Skillet Reviews

You rarely find this kind of quality in stainless steel non-stick but to find it in tri-ply and at this price is almost unreal. I bought one of these and promptly bought two more. They heat every bit as evenly as my All Clad stainless, the handle stays cool and clean up is a snap. My husband loves this pan as he had trouble with things sticking when using our All Clad. I can't recommend this highly enough. I'd love to see a larger one. This pan would be a bargain at twice the price. Buy them for gifts too!

Having recently started doing the Atkins diet, breakfasts in our house now usually involve cooking eggs of some type. Our old pans started sticking (a MAJOR problem for me), so I went looking for the ultimate skillet.

My criteria? A pan that would have outstanding non-stick properties, have solid feel, conduct heat evenly and well, would clean up easily, and if it looked good, so much the better. Fully expecting to pay dearly for an All Clad-type pan when I started looking, was pleasantly surprised to find this Cuisinart pan available for < $$$. I took a chance and I'm VERY glad I did!

The non-stick surface works wonders, heat conduction is even and efficient, the pan is not heavy and not light. It's got excellent balance... just feels right in my hands and on the stove. The handle feels terrific and stays cool. Have been using this pan at least daily for the past 5 weeks. It's performed flawlessly. As a plus, it looks good and cleans up easily.

The sides have a more abrupt taper than some pans, but it's not a concern... just something others should be aware of when shopping.

The size is perfect for one to two person dishes.

Overall, this pan has exceeded all of my expectations. It's a useful kitchen tool that works the way it's suppopsed to. Very highly recommended!

I have been so impressed with this 10" skillet. You can't beat the quality especially for the price. This was one of my first Cuisinart pieces and as a "cook-in-training" I wanted something that would help boost my confidence. Cuisinart cookware does it! I've never burned anything in this skillet and everything I cook in it has turned out right. I highly recommend it and am even considering getting another one myself!

This very heavy skillet is phenomenal! The problem with the typical non-stick pan is that it isn't receptive to very high heat, but this pan will become non-stick and is most certainly able to sear foods over high heat. The word I hear is that these Pre-seasoned Lodge items knock 2 years off the seasoning process, which is quite nice. I own more expensive items like Le Creuset that are enameled cast iron, but this item is most certainly a staple for searing in a semi non-stick surface. As the Lodge sticker says, this item will last for generations with proper care, and it gets better over time.

Let me start by saying we have a kitchen full of 20+ pieces of Calphalon Hard Annodized Commercial cookware. I was always of the opinion that quality cookware carried a price that was justified by the performace of the cookware. So I thought if I wanted cast iron I should look at LeCreuset... wrong! Lodge blew that theory out the window! I can't express how well this simple pan works. Let it get hot and it will hold the temp like nothing else, oven to cooktop. I finally decided to get a good cast iron skillet after hearing Alton Brown (Host of Good Eats - ...- TV Food Network - ...) rave about cast iron for the last few years. He steared me to Lodge, Lodge's web site (lodgemgf.com) told me about the pre-seasoned "Logic" line. This stuff makes cast iron simple. No messing around with seasoning a new pan. Simple care instructions. And clear instructions to reseason should the need occur. At the price these pans sell, there is no excuse to not have one, (or more) in your kitchen. It will soon become your favorite pan. I bought a 5 quart Lodge Logic Dutch Oven at the same time and it is fantastic as well!

Having never used cast iron before, I was a little nervous about using this skillet. I was tired of non-stick pans that fell apart though, so I went for it. I love it! It is heavy, and you definitely need two hands to pour, but it cooks well and is easy to take care of. I was able to replace 2 old non-stick skillets with this one, and I haven't been sorry. The free shipping is great also - it makes it hard to pass up.

This is a very good pan for what it is designed for which is cooking eggs/omlettes or anything you don't want to stick. My wife and I have been purchasing any Calphalon pot/pan that show up with a good price. We now have 6 pieces with a minimim investment and maximum usage and enjoyment. Even if all you do is fry eggs this is a tremendous deal. Buy it!!

