Lodge Cast-Iron Skillet L10SK3ASHH41B, 12-Inch

CUSTOMER REVIEW



FIRST: let me say that nothing tastes as good as it does when cooked in a cast iron skillet. I can speculate why but in the end, I'm no expert. I just know this to be true of every single thing I've cooked in it, from burgers to scrambled eggs to veggies - everything!! SECOND; there seems to be a lot of confusion on how to take care of this pan. It is iron and is not coated with anything nasty, therefore it will rust if you don't take care of it properly. All this means is that you need to dry it IMMEDIATELY after washing (air dry will promote rust), then you need to oil it (oil to prevent rust and keep food from sticking). I use extra virgin olive oil, but any oil will work. I have also used sesame oil and hemp oil, it really doesn't matter, I just prefer the flavor of the extra virgin olive oil. I put about a quarter size pool of oil in the middle just after drying and rub it over entire inside with my hands. I rinse my hands quickly under warm water then rub my hands together to absorb the remaining oil - it's a great natural moisturizer! No need to waste a paper towel or use a cloth that will likely stain other laundry when you wash it (found that out the hard way!). TO REMOVE STUCK ON FOOD WITHOUT ABRASIVES: put dish soap and hot water in bottom of pan, soak for 3 - 5 minutes, scrub clean with dishcloth while water is still hot. The water still being hot is key since allowing it to cool is essentially making food harder to remove. SIDE NOTES: the oil keeps the pan from rusting so occasionally rubbing a very light coating around the outer edge is a good idea. I use stainless steel utensils. I have scraped the heck out of this pan! I still get fantastic results, it's easy to clean and I don't feel compelled to use plastic. It's all about the drying and oiling!