Seasoned Cast Iron Sugar Skull Skillet

Excellent pan. perfect size .Great quality. We use it a lot. We use it for all types of frying and making pesto etc. Finish is great and it’s easy to clean . To re seal the pan we just wipe it with vegetable oil and heat it on the gas for about thirty seconds then leave to cool and put away We dont bother using the silicone handle but oven gloves instead which we find easier. Being cast iron of course the pan is heavy but thats also its big advantage as it doesn't move around when stirring and stores up heat and transmits this heat well into food

Great item but was concerned when it arrived in a thick nut form mail bag. No packaging around it do check careen opening. Pam is brilliant though and fortunately mine was all fine. Should really be sent in a box in my opinion

I love cooking with this.. it heats up evenly, no burning, no sticking, so easy to wash and with very little maintenance I see how these last people their lifetime! 10/10

I’ve had this skillet a for a week and have used it every day so far. I’m impressed with the quality and expect it to last generations if I maintain the seasoning. It comes pre-seasoned but a hot water and soap wash followed by re-seasoning with vegetable oil is essential before cooking, and a little oil before cooking helps with the seasoning in these early days. First attempt was a rump steak and stir-fry veg. I found the cooking surface heat very even with minimal sticking, and a good char on the medium-rare steak. Easily removed any stuck-on food with a flat blade wooden spatula and cleaned the surface with a nylon brush and paper towel with a little vegetable oil. I would give it a few days use before attempting fried eggs as the non-stick surface improves over time. Not had to wash my pan yet. So long as you can scrape off any stuck-on food and clean with an oily paper towel it will get better over time. This morning I fried a couple of eggs with a little butter and got perfect results. My only gripe is the silicon sleeve for the handle. Far too large to grip the much smaller handle and I found it impossible to use with this heavy pan as the seasoned surface on the handle is slippery with the silicon and prevents any reasonable grip. I use an oven glove instead.

Anyone saying it isn’t non stick isn’t getting the point. You have to season it and use it and it will build up a non stick coating. You could let this rust outside for two years and get it to good as new with elbow grease. They are pretty much indestructible and should be passed down the generations. This is the way to cook. Not putting pans on landfill every two years or ingesting coatings, just watch a video on YouTube on how to use and treat a skillet and you’ll never look back .

I had become increasingly disillusioned with the world of frying pans. Non-stick pans don't stay non-stick for long, and it was getting hard not to worry that me and my family were eating a little of that smooth, shiny and rather toxic coating each day along with our breakfast. The non-toxic ceramic alternatives promised much but were expensive and didn't really deliver. I love enamelled pans but they are a pain to clean after frying. Enter the cast-iron pan. My new true love. You WILL NOT BELIEVE how absolutely excellent and genuinely non-stick they are. I am converted. Husband is converted. And the children had better be converted too, because they will be inheriting them in good-as-new condition. The one drawback with these pans is that they are rather heavy. If you enjoy flipping pancakes one-handed and are not particularly muscular in the wrists, you might be frustrated by their weight. But if (like me) you have an induction cooker, the weight is an advantage, as they don't slide around the hob like lightweight pans do. Why on earth does absolutely everybody not use cast-iron pans? I imagine capitalism has something to do with it. Political speculation aside: buy one of these and you absolutely won't regret it.

Food sticks all the time, handle cover very poor fit and comes off very easy, put it in the bin after a month of frustration.

Great quality. Sturdy enough to last a lifetime and even comes with a free handle. Will be buying more pans from Lodge on the future.

Exceptionnel produit, difficile à prendre en main au début, le culottage n’est pas si simple qu’on pourrait le croire, mais je n’ai plus aucun problème, je cuisine tout dedans c’est top !

Se.siente la calidad, hay que curarlo según la página oficial y es sencillo, se ve que va a durar muuuucho tiempo obvio con sus cuidados y recomendaciones

Received the product broken

This is a decent quality size for a small family and useful for items such as pancakes, cornbread, eggs, etc. I did receive this pan with the YELLOW handle slip cover instead of the advertised blue one. Under the handle hides a very small rust spot that was easily fixed with steel wool, a little wash with soap and water and seasoning that spot to prevent further issues. Overall this pan is amazing, it's so pretty and I look forward to using it daily! The yellow handle is loose on the pan and too large for it but it still functions well when needing to remove the pan from the heat without burning yourself. Grip it firmly at the neck and don't let go. Remove it when cooking to prevent issues with gas ranges. I like the handle's slip cover for the simple fact that I can use it on multiple other pans I own. Additional tips: With any cast iron pan there's a learning curve, it's best to not even use your pan to cook anything until you use it to cook an entire package of bacon. Then save the grease, store it in a jar in your fridge and use it every single time you need to season your pan. If you wash your pan with soap and water be sure to dry it completely by putting it back on the stove, turning on the heat, letting it boil off any remaining water, then apply a small amount of that bacon grease with a basting brush and wipe it all over the ENTIRE pan (inside, and handle first, then the outside before putting it in the oven). Then place it in the oven and let it bake for at least 20 minutes at 400°F. Let it cool completely and then store as you would with any other pan. This process creates that beautiful non stick surface that can easily fry an egg that doesn't stick and will get more nonstick over time. The bacon grease will also increase the taste of the food. As long as you don't use it to make something acidic (tomato sauce) or bake in it and let the item you're baking burn all you'll ever really need to do is wipe it out with a paper towel when it's still warm (not hot). This makes cleaning a breeze and makes it easy to use. Cast iron is naturally scratch resistant so you can use metal utensils. If you get rust use steel wool rinse it well, wash with soap if you'd like and season it again. It's best to season your pan 2-4 times before using it regularly.

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