I like to use my non-electric wok for deep fat frying. Guess I need a thermometer. Had a nice fryer once, got all sticky, got rid of it. Had a fry daddy. Useless.
Every so often though, I would like to learn to deep fry things right. So thanks for the suggestion. The only things I really like are fresh or frozen seafood which is a lot of work coating and breading (don't like frozen pre-breaded), french fries, fritters and doughnuts, just for treats and not on a regular basis.
I did finally figure out how to do hash browns from scratch (too bad I didn't figure that out years ago), not too often, but a real treat when I do. I shred the potatoes in cold water and drain it out just before frying in regular cooking oil which has to be hot, lightly cover, and flip and finish.
My mil used to make ferden so I had to get a ferden pan and learn that (it takes lots of fat), every so often make some of those.
We really shouldn't eat too much of that stuff as the cholesteral builds up and just eating cheese sticks and stuff from restaurants like egg rolls is plenty at my age.
The wok is a large one 24" diameter across the top. The propane burner is turned to high and sounds like a jet engine going over head but you can properly char red peppers and stir fry 2 pounds of chicken or pork or beef in it.
Doing any of this indoors would require a commercial kitchen ventilation system. The pepper fumes can be choking.