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Deep-frying is new to me. I bought a thermometer with a long probe and a clip that hooks it to the side of the pot. But the first time I tried to use it, I noticed that the temperature near the edge of the pot (where it is clipped) was much lower than if I held it in the middle of the pot. So if I'm trying to achieve a certain temp, how do I do that accurately?

Being Japanese, I deep fry a lot. The ideal regular temperature is between 345 to 355F. Some foods do need to be lower such as better quality thick tonkatsu at 320 to 325F. You will have to adjust the flame because the temperature will drop once food goes in. Try not to put too many pieces in until you get used to frying.

I try to use deeper and heavy pots with plenty of oil to deep fry. Once the food goes in, the pieces move around so using the clip on temperature probe is ok. Foods do not stay in one place. Some foods might stick to the bottom if heavier, wait a little bit before trying to lift up with a metal spatula.

After using the oil and cooled, strain well and put into large jar or container to be used again. Since I fry quite often, I reuse the oil at least 4-5 times sometimes adding new oil.