So what's cooking, friends?

does anyone know if the double boiler has a top?

ThunderThighs wrote:No, it does not. It fits inside the 3qt sauce pan which would have the lid. We're, uhm, not selling the sauce pan though.

I noticed that. Any idea if it would fit into the 6 Qt dutch oven instead? It looks like the 6 Qt dutch oven and the 3 Qt saucepan are the same diameter. If (and only if) that is true, then there's no problem because steam rises.

Taking a look at the 12" covered saute and the 1-quart covered sauce pan and wondering if the aluminum core is completely encapsulated (like All-Clad) or if the aluminum core is a visibly sandwiched disk?

Likewise the 6-quart Dutch Oven -- does anyone know if it is seamlessly encapsulated?

My son wants classic fried chicken, I dont have appropriate frying pot/Pan I havebeen Woot watching forever . Southern fried chicken peeps please help!!

zofer11 wrote:My son wants classic fried chicken, I dont have appropriate frying pot/Pan I havebeen Woot watching forever . Southern fried chicken peeps please help!!

Look at Lodge's deep skillets, or their chicken fryer set. The chicken fryer set is a 10.25 inch deep skillet, with another shallow skillet as a lid. Yes, the lid CAN be used as a skillet, when not frying chicken.

No, I'm not "southern," unless you count Arizona as the "south."

Lodge cast iron will be the cheapest, most durable, and most "correct" for the style. (Tennessee IS in the "south.")

http://www.lodgemfg.com/seasoned-cast-iron/deep-skillets/combo-cooker-LCC3 This one.

steve

Oh, look at Wally World. Prices are "good" there.

steve

zofer11 wrote:My son wants classic fried chicken, I dont have appropriate frying pot/Pan I havebeen Woot watching forever . Southern fried chicken peeps please help!!

I second the Lodge deep skillet recommendation. You can also get it with a regular lid, but, surprisingly, the one with the skillet lid is cheaper at Amazon.com.

(Many of the reviews for Lodge cast iron on Amazon.com imply that they don't properly package cast iron, but this one will probably come in a box and should be OK. Because South Pittsburg, Tennessee, is between here and where my parents live, I have purchased all my Lodge stuff at their factory outlet store.)

I'm no expert on pots and pans but the other day on woot I was carefully evaluating a Regal 12" saute pan which was tri-ply for $40....now this one which would seem to be of lesser quality is listed for $50.
--Puzzled in Punxsatawney

smartheart wrote:I'm no expert on pots and pans but the other day on woot I was carefully evaluating a Regal 12" saute pan which was tri-ply for $40....now this one which would seem to be of lesser quality is listed for $50.
--Puzzled in Punxsatawney

I noticed that as well. I recall the one the other day had a steel lid instead of glass. Other than that I don't know why this one would cost more.

iMapit wrote:Taking a look at the 12" covered saute and the 1-quart covered sauce pan and wondering if the aluminum core is completely encapsulated (like All-Clad) or if the aluminum core is a visibly sandwiched disk?

Likewise the 6-quart Dutch Oven -- does anyone know if it is seamlessly encapsulated?

Was kinda hoping this question got answered.

billebouy wrote:Was kinda hoping this question got answered.

I found this online. Not sure if it answers your question.

IMPACT-BONDED ALUMINUM CORE BASE ENCAPSULATED IN STAINLESS STEEL PROVIDES SUPERIOR HEAT CONDUCTIVITY; STYLISH BRUSHED SATIN EXTERIOR; CAST STAINLESS STEEL HANDLES STAY COOL DURING STOVETOP COOKING; CAPACITY MARKS ETCHED INSIDE COOKWARE OFFER A CONVENIENT VISUAL MEASUREMENT GUIDE; HEAT & SHOCK RESISTANT GLASS COVERS ALLOW EASY MONITORING OF THE COOKING PROCESS; NON-COATED PANS ARE OVEN-SAFE UP TO PREHEATED 500°F/260°C; 12"; 5 QUART