Stainless 10-Qt. Fry Pot, Lid, Basket

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Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!

YOU CAN POST THAT!!t!

Raul
Ft.Lauderdale, FL

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Stainless 10-Qt. Fry Pot, Lid, Basket

Part Number: 30220

Availability:

In Stock

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.

With perforated basket, notched lid, and 5" stainless steel thermometer.

Your Price:

$39.99

Quantity

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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

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When boiling crawfish, shrimp or crabs the only extra ingredients to enhance the flavor of your seafood would be celery, onions, garlic, lemons and oranges. These are friendly ingredients that do not rob the flavor of your boil or have any bearing on the taste of your Authentic Louisiana Seafood.

Conversely if you add potatoes, corn, wieners, sausage or mushrooms these will directly effect your seafood seasoning. We call them season robbers!! Some folks think you should boil them in separate pot which is not a badidea. Others boil them in the seasoned water first. Whether you boil them in the same pot or not always drop the potatoes & onions first & when they are almost done re-season your water with @ least 3/4s more seasoning then add all your other stuff plus your crawfish & boil as usual. This will ensure your crawfish get the right dose of spices& your potatoes, onions etc will get seasoned perfectly.