LODGE Season Steel Skillet CRS12 12-Inch

プロも使う素敵なフライパンーどんなお肉も美味しく焼けます

I absolutely love this pan at first I had a hard time getting it right but I absolutely love it so much just don’t cook cubed chicken it might stick at the end of it

やっぱり、このブランドはとっても良いです。購入後のシーズニングもしなくて良いし、初めだから何もしなくても焦げ付かずノンストレスで使えます。購入して良かったです。長く大事に使いたいです。

Almost the first think I cooked was salmon fillets. With no effort, they cooked great. The factory seasoning is good. I have never used a cast iron skillet, mostly I use a stainless steel Fissler frying pan, which is pretty easy to clean, bough the Lodge to replace a non-stick thing we used mostly for pancakes. But this is fantastic, it basically lives on the range now, I use it for almost everything. Fried and scrambled eggs pass with flying colours. I bought carbon steel because reviews said it was more responsive to heat changes, and that it was lighter (than cast iron). If this is lighter, glad I didn't get cast iron! Glad we got the 12", the larger size has been good too. As to seasoning for beginners, it's actually as easy as it sounds. I am a rather draconian about cleaning it, I don't leave it wet, so I guess it is getting mollycoddled, which as is the nature of things may not last. Water and a normal dishwashing brush cleans it easily, as promised. I can't say if Lodge is a better maker than others, since I'm new to this. The surface is not smooth, it is a "matte" which may be Lodge added value. Certainly, it's 90% as good as new non-stick, and unlike non-stick, this is supposed to get better.

It took some time to grow on me compared to my cast iron...but it is quickly becoming one of my favorites, if not my favorite, to use.

Excelente sartén, duradero, saludable, solo hay que seguir los puntos de cuidado

While the pan is pre-seasoned, don't expect non-stick performance out-of-the-box. To get a super non-stick surface you'll need to follow the advice for seasoning easily found on the internet. Basically, after washing and drying, put a thin coat of oil on the pan, heat until the smoke point, let the pan cool, repeat ten (yes,10) times. After that, nothing sticks. It's much lighter than cast iron, and the 12 inch pan is a great size for crepes. A terrific product and with a little care it should last a lifetime.

Pentola eccezionale. Già stagionata. Se vuoi ottenere la classica crosticina sulla carne questa pentola fa questo lavoro come si deve. Lavarla con acqua calda e pochissimo sapone (se possibile anche solo con acqua) e oliarla ad ogni utilizzo.