Bayou Classic 1101 10-Quart Stainless-Steel Fry Pot with Lid and Basket

Bayou Classic 1101 10-Quart Stainless-Steel Fry Pot with Lid and Basket Review

Bayou Classic 1101 10-Quart Stainless-Steel Fry Pot with Lid and Basket Feature

• 10-quart pot includes perforated basket, lid, and thermometer
• Made of durable stainless steel
• Notched lid allows basket handle to protrude
• 5-inch stainless-steel thermometer tests oil temperature for safety
• Pot measures 13 by 5 inches; wash all pieces by hand

As a versatile indoor or outdoor cooking pot, this one can't be beat. Although it's intended primarily for deep frying fish, fritters, or doughnuts, and includes a thermometer to test the temperature of the oil, the 10-quart stainless-steel pot (with a removable perforated stainless-steel basket) also can be used to steam vegetables, simmer soups and stews, and boil corn on the cob, shrimp, and even homemade bagels. The handle comes with three screws and nuts for easy attachment to the basket, and a notch in the lid allows the handle to protrude during cooking. Two loop handles are affixed to the pot, while a D-ring handle on the lid provides easy grasping with a utensil or mitt. Broad rather than tall, the pot measures 13 by 5 inches; the basket is slightly smaller.

The thermometer, made of stainless steel with a five-inch shaft, pot clip, and 1-3/4-inch dial, allows the cook to keep an eye on the temperature of the oil. A red zone is clearly marked for danger should the oil exceed 450 degrees F, at which point the heat source should be turned off immediately. Both Celsius and Fahrenheit are shown. This pot cooks indoors on a stove or outdoors with a Bayou Classic single-burner stove. For best results, wash by hand. --Ann Bieri Bayou Classic Stainless Steel Cookware is the premium choice for those who demand the highest quality products for their outdoor cooking needs. This polished stainless steel fry pot is the perfect addition to any cooking environment indoors or outdoors. Ideal for frying chicken, fish, hushpuppies and corn fritters; Boiling soups, stews, gumbo, jambalaya, and low country boil.