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Lodge L10CF3 Logic Pre-Seasoned 5-Quart Chicken Fryer with Iron Cover (Black)
Self-basting iron lid preserves moisture, hand wash only
Measures 12-Inch in diameter and 3-1/4-Inch deep, lifetime warranty
Lifetime
Customers say
Customers find this pan perfect for frying chicken and other foods. They appreciate its longevity, good quality, and value for money. The deep pan is ideal for baking and roasting, and they like how easy it is to clean. Many customers love the old-fashioned cast iron construction and consider it a great purchase.
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Kindle Customer –
Very heavy piece.
I would describe this piece of cookware as monumental. It is old fashioned cast iron – made in USA. It will last indefinitely and will probably still be in use by my great grandchildren some day. This is a very large, deep pan perfect for frying, baking, and roasting. As a bonus, the lid fits the Lodge regular frying pan in that size.
Norman E. Burgess –
Much More Than a “Chicken Fryer”!
I am delighted with my new Lodge Cast Iron Chicken Fryer, which I have now had for about a month. Although I don’t use it to fry chicken, it serves exceptionally well as a small Dutch oven to roast meats and vegetables to perfection, and even bakes tea biscuits. It also serves beautifully as a deep skillet, without the cover, for frying and sautéing. This item was purchased to add to my collection of Lodge cast iron cookware, which already includes their Pizza Pan; Wok; several Servers, etc. all of which I use particularly on my outdoor propane grill. I find this cookware more economical to purchase and easier to keep clean than the stainless steel cookware we have. It also lasts for ever!
Douglas S Waldron –
Excellent value
I enjoy using cast iron griddles and frying pans. Added this to my collection mostly for deep frying and I didn’t want to buy a dedicated machine. I know it will never break and with proper care can last for decades. Can also be used a dutch oven when needed.
Amazon Customer –
Best for cooking
I have copper pots, non-stick and stainless steel. Cast iron Lodge pots are simply the best for cooking.
ORCA –
Awesome Cast Iron Pan.
Awesome Cast Iron Pan. Perfectly pre-seasoned and easy to clean after use.I use it to cook on my gas stove top and charcoal BBQ. Heat is well diffused throughout Pan.Lodge… Quality at is best.
Don –
Great quality
love this new addition to my “cast “of characters. Wonderful
great idea –
Lodge chicken fryer
As expected from Lodge this item was no different. Solid, heavy as it should be. The only comment I have is that the slope of the sides does reduce the capacity somewhat but you can adjust to that.very good product.
LindaBTC –
Chicken Fryer
Love the depth on this pan! Perfect for frying chicken. The lid is self basting so it can be used for everything.
Gabriela Elena –
Siempre he usado este tipo de ollas y sartenes, este sarten me gusto porque se puede usar como sarten y al estar hondo tambien como olla, ademas la tapadera me parecio muy practica, es importante curarlas primero, despues de lavarla yo frio tocino hasta que queda crujiente, tambien se puede poner en el horno a cocinar el tocino, le quito el tocino y el exceso de grasa, con una servilletita trato de cubrir todo el sarten de adentro y de afuera y como siempre no lavarlas con jabon, si hay necesidad de hacerlo se tienen que volver a “curar”.
Maurice –
Because it’s cast iron, the heat distribution and cleaning easiness won’t be as good as a copper pan. However, it’s simple, sturdy, and does basically anything you’d want it to.Here’s my care process.CARE:I initially seasoned it with avocado oil 5 times. (Light coating across entire pan, baked in the oven for 40 minutes at 500 degrees. Cool. Repeat 5 times). This was a lengthy process but worth it for an initial layer.Otherwise, I clean it with a soft brush or a pan scrapper if necessary. I use a small amount of dish detergent (just enough for a light lather), rinse it clean, and throw it back on a hot burner for a minute before applying a light coat of Crisco or avocado oil. Wipe off excess oil. Turn burner off and let cool.It’s a little bit of work, but this pan is versatile, indestructible, safe from plastics, and affordable. I hardly use my other pans except when making sauces or small single portions.Also, this pan is HEAVY. Use two hands with potholders.
