Average Reviews:
(More customer reviews)This is a superior item. I have had a few cast iron pieces before and was always looking for one that would solve a few of my hang ups. Namely: The handles get too hot and they look like an item from an old western camp cook out.
I have always loved my cast iron iron cookware, they are virtually indestructable, cook evenly and clean up is a snap. I have had a 12" skillet for 5 years and used it about 2-5 times a week, every week for those 5 years. Very heavy usage because of the reasons stated above. That skillet was seasoned to perfection. Eggs would slide off of it like they were cooked on glass. My only hang up was that I was constantly burning my hand on the handles, and those of you how have experience with cast iron know that the hot handles are unforgiving when you pick one up after it has been on the stove top. Unforgiving indeed.
My girlfriend has a complete set of Calphalon cookware. It's great looking in our modern style kitchen and preforms okay. The heat distribution isnt as even as my cast iron and I hate the fact that I have to use specific tools (non metallic) that wont damage the non stick surface. Once the non stick surface is scratched the $150 Calphalon pan is ruined.
I saw this skillet online and decided to give it a try. This skillet seems to solve all my problems. It looks as great as my girlfriends pricey Calphalon and it preforms to prefection.I opened the package, which was substantial for protecting the pan during shipping, the pan arrived in mint condition. I immediately loved the look and weight of the pan. Lighter than my old 12" skillet. However, the look and weight are more for my vanity, but I bought it to cook food better not jsut sit on my stove top looking great, the preformance would be the real test. My eyes glazed over as I got the idea of frying up some eggs or maybe a burger right then. I rinsed it off (and towel dryed it) and turned toward my fridge for something to try it out with. What to do, what to do?....ah, BACON. Perfect, I wanted the first test to be on a fatty food to aid in the seasoning. On the first 4 strips went. I have to say, I thought the pre-seasoning was a gimic and that I would have to season the pan myself. The bacon didnt stick at all, even before the fat sizzled up. The heat was even and it cooked as well as any cast iron does. Perfection. My next 4 strips went on. Everything is perfect, I can use any tongs I have including my easy to grip metal ones. Cast iron is virtually indestructable. It's doing great! As I was distracted over the brillance of my beautiul yet functional new toy, I reached down to move the pan off the burner without thinking that it was hot (I make this mistake all too often), in the instant that my hand closed on the handle, I thought, "Oops, this is going to hurt". But low and behold, the steel handle was actually still room tempature after doing 8 strips of bacon. So was the assist handle on the other side. I have since found that it stays cool to enough to touch through out alnost all of my stovetop applications (it does heatup in the oven though as one would expect).
I have found a true heirloom piece.
I have since used it enough that the seasoning has built up even more and it is just about where my 5 year old workhorse skillet was before I retired it to camping duty. The eggs are starting to roll off my new skillet like glass.
It cleans only with water and a dedicated non-soap scrubber. It cleans easier than any pan I have and looks like new (except for the seasoned inner surface). I also wipe it down with salt and olive oil every so often.
My friends and relatives envy the pan whenever they visit. So, it also solved another problem of mine, what to get my loved ones for holiday gifts.
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Lodge Cast-Iron 12 Skillet - BlackProduct Description: Lodge seasoned skillet, ready to use cast iron skillet with stainless steel primary and assist handles. Lodge skillet dimensions (in inches): 12 Diameter; 2. 5 Depth. For more than 100 years, Lodge has been perfecting the process of making cast iron cookware.
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