I use the Lodge cast iron combo cooker (3.3 quart LCC3) for my deep frying. It's also awesome when baking a loaf of bread and when braising/simmering stuff like stews and chili verdes
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
+1 on dutch oven. Used it a few days ago for coconut shrimp. I also have a splatter guard. I drape it over the D.O. As far as cleanup, it's a breeze. My wife does it.
FWIW , here is the original skillet. Good for the chicken parmesan but subpar for anything more substantial like English fish & chips or chimichanga as y’all have pointed out.
I had to go look to make sure of the pricing. I picked up 2 Wagner deep chicken fryer skillets with lids in September. These were both antique mall finds, I gave $45.00 for one and got the guy down to $35.00 for the other because it needed a good cleaning. Those aren’t rare at all. I’ve bought 4 in total this year because they were to cheap to walk away from.
Comment