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Price : on August 10, 2012
List Price :
Price : on August 10, 2012
Cuisinart Chef's Classic Enameled Cast Iron Chicken Fryers Reviews
| 18 of 18 people found the following review helpful  Powerful Pan Not Just for Chicken, By Sound sleeper "John" (Seattle, WA) - See all my reviews This review is from: Cuisinart Chef's Classic Enameled Cast Iron Chicken Fryers (Kitchen) This is one sturdy pan--be ready for a bit of heavy lifting if you're going from stove to oven, because it takes two hands. I knew I wanted a cast iron skillet for frying and other things, and knew I wanted it to be a heavyweight (because that's how good cast iron skillets should be), and decided on this one because I liked the looks and the pouring lip, and Cuisinart tends to be reliable. It has a sorta high price tag, but from what my grandmother told me, a good cast-iron skillet will last forever, so I dove in. And so far, it's been more than worth it. Not just for chicken frying, though the straight tall sides make it great for frying (I've tried a couple things, chicken, hushpuppies, and zucchini and all have come out nice an hot and crisp), but also for making things from browning a ton of onions, to simmering a sauce, to making a big curry for about 10 people. It's just a workhorse of a pan, and the ability to drop it in the oven (using both hands, don't forget) to finish off a... Read more 7 of 7 people found the following review helpful Workhorse is Right - And She's Built to Last Too, By This review is from: Cuisinart Chef's Classic Enameled Cast Iron Chicken Fryers (Kitchen) I picked up one of these babies about a year ago and the previous reviewer is right - she's a workhorse. I make big stews and meat/rice dishes in this and its great. Sautée the chicken for Arroz Con Pollo and then throw in the chicken stock and rice and toss the chicken back in and simmer for 40 minutes - perfection. Very even distribution of heat - it takes a few minutes to heat up - but its nice and DEEEEEEEP. You can really fill it with food. It practically acts as a second Dutch oven. Want some amazing roasted root vegetables? Skin 'em, chop 'em, and throw them in this baby in the oven at 300 degrees (with that nice heavy cover on) for 1 hour. Absolutely delicious. Sweet and rich and flavorful. The heavy iron nature of the cover and pan ensure the inside turns into a sauna and stays that way. You almost have to be careful not to overcook food with the top on. Once this baby warms up, turn the heat down to medium low and let her do the rest. Its like a mini-stove all to... Read more 2 of 3 people found the following review helpful  Total Waste of Money, By Sophronia "Euphemia" (San Diego, CA) - See all my reviews Amazon Verified Purchase This review is from: Cuisinart CI45-30BG Chef's Classic Enameled Cast Iron 12-Inch Chicken Fryer with Cover, Provencal Blue (Kitchen) I wish i could send this back for a full refund. Does not cook evenly at all and paint is coming off. Really really disappointed. |
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