Chip Pan with Basket, 8 Inch Non-Stick Aluminium with Lid
This chip pan with basket is an 8 inch (about 20cm) deep, round aluminium pot with a black non-stick finish, a removable metal wire frying basket with its own long handle and draining support, and a matching black lid with a central knob. It comes in three parts: pot, basket and lid.
It is made for homemade chips, fries and other deep-fried food: lower the food in the basket, lift it out in one go, and hook the basket on the rim so the oil drains back into the pan.
Key features of the chip pan with basket
- Size: 8 inch (about 20cm)
- Material: aluminium
- Coating: non-stick
- Colour: black
- Basket: removable wire mesh with long handle and draining support
- Lid: matching black lid with central knob
- Parts: 3: pot, basket and lid
Perfect homemade chips
Cut potatoes into even chips, rinse them in cold water and dry them thoroughly on a clean tea towel; wet chips spit and stay soggy. Fry them once at a lower temperature until soft but pale, lift the basket out and rest them for a few minutes, then fry again at a higher temperature until crisp and golden. Lift the basket, hook it on the rim to drain, and season straight away.
The same chip pan with basket fries onion bhajis, pakoras, samosas, fish in batter and chicken pieces.
Frying safely
Never fill the pan more than about a third full with oil, and never leave it unattended while the hob is on. Heat oil gradually, lower food in slowly in the basket, and fry in small batches so the oil does not bubble over. If oil starts to smoke, turn off the heat. If a pan of oil ever catches fire, turn off the heat if it is safe to do so, cover the pan with the lid or a damp tea towel and leave it covered; never use water and never try to carry it outside.
Keep children and pets away from the hob while you fry, and turn the long handle away from the front of the cooker.
Using the lid
The matching lid is useful once the oil has cooled: cover the pan to keep dust out if you plan to reuse the oil, or to store the pan neatly. Do not put the lid on while frying, as steam builds up and drips back into the hot oil.
Reusing and disposing of oil
Once the oil is completely cold, strain it through a fine sieve or kitchen paper into a clean container if you want to reuse it a few times for frying. Throw it away when it darkens, smells or starts to foam. Never pour used oil down the sink: let it cool, pour it into a sealed container and put it in the bin, or take it to a recycling centre that accepts cooking oil.
Care and cleaning
Let the pan, basket and oil cool completely before cleaning. Wash the pot and lid by hand in warm soapy water with a soft sponge to protect the non-stick coating, and scrub the basket with a brush to clear the mesh. Dry everything fully before storing. The listing does not confirm which hobs the pan suits, so check it on your own hob before first use.
Why a chip pan with basket
A basket makes deep frying far safer and tidier than lifting food out with a slotted spoon: everything comes out at once, drains over the pan and goes straight onto kitchen paper. An 8 inch chip pan with basket is a good size for chips for two to four people, and it stores neatly with its lid on.
Choosing an oil
Sunflower, vegetable and rapeseed oil are good all-round choices for deep frying because they have a neutral taste and cope with frying temperatures. Groundnut oil is popular for chips and Asian dishes. Avoid butter and extra virgin olive oil for deep frying, as they burn at lower temperatures. Whatever oil you use in your chip pan with basket, never mix old and new oil, and keep a lid nearby.
Oven chips or pan chips?
Oven chips are convenient, but proper chips fried twice in a chip pan with basket have a fluffy middle and a crisp, golden outside that is hard to beat for a weekend treat or a fish supper. Floury potatoes such as Maris Piper or King Edward give the best results; peel them or leave the skins on for a rustic finish, and cut them to the thickness you like.
Drain fried food on kitchen paper and serve it straight away while it is crisp.
Getting the temperature right
Oil that is too cool makes greasy food; oil that is too hot burns the outside before the inside cooks. A cooking thermometer takes out the guesswork, but a simple test works too: drop a small cube of bread into the oil, and if it browns in about a minute, the oil is ready for most frying. Turn the heat down a little if it browns much faster, and let the oil recover between batches in your chip pan with basket.
What else to fry
Beyond chips, the basket makes quick work of homemade crisps, sweet potato fries, battered onion rings, falafel, spring rolls, chicken nuggets and churros. Keep pieces a similar size so they cook evenly, and do not overload the basket.
At a glance
- Chip Pan with Basket, 8 inch
- Non-stick aluminium pot
- Removable wire basket
- Long handle and draining hook
- Matching black lid
- 3 parts
Chip Pan with Basket questions
What size is it? 8 inches, about 20cm.
What is included? The pot, a removable wire frying basket and a matching lid.
What is it made from? Aluminium with a non-stick coating.
How full should I fill it with oil? No more than about a third full.
Which hobs does it suit? Hob compatibility is not confirmed in the listing; check it on your own hob.
What can I fry in the chip pan with basket? Chips, fries, onion bhajis, pakoras, samosas, battered fish and chicken.
Should I fry with the lid on? No. Use the lid only once the oil has cooled.
Looking for more like this chip pan? Browse the full Cookware collection or the rest of the Kitchen Utensils shop. To learn more, see this overview of deep frying.
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