Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer
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List Price: $40.99
Our Price: $26.99
Your Save: $ 14.00 ( 34% )
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Average Customer Rating: 
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Batteries Included: 0
Binding: Kitchen
Brand: Lodge
EAN: 0075536351001
Feature: Heavy cast-iron for superior heat retention
Is Autographed: 0
Is Memorabilia: 0
Label: Lodge Logic
Manufacturer: Lodge Logic
Model: L8CF3
Number Of Items: 1
Publisher: Lodge Logic
Studio: Lodge Logic
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Features
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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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Spotlight customer reviews:
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Customer Rating: 
Summary: 3 quart chicken fryer
Comment: 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.
Customer Rating:
Summary: deep fry
Comment: 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.
Customer Rating:
Summary: Wow...great buy
Comment: 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!
Customer Rating:
Summary: The "logic" choice
Comment: 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, pörkölt, 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!
Customer Rating:
Summary: The completion of my cast iron conversion
Comment: 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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Editorial Reviews:
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10-1/4" Diameter, 3 QT, Pre-Seasoned Cast Iron Chicken Fryer.
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