Zagpoint –
I have a few Lodge cast iron cookware, including the 8″, 12-1/4″ shallow skillets and THIS 10-1/2″ deep skillet with lid. Over time, it dawned on me that all I really needed was this deep skillet. With its size and depth, there is almost nothing this skillet cannot do. You can cook an egg and some bacon in it in the morning (no need for the 8″), make some wonton soup in it for lunch (no need for a sauce pan), stir-fry some chicken in it for dinner (no need for a wok), cook up some really fancy dishes with it in the oven, etc. The lid itself is well made. It fits so nicely and its weight helps create a tight seal. I love this so much that I bought one for each of my children to take to college.If you are worried about how to clean, don’t be. It’s iron, so scrubbing it with soap and a stainless steel mesh scrubber is absolutely fine. Clean it, rinse it, dry it (on cooktop) and stow it away (in the oven itself if you are short in storage space). That’s easy, isn’t it?With those said, I’ll end my review with a word of warning, this piece is pretty heavy. It might be heavier than you have imagined. Please use both hands for good measures when moving it around.
T. Jackson –
Edit: I have used this pan several times now, and it now my absolute favorite pan! I ordered this pan because I needed to find an extra deep skillet –to both bake and fry in. I’ve discovered double-frying chicken, a deeper pot is useful to avoid overflow and to be able to have adequate depth of oil without requiring an entire jug or bottle full as would a deep fryer. While I have bought and used this as a fryer, because it can go into the oven, lid and all, I found it fantastic when slow-braising meats. The lid keeps the moisture in and pork, beef, chicken, etc. come out juicy and fork tender. Easy to wash if you get to it right away. Only downside is the weight of the thing, especially when full. Still, except for really large roasts, this “fryer” pretty much replaces my dutch oven (enameled iron) and my traditional blue roasters. One of my best buys! The biggest con for me is just the weight, even when empty. I have to get someone lift it in and out of the oven, cabinet, and sometimes on and off the stove when it can’t be pushed off. But they usually have to do that with my dutch oven as well. As a reference, I have some physical disabilities and can barely lift 10 lbs–and only on a good day which is seldom. According to the ad, the pan (with lid) weighs 14.4 lbs. (I would have guessed a LOT more, and don’t intend to actually try to drag this onto a scale to find out).I got the skillet at a discount because it was a return, but it is completely new and just came in a banged up wok box. An instruction booklet came with it. For those who are new to cast iron, I strongly suggest you read the booklet because while cast iron are literally passed on from generation to generation, they do take some very specific care.Since I already owned several cast iron pans and bakeware, I already knew the pros and cons of this type of material.From some of the reviews and comments I’ve read from people buying various cast iron pots and pans, they really, really need to read those instructions. Lodge is a very good brand, one of the few companies that still manufacture their goods in the United States, and while cast iron items are extremely durable, they CAN break or sustain damage under certain conditions. If you actually get a broken pan, as another reviewer already has pointed out, you should definitely send it back for a replacement or refund. However, people have complaining about some problems that actually don’t exist or can be easily remedied.Let’s talk about RUST. Yeah, iron pans can rust, but a lot of people complaining how their brand new pans started show “rust” after cooking in them only a couple of times—well, that reddish brown substance may not be rust but cooked on oil from the pre-seasoning that will eventually turn black with use. Now actual rust—unless you let your pan actually rust completely through–can be easily fixed. First of all, you NEVER put your cast iron into a dishwasher. It will remove the seasoning and possibly pit the iron. Either way, it’s the fastest way to ensure your pan will rust and rust badly. Some traditionalists NEVER wash their pans at all–they merely will wipe them clean with a soft cloth or paper towel or scrape and scrub them clean with some sort of implement. I’m sorry–not that traditional. I wash my pans with regular dishsoap and hot water. The manufacturer even says you can use soap in their little pamplet. The idea is to get any caked on food off, but still leave a kind of shiny finish on the iron. You don’t want to soak the pan for more than a couple of minutes if at all! You definitely want to make sure your thoroughly dry the pan before putting it away. If the finish seems a bit dull, rub a bit of cooking oil on the surface before putting it away until next time. If your pan actually does rust, that can be scrubbed off and you simply re-season the pan by oiling it thoroughly (edible oils only) and heating the pan. If the pamplet is too vague, you can always see if you can find a couple of videos on how to re-season cast iron. No matter how well you take care of your pan, sometimes–just because you might live in a damp climate–the pan might rust a bit. That’s just part of the downside to iron–along with its weight.Otherwise, I highly recommend this pan with lid as long as you know what you’re getting into. (By the way, the more you use your pan, the easier it gets to maintain and it actually becomes virtually non-stick).
Amazon Kunde –
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