Frying dates back to the early days of cooking, where it was discovered that cooking meat in earthen platters over an open fire retained juices and enhanced flavor. As natural fats from the meat melted into the dish, heat was applied below, leading to the practice of frying. Over time, shallow pans evolved into deeper pots, and the use of rendered fats for deep frying became common, establishing it as a standard cooking method.

In 1918, J. C. Pitman and Sons revolutionized deep frying with the invention of the Pitco Frialator. They discovered that preventing food particles from settling and burning at the bottom of the fry pot improved food quality. The Frialator heated fat through central tubes, allowing sediment to fall into a cool zone, preventing carbonization and fat breakdown. This innovation reduced fat costs significantly and elevated deep frying to an art form, with the Frialator becoming widely used across the country.