Lodge 12 Inch Cast Iron Pre-Seasoned Skillet Signature Teardrop Handle - Use in the Oven on the Stove

I've owned this cast iron skillet going on 4 years now and it's just great. I think there's a bit of nostalgia and obsession brewing with some of these reviews but honestly this pan delivers and from what I'm told, it's a healthier surface on which to cook. Growing up my folks had cast iron skillets that were just plain abused. I know there was soap used, I know there was steel wool used and never did I see anyone "season" or oil them. I actually like taking care of this pan and I've got everyone trained, if you use it, brush it, no soap dry it and spray a fine layer of vegetable or canola oil on it and put it back in the oven. If you're a person who doesn't clean pans until the next day or several days later, don't bother with this pan, you're too lazy to own one. This item comes pre-seasoned from the factory and let me tell you it's a fine start that just improves with use and proper care. Follow the instructions and this pan will outlive all of us. I bought the Lodge brush when I ordered this pan and I'm still using that same brush, it's almost time for another but it's a good buy too. Make sure you educate everyone in the household on the care required for this pan. It's worth the effort, it's not a big deal, they clean up easily. It's fun to use and it heats your food like no other surface. My favorite thing to cook is simple breakfast potatoes, it browns them well and I use a lid from another pan set that fits perfectly. I did see some people complain of the pan cracking in half and that should be considered a factory blemish. If this were to happen to me, I'd return it for another one and chalk it off as a lemon. My skillet has served me well and I'm going to buy a smaller one and eventually replace all teflon surfaces with cast iron. Although I don't think I'm quite ready to fry an egg properly, I will figure out a way without having to use nine cubes of butter. ;-) One thing to be aware of is the way cast-iron reacts with garlic and vinegar. I was sauteing garlic one day and somewhere during the recipe I dashed in a little rice wine vinegar and my garlic turned blue. It wasn't the most appealing color as it reminded me of food-gone-bad but I read later its a natural reaction between the iron surface, the sulphur in the garlic and the vinegar. If you buy this pan, consider the slip-on handle pad and definitely buy the stiff brush from Lodge. Read more

I purchased this pre-seasoned skillet as a shower gift, but have used the Lodge brand Dutch oven and other Lodge skillets. While I didn't cook in this particular one, I did receive it at home and was able to look at it prior to wrapping; this was exactly as expected in terms of weight, thickness and style. In general, Lodge pieces are sturdy, well made, and very easy to maintain with some minimal care. If you haven't cooked with cast iron, you're in for a treat, especially if you have a gas stove. Cast iron pans are the workhorse of the kitchen - and a favorite tool of mine. They're terrific for frying, searing, sauteeing, roasting, and baking - you can pretty much do most of your cooking (both on the stove top and in the oven) in one cast iron pan! While not coated with non-stick Teflon, with seasoning they become nearly non-stick. These are easy to clean, so don't let this deter you from purchasing if you're considering it; the 12-inch skillet is one of my preferred cooking pans, as it is so versatile. One of my favorite articles on cast iron can be found at Serious Eats: http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html, which I highly recommend; it gets into the science behind cast iron and dispels a number of the myths surrounding it. Some simple, easy-to-follow care instructions (taken directly from the article): 1. Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go. Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out. 2. Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this. The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it. 3. Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done. 4. Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become. 5. Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage. As I mentioned, I am a huge fan of cast iron - I have many vintage cast iron Griswold pans that I love, and several formerly rusty pans that I've restored. Lodge is a good brand, well-made and will serve you well with a minimal amount of care, and will quickly become a favorite in your kitchen! Read more