Several utensils are needed for deep-fat frying. A frying basket and a substantial deep iron or steel kettle, with a wide bottom to allow a generous heating expanse, so that it is not necessary to set the kettle directly over the fire, are the essentials. The kettle should be heavy enough so that it cannot be easily tipped, and deep enough so that all possibility of "boiling-over" fat will be avoided. The utensil should be kept for one purpose, as, despite the most scrupulous care, it will become permeated with fat, thus imparting a disagreeable flavor to any food boiled in it.