Seasoned Cast Iron Sugar Skull Skillet

Excellent pan. perfect size .Great quality. We use it a lot. We use it for all types of frying and making pesto etc. Finish is great and it’s easy to clean . To re seal the pan we just wipe it with vegetable oil and heat it on the gas for about thirty seconds then leave to cool and put awayWe dont bother using the silicone handle but oven gloves instead which we find easier. Being cast iron of course the pan is heavy but thats also its big advantage as it doesn't move around when stirring and stores up heat and transmits this heat well into food

Best thing I done was to buy pan. Good taste so niceValue for money dose not stick if you look after it

Anyone saying it isn’t non stick isn’t getting the point. You have to season it and use it and it will build up a non stick coating. You could let this rust outside for two years and get it to good as new with elbow grease. They are pretty much indestructible and should be passed down the generations.This is the way to cook. Not putting pans on landfill every two years or ingesting coatings, just watch a video on YouTube on how to use and treat a skillet and you’ll never look back .

I had become increasingly disillusioned with the world of frying pans. Non-stick pans don't stay non-stick for long, and it was getting hard not to worry that me and my family were eating a little of that smooth, shiny and rather toxic coating each day along with our breakfast. The non-toxic ceramic alternatives promised much but were expensive and didn't really deliver. I love enamelled pans but they are a pain to clean after frying.Enter the cast-iron pan. My new true love. You WILL NOT BELIEVE how absolutely excellent and genuinely non-stick they are. I am converted. Husband is converted. And the children had better be converted too, because they will be inheriting them in good-as-new condition.The one drawback with these pans is that they are rather heavy. If you enjoy flipping pancakes one-handed and are not particularly muscular in the wrists, you might be frustrated by their weight. But if (like me) you have an induction cooker, the weight is an advantage, as they don't slide around the hob like lightweight pans do.Why on earth does absolutely everybody not use cast-iron pans? I imagine capitalism has something to do with it.Political speculation aside: buy one of these and you absolutely won't regret it.

I’ve had this skillet a for a week and have used it every day so far. I’m impressed with the quality and expect it to last generations if I maintain the seasoning.It comes pre-seasoned but a hot water and soap wash followed by re-seasoning with vegetable oil is essential before cooking, and a little oil before cooking helps with the seasoning in these early days.First attempt was a rump steak and stir-fry veg. I found the cooking surface heat very even with minimal sticking, and a good char on the medium-rare steak. Easily removed any stuck-on food with a flat blade wooden spatula and cleaned the surface with a nylon brush and paper towel with a little vegetable oil. I would give it a few days use before attempting fried eggs as the non-stick surface improves over time. Not had to wash my pan yet. So long as you can scrape off any stuck-on food and clean with an oily paper towel it will get better over time.This morning I fried a couple of eggs with a little butter and got perfect results.My only gripe is the silicon sleeve for the handle. Far too large to grip the much smaller handle and I found it impossible to use with this heavy pan as the seasoned surface on the handle is slippery with the silicon and prevents any reasonable grip. I use an oven glove instead.

I love cooking with this.. it heats up evenly, no burning, no sticking, so easy to wash and with very little maintenance I see how these last people their lifetime! 10/10

Have been using it for more than a year, no complains!

Great quality. Sturdy enough to last a lifetime and even comes with a free handle. Will be buying more pans from Lodge on the future.