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More on this product: Features | Accessories | Editorial Review | Description
Customer Reviews of Lodge 10-Inch Cast Iron Skillet
Customer Rating:  Summary: Must-have product Comment: I purchased mine almost 16 years ago at the suggestion of my parents soon after my wedding. There is nothing better for making a batch of crusty cornbread or searing meat. When we began camping, it got moved to the camper. I'm about to purchase a second one for the house as well as a few more Lodge pieces for both the house and camper. Clean-up is a breeze - hot water (no soap!), a quick scrub, wipe it dry and coat it with a light layer of cooking oil or non-stick spray. I can't believe I've waited this long to buy more pieces! Customer Rating: Summary: A MUST HAVE ! ! ! Comment: I'm a 47 year old bachelor, a pretty darned good cook & entertainer, and I just cannot believe that it took me until about a year ago to discover the joy of cooking in a properly seasoned cast iron skillet; something that my Great-Grandmother knew 100 years ago. I decided to buy one just to try it out on a great looking Pan Seared Rib-Eye Steak recipe that Alton Brown of the TV Food Network featured on one of his programs (you should still be able to get the recipe on the foodtv.com website). His technique for the steaks just didn't work right in aluninum or stainless steel. After getting the skillet and seasoning it, I again tried cooking up the steaks. Incredible. After cleaning up the pan with a little hot water and a scotch-brite pad, then heating it up again until thoroughly dry and applying a thin coat of oil with a paper towell, I left it out on the stovetop to cool of overnight. The next morning I tried it on a couple slices of bacon and fried eggs... the eggs didn't stick to the pan! I was amazed. Good-bye to "disposable" non-stick pans. Since then I've purchased a few other sizes and find myself using cast iron skillets for almost everything, with good old-fashioned sharp metal utensils, the cast iron is virtually indestructable (cast iron cookware is not recommended for highly acidic foods). Now, don't get me wrong, I'm not about to give up my favorite copper Evasee, or non-stick omlette pan, or clad stainless steel saute pans & stockpots, or heavy Le Creuset French ovens. But my Lodge cast iron skillets have become an integral part of my cookware, and the 10-inch skillet is the perfect all-around size, in fact I now consider it indespensible. And... if you ever do "hurt" the skillet, just scrub it up good with steel wool or a scotch-brite pad and plenty of scouring powder, then put in through the "self-cleaning" cycle of your oven (or bury it in the coals of a campfire overnight) and it will come out looking just like new (be sure to re-season). Enjoy!!! Customer Rating: Summary: It's a GREAT thing! Comment: I use this pan all the time. Every good thing you've heard about cast iron cookware is true. I prefer uncoated pans like this to others like Le Crueset because they impart extra flavor; and, let's face it, once seasoned, they look so damn cool. It heats evenly and quickly. Properly seasoned nothing sticks to it. Customer Rating: Summary: essential for the kitchen Comment: This pan is the second most used in my kitchen, after the cast iron dutch oven also by lodge. I've used it for pancakes, eggs, browning meat, stir fry and probably a great many things I've forgotten. It is easy to clean and essential for my kitchen. More Reviews There are certain dishes that absolutely require cast-iron cookware, and others that just simply taste better when made with it. Just try throwing an aluminum pot onto the campfire and watching the blisters form or sampling a hearty spoonful of jambalaya that wasn't made in a cast-iron kettle. Fancy alloys and coatings on other types of cookware are simply trying to emulate the innate qualities of properly seasoned cast iron: heat retention, even heat distribution, and a scratchproof nonstick surface that will never warp. Since 1896, Lodge has been steadily producing the world's most extensive selection of professional cast-iron cookware, lovingly poured one piece at a time. Cared for properly, these products will last for generations. --Dominic Johnson 
Choosing Appliance -> Stainless steel bowls These are the best all purpose bowls for a multitude of applications. Choose a wide range of sizes (be sure to get a large bowl for whipping egg whites and whipped cream). In general, the heavier the bowl, the higher quality. Choosing Appliance -> Hobs If you enjoy eastern cuisine, you can buy a speciality hob with a wok burner. Similarly if you are a BBQ fan, choose a BBQ grill. If you are left handed, go for front rather than right hand side controls as this eliminates the risk of reaching across the heat. If you cook for a large family, more than four rings may be useful, and if you have young children it may be worth considering paying a little extra for a hob guard or in the case of gas, choosing an automatic re-ignition or cut off device should the flame blow out. Lodge 10-Inch Cast Iron Skillet
Kitchen tips -> Bananas
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