My original starter set of Calphalon Hard-Anodized cookware did not include any nonstick omelet/fry pans, so when the Calphalon Commercial nonstick cookware came on the market, I bought one of these 10-inch pans for a test pan. I was so pleased with its heavy-duty Commercial nonstick surface that I soon bought the matching 12-inch pan. This 10-inch pan is perfect for making a 2-3 egg omelet or scrambled eggs for two to three people. I also use it for quick frying and sautéing jobs when I want to avoid using a lot of oil or butter. I don't use this pan when I am cooking something with a sauce that will need reduction; for that task, I use my hard-anodized 3-quart sauté pan, which has the same diameter. I use Calphalon nylon cooking utensils or Le Creuset spatulas with this nonstick pan to avoid any scratching, and I wash it by hand. The 'cool-V' handle does stay cool to the touch. This Calphalon 25th Anniversary Special is an excellent buy, and you won't be disappointed.

Can't go wrong with a Caphalon pan. I am a amature cook, but my wife is professionally trained, and I value her opinion on cookware. We won't buy anything else now. It is so worth the money to not have to replace a pan every few years, plus the non-stick finish is the slickest of any I have ever used.

After waiting a month to get the thing because it was back-ordered, I FINALLY got to try out my skillet. I love this thing! Most of my cookware is garden-variety non-stick and hardly suited to things like searing steaks or fajita meat.

You can run this pan as hot as you dare without hurting it - works great for steaks, and makes an awesome cheese steak. The pre-seasoned coating works as advertised, and the cast iron gives good heat transfer and VERY even heat across the entire pan. I think I'm going to be using this skillet A LOT.

A handy suggestion regarding cleaning that I stumbled across on another website... be SURE to use a hot pad while doing this! Immediately after cooking, fill the pan with HOT water (not cold; you could crack it!), put it on high heat, and bring the water to a rolling boil... this will lift debris off the pan bottom. Dump the water and immediately wipe dry with a paper towel, set on the (turned-off) burner briefly to dry completely, and wipe the cooking surfaces with oil.

Another note - want those steaks well-done but juicy? Buy the Lodge Logic 5-qt Dutch oven; the lid fits this skillet! Sear both sides of the steak on medium-high (about 3 min each), then flip, reduce the heat to medium, cover, and cook as desired, flipping the steak once along the way (about 5 minutes per side for a small, well-done filet mignon). Your cooking times may vary, but the combo of cast-iron skillet for searing and lid to keep things moist while cooking works exquisitely. Brown, not black, outside... and tender inside.

To season a cast iron skillet or any other cast iron utensil: 1. Wash and dry. 2. Heat pan until very hot and add a teaspoon of cooking oil. 3. Remove pan from heat and sprinkle a generous amount of table or kosher salt and spread around utensil. 4. Wipe out with paper towels. This is the correct method for seasoning and cleaning a cast iron utensil.

I grew up using cast iron and as an adult in my own home did not have any cast iron pieces. Once I saw the pre-seasoned items here I decided to try them. I have been very pleased with this skillet, especially with the two handles. Cast iron is heavy and it's great having that other little handle to grab. Cooks like a dream and is easy to clean. Soak with some hot water (remember no soap!) and give it a light coating of oil once dry.

If I could have only one piece of stove-top this would be it! It is the most versatile piece in my kitchen. Aside from it's assigned purpose of frying chicken -- this piece is great for beans, makes a great pot of rice (thanks to that heavy lid), and bakes a great cornbread too. It weighs just right for everyday use and cleans in a snap.

If you can only buy one piece of new cast-iron, make it this piece...

It's simply not possible to make real Southern Fried Chicken without a cast iron skillet. This Lodge chicken fryer is the perfect size and weight for making tender, juicy fried chicken at home - better than any faux Kentucky Colonel dreamed of!

I have a family of 5 and we use our fryer almost weekly. Works great for bacon to keep your stove top cleaner and anything else you want to cook.

I love this skillet - it could be slightly better, but overall it is fantastic.

I bought this because it was such a great deal - it was a no-lose situation. It is just big enough to fit four pieces of bread on the bottom - making it great for french toast and grilled sandwiches. It is deep enough that it is a great pan for anything that spatters - although my wife seems to stick to the other pans we have for some reason, and we get spatter everywhere. But when I've used it with oil, it works great.

