Lodge 10-Inch Cast Iron Skillet

I'm a 47 year old bachelor, a pretty darned good cook & entertainer, and I just cannot believe that it took me until about a year ago to discover the joy of cooking in a properly seasoned cast iron skillet; something that my Great-Grandmother knew 100 years ago. I decided to buy one just to try it out on a great looking Pan Seared Rib-Eye Steak recipe that Alton Brown of the TV Food Network featured on one of his programs (you should still be able to get the recipe on the foodtv.com website). His technique for the steaks just didn't work right in aluninum or stainless steel. After getting the skillet and seasoning it, I again tried cooking up the steaks. Incredible. After cleaning up the pan with a little hot water and a scotch-brite pad, then heating it up again until thoroughly dry and applying a thin coat of oil with a paper towell, I left it out on the stovetop to cool of overnight. The next morning I tried it on a couple slices of bacon and fried eggs... the eggs didn't stick to the pan! I was amazed. Good-bye to "disposable" non-stick pans. Since then I've purchased a few other sizes and find myself using cast iron skillets for almost everything, with good old-fashioned sharp metal utensils, the cast iron is virtually indestructable (cast iron cookware is not recommended for highly acidic foods). Now, don't get me wrong, I'm not about to give up my favorite copper Evasee, or non-stick omlette pan, or clad stainless steel saute pans & stockpots, or heavy Le Creuset French ovens. But my Lodge cast iron skillets have become an integral part of my cookware, and the 10-inch skillet is the perfect all-around size, in fact I now consider it indespensible. And... if you ever do "hurt" the skillet, just scrub it up good with steel wool or a scotch-brite pad and plenty of scouring powder, then put in through the "self-cleaning" cycle of your oven (or bury it in the coals of a campfire overnight) and it will come out looking just like new (be sure to re-season). Enjoy!!!

This pan is the second most used in my kitchen, after the cast iron dutch oven also by lodge. I've used it for pancakes, eggs, browning meat, stir fry and probably a great many things I've forgotten. It is easy to cleanand essential for my kitchen.

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I use this pan all the time.Every good thing you've heard about cast iron cookware is true.I prefer uncoated pans like this to others like Le Crueset because they impart extra flavor; and, let's face it, onceseasoned, they look so damn cool.It heats evenly and quickly.Properlyseasoned nothing sticks to it.

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I purchased mine almost 16 years ago at the suggestion of my parents soon after my wedding.There is nothing better for making a batch of crusty cornbread or searing meat.When we began camping, it got moved to the camper.I'm about to purchase a second one for the house as well as a few more Lodge pieces for both the house and camper.Clean-up is a breeze hot water (no soap!), a quick scrub, wipe it dry and coat it with a light layer of cooking oil or non-stick spray.I can't believe I've waited this long to buy more pieces!

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