I have a small, maybe 3 qt electric pot. It's metal, with a nonstick interior & a basket & can be used for a number of things. I use it solely for frying and it gets brought out once, maybe twice a year. It's a lifesaver on Christmas Eve, you can only fry things in batches that are easy to handle so there's no temptation for things to get out of control and it keeps a pretty even temp when frying. Unfortunately it doesn't have a nice cover like the purpose built fryers do, just a glass lid. things can get messy. For things like struffoli, cannoli shells & fritters I use the popular large pot on top of the stove. I need to remember to keep an eye out at fleamarkets for a big, old cast iron chicken fryer but meanwhile I use an 8qt LeCreuset. I've never had a problem with the pot of oil on the stove but my hood is powerful enough to suck the cat in. I keep meaning to get one of those splatter shields but in the meantime I just wipe everything up when I'm done. Nina

Angelaid, would it help to retrofit your lower storage to rollout tray shelves? The cupboards would hold a little less but it would be a lot easier to get at what you have. Definitely get rid of the Fry Daddy since storage is out. Maybe you can rearrange the contents of your cupboards and baking rack so that the only things that are downstairs are once a year kinds of things that you can take up and down in stages and at leisure, and more regular things, like the roaster, even though it's big, can live in the kitchen. Maybe even keep a small table or basket by the stairs on each level for things that are going up or down. I do that and it works well for me. For frozen things going down to the big freezer I leave a nylon tote bag there to remind me to take them. I'd keep all the "discards" for at least a year, though, to make sure I really didn't want them anymore. Whenever I don't do that, I get rid of something I end up wanting. DC, good idea about the rice noodles. I have them. :) It won't get me to put away the thermometer, but definitely easier to use. :)

We don't fry often either so when we do it almost always has to be fried shrimp. We love fried caulflower too so that often goes with it and some french fries are always good. We use just flour for our coating. I flavor it heavily with garlic powder, onion powder and some salt. I don't use black or white pepper but a bit of cayenne is good too. I just taste the flour with a damp finger to make sure it has some taste. Put wet ingredients in flour and fry. If you want thicker coatings you can dip in egg wash after the first flouring and then flour again before frying.

CEFreeman, I think you're my NEW best friend!! Omg, I love reese and since my new oven went in, it's cookie-dough from the bag as I *try* in vain to get it on that cookie sheet and into the oven. Oh so many fails ;) But like Legallin, I actually love the smell of french fries in the deep frier and such. But I grew up with my mom doing that all the time. I guess those range hoods always pulled the "stench" out enough for me, and I maybe it's a little cultural?? What we grew up with, so it smells like home? Or maybe these folks aren't rotating their oil enough?? I always filter mine before storage (if I'm reusing), refrigerate and replace often. We also only leave the oil out long enough to cool and then place it in glass jars. I like to think all of that helps... Certainly no grease stains on my parents' ceiling after 25 years in the house and my mom fries daily at least. Or the type of oil?? We've always been a canola oil family, so maybe it's lower odor?? ...wonder what deepfried cookie dough would taste like?? ;) ...especially if it was wrapped around a reese peanut butter cup... ;)