| |  | Kitchen & Housewares Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet |  | | | | | | | | | | Rating:  - OMG! This is awesome.
I have had this for more than a month now, and it is amazing! The first time I cooked on it, it was a little sticky. From the second time it has worked perfectly. It has worked great and works much better than similar prized non-stick utensils. At this point I can cook eggs with minimal oil on the pan. This is perfect for high temperature cooking. I would definitely recommend it to anyone who saute's/fry's on a skillet. I never thought that it would be as good as it is. As for maintenance, I wash it using a sponge and dish washing soap, dry it and spray some cooking oil on it, that's it. I don't think it needs as much care as some other reviewers claim.
Rating: - Pefect Omelet Pan
Used this pan for an omelet and it turned out perfectly.Also reviewed the 12 pan in more detail.
Rating: - The Best
I have three of these skillets: 8", 10" and 12". They are absolutely wonderful! I know Lodge recommends no soap, but I use mild soap, anyway. I dry them after washing and when necessary, lightly coat with canola oil from a spray can.
I can do anything in my cast iron pans--including flipping an omelet!
Nothing beats cast iron for its superior cooking surface. I like to cook at very high temperatures at times, either to sear meat or to caramelize vegetables and nothing handles the heat like cast iron.
Be warned, however--this is a heavy pan. I usually scoop food out and place onto a dish. I use two potholders to carry it with both hands to the sink. It's worth the effort.
Author ofthe award winning book, Harmonious Environment: Beautify, Detoxify and Energize Your Life, Your Home and Your Planet
Rating: - Best kitchen pan I ever bought!
At first I wasn't sure about an iron pan since I've always used a nonstick pan.I thought that maybe the food would stick and that it would be hard to get off.I bought it anyway, used it several times to cook eggs, meat, etc. and I haven't had any problems with it!The food cooks evenly and tastes great and cleaning is easy too (just buy a stiff cleaning brush).The only minus is that it's heavy but that's a small price to pay for great cooking!
Rating: - Love it
I've owned cast iron skillets before, but they were always hand-me-downs and I wanted one that I had started from new, so when I got my skillet for my birthday last year, I was thrilled.
Even though it came "pre seasoned", I still went the extra step and seasoned it some more.The result is that I can cook stuff in it and very little of it sticks...and if it does, it's not so bad I can't get it off with a bare minimum of work.
And everything just tastes better after being cooked in a cast iron skillet...fried eggs, chicken, grilled cheese, etc.
After use, I bring it over to the sink and run it, still hot, under very hot water and scrub with a long handled scrub brush made for this purpose.No soap or abrasive cleaners of any kind. Then I put it back on the stove...burner off..and let it dry during the meal.Once dry, I pour in a bit of vegetable oil, swish it around with a paper towel, and wipe up the excess and hang it on my pot rack till next time.
Another way of cleaning is to let it cool, put water in, heat on the stove and then transfer it all to the sink where, again, using very hot water and no soap, I scrub the bits out.I then allow it to dry on the burner (turned off) and reseason with oil when it's dry.
I know it sounds like a lot of work, but really, it's much quicker and easier than some of my other pots and pans...even the so-called "non-stick" ones.
I love the weight of it and the feeling of durability...properly cared for, these things should probably last a hundred years or more.
| | < Previous | 1 2 3 4 5 6 7 8 9 10 11 | Next > |
| | | |  | | | | | | | | | | | | | | | |
| | | | | 
2004-2007 Copyright © , All right reserved.
the website powered by web hosting. |
|
|
