Switched from my old non-stick to cast iron and love this pan. Just the right size. The silicone handle cover is nice to have and helps to handle the pan while using. It is heavy but not unreasonable and I don’t have any trouble managing it. It is preseasoned but Instill had to learn to cook with it to keep food from sticking. Have to slowly heat and not above medium temp. Great price and should last forever
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This item: Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
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The skillet I always wanted!
Well my skillet and glass lid arrived today in two different deliveries. I almost immediately tried cooking some bacon just to test it out. I put the bacon in the pan and let it heat to medium. According to what I had read online, that would let the bacon render, prevent curling, and make sure it wouldn’t stick. When it was time to flip the strips over, I learned that they were pretty much adhered to the pan. I had to scrape it up in little bits.Refusing to be defeated by a pan, I carefully cleaned it with hot water and scrubbed to get off all the stuck bits. Then, I followed the directions to do the stove top seasoning method two times. Once it was cooled all the way, I decided on a major test. I cooked four more strips of center-cut bacon, two over easy eggs, and a kimchi pancake for supper. NOTHING stuck! Everything came out of the pan looking like it had been prepared for a magazine photo article. I waited for the pan to cool down completely, took it to the sink, and rinsed it with hot water. Then, I wiped it dry with a paper towel before giving it a rub down with a nearly non-existent coat of canola oil. It is now sitting on the stove waiting for my next adventure.I am 100% satisfied with this skillet so far. I do caution other buyers to just pretend it is not “pre-seasoned” and season it. These are the instructions I followed:Seasoning your cast iron skillet on the stovetop is a simple process that builds up a protective layer of polymerized oil, making it naturally non-stick and preventing rust. Here's a quick guide:What you'll need:Your cast iron skilletHigh smoke point oil like canola, grapeseed, or avocado oilPaper towelsTongs (optional)Steps:Wash and dry your skillet. Scrub away any food residue with warm water and dish soap. Rinse thoroughly and dry completely with paper towels or heat it on the stovetop over low heat for a few minutes to evaporate any remaining moisture.Heat the skillet over medium heat. Let it get nice and hot for about 5 minutes.Pour in a thin layer of oil. About 1 tablespoon should be enough for a 12-inch skillet. Tilt the pan to coat the bottom and sides evenly.Wipe out the excess oil. Use a paper towel to spread the oil around the pan in a thin, even layer. You don't want any pooling oil.Heat the oil until it smokes. This takes about 2-3 minutes. Keep an eye on it and adjust the heat if necessary to avoid burning the oil.Turn off the heat and let the pan cool. The oil will polymerize as it cools, creating the seasoned layer.Repeat steps 3-6 two or three more times. Each layer builds upon the previous one, creating a stronger and more durable seasoning.Wipe away any excess oil and store your skillet. Once the pan is cool, use a paper towel to wipe away any remaining oil. Store your skillet in a dry place.
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Klaus Eberspaecher
Eine Pfanne , deren kauf sich lohnt.
Reviewed in Germany on March 27, 2020
