Lodge 3-qt. Seasoned Cast Iron Chicken Fryer/Skillet  Product Reviews

"I have had this pan for over 40 years and it is still the best pan in my pantry. It has done all sorts of duty from going camping and cooking over a log fire to the best chili pan ever made. for two years it served as a birdbath in the back yard then I came back to my senses and brought it back into the kitchen and it hold a place of honor among the pans as the best on there."

"I've used my fryer to fry shrimp, chicken and to cook a roast on top of the stove. It's been wonderful and I plan on purchasing more Lodge Logic items."

"Neat, neat, neat!! I have fried chicken and fish, and browned a roast in this pot: all to great ends. Also used this to cook rice, and it is the best rice cooker I have ever used. The heat retention cooked the rice to a fluff with no residual water to pour off. Southern Corn Bread came out as advertised in the recipe, and the Smothered Chicken that we used this pot to make was delicious.This pot minimizes splatter on the stove, and is easy to heft around from stove to oven, or the table (placed on several thick hot pads)."

"I make focaccia in this fryer because cast iron is more durable and cheaper than ceramic pizza stones. I don't really need the lid except to keep dust out of the pan when not in use. For the first year of ownership, I did not have any positive experiences with this item. Then I got a nylon brush and used it with baking soda to give the interior a thorough cleaning and then I finally understood what a cast iron nonstick surface looks like. So I recommend my cleaning method to the seasoning process otherwise your kitchen and your pores will be filled with the most godawful greasy shellacing. I regretted the money spent on the lid but I recommend this size fryer over the shallower pans and skillets."