Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan

I have found this pan have great quality and durability. I'm very happy with my purchase. This pan is a superior and safe alternative to the questionable toxicity of Teflon coated pans and it is more durable. I also like it better than bare cast iron. Some reviewers of the Lodge Enameled Cast-Iron Pans suggest treating the pans a certain way with oil to make them more non-stick. Even untreated I don't have much of a problem with sticking. I just coat with oil or butter when I use it. ANY type of pan can be abused or damaged from overheating. This pan is also fairly easy to clean. I hand wash with dish soap and water after soaking. I don't recommend abrasive pads. Occasional subborn burnt on stains can be safely removed with Comet powder.According to the enclosed instructions it is dishwasher safe.

Update:

I noticed that regular cooking of tomato sauce or spaghetti sauce which is acidic is the best way to remove and prevent staining and build up on the inside of the pan.

Recently, I ordered one Cuisinart pan, and one Le Creuset pan....to me, they are equal..(they may come from the same source(?). The weight and finish seem identical. The food sticks to these, identically. Cleanup is equally time consuming...but...it's not Teflon....and the Cuisinart cost a third (+/-), of the price of the Le Creuset. I returned the Le Creuset...just could not justify the extra cost, for a seemingly identical pan.

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Guess I really didn't read the fine print was hoping that the enamel was only on the outside and wanted a true cast iron finish on the inside.Either way, cooks fine, looks good, and because of the enamel is dishwasher safe (something that can't be said for cast iron).

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This is the third enameled iron pan I've purchased, and the combination of functionality, weight and price are very hard to beat.The two other enameled pans I compare in this review are Le Creuset and Lodge.

I really like cooking on enamel iron pans because of durability, ease of cleaning, and not having to worry about the chemicals in non-stick pans. But to prevent sticking, one should use lower flames than one might be used to with other kinds of pans. Iron retains heat and gets hotter than other types of pans, which causes burning and sticking. And one must coat with oil after heating and before putting the food in the pan.

Shape The Cuisinart bottom is perfectly flat, whereas the center of the Lodge pan is slightly raised (imagine a dome that has been almost completely flattened, but is not perfectly flat).Consequently, the Cuisinart is better than the Lodge for cooking omelettes because eggs gravitate to the perimeter of the Lodge and might not cook evenly.

Shape The Cuisinart bottom intersects the wall of the pan at an angle. The same is true for the Lodge.In contrast, the Le Creuset bottom rises gradually upwards to form the wall, so food won't get caught at the edge of the Le Creuset.Depending on your cooking technique, you might prefer one shape over the other.

Weight-wise, the Cuisinart and Le Creuset are manageable, and the Lodge is very heavy (it is a workout to wash and dry).

Durability the enamel is chipping on the handle of the Lodge, but not on the cooking surfaces, where it matters most. So it's unsightly, but it does not affect functionality.There is no chipping with the other pans.

Price the Cuisinart and the Lodge were each about a third the price of the Le Creuset.

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its a great skillet qnd the size is just right.i have cooked stove top and have baked, works great.this cookware is so easy to cook with .if in doubt buy it, worth the money.so much higher at local stores.

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