When I first tried fried Brussels sprouts at a restaurant in Stone Harbor, New Jersey, I knew instantly that the only way I’d ever eat the leafy vegetable again was if each little bulb was cut, fried and coated in punchy seasonings—in fact, I make it a point to revisit that restaurant every summer for the Brussels sprouts alone. I’m not alone in my love for this dish: When my colleagues interviewed chefs to find the best method for cooking the hearty vegetable, nearly all of the experts said deep-fried. It’s true—magic happens when the leaves of each Brussels sprout twist, curl, darken and crisp up in oil.
They’re the perfect vegetable side to serve to family and friends this holiday season. And if you really want them to be show-stoppers, make sure you have the right gear to crisp them up perfectly. Start with a good pan that distributes and holds heat evenly—a key element when you’re frying something like Brussels sprouts, which can cook relatively quickly and inconsistently because of their ragged shapes and sizes. Whether you deep-fry or shallow-fry them (both methods are chef-approved), ensure you have high-quality oil and one of the highly recommended non-toxic cookware pieces listed below.
Best Frying Pans for Cooking Brussels Sprouts
Lodge Pre-Seasoned Cast-Iron Deep Skillet
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This deep Lodge skillet is an excellent option that’ll deliver a good fry every time, but it isn’t too much of an investment. The cast-iron holds a ton of heat, ensuring your oil can both maintain the right temperature and come back to temperature once you introduce your Brussels sprouts. Since it’s deeper than an average skillet, you can shallow-fry without heaps of splatter. Additionally, Lodge’s cast-iron skillets always cook foods very evenly, per our rigorous testing.
Le Creuset Enameled Cast-Iron Signature Round Dutch Oven, 5.5-Quart
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This Le Creuset Dutch oven is my preferred method of Brussels sprouts preparation. You can shallow- or deep-fry in here, thanks to the tall walls. I use mine for just about anything, and nothing has damaged or dulled the enamel, whether I deep-fry one day or cook a simple sauce the next. Because the interior is a light cream color, you can easily see how dark and crispy Brussels sprouts are at any given moment.
Calphalon Stainless Steel Sauté Pan
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Stainless steel is an excellent option for frying. Another strong material, it can easily handle the heat it takes to warm oil and maintain that oil’s temperature. This sauté pan from Calphalon is part of our absolute favorite stainless steel cookware set on the market. We love the design of the brand’s cookware and find that it performs similarly to more expensive brands. This pan’s deeper interior lends itself well to shallow-frying, though you can reach for it for a wide range of other recipes, like casseroles or pasta dishes.
Lodge Enameled Cast-Iron Oval Casserole, 3.6-Quart
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If you love the idea of enameled cast iron but don’t want to splurge on a Le Creuset Dutch oven quite yet, this Lodge casserole dish is a great start. It has a similar light-colored interior that helps you monitor the food’s progress. Because it’s more of a braising pan, it’s not quite as deep as a Dutch oven and comes at a more affordable price. Use it to shallow-fry your Brussels sprouts one day, then grab it for a cozy winter casserole the next.
Lodge Cast-Iron Dutch Oven, 5-Quart
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Built to withstand a fire (literally—you can use this over a campfire), an uncoated Lodge Dutch oven is arguably the best deep-frying vessel because you can put it through the paces without worrying about it being damaged or overworked. The material is pure iron, apart from the seasoning, which is what allows it to withstand high-heat, direct heat and more aggressive cooking techniques, like frying. This 5-quart size is great for crisping up a batch of the crowd-pleasing vegetable.
Helen’s Asian Kitchen Carbon Steel Wok
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A wok is an underrated piece of cookware, and this one is our favorite entry-level option. We love that it heats well and has a flat bottom for stovetop cooking. It’s roomy enough to fry individual Brussels sprouts without crowding, too. The wok is made with carbon steel, which performs similarly to cast-iron, but is lighter in weight and a little thinner. The handle’s bamboo material stays relatively cool, which is great for fuss-free cooking.
