67 of 70 people found the following review helpful
I have nothing but Lodge Logic cast iron, and I do omelettes regularly. So I bought this skillet for it's rounded shape.
- It heats well and the surface will release food.
- Rounded edges are good for omelettes and other foods that need to slide off of the pan.
- Sturdy construction.
- In order to round out the edges, they had to make this skillet very heavy. It is heavier than my 12 inch conventional design cast iron skillet. I am a pretty strong person, but this is heavy even for me. It isn't a lot of help in making omelettes when one has to struggle to slide the finished product out - and that is a one-handed operation.
- Because of the design, the bottom of the pan (cooking area) is actually about 9", whereas a conventional design is almost as big on the bottom as the top.
- Due to the thickness of the walls, it takes longer to heat up than my other skillets.
There is a reason that cast iron skillets adopted a certain design about 150 years ago. The conventional design allows for a lighter construction, less weight, and more cooking surface. Yes, the skillet can cook, but I would not purchase this item again. It is inconveniently heavy, takes a long time to heat up, and has a small cooking area for the weight.
EDIT UPDATE 16 August 2013: I have had some people respond to my review that Lodge insists this pan is the same weight as the "normal" design. My only response is that I find this surprising; this pan is much harder to handle than the regular one. Maybe the handle is simply more difficult to grip. In any case I stand by my original conclusions: if you want one easy to handle, get the regular design. If you want a rounded pan for an omelette and can handle the weight, this one cooks well (once it heats up).
45 of 47 people found the following review helpful
on June 11, 2006
I've been cooking with cast iron for over 3 decades and now have more than 30 pieces. I ordered this skillet because of the sloped sides, but have come to love the shape of the handle as well. Add in the assist handle and this is an incredible pan. At 8 pounds, it is heavy, but that weight helps it heat evenly. I rarely prepare omlets, but fried eggs with cheese and salsa work well in this pan as does reheating food in the oven. The pre-seasoned finish is great, but clean it according to Lodge's recommendations, or you'll have to re-season it.
33 of 34 people found the following review helpful
on August 17, 2007
I got this weeks ago, but it took making a steak in it on Wednesday night to convince me of the amazing-ness of cast iron. The steak was awesome, especially considering that we made it on a glass-top electric range. We've made steaks in the same way tons of times before (onions, garlic, salt pepper, a bit of soy sauce), and this cut of meat wasn't any fancier (it was left over from the week before in the freezer); they often just tasted like we fried it when we, well, fried it in the nonstick 'grill-pan', this one didn't taste like fried dead meat: it tasted like magic! It did splatter quite a bit, however, and I smelled like a greasy steak for hours after making the steak, but what a steak it was! Every bit of marinate: bits of garlic, onion, whateves formed a thick BLACK charcoal crust after we were done, and I was really scared that it was either permanently sealed or too hard to clean, and I'd give up- and THEN it'd be permanent, but with just a lil water, reheating, and some light scraping and it was good as new, maybe even better.
The pan did come with a few (2) rust spots/un-seasoned spots, but they were on the edges, so I didn't care. I actually like that the actual cooking surface was a bit less than 10inches, since I often cook for 3 or less, but yes, it is a lil' less than 10 inch of actual cooking space. I've been gettting more and more paranoid and annoyed of cooking with the cheap nonsticks we have (since I cant afford the fancy nonsticks) and this- at the same price (probably even less)- not only performs MUCH better but will probably lasts forever: I'm a college student with housemates- if it can break or scratch- it WILL. Even if you dont eat steaks- it'll add a little bit of iron needed to your diet; last time I looked, teflon wasn't listed on any nutritional label as a needed nutrient, something about dead birds, though?
26 of 27 people found the following review helpful
on October 10, 2005
I switched to cast iron cookware a few months ago and have been in love with them. Since then I've bought the 12" skillet, 10" griddle and now the 10" skillet.
This particular skillet is divine! The design is so ergonomic. The handle has a much better grip and my favorite is the sloping sides. Makes a perfect omelette or whatever you are cooking in it.
Maintenance is pretty simple too since I am used to the cast iron pans. I just use hot water and the rough side of my sponge and after wiping it dry I just spread a little bit of vegetable oil and its ready for use!
Believe it or not, it really is non-stick and gets better with each use.
24 of 26 people found the following review helpful
on February 27, 2005
I greatly prefer cast iron over most other materials for skillets and such. It's all about the even heat. Of course weight is an issue, but that's unfortunately true of anything that does retain heat - the only competetor is cast aluminum - and I wonder if there might be problems with ingesting that metal in tiny, regular quantities.
But iron; iron is GOOD for you, and most of us don't get quite enough as it is.
