Lodge Essential Enamel Cast Iron Skillet, 11 Inches, Red

I recently pulled out and started using my grandmother's old cast iron skillets. I had forgotten just how good cast iron is and decided to start replacing my hard anodized aluminum with cast iron for most of my everyday cooking. A lot of my cooking consists of tomato based sauces and regular cast iron can't be used with the high acidity of tomatoes so I decided to look to enameled cast iron. I first looked to that famous French manufacturer but the sticker shock quickly made me look elsewhere. I decided on the Lodge for price and their reputation for quality. My only real complaint with it is the same complaint that I have with all of Lodge's cast iron cookware,more of a personal preference than an actual flaw in the pan itself. The cooking surface of the pan is rough, about the texture of a good Teflon pan, when it really should be smooth. Because of this foods will have a slight tendency to stick unless you float them in a good oil (being from the South I use good ol' lard). Being enameled there is no "seasoning" and you can't really use metal utensils like normal cast iron because the enamel will scratch. A good quality wood or silicone works great but stay away from any plastic because the cast iron will get hot enough to melt them. This fantastic pan exhibits all of the quality you expect from cast iron. Slow even heating, holding the heat consistently for a long time giving you great even cooking of food. Clean up is a bit tricky because of the rough cooking surface. It will tend to get a bit of a cloudy film and lose that beautiful black sheen that it has straight out of the box. Hot water, a good plastic scrubber and a non-abrasive cleanser like Bon Ami will take care of the film easily. Good old table salt works almost as well. While cleaning takes a little extra work (just like any cast iron cookware) the results are well worth the extra effort.

i am really pleased, overall with my purchase. well worth it. i originally wanted a le creuset, but it didnt seem cost effective. this cast iron skillet is wonderful and a great price. the only warning is that if you are using it for some time, the handle does get hot, so be aware of that! also, sometimes it doesnt seem to clean up completely, but when i use it again and wash, it comes out clean. so no staining or anything has been noticeable yet. i let it soak for a little while but because its cast iron, it should be washed soon and dried immediately. however, i have left it in the sink with water in it over night and it didn't show any signs of rusting, probably because of the coating on the surface. it isnt nonstick, so i use olive and canola oils generously, but i dont have to worry about chemicals like that from nonstick cookware, getting into my food. if they made a larger one, i would purchase that one too. i bought a splatter screen for when i am cooking bacon and such as it has no cover. oh,and i do have a glasstop stove. no problems, but definately be careful when placing it on the stove, its a heavy skillet. i use both handles. the second one was a great idea from whoever designed it. if you purchase a different brand make sure it has a handle on both sides. you will be thankful in the end! hope this helps everyone...and the blue color is really pretty. update (4-16-09): it is not nonstick and after using for a year it still is not nonstick (as cast iron usually becomes after use) so i use it mainly for cooking bacon and browning meat. not the best for cooking eggs. also, over time the finish has worn a little and the outside enamel has chipped but overall it still looks and cleans up well. i do wish it did not have the enamel coating on the inside though because then it would have seasoned and become more nonstick. however, the inside hasnt gotten chipped or scratched and i have occasionally used metal utensils with it. the center does have surface distortion though, not sure why.

After months of research into healthy cooking, the bottom line was my mom & grandpa's cast iron skillets. The Lodge people delivered on their promise of a fairly easy to clean cast iron skillet (bless the person who suggested saving junk mail credit cards as the best scrapers, it works!) at a fair price. The 'low' burner method that cast iron requires does take some getting used to, but the extra time you get while not hovering over cooking burgers or chicken makes getting the rest of dinner together less of a rat race. This gives us more time to get caught up with each other's day in the room where all the yummy smells are coming from. After the first few times my husband tried his usual 'high heat' method of cooking his burgers (and the resulting black layer in the bottom of my nice new skillet requiring the impressive combo of junk mail credit card scraper & elbow grease), I made scrambled eggs on low heat with had almost nothing left on the bottom of the pan. Point proved to his satisfaction. Cleanup is fairly easy, soap & water & scraper, rinse well, put back on stove top under High Heat for about 20 seconds to completely dry it and avoid any rust. I do the 1-mississippi, 2-mississippi count out loud so I don't absentmindedly walk off before turning the stove off. Then a light 2 second spray with the coconut oil (or olive oil but coconut has a much higher smoking temp for cooking) and finish up with a paper towel scrunched up (to protect your fingers from the heat) to spread the slight oil film all around the inside and top rim for the next use. Easy Peasy. The only down side to this wonderful skillet is that it is a bit heavy, but then I could use the few minutes of slight weight training according to my doctor ^.^ The smaller (lighter) size would probably be perfect for a single person cooking.

