hey guys so what cast iron pans y’all using?
Lodge
This is my first cast iron skillet - and I've been cooking for 40+ years. I had been yearning for an 'artisan' cast iron skillet, the kind with the smooth interior finish, but I just couldn't talk myself into spending $100 to $200 for one.. Cooks Illustrated loves the Lodge skillet as do many other reviewers which really made me think, why do I need to have an 'artisan' skillet?
When Sur La Table advertised this new line from Lodge, I thought this was a skillet that offered many of the same features as the artisan lines but at a very affordable price.
I seasoned the skillet per instructions from Serious Eats and have been using it a couple of times a week since. It browns food beautifully and I feel that it has kicked my cooking up a notch or two. To clean the skillet, I wipe it out first, then give it an gentle scrub with a nylon pad and a touch of Dawn. After a few more uses, I plan to try "the egg test" - the biggie for judging how well a skillet has been seasoned.
Tonight I cooked bacon - Costco's extra thick slices. This pan easily fit 8 slices and notice how evenly cooked they are. The slices were not rearranged during cooking, only flipped over several times during the process.
Do I still want an artisan skillet? Maybe. I may get an 8" size and see if it can replace my small Teflon skillet. But with this 12" Lodge, I have found my go-to skillet for meal prep both on the stove (induction) and in the oven.