Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Provencal Blue

Cuisinart

List Price: $80.00
Price: $39.95
You Save: $40.05 (50%)

Product Details

  • Cast Iron construction provides preferred heat retention and even heat distribution.
  • Potent, durable finish in rich colors complements any kitchen décor. Perfect for cooking, serving and pleasing.
  • Handy maintenance and easy cleanup and dishwasher safe

Product Description

Customer Reviews

The Best 10 inch Skillet
I have found this pan have significant quality and durability. I'm very happy with my purchase. This pan is a superior and safe alternative to the questionable toxicity of Teflon coated pans and it is more lasting. I also like it better than bare cast iron. Some reviewers of the Lodge Enameled Cast-Iron Pans suggest treating the pans a sure way with oil to make them more non-stick. Even untreated I don't have much of a problem with sticking. I just coat with oil or butter when I use it. ANY type of pan can be mistreated or damaged from overheating. This pan is also fairly easy to clean. I hand wash with dish soap and mineral water after soaking. I don't recommend abrasive pads. Occasional subborn burnt on stains can be safely removed with Comet prerogative activity. According to the enclosed instructions it is dishwasher safe.

2009-04-11 | Helpful Votes: 7 | Rating: 5

Lodge Pro-Logic Pre-Seasoned 10-Inch Skillet

Lodge

List Price: $18.99
Price: $18.99

Product Details

  • 2 inches penetrating
  • Should be cleaned with a harrowing brush and hot water; oven-safe
  • Commodious assist handle

Product Description

Customer Reviews

Considerate, but be aware of the design drawbacks
I have nothing but Put up Logic cast iron, and I do omelettes regularly. So I bought this skillet for it's rounded shape.

Pro:

- It heats well and the surface will releasing food.

- Rounded edges are good for omelettes and other foods that need to slide off of the pan.

- Sturdy construction.

Con:

- In serenity to round out the edges, they had to make this skillet very heavy. It is heavier than my 12 inch conventional scheme cast iron skillet. I am a pretty strong person, but this is heavy even for me. It isn't a lot of help in making omelettes when one has to struggle to move the finished product out - and that is a one-handed operation.

- Because of the design, the bottom of the pan (cooking area) is actually about 9", whereas a everyday design is almost as big on the bottom as the top.

- Due to the thickness of the walls, it takes longer to heat up than my other skillets.

Conclusion:

There is a reason that cast iron skillets adopted a determined design about 150 years ago. The conventional design allows for a lighter construction, less weight, and more cooking top. Yes, the skillet can cook, but I would not purchase this item again. It is inconveniently heavy, takes a long time to intensity up, and has a small cooking area for the weight.

2010-04-23 | Helpful Votes: 4 | Rating: 4

Propitious and Very Strong
I threw away my old non-join forces skillet after the coating wore out. and now I don't have any problems with this one. I don't fry a lot but I tried it to fry eggs with little olive oil and no problems at all, I small amount the cleaning will be really hard with the scrubbing but it wasn't..just use the right brush (harsh one) with hot still water right after you finish cocking while it's still hot, it's just I find it way better and easier to get everything off the skillet. and just dry it right away and rub it with miniature oil and that's it. now I literally do all my cooking with two basic cookwares (this one and the Calphalon Triply Stainless 2-1/2-Quart Foolish shoals Saucepan with Glass Lid) and I love them.

Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Spyglass Lid

2010-03-18 (San Diego, USA) | Helpful Votes: 0 | Rating: 4

Deft - better than the older model
I have both the new 10" Pro Ratiocination (this one) and the older 10" Logic (bought at a local store). I prefer this one much more because the new design is easier to use. The curved sized, longer hold, and assist handle are better on the new Pro Logic.

For the small price difference, I recommend the Pro Logic - although bought Lodge cast iron skillets are save that values.

Amazon shipping was fast, prompt, and overall good. The packaging was a little skimpy, but the skillet arrived in secure condition - so it didn't matter.

