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Tallow and lard were the frying fats in chip shops and Southern kitchens long before seed oils took over, and they are back in home kitchens. A fryer makes them easy: it holds the temperature and keeps splatter contained. This guide compares six well-known fryers, explains what matters when the fat is solid at room temperature, and links to the recipes worth frying, like tallow-fried fries and Southern fried chicken in tallow.
How we chose
This is a desk-researched comparison, not a lab test. We shortlisted well-known brands with a live Amazon listing, checked that each link opens the product named, and compared what the listings and makers state: size, material and features. We list no prices because they change daily. Tiers (budget, mid, premium) are relative to each other.
Deep fryers compared
| Fryer | Tier | Capacity (per listing) | Listed features | Who it is for |
|---|---|---|---|---|
| Presto FryDaddy | Budget | See listing | Electric deep fryer (Presto 05420) | Occasional frying in small batches; the simplest option here |
| T-fal 3.5 L | Mid | 3.5 L | 1700 W, oil filtration, temperature control | Cooks who reuse tallow and want the fat drained and stored after each fry |
| Breville Smart Fryer | Premium | 4 qt | Brushed stainless steel | A sturdier, larger fryer for regular family frying |
| Cuisinart CDF-200P1 | Alternative | 4 qt | Electric deep fryer | A 4-quart middle option |
| Hamilton Beach Professional Style | Alternative | 4.5 L | Electric deep fryer | The largest capacity on this list |
| De'Longhi Livenza | Alternative | "Large capacity" | EasyClean system, cool zone, adjustable thermostat, easy oil draining, dishwasher-safe parts | Easier cleanup and draining |
Capacities and features come from each Amazon listing title as of October 12, 2026. Check the listing for current details.
The picks
Budget: Presto FryDaddy
The simplest fryer here. It suits a household that fries now and then, in small batches. It is the one to buy if you want to try frying in tallow without committing counter space or money.
A simple, compact electric fryer for small batches of fries or chicken in tallow or lard.
Check price on AmazonMid: T-fal 3.5 L with oil filtration
Good tallow is worth reusing. The listing names an oil filtration system and temperature control, so the fat can be drained, filtered and stored after it cools instead of being ladled out by hand. That makes it our pick for most seed-oil-free kitchens.
Temperature control plus built-in filtration, so you can keep and reuse your tallow.
Check price on AmazonPremium: Breville Smart Fryer, 4 quart
A brushed stainless fryer with a 4-quart capacity, for cooks who fry often for a family and want a sturdier machine on the counter.
A larger, premium stainless fryer for regular family frying.
Check price on AmazonWho a deep fryer is for (and who should skip it)
- Buy one if you fry at least a few times a month: fries, chicken, fish, donuts. Holding the set temperature is the main thing it does better than a pot.
- Skip it if you fry once or twice a year. A heavy enamelled pot and a clip-on thermometer will do. See our Dutch oven guide.
- Short on space? A 3.5 to 4 litre fryer covers a family of four; you will fry in batches either way.
Frying in tallow or lard: what is different
- It is solid when cold. Read the fryer manual on solid fats before the first use; if it says to melt solid fat first, do that in a pot.
- Temperature. USDA FSIS lists 375 °F for chicken pieces, 350 °F for chicken fingers and 320 °F for fish and shrimp. ISEO lists commercial tallow at about 446 °F and lard at about 464 °F for smoke point.
- Reuse. Strain through cheesecloth or a fine sieve and store it sealed, away from light; USDA says up to 3 months, best refrigerated.
- Safety. Keep water away from hot fat, never leave it unattended, and keep a metal lid or extinguisher nearby.
Frying in a pot instead? A clip-on thermometer shows the fat temperature while you cook.
Check price on AmazonWhich fat to buy, and how much it costs to render your own: see best fat for frying without seed oils, lard vs tallow, best beef tallow brands and how to render tallow.
What to fry first
- Tallow-fried fries at home
- Tallow French fries
- Southern fried chicken in tallow
- British fish and chips in beef dripping
- Tallow apple cider donuts
- Nigerian chin chin in lard
More: all beef tallow recipes.
Frequently asked questions
Can you use beef tallow in an electric deep fryer?
Usually, but check the manual first. Look for its section on shortening or solid fats. If it says to melt solid fat before adding it, melt the tallow or lard in a pot and pour it in once it is liquid.
What temperature should I fry at in tallow?
USDA FSIS lists 375 °F for chicken pieces, 350 °F for chicken fingers and 320 °F for fish fillets and shrimp. Commercial beef tallow has a listed smoke point of about 446 °F (ISEO), so those temperatures leave headroom.
How do I reuse tallow after frying?
Let it cool, strain it through cheesecloth or a fine sieve, and store it in a sealed, light-proof container. USDA FSIS says used frying oil keeps up to 3 months and is best refrigerated. Discard it if it turns cloudy, foams or smells off.
Deep fryer or Dutch oven?
A fryer holds a set temperature and contains splatter. A heavy pot with a clip-on thermometer works too. USDA FSIS advises against bare cast iron for deep frying because it breaks down oil faster, so use an enamelled or stainless pot.
What do I do if the fat catches fire?
Never use water. USDA FSIS says to cover the fryer with a metal lid or use a kitchen fire extinguisher, and to call 911.
Last reviewed: October 12, 2026.
Sources
Part of: Traditional Cooking Fats Guide · Beef Tallow Recipes · Kitchen gear picks →
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