*Does anybody have a BSR fish fryer lid for sale? Preferably second generation. The lid is all I need to complete this set, I'm not looking for a restored one just an OK condition one needing re-seasoning. In other words, not expensive.
EDIT: Naturally, two days after I received the fryer and a day after posting this, someone on ebay listed a BSR #3060 deep fish fryer with lid for $10.00 more than I paid for my deep fish fryer by itself. So for $85.00 plus shipping its on the way. I'll have an extra #3060 deep fish fryer if anyone needs one.
I recently purchased a BSR Sportsman's Grill (2nd generation, I think - 3 footed) on Facebook Marketplace - it is 100 miles away in Spring but I have a BIL who lives there who picked it up for me. It comes with the #3052 shallow fish fryer. Needs lots of work but doesn't look too bad. I'll dip the parts in my electrolysis tank to clean them.
For those who do not know, BSR came out with the Sportsman's Grill in about 1940-41. Later they were also sold under the name Atlanta Stove Works. When BSR went out of business in the early 1990s Lodge acquired the rights and continued to make them. Lodge recently redesigned the Grill so it is different now.
I bought the deep fish fryer #3060 (also second generation - I think) on ebay. The outside was OK, very little build-up and in some areas the seasoning was thin. The inside had irregular build-up and some light rust. I sprayed the inside with Easy-Off and stripped it to metal, lightly sanded with 180 grit wet/dry sand paper, and then treated four times with spray-on Canola oil. I usually use bacon grease or lard but decided to try the Canola oil after using it to re-season my 14" Field skillet (It looked dry). The Field skillet came out great, just like good quality non-stick pans. The deep fish fryer was rougher than the picture shows but was actually better than a lot of cast iron that I find.
As you can see in the pictures of the #3060 deep fish fryer, the bacon grease beaded across the surface instead of coating it like it does with many of my skillets. I decided to try the gold standard and fry an egg (maybe scrambled eggs are the ultimate gold standard but I only had one egg and wanted a fried egg), absolutely no issues, it was like using my $90 OXO Professional non-stick pan.
First use after seasoning: 1 lb diced bacon
Added the egg, seasoned with S&P, about to flip.
Flipped with no issues.
The deep fryer straddled two burners on my stove top but heat distribution was excellent: the bacon in the middle between the two burners was sizzling as well as the bacon over the burners. This is not always the case when I use a cast iron griddle on my stove. The fried egg was placed mostly between the burners, a little closer to the front burner.
I think I'll use the spray Canola from now on, easiest non-stick cast iron seasoning that I've ever done - better than lard and bacon grease. My method: preheat the bare cast iron to about 200o - 225o (to make sure it is dry including the pores) and lightly spray with Canola oil. Wipe down to leave a thin coat. Put into cold oven upside down, turn oven on - 450o - and let season for an hour or so. I recommend 3 -4 coats.
EDIT: Naturally, two days after I received the fryer and a day after posting this, someone on ebay listed a BSR #3060 deep fish fryer with lid for $10.00 more than I paid for my deep fish fryer by itself. So for $85.00 plus shipping its on the way. I'll have an extra #3060 deep fish fryer if anyone needs one.
I recently purchased a BSR Sportsman's Grill (2nd generation, I think - 3 footed) on Facebook Marketplace - it is 100 miles away in Spring but I have a BIL who lives there who picked it up for me. It comes with the #3052 shallow fish fryer. Needs lots of work but doesn't look too bad. I'll dip the parts in my electrolysis tank to clean them.
For those who do not know, BSR came out with the Sportsman's Grill in about 1940-41. Later they were also sold under the name Atlanta Stove Works. When BSR went out of business in the early 1990s Lodge acquired the rights and continued to make them. Lodge recently redesigned the Grill so it is different now.
I bought the deep fish fryer #3060 (also second generation - I think) on ebay. The outside was OK, very little build-up and in some areas the seasoning was thin. The inside had irregular build-up and some light rust. I sprayed the inside with Easy-Off and stripped it to metal, lightly sanded with 180 grit wet/dry sand paper, and then treated four times with spray-on Canola oil. I usually use bacon grease or lard but decided to try the Canola oil after using it to re-season my 14" Field skillet (It looked dry). The Field skillet came out great, just like good quality non-stick pans. The deep fish fryer was rougher than the picture shows but was actually better than a lot of cast iron that I find.
As you can see in the pictures of the #3060 deep fish fryer, the bacon grease beaded across the surface instead of coating it like it does with many of my skillets. I decided to try the gold standard and fry an egg (maybe scrambled eggs are the ultimate gold standard but I only had one egg and wanted a fried egg), absolutely no issues, it was like using my $90 OXO Professional non-stick pan.
First use after seasoning: 1 lb diced bacon
Added the egg, seasoned with S&P, about to flip.
Flipped with no issues.
The deep fryer straddled two burners on my stove top but heat distribution was excellent: the bacon in the middle between the two burners was sizzling as well as the bacon over the burners. This is not always the case when I use a cast iron griddle on my stove. The fried egg was placed mostly between the burners, a little closer to the front burner.
I think I'll use the spray Canola from now on, easiest non-stick cast iron seasoning that I've ever done - better than lard and bacon grease. My method: preheat the bare cast iron to about 200o - 225o (to make sure it is dry including the pores) and lightly spray with Canola oil. Wipe down to leave a thin coat. Put into cold oven upside down, turn oven on - 450o - and let season for an hour or so. I recommend 3 -4 coats.
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