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| Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer | 
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| Brand: Lodge
Category: Kitchen
List Price: $40.99
Buy New: $26.99
You Save: $14.00 (34%)
Buy New from $26.99
Avg. Customer Rating:  (37 reviews)
Sales Rank: 2117
Media: Kitchen
Autographed: No
Memorabilia: No
Number Of Items: 1
Batteries Included: No
Shipping Weight (lbs): 13
Dimensions (in): 14.7 x 10.8 x 3.7
MPN: L8CF3
Model: L8CF3
UPC: 075536351001
EAN: 0075536351001
ASIN: B00006JSUE
Availability: In stock soon. Order now to get in line. First come, first served.
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| Features:
| • | Heavy cast-iron for superior heat retention | | • | Tips on underside of lid allow condensing liquid to moisten food | | • | Pre-seasoned for nonstick finish | | • | 3-quart, 10-1/4-inch diameter, 3 inches deep | | • | Small handle opposite larger one |
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| Accessories:
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| Editorial Reviews:
Product Description
10-1/4" Diameter, 3 QT, Pre-Seasoned Cast Iron Chicken Fryer.
Amazon.com Review
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
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| Customer Reviews: Read 32 more reviews...
 3 quart chicken fryer October 2, 2008
I have not had a chance to use this product yet, but if it is like the other cast iron pans I have it will be a great addition to the cooking experience.
deep fry September 30, 2008
So far, I am satified with the purchase. I have been looking for a cast iron deep pan for such a long time. Having a cast iron pan with a lid made my decision to purchase a great incentive.It's quite heavy . It can be difficult to navigate while ccoking. Despite the heaviness, I still like it.
Wow...great buy February 23, 2008
1 out of 1 found this review helpful
I bought this for seafood and frying chicken. It comes out fantastic. Because the sides are high, it has greatly reduced the spatter you would normally have frying. Oh, french fries come out tasting great too!
The "logic" choice December 12, 2007
1 out of 1 found this review helpful
If you like mouth watering "ol'style fried chicken" or stews that melt in your mouth, and cooking time is not an issue, Lodge Logic is the way to go.
It is the best hardware for the job. It is simply fantastic and made in the USA (read safe to use).
Cast iron is an ideal heat conductor, it heats evenly and consistently, it is inexpensive and will easily last a lifetime or two.
I would like to point out that this cookware needs "love" a.k.a. special care: It is very important to follow the cleaning and storage instructions and it will eventually require "Seasoning".
It is safer than hi-tech non sticking pans and pots and does not need to be replaced every now and then.
I use my 3 quart fryer to slowly simmer hearty meat dishes like goulash, poerkoelt, spezzatino and chili con carne. I also occasionally use it to make fried chicken.
To make pancakes I use my Lodge Logic round griddle, it beats hands down the so called non-stick cookware.
My next purchase will probably be the 5 qt, Dutch Oven.
Thanks Amazon, good price and fast delivery!
The completion of my cast iron conversion November 12, 2007
5 out of 5 found this review helpful
This pan arrived several weeks ago and, though I instantly appreciated the high quality of the casting and the convenient and versatile size, I've waited until now to review it to see how it really fit into my kitchen. It now seems it may supersede its sleek black big brother, the Lodge 12" skillet and lid, as my most frequently used cooking vessel. My only disappointment with it is that it lacks the pouring lips and corresponding tabs on the lid that the skillet has. Those are great for regulating the escape of steam. Even so, the size of this piece, especially the height of the sides, splits the difference between a skillet and a sauce pan. (I have cast iron sauce pans but they are undersized (Cajun Cookware) though OK pots).
I have cooked enough with this pan to know that it will be used a very great deal and be with me to the end of my cooking days and indefinitely with future owners. I became a cast iron fan as my late '90's Calphalon Commercial Nonstick cookware began to age markedly in the last couple of years. I can no longer afford such high-end pans and cast iron seemed the way to go for a nonstick surface and good heating qualities in exchange for a little maintenance work. I now have everything in cast iron from a huge Dutch oven down to a 1.5 qt. sauce pan. Seasoning your own cast iron is a satisfying micro-hobby. The factory seasoning on Lodge pans keeps them from rusting in transit but you really need to do your own. It seems that every old sage has his or her own seasoning regime and they all work. Solid fat is convenient and it doesn't just get sticky like oil. I've used Crisco, lard, and bacon fat and all work well. I smear it ALL over the pan, thin enough so it doesn't drip all over the oven floor, and then bake bottom-side up at 350 for an hour. It may not be your particular grandma's way but it works well enough with the result of shiny black pans that are so very easy to clean with hot water and a brush. I'll keep the dear Calphalon until it's useless but it is definitely in the second string line-up now.
Again, this 3 qt. chicken fryer (I'll never use it for that!) is a great pan.
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