When I would deep fry things in the past I always used a tall, thin pot to keep splattering and splashing to a minimum. I wasn't sure about using this to steam vegetables but it worked perfectly for a half head of cauliflower or broccoli, stalks of asparagus or half ears of corn. The key to successful steaming with this is size; if things aren't uniform you are going to end up with raw pieces or ones that are mushy. As far as frying is concerned, this does a good job of controlling the temperature even when you are adding frozen foods to the oil. I do not suggest leaving the oil in this if you are going to be using it less than three times a week as it can develop a rancid scent to it - even more so if you are frying fish or chicken in it. The only thing that I would improve about this is the legs; they need to be wider and a little stronger so they can support the fryer when it is full and in use. I don't have kids running around or bumping into things but if I did I would have to make sure that there was no way that they would be able to knock this over or bump something that could fall into or onto it.