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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: $25.95
You Save: $15.04 (37%)

New (12) from $25.95

Avg. Customer Rating: 5.0 out of 5 stars

35 reviews
Sales Rank: 3462

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: Usually ships in 1-2 business days

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

Accessories:

•	Cuisipro 13" Splatter Guard
•	Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet
•	Cuisipro Splatter Guard- 13"
•	Lodge 10.25" Pre-Seasoned Skillet
•	Lodge Logic 12-Inch Pre-Seasoned Skillet

Similar Items:

•	Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet
•	Lodge Logic Pre-Seasoned 5-Quart Dutch Oven with Loop Handles
•	Lodge Logic 12-Inch Pre-Seasoned Skillet
•	Lodge Cast Iron Scrubber Brush
•	Lodge Max Temp Handle Mitt, Black

Editorial Reviews:

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

Product Description
"LODGE" LOGIC CHICKEN FRYER*For stove top use*Iron cover*Cast iron*Size: 3 Qt*Diameter: 10-1/4"*Depth: 3-1/4"*Pre-seasoned, ready to use*Boxed

Customer Reviews: Read 30 more reviews...

5 out of 5 stars

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!

4 out of 5 stars

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, p�rk�lt, 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!

5 out of 5 stars

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.

5 out of 5 stars

overall good pot October 24, 2007
4 out of 4 found this review helpful

I've been using this to bake pizza. The perfect crispy crust is more tasty than some store bought pizza. By the way, I bought the dough from Trader Joe which cost only a dollar, and hassle free, no need to knead dough, and still being able to enjoy home-made pizza with fancy toppings, or just plain 5 cheese pizza. It's a superb product. Cleaning is a breeze: a good brush with hot water, dry, then oil thoroughly while it's warm. Voila! Ready for next pizza days later.

5 out of 5 stars

for over 40 years September 26, 2007
3 out of 4 found this review helpful

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.

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