Teardrops n Tiny Travel Trailers

Found today at the Pasadena Rose Bowl Swap meet. It took until the end of the day, but I haggled down to $15 - its an old 9 inch Lodge skillet with little nubbins on the underside of the lid. About 4 inches deep. Perfect (I think) for making camp bread or deep dish pizza at home.

It looks like a chicken fry pan..

Jeremy

8" is a bit small for a chicken fryer. Remember, in the day, a fryer weighed in about 5 pounds. I recall Mom's chicken fryer was about 11"

Cornish Game Hen fryer?

Dale

Sweet find Kix. Be sure and take some pics when you cook something scrumptious and share with us.

Thinking back . . . .many batches of 'ghetti sauce was cooked up in one like that.

Chicken fryer or not, it made a great deep dish pizza last night.

It's actually a great size - I'm pretty happy with it. Even though there are no feet like an "oven" would have, I'm sure I can throw it on coals and cook something tasty the next time I go camping. I think an oven is an inch or so deeper than this, but this will do exactly what I want for making bread and cooking batches of camp dinners. Hell, I could make a pot roast in this thing!

Now I feel like I should have gotten the double long fish fryer as well. That would have made a GREAT pancake griddle. Oh well, live and learn.

Kixwy2 wrote:Chicken fryer or not, it made a great deep dish pizza last night.

Even though there are no feet like an "oven" would have, I'm sure I can throw it on coals and cook something tasty the next time I go camping.
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Next time you pass an old gas stove waiting at the curb for the trash man stop and get the burner grates off of it. Now you have "Feet" for all your flat bottomed cast iron to place it over coals on a D.O. table.

CABELLA'S sells trivets that are perfect to put under the CI pots with no feet. I've used mine many times and it works perfect.

I use a Lodge lid stand.

That's the one I use Cliff...thanks for posting the pic.

This is my chicken fryer









It's not really rusty, the flash makes it that color for some reason.

Nice fryer! And thanks for the advice on feet. I assume there needs to be some airflow between the coals? Or is it more for stability?

Here is the inside of my lid...

If you fill that fryer up with food, it could weigh as much as 10 lbs. That would crush the coals as they burned. Also, with the stand, you get a uniform distance between the bottom of the pan and the top of the coals, making the temperature easier to predict. A coal directly on the bottom of the pan would create a hot spot.

Ah, well, we can't have crushed coals!

I have a gas stove at home - maybe I should take two burner tops with me... One for feet and the other as a hot plate buffer.