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I'm with Doug, except swap out the #12 for a #10. Although I can appreciate the #12 when it's needed, for the vast majority of cooking I do a #10 is sufficient and is easier to handle.
Hm, I don't own a #11, maybe I should correct that and see if I can split the difference
A chicken fryer was more likely to be sold with a cover as a set than a regular skillet would have been. If my #12 has an assist handle, I think I could manage OK, but I agree a #10 might suffice.
Chicken fryer commonly refers to a deep skillet, #8 being the most often seen size. Some makers made them in #7, #9, and #10 as well. A#10 regular skillet is not considered a "chicken fryer", even though it could easily be used for such.
Super helpful Doug! Standard fryer depth might be 1/2" less or so?
Seems like unless you were exclusively frying chicken constantly, the added 1/2" of depth wouldn't get you much. Plus the deep #10 you mentioned might be crazy hard to find anyway.
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