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Hi, all. I have a skillet that I use when I make Thai-style fried chicken (like this: https://rasamalaysia.com/thai-sweet-chili-chicken/ ). Unfortunately it doesn't have a pour spout so when I pour the oil out (to throw it out or to save it for 1 or 2 re-uses) it spills VERY easily even when I am trying to be very, very careful. Hence the desire for a pour spout.
I've checked amazon and found a few options, but the most promising is enameled cast iron, which likely weighs 15 pounds or so. (It's this one: https://smile.amazon.com/Enameled-Sk...dp/B07L46Q3K1/ ). It's also over $100, which I really don't want to spend on a pan that will get occasional use (normally once a month at the most).
I've found a few others but they either look pretty shallow (a couple of inches at best) or they have deeply angled sides so the pour spout likely would be useless (the oil would pour out before it even got to the pour spout ).
So does anyone have a relatively deep skillet with a pour spout (or 2) that they could recommend? Links would be great. Thanks in advance!
I don't know of anything that isn't cast iron that really matches what you're looking for. I'd buy some turkey basters and use those to move the oil to a storage container, as the easiest/cheapest fix. Otherwise, maybe look into a Frybaby or similar where the oil tank has a lid and you don't have to transfer the used oil.
Hot liquid is less viscous than cold. Have you tried letting the oil cool completely to room temperature and then laying a chopstick across the pan (holding it in place with one hand)? The oil should travel down the chopstick into the container rather than down the edge of the pan. The other trick is to pour the oil into a large enough pot or container to catch the drips. Small amounts of cold oil can be suctioned with a turkey baster. FWIW, there is no law that says you can't do a shallow fry in a pot instead of a skillet.
I generally use a deep fryer and lard, so don't have the problem.
Would using a funnel be a simpler and much cheaper solution ?
Great idea, except I DO use a funnel! The problem is that my usual pan is quite large so even with a funnel over the container, the oil drips and goes everywhere.
Quote:
Originally Posted by weezycom
I don't know of anything that isn't cast iron that really matches what you're looking for. I'd buy some turkey basters and use those to move the oil to a storage container, as the easiest/cheapest fix. Otherwise, maybe look into a Frybaby or similar where the oil tank has a lid and you don't have to transfer the used oil.
Turkey basters could work (although would take a LOT of squirting! ), as could an electric skillet. I've seen a couple of amazon that look like they would be fine -- I just really am trying not to buy more small appliances (even though I love them!).
Quote:
Originally Posted by harry chickpea
Hot liquid is less viscous than cold. Have you tried letting the oil cool completely to room temperature and then laying a chopstick across the pan (holding it in place with one hand)? The oil should travel down the chopstick into the container rather than down the edge of the pan. The other trick is to pour the oil into a large enough pot or container to catch the drips. Small amounts of cold oil can be suctioned with a turkey baster. FWIW, there is no law that says you can't do a shallow fry in a pot instead of a skillet.
I generally use a deep fryer and lard, so don't have the problem.
I do always let the oil cook -- there's no way I'd pick up a big skillet of hot oil! I am intrigued by your chopstick idea and I think I understand why it would work ... but I can't picture it. I also can't figure out how I'd hold the skillet with one hand and the chopstick with another while trying to pour? (That's what I mean about not being able to picture it! )
I may end up buying an electric skillet after all.
Elnina, thanks for the suggestions! I think the first one could work -- not too heavy, not expensive. Just wish it were a bit larger as the pan I usually use is 14-15" wide.
If you search the net you can probably find an old Griswold or Wagner for under $100 that will be even lighter.
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Hence the desire for a pour spout.
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