This particular skillet is ideal for omelettes, and due to the shape, will make them more gracefully than any gimcrack omelette gizmo you have ever tried. Just get the pan sizzlng hot, give it a quick spray of canola oil and toss in your prepaired omelette.
And if you like thick, fluffy, amazing omelets, use twice as many eggs and fill with whatever, dump it in, and let the bottom cook as you half a cup of grated cheddar mixed with a couple tablespoons of salsa. Throw it into a pre-heated 400' oven and cook until a tooth-pick comes out clean.
Serve in wedges with salsa mixed with sour cream for gourmet-level breakfast goodness. You needn't tell anyone it's easier to time than fried eggs over easy on toast.
13 of 14 people found the following review helpful
on August 5, 2006
Lodge has lived up to it's reputation once again. Having cooked with cast iron for many years both indoors and out I was intrigued by the new design and that it was pre-seasoned. I purchased the 8", 10" and 12" sizes of this iron skillet and after a quick clean-up with soap and hot water and a little time on the stove with some oil in them to dry them out completely I started using them. I did find that the first time or two of use some of the things cooked did stick a little but now the skillets are working very well. We purchased a set of them for our daughter who is getting married as a wedding gift and our other daughter wants a set for her family
9 of 9 people found the following review helpful
on December 7, 2007
I bought this pan due to the more contemporary profile. I just started cooking on cast iron and have began to build my collection. I was worried that the old school skillets like Great Great Grandpa used with steep high walls would make maneuvering a spatula difficult. I find now that the old school skillet is superior because you can use it for more cooking applications, it has a larger cooking surface for the same size pan (due to the steeper sides), and steep walls don't get in the way of the spatula as I thought they would. The 10 1/4 inch standard skillet lid does not fit this pan. I wish they would have made this pan 10 1/4 inches so it would be compatible with the lids from other Lodge cooking vessels such as the 5 quart Dutch oven. Nevertheless it is a very good pan. It is the right size for cooking for just yourself or making omelette's. The newly designed handle is more compatible with the handle sleeves sold by Lodge. They tend to fit snugger so they don't "roll" on the handle when you pick it up like on the traditional handle. Without the handle sleeve though they are not as comfortable as the old style handles. As with all Lodge cookware the pre-season is pretty good upon initial use for preventing food from sticking and ease of clean-up. The unique design may make this pan a collectors piece someday.
9 of 9 people found the following review helpful
on December 10, 2014
Since moving away from non-stick and cooking primarily on cast iron, this is now my new favorite pan for cooking eggs.
I did make some changes and it is probably not for the faint of heart, but the day I got this pan, I got out my drill and a disk sander drill bit with 40 grit, 80 grit, 120, and lastly 180. I completely sanded down the inside of the pan which took a good while with the 40, and then systematically used the finer grits, until I got a completely polished interior. Once done, I washed it with hot water getting all the metal shavings out, and then instantly dried it and seasoned it a couple of times before using it. I attached an image to show what the pan looks like after Sanding it down.
One thing to make sure of is that the pan is hot before cooking eggs on it. But once it's hot and ready to go, I was able to put a little bit of oil and cook an egg on the pan, and I barely had to touch it. The egg just glided around the pan til I was read to flip it.
You can look up "sanding down cast iron" or more specifically "ETM: Sanding and Polishing Cast Iron cookware" on youtube which also shows what I did.
Even without sanding it down, this is an amazing pan, and will last me a lifetime.
6 of 6 people found the following review helpful
on January 10, 2007
I ordered this skillet a couple of weeks ago. I am new to cooking with cast iron and this was my first purchase. When it arrived, it had a rust spot on the handle and two rust spots on the top edge of the skillet. I didn't send it back and have used it to make fried eggs and pierogies. The skillet comes with instructions for seasoning, even though it is pre-seasoned, that are very simple. Simply wash in hot water, dry completely and spray with PAM or another spray. I did not order a brush for cast iron pans and I would recommend it because I have had some difficulty getting the bits to rinse off. Otherwise, I think this is a great skillet. The rust spots do not appear to have spread. I'm not sure how well the pre-seasoning works since I never owned another cast-iron pan, but with a little spray of PAM in the warm skillet nothing sticks (unlike my other pans). I recommend it (especially for the low price).
6 of 6 people found the following review helpful
on January 12, 2008
This is the first time I've purchased a 'pre-seasoned' cast iron pan & I have no regrets. It has all the benefits of a cast iron pan, without the need for seasoning. You can use it right away, right out of the box. Also, the pre-seasoned finish is way more uniform & thorough than any job I could do at home. I think from now on, my cast iron purchases will be for pre-seasoned items only.