Can anyone compare this with lodge pan? I saw both at the store and surface of inside of lodge is little more smooth.. Does it mean food can stuck on the surface.....?
363803
Both are made in China. I have the Cuisinart and am very pleased with it. I have no problems with anything sticking to the pan. Of course you need to properly care for your cast iron. That does make a difference with food sticking to the bottom of the pan. Hope this helps somewhat.
363804
No, food doesn't stick to the surface. The texture more closely follows the cast iron core of the pan and cooks very well.
1197687
It's cast iron so you shouldn't expect a perfectly smooth surface like a coated non-stick skillet. Mine was delivered in excellent condition and I have had no issues with the cooking surface.
220699
Good Morning wisew,Buy this Lodge product. I do not think You will be Disappointed.I switched to all Cast iron pans a couple of yrs ago&now; would cook with nothing else.It is very smooth+it is still made in America!The trick here is cleaning&seasoning; after cooking do it right and nothing seems to stick.....Kenneth
788818
I got this Pan from my Parents in Law, they told me, they have the hole set since years and OHHHH so good .... BUT THE FACT: I tryed everything they've said in the user guide- and still, it sticks!I don't have the problem that it is discoloring but no matter what i try to cook it's sticking. ok there is one thing Pankaces don't but I bought the Pan for meat's not sweet's!!!!The Pan is easyly to clean, some hot water right after you cooked leave it for an hour and there you go!
2041336
Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try!
13674
Not sure what you are referring to. I am not aware of any rivets where food could get stuck. The issue i had was that the non stick properties vanished after 6 months or so. I have been notified that i will receive a new pan and will update how it performs.
1220427
Yep, the coating works very well. This is a great pan. I have enjoyed it without sticking problems. May I suggest you "season" you other lodge cookware too? They'll work fine. Coat with peanut oil, place in a 500 degree oven for an hour or so over tin foil. A smooth patina will be cooked on. No stick. Wash cast iron with detergent, but the non-citrus type. Repeat as needed and coat in between uses with peanut oil or "Cast Iron Conditioner" paste product, from "Camp Chef" to keep your seasoning good. Enjoy the fine qualities of cast iron!! E. MacDonald
888915
I have used other lodge cast iron and it is fine, it gets a little dirty and you may have to reseason after that or after using at a sustained high heat. I have used this pan on the stove at max temperature and the only thing I noticed was that it warped a little because of the temperature difference between the center and the outside of the pan, but it went back to normal when done. Should not be a problem in the oven.
159406
K. Snow, after I scorched my first one I did not have much success re-seasoning it. The bottom warped and even following LODGE's directions I could not restore good seasoning and the pan is now one of my stickier ones, regardless of how much oil, shortening, butter or PAM I use.
1595338
Please read my review. The inside of this product is advertised non-stick. My first one was so non-stick that some of the coating disappeared after four hours on low. The replacement did the same thing! Thank goodness for Amazon.
547199
No, it is not. It was so rough it tore up the paper towel I was using to coat it after cleaning. I recently bought a Lodge skillet, and it was a bit smoother. The person who commented about the vintage is correct. The older products were made more carefully and are much smoother. The Lodge piece works very well. But despite claims that I don't have to do anything to it, I still rub a little olive oil into it after cleaning, and use a little when cooking.
2126052
The pan arrives pre-seasoned. I apply unsalted butter or vegetable il before each use, and after cleaning the pan (just water, no detergent). My grandmother taught me to wash the pan right after use, dry it, apply a bit of oil, and tuck it back into the still hot oven. I just baked two loaves of bread, one in this pan and one in a Pyrex loaf pan. Both pans got vegetable oil applied before the dough went in. Only the Pyrex pan stuck a bit. The Lodge pan- NO sticking, bread just slipped out, beautifully brown.
1402686
The bottom on the outside looks different from the one I purchased. Mine doesn't step in like that. It is smooth to the bottom. I love my pan though. I use it frequently because I can put it under the broiler if the food isn't browned enough without worrying about breaking it.
103507
To BC & VP: The only stainless skillet I recently bought was the Cuisinart 722-36H Chef's Classic.. The whole trick to preventing food from sticking is not to have the pan too hot. Also - have a bottle of Bar Keepers Friend on hand for thorough cleaning. Really works. The pan will look like new. Good luck.
13677
Not sure what you are referring to. I am not aware of any rivets where food could get stuck.The issue i had was that the non stick properties vanished after 6 months or so. I have been notified that i will receive a new pan and will update how it performs.
1024489
What kind of pan do you want to use? The picture I see is an aebelskiver pan. I don't know if there's even a cover for it. I think the best thing you could do would be to contact Lodge Mfg.--they have sites on the internet--and see what they tell you. otherwise, you could measure the diameter and what kind of lid would work. (I'm sure you'll want a lid that won't rest too close to the food and squish it.)
916745
The inside has the Circulon non stick coating. It is very tough and hasn't scratched. I use mine mainly for cooking vegetables and pasta. The seal is not as good as a regular saucepan because of the spout. I like a heavier gauge steel for sauces and rice.