Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer

Product Description
For the best fried chicken, this Lodge cast-iron fryer is the answer. Made of some of the finest cast iron around, the heavy-duty pan has been crafted with precision molds and exacting wall thickness. Fryer features 8"-dia. cooking surface; long handle and large grip; 2 smaller grips on sides of pan; molded pour spout; 3-qt. capacity and lid. Pan arrives pre-seasoned and ready to use. Includes recipes. Wipe clean. Made in USA. 3-1/2H".

Relive the vivid pleasure of childhood camping meals with this 3-quart cast-iron fryer with domed lid. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Perfect for frying chicken, roasting potatoes, or baking cornbread, this 10-1/4-inch pan features tips on the underside of the lid that allow condensing liquids to drip and moisten the contents. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations. --Ann Bieri

Very pleased with Lodge cast iron ware
I ordered three different Lodge Logic pans...this fryer, a 10.25 inch skillet and the 10.5 inch griddle. I loved them so much I bought the combo cooker as well. Now the lids are interchangeable for all three pans because they are the same circumference, while the fryer is nice and deep. I've fried rice in it, made spaghetti sauce, bechamel, and lo-mein all with a simple clean up with hot water and a scrubber brush.

One amazing thing is the deep frying. I fried my battered fish and thick chips in the fryer and the chips came out crisp...and stayed that way. Normally my chips end up soggy if left for some time, but these actually got cold and were still crisp. I cannot believe what I've been missing out on all this time I didn't have cast iron.

Now I'm relaxed about using stainless steel spatulas and spoons on them because there is no fear of scratching. I make sure to oil them after I wash and dry them and have popped them in the oven for 2 hours one evening to keep them nicely seasoned. I think a weekly seasoning will be beautiful for maintaining a really good non-stick surface.

Natural, solid, durable, and reliable... you cannot go wrong with these pans.

Fantabulous
This skillet is absolutely awesome and WELL worth the price. It comes pre-seasoned and includes very good care & handling instructions. I highly recommend this skillet to all. :-)

If you can only have one...
If you can only have one piece of cast iron in your kitchen, this would be the one. It can do duty as a skillet, soup pot, dutch oven, baking pan and flipped over works as a griddle. I have made soups, stews, spagetti sauce, roast's, bacon & eggs, omelete's, cherry & peach cobbler, hotcakes, pineapple upside down cake and of course fried chicken in this fryer. Brown your chicken in batch's then pile it all in, slap on the lid and put it in the oven (or fire) to finish. The lid has just enough lip to hold coals when baking and seals tight enough to keep debris out of the pot. I have a small round wire rack that fits in the bottom of the pan and use it to steam large crustaceans (mostly dungeness crab) with corn and potatoes. It's just the right size for a New England crab feed for two. I have a lot of cast iron cookware, but this one is the most versitile and probably the most used. Highly recommend.

cast iron is the best
This type of pan can be used inside or out, I really love cast iron..

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