I wrote a big bad review of a presto fryer on Amazon. Still haven't found one that I think is worth buying... so instead I invested in a Le Crueset dutch oven that I can fry in. (That King Kooker certainly sounds interesting, though!)
After reading CI reviews on dutch ovens, I bought the 7 1/4 quart LC and I haven't regretted it for a moment. It's turned me into a soup meister and a braising queen... and although it's heavy, it's surprisingly easy to clean. I also read about the cheaper alternative at Target, but it seemed to be unavailable now. Go ahead and treat yourself!
@susano,
i have the lodge logic 12 inch and 8 inch preseasoned skillets and have absolutely no complaints, other than the 12 is just too heavy. {i am super strong and work out with serious weights regularly, and i can barely heft the freaking thing.} i was a little skeptical about the finish but they work perfectly and are completely nonstick.
that said, i've seen unseasoned cast iron skillets in macy's cellar, but they don't look as good as the lodge.
i
Can anyone direct me to a source for a 12" cast iron frying pan that is NOT pre-seasoned? The Logic line has a pebbled, or slightly textured, surface rather than the super smooth patina surface from my mother's wonderful cast ironware. It's just not the same. Thanks. Susan
Forget the deep fryer. Get a good cast iron dutch oven. It's perfect for deep frying. Hold the heat well, easy to clean. Ans so versatile. Pot roast, chili, stew....
Yeah, I know, french tart. I just know that with my immoderate ways, if I bought one, I'd be deep frying breakfast, lunch and dinner. My method of moderating is to make it difficult. Your way is probably better than mine.
Luna, i like that idea. to be honest, i don't recall the hot dog part of my corn dog not being hot (having been slathered with mustard by that point), but i do like the idea of grilling the dog first before battering and frying.
Tart, you mentioned making corn dogs ... I've found that, when making them from scratch, people like them better if you grill the dogs first, wipe the oils off, then skewer, batter and deep-fry them. The reason? Deep-frying for that little bit of time corn dogs are deep fried never actually cooks the dog. I've found that people who say they don't like corn dogs generally don't like them for that reason, and may like them if the dog is cooked first.
Thanks, everyone, for the advice! Dave, i eat fried food in complete and total moderation, and i don't crave it, which is probably why our current fryer has lasted so long. i use it for making falafel and the occasional french fries, and my husband uses it for his chicken wings. i've sometimes thought about deep frying miniature candy bars, but that's only a daydream. i don't even eat candy bars normally.
having said that, i just now remembered that i used the fryer for our superbowl party, when i made corn dogs. but my motto with fried foods, as with any food, is that everything must be in moderation.
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