For frying in deep fat an iron or steel frying kettle is best. It may be bowl-shaped, or it may have straight sides. The latter shape accommodates a greater number of articles at a time, and is more convenient for use with a wire frying basket. In using the bowl-shaped kettle, a long-handled skimmer may be more convenient for removing the food. The kettle should be deep, so that when it is two-thirds full of fat the food to be cooked will be entirely immersed.