Perfect size for cornbread, (What's this?) I looked everywhere for this size cast iron pan for making cornbread. This is perfect! This pan will last me for the rest of my life and hopefully my kids will realize how great a seasoned cast iron pan is when they inherit it.
Even better than I expected, (What's this?) This pan has been a joy to use and is in daily use since it arrived. I was cautious at first, but food really did not stick to the pre-seasoned finish. My first try was breakfast sausage which developed a delicious crisp crust that I'd forgotten meats could have. About my fourth use I fried an egg which slipped right out of the pan when it was done.
Small and rough, (What's this?) Try to find specific measurements on this listing and you'll be disappointed. The 9 inch description on this skillet refers to the top edge, not the base of the skillet.
I was disappointed in the surface of this pan. It is very rough. I'm looking for a cast iron skillet like my grandma's, which is smooth on the inside and most of the outside too, making it easy to clean.
I don't know how this rough pan cooks and cleans up, though. I sent mine back after I received it.
Love my new skillet, (What's this?) I wanted a skillet size to fit in between the 2 I already have. This one is perfect. I love it.
Perfectly Nonstick!, (What's this?) After receiving the skillet and wanting to re-enforce the pre-seasoning, I seasoned it again myself 3 times with canola oil in a 475 degree oven for 50 minutes each session. After that, I used my skillet for 2 weeks straight to cook steak and fatty fish fillets (I even pan fried some chicken once). I think I cooked with it a total of 10 times.
Today, curious about exactly how nonstick this skillet has become, I tested it by frying an egg. I used 1/4 teaspoon of oil to grease the pan first, then dropped the egg in. To my delight, I was able to flip and lift the egg clean from the cooking surface. There was zero sticking.
Emboldened by this success, I decided to put the skillet through the ultimate sticking test: making fried rice. Due to the high starch content of rice, fried rice loves to stick and burn onto any and all cooking surface that lets it. I was ecstatic to discover that my skillet even lets me fry rice with zero sticking (using 1/2 teaspoon of oil). The only cleanup I did was to wipe it with a paper towel. That was it. And I've only been using it for 2 weeks!
This skillet is a freaking miracle. So long, nonstick! See you never.
We use it every day!, (What's this?) I love this skillet, it is the perfect size. I make grilled cheese, quesadillas, and eggs all of the time. I apply a tiny amount of oil before putting the food in the pan.
Not big enough, The reason this item was deleted was due to the size. Nine inches is just not big enough. I would like at least ten inches, possibly larger.
Too rough to cook in, I bought this pan a couple of years ago to fill the gap between my 6 inch and 10 inch skillets. I was disappointed in it from the beginning as the cooking surface was so rough that everything stuck to it. In order to prevent sticking I had to use enough oil to essentially deep-fry foods whereas with my well-seasoned 10 inch skillet I can cook using about half a teaspoon of oil. I read, and was told, that the surface would wmooth out and "break in" after using it for a while. HAH! After a year of nearly daily use, the surface was just as rough and "sticky" as ever. I contacted Lodge about this and was told they NO LONGER grind their cast iron ware, which means they used to but stopped. To me, this is just cheapness and penny-pinching on their part since they ALREADY had the equipment on hand and just decided to stop using it to save a few cents. I finally went out and bought a sanding disc for my power drill and ground the metal closer to flat and it works fine now--and it seasoned beautifully. As far as the Lodge brand goes, sadly, there is nothing to compete with it as we have all heard the horror stories about Chinese cast iron cracking and even exploding during use. I just wish Lodge still had some customer integrity and made a skillet you didn't have to modify in order to use easily.
For those of you who want/need to smooth out your pans, it's not hard, just a pain in the posterior. If you have a power drill, buy an 80 grit, or even 60 grit flexible sanding disc at any hardware store. You MUST wear eye protection and a dust mask, and you should work outside since the process is messy. Wear old clothes!! I also recommend ear plugs because this could take a while. Get your drill running and, using moderate pressure, begin sanding down the roughness. You only neeed to do the inside (cooking) portion of the pan as the roughness won't affect heat transfer. Sand the pan as smooth as possible, wash thoroughly and season as normal for cast iron. You'll notice a huge difference immediately.
Perfect for cornbread, (What's this?) Fills in a size blank in my cast iron skillet collection. Pass on to daughters eventually.
Measures 1-3/4 inches deep; lifetime warranty.Cast-iron construction heats slowly and evenly.Cast-iron handle with end loop for hanging; hand wash only.Versatile 9-inch cast-iron skillet for moderate-sized cooking tasks.Preseasoned with vegetable oil formula and ready for immediate use. Seasoned, ready to use 9" is an essential item in any kitchen. Cast Iron conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น