Customer Review

126 of 135 people found the following review helpful
4.0 out of 5 stars Perfect Little Fry Pan for One, November 30, 2004
This review is from: Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch (Kitchen)
I cook for myself, so this little skillet is the perfect size for 3-egg omelet in the morning, or veggie saute for dinner. I am a small to medium sized female w/ skinny arms, but this skillet is not too heavy so I can still lift it w/ one arm. It's not really non-stick because the eggs won't easily slide off the pan like they would from a good new non-stick pan, but it's much much better compared w/ my stainless steel skillets. As long as you soak the pan in water after cooking, by the time you finish your meal, the food residue can be easily washed off with a brush or sponge. I use a nylon dish brush with hot water and cleaning is very fast and easy. I never use soap or steel wool. Leaving a bit grease on acts like re-seasoning. This is the same way I take care of my carbon-steel wok. The only complaint I have is that the handle is way too short. The skillet is relatively heavy but even with my small hands it still feels as if the handle only fits half of my palm, so it forces your hand to hold it really close to the hot pan - really bad design. Though I use it everyday and find it indispensable, the short handle alone is why I am unwilling to give it a five star rating.
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Comments

Tracked by 2 customers

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Showing 1-5 of 5 posts in this discussion
Initial post: Oct 18, 2011 7:39:24 PM PDT
B. Shepherd says:
Maybe a bit late here, but- The eggs will slide around and cook perfectly in this pan IF-
1. It's properly seasoned
2. You MUST heat the pan and oil/butter to cooking temperature BEFORE putting the eggs in.

In reply to an earlier post on Nov 21, 2011 1:08:32 PM PST
SummerG says:
you should NEVER soak a cast iron pan in water. It will rust. It just needs to be well seasoned.

Posted on Mar 12, 2012 11:07:49 AM PDT
Buster Brown says:
I can sympathize with the issue of the short handle. However, having just bought a small frying pan with a "normal" length handle, I had to throw it in the garbage after finding that it wouldn't sit flat on the burner..... because the weight of the handle would tip it up. (!) So I know it's not much comfort, but the likely reason for the short handle on the 8" skillet is that if it were longer, it might tip the pan.

Posted on Jun 19, 2012 7:49:13 AM PDT
James Tom says:
I find deglazing (quenching the hot pan with a little bit of liquid) right after i empty out the food cleans my cast iron pan perfectly, even when I don't intend to make a French sauce. It is much easier than scrubbing it when the pan is cold. It also leaves a coat of oil.

Posted on Aug 27, 2012 7:33:44 PM PDT
[Deleted by Amazon on Mar 22, 2013 7:53:32 PM PDT]
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