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Lodge’s new Pre-seasoned deep skillet is 10 1/4-Inch in dia and 3-Inch deep. Great for cooking larger portions or as a chicken fryer. Cast Iron conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it. This pan does not come with a cover.
Care Instructions:
Hand wash the non-stick skillet (add a little soap if you prefer)
Dry
Rub with cooking oil.
Includes looped cast-iron side handle and opposite helper handle, hand wash only
Measures 3-Inch deep, lifetime warranty
Lifetime
Customers say
Customers appreciate the saute fry pan for its cooking ability, size, and depth. They find it cooks better than non-stick cookware, is a good size for two people, and has a nice depth for sautéing and stir-frying. Many of them love cooking with cast iron cookware and consider it a wonderful addition to their collection. The pan is easy to clean, has good heat retention, and is at the right height. However, opinions vary on the overall quality.
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Trucker_r69a –
Lodge 10 1/4 inch deep skillet
Love it! I should have invested in one of these deep skillets long ago! The sides of this skillet are extra high so I can add rice or pasta to cook together with any veg or meat being sauteéd, creating a “one pot” type meal. This skillet has been home for a couple of weeks, and has been in use daily. It is great for searing chicken, a roast, for frying up a small steak, with onions, peppers and mushrooms. When frying up bacon, the grease does not sizzle outside of the pan, meaning, less clean up to do. I have not tried baking bread in it, but it seems the uses and convenience of this skillet are endless. On the downside, this skillet is considerably heavier than my regular 10 1/4 frying pan, have to watch my wrists to ensure I have a good grip, but well worth it. With regular maintenance after cooking, this skillet will be a “hand me down” when I am gone
Hiwie Zargo –
Chicken fryer
Great fryer – chicken and what have you. Sides are nice and high and it is a very manageable size. 10 inch lid from my Lodge Dutch oven works fine too.
Kei Kay –
Wish I had this years ago
Extra depth perfect for saute and stir fry. The pre-seasoning is very good, rather non-stick. It’s heavy but not outrageous. It’s my go-to pan now for daily use. Perfect size for two people. Make sure you wipe it clean with paper towel while it’s hot otherwise leftover food sticks when cold. I use salt to clean after initial wipe, brush off into sink, then coat with a bit of oil before cooling completely to put into drawer.
Gatorade –
The right size!
If you are looking to add 1 piece of cast iron, add this deep skillet. It is not too heavy and the right size to cook a meal for family of 3. The high walls keeps it less messy (splashing oil) and prevents food to fall out of the pan when you try stir fry.We use it as a nonstick for frying eggs and for cooking on our outdoor gas stove. I also do not have to worry about getting my expensive pans scratched up or blackened from the gas fire. Coincidentally, both my 3.5qt Demeyer Conical Sauce Pan and Staub 5.5qt Cocotte lids fit this pan.We also have recipes that would only work in the cast iron. Heat the pan to smoking (literary) hot. Turn off the fire. Add some shrimps, then eggs. The superb heat retention of the cast iron will cook the shrimps and eggs. My toddler loves it!
A. H. –
No more spatter.
The tall depth of the sides prevents 95% of grease spatter on the stove top.
Maria Oliveira –
Four Stars
love cooking with this. My steaks turned out amazing
DWC –
I just love Lodge cast iron deep skillets
Maybe I’m old fashioned, but I just love the traditional look and weight of Lodge cast iron skillets. Makes me think of my Mom’s cooking. And I get additional comfort of quality since made in Tennessee, USA. Lodge invokes a feeling of old-fashioned quality.Practically speaking, the thick cast iron retains heat for a long time. My wife cooked beans, garlic, and chili sauce with it, and I swear the high heat retention made the beans taste as good as the ones cooked in giant woks in Chinese restaurants.I haven’t used it long enough to personally experience that it becomes more and more non-stick with use, but I know this will happen. Like all cast iron skillets, you have to wash in plain water, wipe it clean, and apply thin layer of oil to prevent it from rusting.One of my 20 something colleagues mentioned that it was expensive, but I was lucky and bought for $43.91 CAD. it’s of such good quality that I will pass it on to my children.
Robert Rhynold –
Excellent Cast iron utensil
Very good deep dish frying pan. Great on the induction range
حياة ا. –
احب طناجر الزهر جدا لقيتها العاليه وفائدتها لعائلتي.توقعت ان حجمها وسط ولاكن طلعت صغيره نوعا ماولاكنها تناسب بعض الطبخات ذات كميه بسيطه
Edi –
An sich wäre super praktisch und die perfekte Größe gewesen, wenn den Riss nicht da wäre.
Flanagan –
Il s’agit d’un excellent produit. Bonne contenance. Bien entretenu, n’attache pas. Toutefois, il n’est pas inutile de le reculotter 2-3 fois au départ, même s’il l’est déjà en sortie d’usine. Graissage après chaque utilisation. Bref, l’entretien d’un ustensile en fonte quoi…Petite précision / question tout de même : la sauteuse est vendue pour un Ø de 26cm mais le Ø « intérieur » fait un peu moins (environ 25,5cm). Du coup, les couvercles « standard » en dôme transparents (comme sur le wok en fonte de Staub) de Ø 26cm ne vont pas. Et pour en trouver un de 25,5… C’est soit 26, soit 24 cm.Je n’en ai pas vu chez Lodge qui pourraient être adaptés. Si quelqu’un a trouvé la perle rare… Sinon, je continuerai à utiliser mon couvercle en inox basique…
DasItMan (YouTube) –
Purchased product name Lodge L8DSK3, but got Lodge CF (chicken fryer). However, it’s a perfect skillet. Excellent finish. Preseasoning is perfect and has a good patina, however I have seasoned multiple times before cooking anything.Seasoning method : Seasoning consists of two steps – polymerization (bonding of oil to iron) and carbonization (caramelized deposit from frying onions, potatoes and mustard). Most seasoning methods shown by Indian youtubers are incorrect. Follow Guga Foods Cast Iron Restoration method which ensures the best polymerization and carbonization for seasoning. Keep cooking. The more you cook, the more seasoning improves.Cleaning : Always wash with warm water and salt. Cold water must never touch a warm or hot cast iron. It will cause it to crack. Use salt to clean and use plastic scrub or coconut fiber along with salt to clean. Using hard scrubber or steel wool will remove the seasoning or flakes will come out. Vim/Prill contains caustic soda which may strip off the seasoning, so use them rarely.Storage : Never store water in cast iron. It will rust. Always rub a layer of oil before storing away.Acidic food : you can cook vinegar, tomatoes, curd and lemon in cast iron only after a month of regular usage. And remove such food immediately after cooking. Acidic food strips away seasoning and rust forms.Hope these tips are useful for a long lasting and rewarding experience cooking in cast iron.
Giovanni crivelli –
Sembra buona da provare