Customer Reviews

Lodge Logic Pre-Seasoned 5-Quart Chicken Fryer with Iron Cover

5 star:		(17)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

This is the first cast iron product that I had ever purchased. I was using layered stainless steel and nonstick cookware until I got tired of either having food stick on the stainless steel wok or several nonstick pans peeling after just two years of heavy use for each pan. I really enjoy using this 5-quart fryer. After only a dozen or so uses and it starts to show its' nonstick properties. It is vital to preheat the pot to sear the food properly so it will not stick. Cast iron is heavier compared to what I am used to, so cleaning this pot can be a chore at times.

I enjoy eating lots of rice, noodles, and pastas. Making fried rice on this pot taste really great (a good portion of eggs is crucial to good fried rice). A healthy diet should limit the intake of foods cooked in high heat (prolonged stir fry, grilling, deep frying). I pretty much use this to cook my daily meals as it adds more flavor when the meats are seared and not simply boiled like what my stainless steel wok did. I substitute a portion of oil with water and dry spices and the food still turns out quite tasty. I think every family should have a cast iron cookware since you can use it anywhere: campfire, stovetop, oven, and bbq grills. I have owned this pot for 3 months now and I have yet to deep fry anything on it. This pot is very versatile and I use it to cook everything.

I learned it is important to not use any harsh detergent or any detergents at all when washing cast iron cookware. If it does start to rust, it should come off quite easily if you boil water in the pot and then scrub it with a steel brush. Proper care is important when storing cast iron pots for a long period of time. I heat up the pot after cleaning it in hot water, and I spread an even layer of oil all over the pot before I close the lid. It is recommended to use vegetable oil, but I only use canola oil these days and it works the same. I heard that cast iron gets better with age, and I really look forward to seeing that statement come true.

Being the proud owner of several other Lodge cooking vessels, I boldly tried my hand at frying. All I can say is wow.
The chicken fryer works wonders on chicken, veal, and cube steak. All of the cast iron properties come in to play when using the fryer, and it provides the control and the stability needed when frying foods. The heavy weight gives it stability, and the heat retention properties mean that you can control your cooking efforts more efficiently.
Try the fryer, you won't be disapointed!

I received the original order with a broken handle and it was promply replaced with free pick up. The deep fryer is one product also that is hard to find. I have been looking for this type for a long time and I have not found them in other store including big stores like bed and bath ,wal Mart or other store . The price is really right for me also.

I was considering this 5-qt chicken fryer but chose the 5-qt Dutch Oven instead.

The Dutch Oven has 1-3/4" less diameter and 3/4" more depth for $35 less. For that I can fry my chicken in the Dutch Oven (I don't think the chicken will object, probably won't notice any difference at all :-)

And, imo, these utensils are just too heavy to "handle by a handle" (!!), the loops suit me better. Either way, it's going to take two hands to handle this whopper.

If you like math: this Dutch Oven has about 9 sq. inches less (a 3" x 3" square) than the Fryer. Well, that's about three drumsticks, I guess. And the extra depth of the DO doesn't help, one doesn't stack chicken to fry it; the idea is to have it all on the bottom. So, it all cooks down (!) to how much chicken you want to fry at one time.

The above is mostly for the fun of it, but it's true that I'm getting the Dutch oven instead. Being a one-person household, it will fry all the chicken I can eat (at one sitting). Then I can do a tall pot roast, use that extra 3/4" depth.

:-)

We don't have an electric fryer of any kind. We use the 5 quart Lodge chicken fryer. I can't stand the smell of frying in my house so we use the burner on our grill outside and this works perfect. This fryer is extremely heavy. It is more shallow than a dutch oven. We have the 5 quart dutch oven also and the fryer seems like it is a thicker cast, probably to support the high temperatures of frying. You can really tell when you pick the pot up that it has some weight to it.

Everything we have cooked comes out perfect. The size of the pan is great for deep frying so you don't have to waste alot of oil. We have deep fried fish, french fries, onion rings, green tomatoes. And best of all, when you are done, it cleans up easily.

If I had but one pot on a desert Island this is the one. I bought this chicken fryer (pot) for my grown, married with kids, daughter for Christmas. It has become her "everything" pot. I has not left the stove top in over a month! It is heavy and does not move when she puts items in or takes them out - making it a safe pot. It heats evenly - making it a good fryer. It has a lid - making it a good stew pot or good for those Ox tails she likes to cook (I don't eat them personally). It is a rough and tumble pot with a surface she can abuse with her metal utensils - unlike my much more expensive non-stick surfaced pans I won't let her touch. In short she love this item and I am ever so glad I bought it for her.

My mom and grandma have used Lodge cast iron cookware forever. My grandma would fry her southern fried chicken in this chicken fryer and I remember the smell & the taste of the chicken! I know part of it was her recipe but the other part she swore was the cast iron. I now use this fryer as well as several other pieces of Lodge and I love them all! They are heavy duty, cooks wonderfully and cleans up in a snap! A little hot water, stiff brush and season it and you have a piece of cookware to literally last you a lifetime. My grandma had Lodge pieces from the 1930's! So you know this is a great quality line of cookware!

I recently purchased this item and absolutely LOVE it. It works great. I wanted a bigger cast iron skillet and one with steeper sides + lid. I haven't used it for deep frying (not yet anyhow) but rather like a regular nonsick 12 skillet that you would use everyday. Cooktop is a lot cleaner with this skillet than others because of the deeper sides. This item would work great as a dutch oven too. I also love the other below: Lodge Cast Iron Cooking for Dummies Cookbookand Lodge Logic 5 Qt Double Dutch Oven and Casserole with Skillet cover set, 10.25 inch in diameter and Lodge Logic 10-Inch Chef's Skillet and Lodge Logic Pre-Seasoned 8-Inch Cast-Iron Meat Rack/Trivet

Wonderful. Non stop using it from range top to oven.
$10.00 less than in the stores.

First off, besides grabbing antique cast iron pieces manufactured by Wagner or Griswold at garage sales and second hand stores, I only buy Lodge pieces as they are the only manufacturer worth it's weight that are still made in the USA! Cabelas and other knock off brands are produced in China and other countries.

The 5 qt. chicken fryer is very spacious and makes the task of having to cook bigger sized items for larger crowds much easier. This pan could probably fit two small whole chickens in it with a bit of room left over for cut up veggies for roasting with. It would easily fit one whole chicken cut up or whole with lots of room left over for potatoes, onions, carrots etc. It could probably fry one cut up one cut up chicken all at once instead of only able to cook a few pieces at a time.
It's high sides are great for cooking large amounts of sausage gravy or for foods that need to be stirred or turned often while cooking without fear of a mess onto the stove.