The only issue with it is that it is deep enough that it can be tough when trying to get the spatula into it. But if you're using it with the right purpose in mind, it works really well. Just tough when I've tried to use it for eggs - can't really get in and flip them well. But great for grilled sandwiches, french toast, etc... - where you need more surface area.

I purchased this pan a year ago on a whim, largely because Amazon was practically giving it away. I figured that if the pan turned out to be a dud, I wouldn't have lost much money.

The pan is thick (and thus heats evenly), but is still easy to manipulate. The handle (nylon?) stays cool to the touch. The nonstick coating has held up beautifully--food just slides right out of it. Just remember to NEVER USE METAL UTENSILS! (I put a very small scratch in mine by grabbing a metal spatula once without thinking. Fortunately, the scratch didn't penetrate through the nonstick coating, but I should have known better.)

The only reason I'm giving this pan 4 stars instead of 5 is because it doesn't come with a lid, which is necessary for some cooking tasks. (When I need a lid, I just grab the lid from my wok; it looks ugly, but it mostly works.)

Note that this pan comes in two versions: the Classic version (this version), and the Professional version. The only real difference is the handle: the Professional version has a metal handle and is oven-safe up to 500 degrees F; the Classic version is limited to 350 degrees F. Choose whichever one makes more sense for you.

This is my favorite pan. I am now hooked on non-stick Anolon cookware. This fry pan is a great size with deep sides with plenty of room for a whole fried chicken, for cooking up pasta dishes, just right for bacon slices, and cooks 4 supersized burgers at a time. I use a steel mesh splatter lid to contain the grease splatters during fying which works fine because this pan does not come with a lid.

Clean-up is sooo easy. I have yet to find anything, melted cheeses, eggs, sauces, that will stick to this pan. Just a little dish detergent and a few swipes of a wet wash cloth cleans it beautifully. I have not put the pan in my dishwasher but this has been my policy with all non-stick pans since I started buying them, so I'm not sure how it would fair being washed that way.

As far as construction, the pan is made well. The handle is securely rooted to the pan with no hint of ever coming loose. It's easy to grip and lift and stays cool during cooking. The pan itself is heavy and the surface promotes very even cooking.
The pan resists stains, as well.

When considering all of the above, the price is so reasonable, almost a steal. I highly recommend you buy this pan.

I own two Lodge cast iron skillets... a 12-inch one, and a smaller one (6 or 8 inch?) I *adore* them. They are the only skillets I have, in fact; for any bigger jobs that a stock pot won't work for, I use my wok.

These skillets can be used for just about anything. Very even heat, dependable. I haven't tried to make crepes in them yet, but I suspect you could. On the stove or in the oven, they just rock. Keep them clean and well seasoned, and you'll have a fantastic tool for decades.

Even though the saying goes to never use tomatoes in a cast-iron pan, I have... and it's just fine as long as you don't cook the stuff too long, and clean your pan out well right away once you're done. Clean it out, brush it out with a paper towel to get off the excess moisture, then set it on the stove over heat until it's dry, that's all it needs. The cast iron skillets are wonderful, too.

In contrast to the previous reviewer, I highly recommend the preseasoned pans. I own a preseasoned 12-inch skiller as well as a regular Lodge dutch oven which came unseasoned, but was seasoned by me before use.

The seasoning process of the preseasoned pans is NOT equivalent to that capable by the home oven. Seasoning at home with Crisco results in a pan with the color of caramelized sugar, whereas the preseasoned pans arrive pitch black. After 1.5 years of regular use and proper maintainence, the dutch oven is only now beginning to take on the black appearance and superior non-stick quality of the preseasoned skillet.

I will only purchase preseasoned cast iron if possible. The price is not much more at all, and sometimes it's even cheaper vs. the unseasoned version at Amazon.

I recently purchased the Lodge 12" skillet and am pleased well beyond my expectations.

I do a lot of French roasting (preheating the skillet to 400+ degrees in the oven, then placing it on stovetop over high heat to sear the meat/poultry, then placing back in the oven at reduced temperature). I don't have to be concerned about melting handles, ruining non-stick coatings or warping; the skillet is the equivalent of a Sherman tank!

The heavy cast iron absorbs, distributes and retains heat beautifully, as advertised. I have found that it is unsurpassed for browning/caramelizing onions, which it does very quickly and evenly, although toss stirring is a task for a weight lifter!

