even heat distribution all support better results. The key lies in managing oil quality,...