Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle – Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black

Great and the weight is a good thing see below
After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love.Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too.++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high:High Canola 400°-450° 4m 34sMedium Canola 400°-450° 6m 43s400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.

This is the best pan I’ve ever bought wow
I’ve been missing out! For such a great price, I had to get two, one for my stove and one for campfires.I cook on a 1200W electric stove, and I’ve always struggled to get fries and fish crispy. It usually takes forever, and the food ends up oily. But with this cast iron pan, everything changed. I tested it with frozen fries, and for the first time, the oil stayed hot even after adding them. They cooked super fast, came out perfectly crispy, and tasted amazing I was shocked!I’m so glad I bought two. Because cast iron retains heat so well and distributes it evenly, everything cooks faster and hotter. I even had to turn the heat down on my other cooking for the first time. I own a lot of pans, including professional grade ones and even a Gordon Ramsay pan, but none of them get as hot as this cast iron. And the crazy part? It’s the cheapest pan I’ve ever bought!I also made Moroccan harsha (cornbread) on it, and it turned out perfect. Now, I’ve just ordered a cast iron Dutch oven because I’ve seen so many people baking bread in them effortlessly. I can’t wait to try it!Imagine watching MasterChef and realizing that in many seasons, contestants used this exact same pan to go from stovetop to oven. It’s just that good!

Sartén de hierro fundido de excelente calidad, vienen pretratada para empezar a cocinar desde el principio pero yo recomiendo hacerle un curado para mejorar la antihaderencia de la sartén.Las sartenes de hierro fundido son pesadas, básicamente porque son una plancha de hierro, si no te sientes cómodo con el peso no te gustará pero vale la pena probarlas, con un mínimo cuidado te olvidarás de comprar sartenes de por vida,las puedes meter en el horno sin problema, eso sí, la sartén tanto en el horno como en la vitro coge mucha temperatura por lo que se aconseja un trapo o un mango de goma para no quemarte.El curado de la sartén se debe hacer antes del primer uso para optimizar la antihaderencia de la misma, es tan fácil como calentar el horno a 200 grados y embadurnar la sartén con un papel de cocina con aceite y meter la sartén en el boca abajo durante una hora y dejarla enfriar en el horno, este proceso se puede repetir tantas veces como sea necesario.La antihaderencia irá mejorando con el uso de la sarten ten en cuenta que el primer día no vas a poder hacer un hueco frito sin que se pegue nada pero enseguida lo conseguirás, es indispensable el uso de una pequeña cantidad de aceite para cocinar en el caso de huevos o tortillas, el resto de alimentos como carnes o verduras no se necesita, ya que no se pegarán.El uso de la sartén es un poco especial pero nada complicado, hay que dejar calentar bastante la sartén y echar un chorrito de aceite o con un papel mojado de aceite y ya se puede cocinar sin miedo a que se pegue, muy muy importante, no se limpia con detergentes ni lavavajillas, si no se elimina la capa antihaderente de la sartén, para limpiarla déjala enfriar y con agua y un cepillo de limpia estupendamente

J’ai acheté cette poêle et une cocotte de la même marque et du même diamètre il y a plus de 6 mois et je ne peux plus m’en passer !* Cuisine plus saine avec la fonte de fer (j’ai jeté tout ce que j’avais en téflon !)* Cuisson plus facile, chauffe parfaitement à feu doux (je ne crame plus le fond de mes plats si je les oublie quelques minutes)* Anti-adhérence grâce au pré-culottage qui s’améliore avec le temps (plus efficace que le téflon au final)* Robustesse à toute épreuve (elles vivront peut-être plus longtemps que moi, le prix sera rentabilisé…)Et l’entretien n’est pas compliqué finalement, il suffit de prendre le pli après le repas, ça prend 3 mn (allez, 5 s’il y a quelques aliments incrustés).Je recommande +++ et songe à acheter une sauteuse et une crêpière prochainement…

These pre-seasoned Lodge cast iron pans – if cared for properly – are a life-long purchase, or possibly longer, if you decide to hand them down to the next generation!They are beautifully made, with a clean, consistent cast, and a considerable heft, even in the smaller sizes. The iron has a tight, fine grain which produces smooth curves and crisp details on the pan, and provides a visible sense of quality. Equipping your kitchen with a set of these would be ideal if you appreciate traditional, quality items that can be passed down from generation to generation – they are genuinely ‘Modern Retro’. Unchanged in design over hundreds of years, there is a sense when cooking with these that a great-great-grandmother has done the same somewhere back in the distant past. In this manner, they are eminently suitable for cooking traditional and slow-cooked dishes.Pros: Solid, long-lasting, high quality construction that saves on energy (as less heat is needed) and may improve the taste of your foods.A slower approach on a lower setting will infuse the pan with an even heat all over. The cast iron may not actually add anything taste-wise to the food being cooked, but – possibly by not taking anything away either – it definitely does help food taste better! Meats sear really well, sealing in more flavour. There is absolutely no chance of any contamination from non-stick chemicals or coatings as the pans are entirely naturally coated (cooking oil).Cons: Need slightly more maintenance than a modern non-stick pan, and the considerable weight can make them a bit of a handful!Pre-seasoning (cooked-on oil) ensures less hassle when the pan is new, and as you add to the seasoning through time, the non-stick qualities of the pan increase.Unlike normal non-stick pans, you can use metal kitchen implements with impunity, as the surface is practically bulletproof. However, you must wash the pan in a gentle soap solution after each use, and re-coat the pan with oil before storing it away. In practice, this only takes a couple of minutes and leaves the pan with a satisfying black lustre. Not doing it, or leaving the pan damp, can result in rust quickly forming on the raw iron. However, even this is not a disaster as a gentle scrub and re-oiling will get rid of the rust (although leaving rust on for longer could result in physical damage to the surface of the pan).Due to their robust construction and the nature of cast iron, these pans tend to weigh heavily, even in the smaller sizes. This helps the pan spread and retain heat evenly, but can make them a bit of a handful when moving them around the stove. As an integral part of the pan, the handles heat up at the same rate, so be careful with them! The positive side of this is that the pan can go from stove top to oven to table top (and even BBQ!) without alteration, or risk of a plastic handle melting. Buy a pair of good quality silicone mitts or oven gloves and always lift them using both handles. Lodge do silicone covers for the handles and tempered, oven-proof glass lids in sizes to fit the main pans.For general use, the 8″ and 10″ sizes should be adequate, with 12″ for larger meals or extended family cooking. They are also available in deep versions that can be used as a casserole. We store ours on the gas stove top as we like the look of them so much!