Not only does deep-frying do the Field Dutch Oven a favor by supercharging the seasoning process, the pot will return that favor by delivering perfectly crunchy and evenly cooked food. Why? Because cast iron is excellent at heat retention—better than any other cookware material—and even heat retention is the key to deep frying. If the oil heats up or cools down too fast—which often happens with thinner cookware materials—your food will either fry too quickly (which means the outside will be burnt before the inside is cooked through), or too slowly (which means soggy chicken, fries, etc).
As you’re breaking in your Dutch oven, make a batch of our garlicky, extra-crispy chicken wings, or treat yourself to a nostalgic mashup of cider doughnuts and funnel cakes.
While you’re at it, here are some tips to get the most out of your new favorite pot:
Field Notes
