Range Kleen 10 Inch Blue Fry Pan with black matte interior

I bought this same exact skillet several years ago and was very excited to see it priced on here at half of what I originally paid.I am going to purchase another one.I think that the mistake people make with the enameled cast iron is that they do not properly preheat.If you preheat on low to medium heat for approx. 5 minute then even eggs won't stick.Of course you should use oil when cooking certain things like eggs.Iuse coconut oil to cook with and have never had anything stick.

And remember; there is no reason to season enameled cast iron.You are wasting your time doing this and may even damage the enamel.I wonder if the people posting negative reviews have destroyed their enamel by seasoning.

Ditto to the first review.

Eggs stick and I have "seasoned it" countless times.Still trying to figure out what they want me to do so it won't stick with eggs.

It does heat water OK.LOL

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After almost ruining my cast iron skillets from lack of knowledge, I did a little research.I did stumble onto a site that really gave me the instruction I needed to care, maintain and correct any problems that I was noticing...rust, food sticking.

I understand that with time, the sticking should subside.I use my cast iron almost daily.

When my husband can't cook steaks on the grill...I use my cast iron and tastes just like it was grilled...or at least close enough.

I use this to cook pancakes regularly.I have used it to cook my eggs.Yes it does still stick a little still, but like I said, with time the sticking has been and should be subsiding as long as I care for the skillet (dry it and oil it) afterwards as I learned from my websearch.

Happy learning, cooking and eating!

If you are having problems with your cast iron skillet...see

It is a good place to start I think.

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This is cast iron. When I use it on a conservative heat, the handle doesn't get very warm. When I cooked in it with oil and 400+ degrees for 30 minutes, the handle is going to get hot. It's iron. If you had a $500 iron skillet it would still be made of iron and heat up eventually. As far as cleaning, if you're not prepared to go through the pains of learning to cook with cast iron, it might not be for you. When I cooked on it the right way, easy as clean up can be on cast iron. I started to deglaze with the pan was smoking hot... spent an hour cleaning it (my fault). If you want easy clean up, get one that's porcelain on the inside too, but then you might as well use a normal frying pan.

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From the research I had done, I expected this pan to have a special interior that would be easy to clean, unlike typical cast iron cookware.The interior is like sandpaper like any other cast iron cookware it's a royal pain to clean.

Also I had the impression the handle would not heat up significantly.Not true, after cooking the pan can only be comfortably (heat wise) lifted from the very end of the handle and that is creating a lot of bad leverage against the heavy weight of the pan making it dangerous and difficult to hold while you empty the contents.

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