Best Deep Fryers With Oil Filtration for Easy Cleanup

Draining and storing hot oil is the worst part of deep frying. These fryers filter it for you, or at least cut the smell. Our picks from All-Clad, T-fal, Breville and Cuisinart, with test notes.

By Amanda RobertsUpdated October 30, 2026How we pick products

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The hardest part of deep frying at home isn’t the frying. It’s what to do with a quart or more of hot, used oil afterward. Fryers with oil filtration solve that: once the oil cools, you turn a dial and it drains through a fine filter into a sealed box underneath, ready to store and reuse.

There are two kinds of “filtration” on fryers, and they do different jobs:

• Oil filtration strains crumbs out of the oil and stores it, so you can reuse it.
• Odor or steam filters in the lid cut down on that fried-food smell in your house. They don’t touch the oil.

Side by side

Test notes are from Reviewed's deep fryer testing. Prices are typical October 2026 prices.

Where these picks come from

We relied on Reviewed’s deep fryer testing, which fried everything from fries to chicken and doughnuts and checked temperature accuracy and cleanup, plus manufacturer specs. We focused on:

• Oil filtration and storage
• Temperature accuracy
• Fry quality
• Capacity
• Cleanup

We haven’t tested these ourselves. Read more about how we pick products.

1. All-Clad EZ Clean Pro Deep Fryer: Best oil filtration

Good fit for: Anyone who fries often and wants to reuse oil without the mess.

When you’re done frying and the oil has cooled, the All-Clad drains it through a sieve into a container in its base that you can pop out and store. In Reviewed’s testing, it preheated in under 10 minutes and browned and crisped food evenly. All the removable parts except the heating element go in the dishwasher.

What bugs us: The ready light shut off before the oil actually reached temperature, and food took a few minutes longer than recipes said. The temperature dial skips common settings like 350°F and 375°F, the digital timer is hard to read, and the drain system makes it about 3 inches taller.

Skip it if: you fry once or twice a year. A simple fryer and a fine-mesh strainer will do.

2. T-fal Ultimate EZ Clean Deep Fryer: Best value with oil filtration

Good fit for: Budget shoppers who want the drain-and-store feature.

The T-fal uses the same idea: a lever drains and strains cooled oil into a container below. Its large basket fits six doughnuts and a dozen shrimp, and the parts are dishwasher-safe. It holds about 3.5 liters of oil.

What bugs us: In Reviewed’s testing, it heated the oil below the set temperature, so fries came out paler and less crisp unless you cooked them longer. There’s no timer and no ready beep; you watch for a light to go off. An inexpensive clip-on thermometer fixes most of that.

Skip it if: you want precise temperature control.

3. Breville Smart Fryer: Best fryer overall

Good fit for: Cooks who care most about how the food turns out.

Reviewed named the Breville its best deep fryer. It heats the oil a little above your set temperature to make up for the drop when cold food goes in, and everything testers made, from frozen mozzarella sticks to Nashville hot chicken, came out brown and crispy. Presets take the guesswork out, and a permanent filter in the lid cuts down on steam and frying smells.

What bugs us: It doesn’t drain or filter the oil, so you’ll be pouring it out yourself. The ready beeps are easy to miss.

Skip it if: oil cleanup is your biggest complaint.

4. Cuisinart CDF-100 Compact Deep Fryer: Best small fryer

Good fit for: Small households and small kitchens.

This compact fryer uses less oil than full-size models, so it preheats faster and costs less to fill. A removable charcoal filter in the lid traps odors, and the min and max fill lines are easy to see. Reviewed found it could fry a pound of fries or three chicken legs.

What bugs us: The ready light often came on before the oil was hot enough, which meant longer cook times and less crispy food. The nonstick oil pot isn’t removable, so it has to be hand-washed in place.

Skip it if: you’re frying for a crowd.

How to reuse frying oil

• Let it cool completely before draining or straining.
• Strain out crumbs. Bits of food burn and spoil the oil fastest.
• Store it covered in a cool, dark place.
• Reuse it a few times for similar foods. Fish oil will make doughnuts taste like fish.
• Toss it when it’s dark, thick, foamy, smells off or smokes at normal frying temperatures.
• Never pour it down the drain. Seal it in a container and throw it out, or check if your town collects cooking oil.

Questions people ask

What oil is best for deep frying? Neutral oils with a high smoke point, like peanut, canola or vegetable oil.

How often should I change deep fryer oil? It depends on what you fry. Breaded foods and fish wear oil out faster than fries. Change it when it darkens, smells off or smokes early.

Is a deep fryer worth it over a Dutch oven? A fryer holds temperature on its own, contains splatter and makes oil easier to store. A heavy pot and a thermometer work fine if you fry rarely.