Lodge Logic 3-Quart Covered Chicken Fryer

I own three pieces of cast iron cookware, and this item is one of them... and among my favorite cooking implements, period.For dishes requiring steady, even heat and for cooks who require durable cookware with easy clean-up, cast iron CANNOT be beat!

This fryer is going to last forever.Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire.No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!). In fact, in this particular chicken fryer, I've produced everything from french fries to spaghetti sauce to eggs and bacon to french toast!It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility.

The best thing about the chicken fryer is its somewhat smaller circumference than the skillet or the Dutch oven.It takes up a bit less stovetop space and provides greater depth, making it ideal for small batches of soups, stews, or deep-fried goodies.

I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made.

I bought this one because I was looking for something to fry various things in without the pot warping (as stainless steel pots do). Since I got this pot, I have been using it to cook all sorts of dishes--soup, stew, reheating rice etc. It's big enough to hold enough fried rice, for example, for 4, and I can pop theentire pot, lid and all, into the oven to keep warm. But it's not so big as to be too heavy to handle.

The best part about this pot is how nicely the lid fits. I was surprised how tight the lid seals the pot. The steam starts to escape only when the liquid in the pot is boiling really hard. The interior of the lid is unusual looking. It is not flat nor smooth. It has a dozen small protruding tips shaped like candy cones. When steam condenses on the inside of the lid, the resulting liquid falls along those tips back into the pot, instead of dripping off the edge of the lid. Ingeneous, I thought.

I find this a very versatile and useful pot. Extremely well made--almost polished for a cast iron pot. It comes seasoned.

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Well, no complaints exactly -it's what I ordered and wanted -but be aware of the exact dimensions of the pan. Though measured across the top the diameter of the pan is accurately 10 1/4 in., the sides slope in making the cooking surface a measly 8 in. -kinda small of you're thinking of frying in larger batches.

I was also hoping to double this deep fryer as a frying pan (I saw the higher sides as a bonus, lessening grease splatter), but again the small 8 in. cooking surface limits what I can make ie. too small for bacon. Apparently, Lodge makes a larger fryer -a 5qt 12" sucker -that might be a better choice for a family, but alas, not available (currently) on Amazon.

Otherwise, a great pan, substantial and well made. The lid is a great bonus to have.

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I flat out love this fryer.I purchased it to replace one of those fancy electric deep fryers. By doing so, I've saved counter space, because this fryer sits on your stove and can be stored permanently on the back of your stove full of grease with the cover on it. It will heat grease fast, and because its cast iron there is an exceptional taste difference in everything you fry. Also, you can use it as a regular pot. If you are assembling just the basics or a dream kitchen, a cast iron Skillet, Grill, and Fryer are a must have. There is no replacement item, or substitute for certain things you cook.

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I bought this inexpensive pot along with a piece of calphalon.I must say, I like the cast iron better!What a great pot, the size is perfect for those quick prepackaged items us working moms make like rice-a-roni, hamburger helper and scalloped potatoes.Yes its heavy, but it's easy to clean and I just leave it sitting my stove.It takes a little to get used to the proper cooking temperatures, so be careful.Also, I would advise getting the tiny handle cover, because the handle does get very hot.I make my daughter home-made chicken tenders at least once a week, and they came out the best ever using this pot.Prior to this I had been using calphalon and it doesn't make the chicken near as crisp and perfect.Love it!