I have a fry Granpappy that I use the heck out of. The only thing I don’t do much of is fried chicken. If the pieces are too large(I’m talking bone-in) it must fry until it’s almost burnt on the outside to get the chicken done on the inside. Smaller pieces however it works wonderful. I use my grease several times over but I will strain in between, clean my fryer then re-use. If it’s say seafood, I’ll fry a piece of potato before frying with it again.