Frying apparently dates as far back as the beginning of cooking in a receptacle. In the days of old, it was discovered that meats placed before the open fire in an earthen platter retained their juices, and were generally more tasty and satisfying.

The natural fat near the surface of the flesh of an animal melted out first into the bottom of the dish, and frying took place.

Thus, it was only a step to apply heat below the dish, and have the food cooked in this accumulation of natural fats. Soon some genius discovered that satisfactory food could be prepared in previously rendered and collected fat, and deep fat frying became an established practice.

The original shallow spider, skillet or fry pan became gradually deeper, until a French Fry pot became a standard piece of kitchen equipment.