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Old 04-28-2011, 03:32 PM   #11
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I was thinking more along the lines of a Dutch oven. https://secure.lodgemfg.com/storefro...idProduct=3947
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Old 04-28-2011, 09:15 PM   #12
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Re GB- shallow fry vs deep fry. I just want good fried chicken. I don't know whether I want deep or shallow fry. What do I want? What is best?
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Old 04-28-2011, 09:18 PM   #13
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Both make excellent fried chicken. One is not necessarily better than the other. With shallow you only use enough oil to come about halfway up the chicken. Deep frying you need the chicken to be submerged.
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Old 06-15-2011, 11:32 AM   #14
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I have a 10in Cast Iron Dutch Oven and I don't think it's too heavy. It's not like I store it at the top of my cabinets but it doesn't take much to move it around.

Before I had that I had a high-sided 12in cast iron skillet. It worked great but it really wasn't deep enough. As soon as I would add small amounts of food in it the temperature would drop so rapidly it took far too long to get back to 350.
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Old 06-15-2011, 03:29 PM   #15
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Thanks! When we were traveling I stopped in a Lodge store in GA or NC and got a cast iron deep skillet- a factory second so it was less expensive. haven't used it yet- probably will tomorrow.
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Old 06-15-2011, 08:02 PM   #16
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Quote:
Originally Posted by Uncle Bob View Post
They used to call this a Chicken Fryer with just a regular lid when I bought mine.......Now it seems the lid is also a skillet.....

Look Here
Here is a slightly older version of the chicken fryer. Griswold made the hammered version like this one in the early 40's. The hinge allows the two halves to remain together. The top is easily removable to use as a skillet. The old cast iron is always better than new Lodge IMO
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Old 06-15-2011, 08:18 PM   #17
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Nice looking piece Jim...I'll give ya $30...you pay shipping!






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Old 06-15-2011, 09:10 PM   #18
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The santa in the brown suit just brought this one to me. It is waiting for it's turn in the lye bath. I have a Griswold and a Wagner Breakfast skillet. I am turning these into a fajita serving set for the deck. The fryer will hold tortillas, the skillets the mixin's. All that is needed is a couple of wood trivets.

At the weight of the old double skillets, $30 is shipping.


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Old 06-15-2011, 09:32 PM   #19
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Originally Posted by Bigjim68
At the weight of the old double skillets, $30 is shipping.
Didn't think you'd take my offer.....I've got some no name stuff that needs the lye bucket...Been sayin that for 6 months...Maybe I'll start one Saturday......
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Old 06-15-2011, 09:56 PM   #20
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Didn't think you'd take my offer.....I've got some no name stuff that needs the lye bucket...Been sayin that for 6 months...Maybe I'll start one Saturday......
A lot of the old no name stuff is pretty good. I don't like new Lodge. I have a skillet marked only SK and 8. I know it was bought at Sears in the 1980's. Light, smooth, and easy to clean. It is the one I use most.
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