This product is a nice idea but designed and executed poorly. You would be far better off buying a regular cast iron skillet and "season" it. I bought this pan thinking that the inner ceramic finish would make it a breeze to cook with. In fact, the "Use and Care" instructions that come with the pan make no mention of it needing any seasoning. The only recommendation was to use a little oil to prevent sticking. Don't get me wrong; I love my Lodge Dutch ovens. The quality of the ceramic finish on the inside and outside of the Dutch ovens is extremely smooth and provides a very stick-resistant surface. That's how I was suckered into buying this pan. Boy was I in for a surprise. The food surface finish is very rough. In fact, it looks exactly like one of their "pre-seasoned" regular cast iron surfaces, maybe even rougher. The first time I tried to fry some eggs in it (and they were literally floating in oil) the eggs stuck down so badly that I had to rip and scrape them out of the pan. So now I have an expensive, yet worthless frying pan that I have to be really careful about putting into water when it's hot and dare not put over a strong flame (such as a campfire) that has a "ceramic finish" on the cooking surface that is way, way, way, worse than a properly seasoned regular cast iron pan. No thanks. Sometimes you win by buying the cheaper brand (Lodge Dutch oven vs. Le Creuset) sometimes you get stung.

I really like my new pan. For some time I used to use Teflon pots and pans and I have no idea what type of health problems might occur from ingesting Teflon as it peals off. When oiled properly before cooking, food won't stick too badly to Cast Iron and afterwards when I'm done I just add a couple cups of water and let it simmer for about 5 minutes. Stuck on food then comes off easily with a plastic spatula. So the clean up isn't that difficult. However, fair warning. cast iron pans and Dutch ovens are very heavy. And the handles are made of the same cast iron. I find the silicon handle holder is a must unless you want to be grabbing for mitts or pads every time you want to rotate or lift the pan. As there is no silicon handle for the knob on the lid, you may want to consider replacing it with something that won't conduct heat. As for the weight issue, for me that's just incentive to do curls and hand-forearm twists with my free weights. Nice strong arms are a definite plus. Scout

Browns nicely, very nonstick, easy cleanup. I was surprised that the inside was a matte enamel finish that is not smooth like the the inside of the dutch oven . It works just great though. The other good news is that the lid from the 6 quart dutch oven fits it perfectly. Lodge Enamel on Cast Iron 6 Quart Dutch Oven, Caribbean Blue Now one down side is that this thing is heavy as hell. Without the helper handle it would be very awkward to lift unless you are built like Arnold Schwarzenegger (at least how he used to be built). This isn't for your grandmother (unless she is a weightlifter). An update. We have had absolutely no sticking problems. We cooked a salmon dish last night with a sauce that had some sugar in it. No problems (and absolutely delicious BTW) . A chicken dish with ricotta, the other day, worked great. I use a little higher heat, up to medium high, then slow it down to medium when browning. Let the food release before flipping. No soaking, no scrubbing, just the plastic thing (on the other side of the kitchen sponges, can't think of the name), hot water, dish soap and almost no elbow grease. I'd say it is a bargain. We have mostly Calphalon in our kitchen but are using this extensively. It looks good too.

Great skillet for the money. Works very well.

I purchased this skillet in May of 2014. By Christmas of 2014 I could no longer use it. There are a couple of issues with this skillet. Before discussing this I wanted to point out that I’ve been using Lodge Cast Iron for over 40 years. My family has been using Lodge Cast Iron for three generations. Which is why it pains me to write this review. I know the ends and outs of enamel coated cast iron. The first issue was the coating on the inside of this skillet. I thought it was odd that this enamel on the inside of this skillet was different from what I’ve seen in the past. I tabled this concern because this is a Lodge product and I grown accustomed to a certain level of quality concerning Lodge cast iron; however, I was sadly disappointed. Within the first three months the interior of the skillet began to chip. At first it was just a single chip but after another few days it chipped a lot more. I had to stop using it when I started to find chips if the coating in my food. The second thing was the odd size. The skillet is 11 inches around. The size made it absolutely impossible to find a lid that would fit this skillet. This turned out to be a big problem for me because I often use a lid to build up or retain heat in my cookware. Although I do not use this skillet anymore I have saved it in the hopes that I will have the opportunity to point out problems with this design to Lodge and I genuinely hope that they will make corrections. I ended up replacing the 10 inch Cuisinart model in December of 2014. This skillet is very similar in size and shape to the standard Lodge Cast Iron 10 inch skillet and the lid from my enameled Lodge cast iron Dutch ovens fit securely. To date the coating on the interior coating has not chipped and it appears to be good quality. I really hate to say this but so far the replacement skillet is performing a lot better than the Lodge model. I’m still and avid Lodge user. If Lodge did correct the problems with this skillet and would consider a more universal size (like ten inches) I would consider purchasing one.

stylish colour, nice finishing.

product is good but didnt reach expectations

Habe die Pfanne zurück geschickt da das Produkt made in China ist, die Retoure ging nach "los Angales"!

While I love how sturdy and heavy this pan is, it really doesn't feel like the Lodge I know. Made in China, this pan is not pre seasoned and feels rough to touch.

Its like cooking on velcro. Its heavy, the handles heat up and it takes a lifetime to clean and gets rusty after the first use. Ive never used such a useless piece of kitchen equipment in my life.