At 32 quarts, this is one big pot. I was able to fit a 22 pound turkey in this (just over the recommended maximum size) with no problem. The basket is technically for steaming, but I was able to fry two dozen wings in it with no problem. the turkey skewer (not sure what it's really called) fit the turkey just fine without getting my hands too close to the boiling oil. And of course the stainless steel is tough, durable, and is non-reactive with food (unlike aluminum). The fact it is stainless steel and so large were the primary reasons I bought this, as well as the fact it includes everything you need except the burner.Cleaning is a little awkward due to its size. I had to put it in the big basin next to my washing machine. I soak it in hot, soapy water for a few hours them scrub it with steel wool. Comes clean every time. If I use the basket I just put it in the pot while it soaks. Everything else can be scrubbed to get the fried-on bits off then fits in the dishwasher.I highly recommend using silicone oven mitts. Your hand will be inches away from bubbling oil. Silicone oven mitts can withstand higher temperatures than 375 degree oil, and don't soak up liquids. No matter how much you dry your food before submerging it, it will have water inside it, it will flash boil, and it will spatter. Protect yourself with silicone oven mitts, a long sleeve (thick) sweat shirt, and strongly consider safety glasses (even a cheap pair). I have had oil spatter on my nose before. That's an inch away from a potential trip to the ER if you aren't wearing safety glasses.

In addition to the turkey fryer we bought the 80 qt crawfish pot. But fan of bayou stuff. I've had em for about 3 years now and they work great. Just clean em after you use em and they'll last a long time. Currently deep frying a turkey for Christmas eve dinner and realized I never left a review for this thing. It's worth the money. Go for it.

This stainless steel cookpot is sturdy, well constructed, and easy to clean. It also comes with a boil basked and a turkey rack. The boil basked could not be better constructed. It fits right inside the cookpot and rests on an internal rim so the base is not sitting on the bottom of the fryer. This allows more even boiling, but you have to remember that you're going to lose the top few inches of space in the basked so be careful not to over fill. I purchased this item in concert with the Bayou Classic SP10 High-Pressure Outdoor Gas Cooker and it couldn't be a better match. Since this is a 32 quart cook pot it won't fit on most cookers that are specifically designed for 30qt pots, so a cooker with a flat burner area is essential.We broke the cookpot in with a crab boil. Fill the pot with water to the max fill line. Add a couple of packages of Zatarain's Crab Boil, about 3 tablespoons of Old Bay Seasoning, and a couple of onions peeled and halved. Load your basked with about 4 medium sized red potatos (cleaned and quartered) and lower the basket in the water once it's come to a boil. After about 15 minutes add four ears of corn halved and 2 lbs of kielbasa or andouille sausage (I used turkey sausage). After another 10 minutes add 2 lbs of crab legs, 2 lbs of raw shrimp (cleaned and deveined). Cook the seafood for about 5 minutes or until the shrimp are cooked through, then turn off the heat, pull out the basked, and dump the whole mess on a table covered with butcher paper. It will feed about 8-10 people.Our next excursion was a 10 lb prime rib. This couldn't have been easier. The prime rib came from the butcher with the fat trimed and the ribs removed. It was also pre-rubbed with sage, rosemary, and Italian spices. I used a turkey injector to add some John Henry's marinade and let it sit covered in the fridge for about 5 hours. I then took it out of the fridge and let it come to room temperature for an hour or so before frying. After bringing about 5 gallons of peanut oil to 350dF I adjusted the flame to maintain the temp, put the roast in the basket and carefully lowered it into the pot of oil (I recommend a good pair of welding gloves in case of spatter). Cooking the prime rib at 3 minutes per pound gave the roast a blackend, charred crust, medium well at the ends, rare in the very center, and medium rare for the rest of it. It made for an excellent Christmas roast.To clean the pot after frying, cover the oil and let it cool down for a day; then pour it off into its original container (you need a good sized funnel for this). Fill the pot up with water and add some dishwashing detergent. Bring the water to a boil and turn down the heat to sustain a good roll. Then dump in the basked and let it boil for a good 30 minutes. Turn off the heat and let the water cool for a few hours. Pour off the dirty water and scrub lightly with a scouring pad. Any burnt on mess should come right off with a little scrubbing and rinsing.Obviously, with any flame and especially with hot oil, precautions should be taken. The cookpot comes with safety instructions as will the cooker. Follow them. Never bring hot oil above 350dF, always cook in a well ventalated area, not under a cover, and keep a fire extinguisher handy just in case. Never leave a cooker unattended while cooking.

This is a great pot. It comes with a thermometer, triangle hook, the mount for the turkey and a tall basket for frying seafood, etc. I like it because it's sturdy stainless steel and cooked my turkey very well and evenly. No problems at all.The book says to cook no more than 18 lbs but my turkey was 20 lbs and just the right size. I wouldn't go over 20 lbs. There is also a pre-marked line on the pot that lets you know how much oil you're supposed to pour in. It's very handy and was exactly the amount needed for my 20 lb turkey, even though I did do my own measuring just to make sure.I used the pot the day before cooking to brine my turkey and it came out flavored beautiful and was very tasty. I covered the turkey with water, added 2 cups of sea salt, a few bay leaves, rosemary sprigs, fresh lemon thyme, whole peppercorns and a half cup of apple cider vinegar. I let it marinade for 4 hours. Just make sure that the turkey is thoroughly dried with paper towels before slowly placing it in the hot oil. Happy Turkey frying!!

its like it looks....and strong...very good item...husband loves it....

We had been looking for a Cream Can Cooker, but wanted something that would hopefully last. By recommendation found online, we found this stainless steel turkey fryer. There is also a stainless steel steam basket, which we really wanted. My only complaint was that this item was listed as "almost new". When it arrived there was a dent in the base of the pot. I had assumed that it was a returned item, maybe only used a time or two, but it would appear it was actually new and had been returned item because of the dent. Just thought maybe that should have been mentioned. . . The dent does not effect anything other than looks. We made our first cream can meal and it worked great, there is even a vent hole in the lid for steaming. So, overall we are very happy with this item. It is big enough, heavy, love that everything is stainless, so clean up was easy, and it is exactly what we had been looking for.

Fácil de usar y todos los implementes incluidos e instrucciones son de mucha utilidad

this thing is incredible and heavy duty . Cooking is a breeze holds temperature and the steel is thick . Very nice product

Excelente producto, llego antes con todo lo descrito, pero lo mejor es el material la calidad y lo versatil que resulta no sólo para freir.

wow, this combination is simply fantastic. It's HUGE! The pot is not real heavy duty, but for a broth pot, does the job supremely. I'm going to go one step further on my next purchase and upgrade to the pot with a spigot and temp probe. Worthwhile is the word that comes to ming.

excelente articulo