Tried deep-frying in my old 12-inch Lodge and it went about as well as you'd expect

I got it in my head last Sunday that I could make donuts in my cast iron skillet... filled it up with about 3 inches of canola oil and everything. Thing is, I forgot that the walls on that pan are shallow, so when I dropped the dough in, the oil bubbled up and spilled onto the burner. Caught a small grease fire that singed my eyebrows a bit. Lesson learned: stick to the Dutch oven for deep frying, or at least use a bigger vessel. Anyone else tried something dumb in a cast iron pan that backfired?

2 comments

2 Comments

the_sandra27d ago

Honestly three inches is a lot for a skillet, I usually keep it under an inch with sides that shallow.

grant.parker27d ago

Used to think deeper was better, but you're right about the control.