Deep Fry Baskets
Frugal fryers don’t bother with an electric deep fryer; they simply use a heavy Dutch oven. It offers the ultimate in heat control, easy access to the food being fried, and can multitask as, well, a Dutch oven. Of course, you don’t get a thermostat (a big drawback) or fry basket. But one company has attempted to deal with the second issue. For years, we’ve used (and liked) Lodge’s cast-iron Dutch ovens in the test kitchen. They do not break the bank, and an occasional deep-fry is a great way to keep them seasoned. We recently noticed that Lodge was selling chrome frying baskets for use with its Dutch ovens. Was this option worth considering?
The Lodge Deep Fry Basket (about $25 to $30, depending on size) saves you time spent fishing around for that last onion ring, and the tailor-made fit utilizes the space efficiently. The basket handle collapses for easy storage. The mess on the stove is unavoidable, but you have fewer parts to wash than with an electric deep fryer. Also, adjusting the flame offers much more control than the thermostats on electric fryers.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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