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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of Lodge Enameled Cast-Iron 11-Inch Skillet, Caribbean Blue
Customer Rating:  Summary: User Comment: The quality is amazing. Used twice and it beats my other unglazed cast iron fry pans. The lid fits perfect from the large Dutch oven. I will use this pan for many years, Customer Rating: Summary: Great pan for searing and holding in the juices Comment: I bought this pan knowing that I would use it on the cook top and the oven, and this pan does not dissapoint. It holds the heat very well and does a fantastic job of searing meat. Customer Rating:  Summary: Looking for an Alternative to Teflon? Keep Looking. Comment: In order to achieve any sort of non-stick quality, it's necessary to use a lot of oil. Even when using a lot of oil, though, I often wound up with half of my food (e.g. hashbrowns or eggs) stuck to the pan. This pan made me dread cooking. If you're looking for an alternative to teflon coated or infused pans, I highly recommend Martha Stewart's GreenPans. I had previously used Calphalon for many years, and I'm finding that GreenPans perform as well or better. If you really want to cook with cast-iron, though... If you're having trouble flipping something, stop and wait. When the part of the food touching the pan has cooked thoroughly, it is more likely to "release" better. (It's similar to cooking on a hard-anodized surface.) Customer Rating: Summary: Great skillet Comment: Another great Lodge product. Cast Iron makes frying easy. You get a uniform heat distribution over the cooking service. Much better than Aluminum that has "hot" spots that causes burns in some areas... The skillet requires no conditioning before cooking... Wash gently by hand... Customer Rating: Summary: Monster Pan Comment: I bought this pan for my wife, so that, she could cook on a healthy non-teflon coated surface. Even though it cooks well, is fairly easy to clean, and is a great quality product, she is only 5' 2" and 130 lbs. She says, she has to use two hands to pick it up and struggle move it. It's just too heavy. Maybe there is some way they could lighten it up... More Reviews Braise, pan fry or saut??, and splurge on your favorite bottle of wine to compliment the meal. Or, you can remain true to the skillet's humble origins and prepare a hearty breakfast of bacon and eggs.For more than a century home cooks and great chefs have cherished their round enamel cast iron ovens. From the stovetop and oven, to its elegant table presentation, Lodge Enamel provides superior cooking performance, versatility, and unparalleled style. When you're finished with your meal simply store your food in the refrigerator or freezer without any concern about food reacting to the porcelain enamel surface. 
Choosing Appliance -> Knives The importance of high quality knives can't be stressed enough! Buy the best you can and expect to spend some serious money. It is better to buy a couple of excellent knives and slowly add to your collection rather than buying an entire set of low quality knives. Start with a chef knife and paring knife. You will also want to buy a sharpening steel. Choosing Appliance -> Range Cookers The way you cook is also key to deciding which type of range cooker to choose. No-frills heat storage ranges such as Agas retain heat they have gradually built up and generally have two ovens without temperature controls - the hot oven is for roasting and baking, the cool one for slow cooking/keeping warm. Lodge Enameled Cast-Iron 11-Inch Skillet, Caribbean Blue
Kitchen tips -> Chopping and Mincing When you want to finely chop foods such as: onions, garlic, parsley, or other items, pivot your knife by keeping the tip of the knife on the cutting surface at all times and hold the knife at an angle, about 95' angle, towards the hand holding the tip. This way, you use the blade to push and keep the food particles down, thus making them easier to chop. If the knife should slip, then the sharp side of the blade will slide away from where you're working, and away from your other hand and fingers. In addition, you make less noise, as compared to when raising and lowering the knife of the cutting surface trying to mince foods. |
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