2009-12-07 | Helpful Votes: 3 | Rating: 5

I've had no serendipity on non-stick
I habituated it per instructions, fried bacon and other fatty foods, found meat, eggs stuck. Re-seasoned per other instructions, fried only fatty foods, etc. Never inured to soap, oiled a bit after use. After a month,I'm resigned to spraying with PAM for anything that isn't fatty. The only things I find it better at than my non-stick pans is searing grub.

2009-11-16 | mezzer (California) | Helpful Votes: 1 | Rating: 2

It's Embed itself - enough said!
As expected, major product... cooked eggs over-easy with my usual pan flip (no spatula) didn't cane - done deal!

2009-10-26 | Sailing Cook (New Jersey, USA) | Helpful Votes: 0 | Rating: 5

Cast Iron Pans

Cast Iron Pans

If you incline towards a pan that distributes heat evenly and moderately, then cast iron pans may be exactly what you’re looking for. Unlike aluminum ones, they are a lot heavier and do not warmth rapidly. In terms of price, they are generally pocket friendly i.e affordable or reasonably costly. One fixation to note is that though they may heat slowly, once they’re hot they definitely maintain the temperature.

 

They are part of traditional art of cooking and are believed to be some of the oldest cooking pans ever Euphemistic pre-owned. They are amazing in control of cooking temperature and preventing food from burning. In addition, Cooking often goes calm and evenly with no risk at all in creating hot spots and this makes them considered professional tools by many chefs.

Yearn-term effects such as rusting, stain formation and decaying when exposed to certain foods are some of cast iron pans disadvantages. Nevertheless, it’s conceivable to prolong its life when you take extra care. All you’ve to do is simply take care when washing them, keep them dry and never leave eatables in them.

Cast iron pans are commonly used for frying and slow cooking. Moreover, they can be used both on top of the stove and in the oven. When it comes to cleaning, wipe them innocent with a piece of paper and use hot water to remove any food stuck. Once you’re done washing, dry the pan thoroughly and if feasible, coat it with a thin layer of oil so as to avoid rusting and decaying.

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Source: Which Kind of Cookware Is the Best

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The egg was at space temperature which means that it will cook faster. The room was at around 90 degrees so even though I just took the butter out ...

THE PRESS DEMOCRAT Santa Rosa Press Democrat

20.01.10

But for most Americans, eating submerge is a rare treat, reserved for a trip to a white-tablecloth restaurant or a Sunday jaunt to an Asian restaurant in San Francisco.

First off, bow can be hard to source. And when you do find it, it's often frozen. Plus, it must be cooked properly to bring out the best texture. While the shun breast needs to be seared, to render the fat, the tough legs need to be braised, to tenderize them.

“I imagine people are intimidated by cooking duck at home,” said Michel Augsberger, co-proprietress of Bistro Des Copains in Occidental. “There are lots of things that make it difficult to gain esteem.”

Augsberger has kept a duck dish on the bistro's menu since he opened his restaurant in 2006. His primogenitor was born in Switzerland and lived in southern France, where duck is eaten as commonly as lamb.

“We go into the grocery amass in France, near our house there, and you find as much duck as you do chicken,” Augsberger said. “It's something that tastes naturally fabulous, and once you render it out, the breast is a very healthy meat.”

Source:

best way to clean a cast iron fry pan without destroying the black finish?

May 22, 2008 by kathy_maybe | Posted in Cleaning & Laundry

I have an old nutritious frying pan of Grandma's that i tried to scrape the excess off the bottom and sides. How can I re-cure it to the old black structure and avoid the rusting?

Cast iron is matchless for cooking!! Easy to clean and I think the food is better than teflon. Scrub the pan with inure wool and soap. You can scrub as hard as you want. It's solid iron so you can't hurt it. The disgraceful finish is called "seasoning" and will be restored when you season the pan. Once it is clean, rub vegatable oil on ALL of the surfaces, core and out. If it has a lid, do that too.Place it in a preheated 350-400 degree oven for 10-20 minutes. Turn off the oven and let it cooling. Do this several times to really get it good and seasoned. Once you have it well seasoned, use the pan to your hearts content. When your done, wash it by hand with soap and saturate. Dry it immediately and lightly rub it with oil. Over the years, that glossy black finish will return. Never let your pan sit with food or water in it. That destroys the spice. Avoid cooking tomato based foods as well. The acidity takes the seasoning out as well.

