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It heats up slowly, and maintain temperature very steadily. These 2 just get stick with each other. Things I learned are1. It just depends on what you cook and how you manage to cook it. I've had it for over a year, using it about once or twice a week. I have to use lots of cooking oil, some of which I guess fills the porous bottom. for example, I can't use it to pan fry Tofu (without breading), Tofu is very soft and porous, this pan is porous too. It is not completely nonstick for certain food.
For example, pancake, dumpling,. It is pre-seasoned. Overall, it is not bad. 3 It works really well to pan fry anything that is not porous. It can keep your food warm for quite a while before you serve, especially pancake, or toasted bread2. I did not bother to season it again. When I use it to make golden pan fry dumplings, I just put in dumplings at very low temperature, it may look like it is sticky at the beginning, just be patient and the dumpling will come off easily when it is ready (golden at the bottom) 4. Maybe if you use it more often than I do, you could end up with a more smooth natural seasoning.
Iron skillets cook evenly in these. These are the best. Great size. May think about buying even a larger size.
Omlettes, potato pancakes, sauteing vegetables, roasting a whole chicken, etc. Though it comes pre-seasoned, I still coat it (the entire pan, inside and out and the handle, too) thinly with regular vegetable oil and bake it in a 450-degree oven for an hour. For under $20 and free shipping, this can't be beat. Everything comes out great and above all, no worries about non-stick chemicals, etc. I then let the pan cool completely and repeat the process one more time. It is true that you need good kitchen ventilation to do this though not over-coating with oil cuts down on the greasy smoke considerably.The pan now looks amazingly shiny and nothing sticks to it. I do repeat the seasoning process every so often purely for asthetic reasons because I like my entire pan to be equally black.
It's in constant use. One clue is to test your hand; rare is the firmness of between thumb and forefinger, medium is your thumb muscle and well done is your wrist. This is the kind of kitchen gear that doesn't cost a lot, you keep for years, use for everything and wonder how you did without it. It's great for any kind of frying, chicken, fish and you can even do a steak though I will say that this is a smokey process indeed.To pan-grill a steak, grease the pan lightly and sear the steak on each side, testing the meat for done-ness by pressing on top. Rub the pan dry. For weekends, we make a big fry-up breakfast (yeah, not good for you, but once a week.). Well-done feels resilient.
Washing this pan requires hot water.and no soap. We almost never put this skillet away. Pinching these will give you an idea of how done your steak "feels." When finished grilling, remove steaks to a warm plate and you can deglaze the pan with a swish of cognac or wine, add a swirl of butter for a very luxurious sauce. and do bacon, eggs, tomatoes and sausages. Rare steak feels like flabby flesh. If there are burnt bits, scrub them out with salt. This keeps the seasoning from being removed by detergent and makes the pan almost as non-stick as a teflon pan, though of course not quite.
Found the Lodge Logic Skillets on the Lodge Website for 2x as much as Amazon. Thanx :D
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