>>5258534ah, well i disagree. pouring the oil and heating it is done with barely any effort on my part and the shit i fry almost always comes out crisp (with one exception i remember) so i guess it works out for me if i just eyeball it when adding the food. i suppose it might take longer for certain foods but it's less hands-on so i like that. and i don't rebottle the oil.
also there's way more splatter when you use a pan so you're forgetting about cleanup of the surrounding walls and the stovetop. what kind of oil do you use for frying btw? i know other countries don't use sunflower oil as much.
