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Customer Reviews
three.8 Out Of 5 Stars (40 Customer Reviews)Reviews for Lodge Enameled Cast-Iron 11-Inch Skillet, Cafe Brown (Kitchen) I find the pan unusable because the entire lot sticks so badly! I was so disillusioned. I even have an inexpensive enamel pan that I've been using for sauteing and was looking for a excellent high quality various. I have different non-enameled cast-iron skillets and once seasoned, they are as good as non-stick, but with better heat distribution. I would gladly trade this for a excellent, oldschool, forged iron skillet.
I contacted the corporate by means of e mail explaining my disatisfaction and requesting suggestions and was asked in return if I practiceed the guidance that came with the skillet -- I had. Not an extraordinarily assistful response. The directions also say to not use metallic utensils. This makes working with the sticking skillet much more irritating.
I was fascinated about reading the opposite evaluations and in considering the fact that someone had long gone through a seasoning course of that she had discovered on a overview for another Lodge enameled product. I'm going to search for that. I hope it lend a hands.
I would now not buy this again or differentwise suggest it.
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UPDATE! Per the advice of every other assessmenter, I seasoned that pan, the same manner I would cast iron and Voila! It was a perfect skillet. I do now not know why one must season enamal. I've sent a note back to the manufacturer, suggesting that they recommend this.
Reviews for Lodge Color 11" Skillet, Caribbean Blue (Kitchen) I've had this pan for a few months now and had previously been used to frying with common forged iron or stainless steel. I precisely have a flat high range and am not supposed to use my cast-iron on it so I althought I would try this one as an various. I've found that the inner is healthier than stainless-steel for cooking sure things (like over-easy eggs) with a easy clean-up and minimal sticking. It's additionally good for reheating left-over ingredients, or making pancakes.
However, when I tried cooking factors like sausage, or stir-fry meat, or with any sauces that contained sugar, I ended up with charred bits that might no longer come off. I tried boiling the pan with vinegar, or scouring gently with baking soda and now nothing works. I did after all follow the instructions and have by no means cooked on any environment above medium (usually, I use medium low). Then I made the mistake of frying falafel within the pan. I now have a everlasting layer of caramelized oil on the underside of my pan. Add the two chips on the handle that got here off within the first week of use (and I am extraordinarily gentle with this pan), and I would have to say I am rather disillusioned.
I also personal the Lodge Enamel 6 quart dutch oven, and that merchandise is significant. Not a chip or stain on it, even though I use it broadly. Also, I even have fried up one of the crucial related factors within the dutch oven because the fry pan - with no sticking/stains within the dutch oven, but with permanently charred bits in the fry pan. Lodge must have made this one with the glossy interior.
Perhaps I'll exchange this one with the 3 quart coated casserole since it has the shiny interior.
Reviews for Lodge Color 11" Skillet, Caribbean Blue (Kitchen) Browns nicely, very nonstick, easy cleanup. I was stunned that the inside was a matte enamel finish that's now not smooth like the the inside of the dutch oven . It works simply great though. The other good news is that the lid from the 6 quart dutch oven matchs it completely. Lodge Enamel on Cast Iron 6 Quart Dutch Oven, Caribbean Blue
Now one down side is that this factor is heavy as hell. Without the assister deal with it will be very awkward to raise except you might be built like Arnold Schwarzenegger (at least how he used to be built). This is not to your grandmother (unless she is a weightlifter).
An update. We have had absolutely no sticking issues. We cooked a salmon dish final evening with a sauce that had some sugar in it. No problems (and completely delicious BTW) . A chicken dish with ricotta, the other day, worked nice. I use a bit of better heat, as much as medium high, then gradual it down to medium when browning. Let the meals free up ahead of flipping.
No soaking, no scrubbing, simply the plastic thing (on the opposite facet of the kitchen sponges, cannot call to mind the name), hot water, dish soap and nearly no elbow grease.
I'd say it's a discount. We have mostly Calphalon in our kitchen however are using this widely. It appears to be like excellent too.
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