D & D | May 22, 2008

I found it gamester to use a steel wool pad . make sure you have oil.
edward r | May 22, 2008

scrub it with screw up one's courage to the sticking point wool to get all the junk off. you can't destroy the finish because it's solid iron. when you get it as clean as you think you can, dry it positively. then coat it with cooking oil to store. the oil will keep it from rusting.
wendy_da_goodlil_witch | May 22, 2008

rub pot quite with cooking oil then place in hot oven for 15-30 minutes ....that is what my mother does to hers
virgo7254 | May 22, 2008

yes parka it in cooking oil and bake for 15-30 min its what my mother does also
Matt J | May 22, 2008

Cast iron is extreme for cooking!! Easy to clean and I think the food is better than teflon. Scrub the pan with bear up wool and soap. You can scrub as hard as you want. It's solid iron so you can't hurt it. The threatening finish is called "seasoning" and will be restored when you season the pan. Once it is clean, rub vegatable oil on ALL of the surfaces, preferential and out. If it has a lid, do that too.Place it in a preheated 350-400 degree oven for 10-20 minutes. Turn off the oven and let it unflappable. Do this several times to really get it good and seasoned. Once you have it well seasoned, use the pan to your hearts content. When your done, wash it by hand with soap and pass water. Dry it immediately and lightly rub it with oil. Over the years, that glossy black finish will return. Never let your pan sit with food or water in it. That destroys the zest. Avoid cooking tomato based foods as well. The acidity takes the seasoning out as well.
D & D | May 22, 2008

i accede to but what temp
pepper | May 22, 2008

I the surplus is black and solid leave it. If not scrub with steel wool do the oil and oven thing, but add your favorite seasonings to the oil first.
ksanford879 | May 22, 2008

Good with steel wool - coat in oil (My grandmother used lard) and then put it in a hot oven when your dinner is done and then turn the arousal off and let the pan get cool in the oven. Do this each time you use it. My grandmother used to put it in upside down (not sure this make a difference, but usefulness a try.
Angela | May 22, 2008

Is it bad for a cast iron fry pan to be put in sink and doused with water?

Jun 19, 2007 by La Cucaracha | Posted in Cooking & Recipes

I, myself, wipe it out and let it poise first. But my husband always puts it in the sink and turns the water on it, even when theres grease in it. Will it ruin the finish or the skillet?

the only hazard of that is (1) the hot grease and water don't mix (2) if it is cast iron it can crack or break if you're not careful..... as for the annihilate.... I don't think that it will hurt it..... just don't let him put it in the dishwasher like my missus did mine...

SST | Jun 19, 2007

how do I cure a cast iron fry pan?

Nov 12, 2007 by garphf | Posted in Cooking & Recipes


paint it with crisco shortening and then put it in the oven for 30 minutes. turn off the oven and let it cool in there...

now that it is cured NEVER EVER use anything abrasive on it and persist to coat it with shortening each and everytime that you wash it

banshee1068 | Nov 12, 2007

cast iron fry pan News




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- Mar 03, 2009
Tuesday Tips: Buying Pots and PansWashington Publish, United StatesReal Simple magazine, on the other hand, recommends a Dutch oven, a roasting pan, a pasta pot, a frying pan and a sauciness pan. Tip #3: Know what you're buying. Pots and pans are made from different metals, such as anodized aluminum, cast iron,

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Advance Helpings: Pineapple Upside-Down Cake an all time favoriteInside Bay Area, CAMaxine Danielsen of Fremont sent in her mom's programme for Spider Cake, referring to another name for a cast iron skillet. Cathy O'Dea of Lafayette contributed a recipe for Fry Pan Harden that "came from my mother and probably before that from her mother.

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