poth fry meaning Wahei Freiz Tempura Pot

poth fry meaning Wahei Freiz Tempura PotWe love this new Japanese made tempura pot from Wahei Freiz. To make tempura, veggies or seafood are deep fried in a thin batter until puffed and crispy with a light texture (often referred to as bloomed). But more often than not, cold oil or a crowded pan delivers soggy, dense grease bombs, even if everything else is right. Wahei Freizs pot is built to avoid this. Compact and shallow, like classic tempura pots, the carbon steel pot is about 10 inches

We love this new Japanese-made tempura pot from Wahei Freiz. To make tempura, veggies or seafood are deep-fried in a thin batter until puffed and crispy with a light texture (often referred to as “bloomed”). But more often than not, cold oil or a crowded pan delivers soggy, dense grease bombs, even if everything else is right.

Wahei Freiz’s pot is built to avoid this. Compact and shallow, like classic tempura pots, the carbon steel pot is about 10 inches in diameter and deep enough to hold over two liters of oil. The brilliance of its construction is in its details: A built-in thermometer with a highlighted frying range shows you exactly how hot your oil is, so you can heat or cool it for your recipe’s needs; we tested it against our gold standard thermometer and found complete accuracy. The removable lid sits open on an angle and with a built-in rack. So the moment a piece of tempura is ready, it can drain and cool on the pot lid while any extra oil drips back into the pot (meaning less oil waste, too). The rounded opening of the pot reduces spatter, or simply lower the lid for any bigger pops or splashes. Try the pot for any small or batchable fry jobs, like fritters; the pot works on induction, electric and gas stovetops.

Specifications
Net Weight: 3 pounds 13 ounces Volume: 2.5 liters
Dimensions: Diameter: 10 inches; Height: 4 inches
Materials: Carbon Steel
Place of Origin: Japan

Use: Try this for tempura, French fries, fritters or other smaller or batchable frying jobs.
Care: Hand-wash and air dry.

Tempura’s signature crispy, light texture is dependent on a few things, including the temperature of the oil it’s cooked in. Most tempura pots are smaller to encourage you to pace your frying and maintain temperature control. Wahei Freiz’s built-in thermometer helps with that here, too. Here’s a quick conversion of some of the temperatures you’re most likely to see when using the pot with tempura recipes.

• 0 degrees Celsius = 32 degrees Fahrenheit
• 80 degrees Celsius = 176 degrees Fahrenheit
• 160 degrees Celsius = 320 degrees Fahrenheit
• 180 degrees Celsius = 356 degrees Fahrenheit
• 200 degrees Celsius = 392 degrees Fahrenheit