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Extremely disappointed at Lodge for these pans. I was advised this was a brand you could trust, so was initially happy to wait the month required for these to arrive. Upon opening the box, both pans were wrapped well but as soon as I took this off, I could see that both pans were damaged. Neither of the rims are finished nicely - both have a good few inches of pan where there seems to be some kind of indent, and in the indent they are both chipped. Scratches on the base of the pans not pictured, but you can see that the edges of both pans are damaged - I cannot see that it was possible for this to have happened in transit. I now need to return the pans to America before my refund can be processed. I will never buy this brand again.
The Good: - Seasons and cleans easy - Pan bottom design The Not So Good: - Bad weight distribution
This is a great pan for camping and use at home. I would like it better if the handle was a little longer just because it would be a lot easier to use as it is very pan side heavy. Very easy to oil season and maintain to keep the non-stick surface. Even after washing with water, you only need to do one cook and season session and you have your non-stick surface back again. Thanks for reading! Do not forget to leave a helpful vote if you found this helpful!
Okay, so this is my second purchase!! But that's because i didn't know how to care & use cast iron. so I damaged it! Although, it's already pre-seasoned, i seasoned before use. Wash, completely dry, then apply shortening & wipe off completely. Place upside down in preheated oven at 375° for 15 minutes. Remove & wipe, this removes chance of dark streaks from the polymerized oil. Then place back in oven for 1.5 hrs. For first 2 months, only used it for bacon, preheat cast iron for 10 mins, then rub olive oil, never use cooking spray! 2 months later, an omelet just slides. Key::: always preheat for at least 10 minutes!
Bought as a project to work on cast iron seasoning skills. It was a fun project that worked out well. After stripping the preseason if though I noticed the iron used is not the greatest quality. Despite sanding there was not a uniform surface left. There are pros and cons to this for seasoning but I have seen others that use better quality iron