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HomeTentsLodge Logic 3-Quart Pre-Seasoned Chicken Fryer |
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|  | | | Customer Reviews: | | | Average Customer Review:
Write an online review and share your thoughts with other customers.
1 of 1 found the following review helpful:
Love it! Jun 15, 2010
I purchased this pan because I have been using "non-stick" chicken fryers for many years (I've been through 3 so far). The more I learned about the potential dangers of using non-stick pans, the less I wanted to use them. I recently watched a cooking show on TV where they talked about how cast iron was the safe non-stick method of cooking and they mentioned that the pre-seasoned Lodge Logic cast iron pans were great. Although I was a little skeptical, I bought this chicken fryer. Some reviewers suggested cooking something with a high fat content (like bacon) in it for the first time but I'm on a diet so I took a chance and made meat sauce for spaghetti with 96 percent lean ground beef. To make matters even worse, the ground beef was still partially frozen. Even though I used a very thin coat of olive oil in the bottom of the pan, I was sure it would stick. I was amazed at how the ground beef did not stick AT ALL in the pan. It was truly as non-stick as any other non-stick pan I had ever used. And it cooked the meat faster than the other non-stick pans. Tonight, I even reheated the spaghetti in the cast iron pan and although a couple of noodles did stick a little (and I mean very little), the pan cleaned perfectly with just some hot water and a brush. I sprayed the pan with oil while it was still warm, wiped it with a paper towel and it looks beautiful. I am a total cast iron convert and am looking at Lodge Logic pans to replace my 8 inch and 10 inch non-stick skillets. And the cast iron pans will last forever!!!
Used Every Day Feb 19, 2010
I use this cast iron "fryer" nearly every day for just about any dish.
PROS: steady, even heat, durable, non-stick (when cared for properly)
CONS: heavy
1 of 1 found the following review helpful:
All These Years, I Thought It Was Me Feb 02, 2010
I've never been able to make excellent fried chicken, no matter how many recipes I tried, no matter if I used non stick, stainless steel or aluminum pans, no matter what tips I followed. Then I got this pan (couldn't buy it under this name but got the 10.25 deep skillet and matching lid - which is the same thing as the 3 qt. chicken fryer). I made excellent fried chicken last night, and today have a pot roast simmering that seared up to absolute perfection with no effort on my part. Who'd have thought that all this time it was all about using cast iron. I'll never go back.
1 of 1 found the following review helpful:
Just Old Fashioned Cooking Dec 16, 2009
I just love old fashioned fried chicken. The kind with crispy crust made from real flour and cooked in a seasoned fryer. The Lodge Logic is the Fryer of choice for me and has been for quite some time. Sure there are many neat new sets available but this fryer does the job perfectly each and every time. The one thing I learned early was to have a strong arm for lifting a full pan of chicken with all the grease and viddles. A helper holder would be a welcome addition but that would take away from the original version. I know the top is in place because of its heft. No sissy top for this cooker. The handle is a tad skimpy but it works well enough to get the job done well. I have not tried to cook corn bread in this pan due to its size but I would guess that corn bread would come out as well as it does in a smaller cast iron pan with the exception that this 3-quart fryer will cook a lot more of it.
Expect to use it for the rest of your life and enjoy all of its benefits. I sure have and hope the rest of my life is a long way away.
 Although I love Lodge cast iron........ Dec 12, 2009
I really can't give this piece a 5 star rating. I have other pieces that are 5 star, but this piece is a little more cumbersome than useful. Also, there is the preseasoned coating to deal with. My other pieces were no problem, I love them, always have and always will. But this one leaves a disagreeable taste in the food. I guess my only alternative is to sand it down to the bare metal and start over with the seasoning. And as others have said, the smaller bottom surface tends to limit what I can use it for. I wish it had a straighter upward side wall instead of the slope.. Other than that, I am a happy Lodge customer and will continue to add to my cast iron collection!
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