"D.Currie" > wrote in
:

> I'm buying some new kitchen equipment, bit by bit, and getting rid of
> some of the old junk. My next purchase is probably going to be cast
> iron. I've already got a decent cast iron frying pan, but it's a bit
> small sometimes.
>
> First I was just looking at the larger frying pans. But now I'm
> undecided.
>
> I was looking at the Lodge 7-qt Dutch oven and the 5-qt chicken fryer.
> They're the same width, according to the listed dimensions. The
> difference is the height and the handles. The depth of the chicken
> fryer would make it more versatile than a frying pan of the same
> width. But then there's the Dutch oven...a little deeper still.
>
> But would that depth also be a limitation? Would the cast iron Dutch
> oven be suitable for frying chicken, for example? I have another Dutch
> oven already and probably won't get rid of the it since it's great for
> tomato-based things that I probably wouldn't put in the cast iron one.
>
> Any suggestions, comments?
>

I'd go with the chicken fryer since you already have a Dutch oven. A
cast iron Dutch oven would probably be a little too deep for conveniently
frying chicken unless, of course, you're deep frying it.

Wayne