- 10 inches in diameter by 3 inches deep
- Includes iron cover
- Nonstick when seasoned
- Cooking with cast iron supplements nutritional iron intake
- Made in the USA
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Product Details
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Product Description
Amazon.com Review
Lodge has been making cast-iron cookware for over 100 years. And thanks to cast iron's excellent durability, some of the original pans are probably still around. It's not hard to see why cast-iron pans are the ones most often passed down from generation to generation--nothing can dent, warp, or bend their heavy construction. This 3-quart cast-iron chicken fryer consists of a 3-inch-deep fry pan, which works with any dish that requires a wide, deep cooking surface, and a tight-fitting lid to protect you from splatters. Cast iron has excellent heat retention, so you don't need to cook over high temperatures. Also, unlike many cooking surfaces, it actually becomes more stick-resistant as it ages and develops its characteristic dark finish. If you're concerned about nutrition, cast iron has been proven to safely add iron to food. Because iron can rust, this pan should not be immersed in water for long periods, and it should stay out of the dishwasher. Just wash it with soap and water and quickly dry, avoiding abrasive cleaners. --Laura Cuthbert
Product Description
Original series lodge cookware. 10-1/4in. Diameter. Depth: 3in.
Customer Reviews
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful:
5.0 out of 5 stars
A MUST FOR EVERY KITCHEN,
By Dr. Susi "drsusi" (Lexington, Kentucky United States) - See all my reviews
This review is from: Lodge 3-Quart Cast Iron Chicken Fryer with Iron Lid (Kitchen)
This is one of the best all around pieces of cookware everyone should have if they cook. Makes a great wedding gift. I keep this on my back burner all the time (therefore it gets used). I bake cornbread, pineapple upside down cakes, roasts, hams, fried chicken, baked chicken, corn beef, fried potatoes, eggs, grilled sandwiches, spagetti sauce, gravy and anything I can think of. One of the easiest ways I use it is to put a chuck roast in. Cover it with 1/2 package of onion soup mix and 1-2 cups of water. Add potatoes and carrots. Cover and put on at 275-300 degrees. Cook for about 3 hours (perfect for those who want a meal right after church). Roast can be cut with a fork. If this gets put away it just won't get used as much, so leave it on the burner. I reseason this every so often because it can stick after I cook with water or tomatoes. If I had only one piece of cookware to take with me it would be the cast iron chicken fryer.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
A Versatile Pan For All Kinds of Cooking,
By
This review is from: Lodge 3-Quart Cast Iron Chicken Fryer with Iron Lid (Kitchen)
I have a growing number of cast iron pans from Lodge and this is one of my most used and favorite pieces. I use it for sauces, casseroles, home fries and just about anything that requires a pan larger than a fry pan. But size is just one of the plusses of this pan. Like all cast iron pans, the more you use it, the better it gets. Mine is virtually non-stick from all the use it has gotten and save for the first time I took it out of the box, it has never been washed with soap. A simple brushing,a complete drying and a thin application of shortening is all you need to keep this pan clean and rust-free. If you haven't tried cast iron before, I would encourage you to try this pan as it can be used as a skillet, fry pan and shallow Dutch oven. I am certain that if you follow the directions for seasoning and cleaning, you will be rewarded with a utensil that will last a lifetime.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Great for almost anything!,
By
This review is from: Lodge 3-Quart Cast Iron Chicken Fryer with Iron Lid (Kitchen)
My mother gave me this lodge fryer (she has had for many years) and I have been happy with it for more than five years now. Incredible for making stew in, this fryer has been used for almost everything except frying chicken. Every Lodge product our family has had has lasted for as long as I can remember (I am 29 now) and requires little maintanence - a little seasoning w/ oil and heat every once in a while is all. Cooking in this fashion imparts a wonderful flavor to meats, tomatoes, breads - whatever! Forget the non-stick, $400+ cooking sets from the big boys, cast iron handles cleans very well if well-seasoned and is actually best if you don't clean it too hard. And, Lodge is made here in America, in Tennessee! Who knows where that other stuff is made? As I get older, Lodge will definitely continue to be part of my cookware collection - make them part of yours if you haven't already.
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