Clear instructions for care and seasoning came with the pan. During the seasoning process the pan turned ugly (just like it's supposed to) and the kitchen took on the faint aroma of a foundry, but now it is truly non-stick, especially if you start off with a very hot pan.

The flavors of foods cooked in the pan are so much better! I could say it was my imagination if not for the fact that I've heard this claim from so many other cast iron users.

I wash it with clear water and a soft brush, dry it with a dish towel, then place it in a warm oven for about 15 minutes to dry it thoroughly, then wipe a light coat of vegetable oil all over it and it's ready to go again. The 'household' understands that I am the only one who cleans the pan and that it is never to be soaked. The standing rule is "Just leave it and I'll take care of it". There are no objections.

I was so happy with the skillet that I went after the 7 qt. Dutch oven (especially after I read one of the other reviewer's tip that the lid also fits the 12" skillet, which it does perfectly).

All this for a fraction of the price of the 'trendy' cookware (and it will easily outlive them). I would consider my new skillet a bargain at twice the price.

Tom Chekouras

I chose this pan for the calphalon name (and it was on sale). It was great for the first 2-3 months,...then unfortunately the non-stick surface self destructed, and the pan had to be tossed. This is despite taking very good care to always use plastic cooking utensils, teflon safe sponges etc. I was very dissapointed and expected way more from calphalon.

I have upgraded my rating after using the pan every day for a month. I am giving it five stars because it is a tremendous value. I was too critical in my initial review.

This is my first Calphalon pan. I purchased it primarily to use as an egg and breakfast fare pan. I wanted a good non-stick pan, because most of my other pans are stainless steel.

I consider it a very good buy for the price. It has a very attractive design and the interior non-stick cooking surface appears to be very durable. However, the pan is slightly heavy and slow to reach the proper temperature compared to stainless steel. The manufacturer's enclosed brochure says the slow warm-up is due to the non-stick surface (true of most non-stick pans). Once it arrives at the required temperature, it performs very well. This aluminum pan is the equivalent of a permanently seasoned cast iron griddle. It produces foolproof omelets and the food never sticks. I use it to warmup chicken breasts and make grilled sandwiches too. It is the most used pan in the house, because of my passion for eggs.

This product, like a few other Calphalon products I have examined, slipped past the quality control inspector. On my pan there is an interior area, smaller than a grain of rice, that was not sprayed with the non-stick coating. It is high enough on the pan where no one will ever cook on that spot, but it is there in plain sight. The lack of quality control may have something to do with the Calphalon pans being manufactured in third world countries - no offense intended. This pan is made in China. You would probably not have any trouble forgiving the stray blemish. Especially, when you consider this pan's beauty, functionality, and price.

Here is my list of PROS and CONS for this purchase.

PROS:
- Good price.
- Excellent non-stick surface - appears to be very durable too.
- Excellent stain resistant exterior.
- Cool & comfortable handle.
- Attractive appearance.
- Lifetime warranty.

CONS:
- Slow to warm up, because of the non-stick surface.
- Fairly heavy pan - you won't flip anything without a spatula - think griddle.
- Quality control at Calphalon could be better.
- The handle is beautiful, but the finish on the handle and rivets are not as refined as some of the more expensive cookware brands. However, it has no impact on the cooking.

Conclusion: Excellent pan for the price.

My 2 older teenagers, always hungry, cook with this pan daily and, although it's not looking new anymore, it is still an excellent, very useful pan. They use it to fry an egg, saute some sausage, whip up a single serving of hash browns, or grill a cheese sandwich. It's also made preparing crepes a pleasure--the crepes slide right out. The pan is quick to clean, and still retains it's non-stick qualities after constant use for more than 2 years. I am just about to order a second pan for my daughter to take with her to college.

This pan is a definite buy. The nonstick coating has stood up beautifully to use. My family and I cook everything imaginable in it- eggs, veggies, chicken. Every item cooks evenly and comes off the pan with no hassle. Cleaning is a breeze with the nonstick. The pan also heats up quickly.

The size is big enough for a family, though I wished it was bit deeper.

My only concern for this pan is that it is a bit heavy. Due to its weight, when you want to empty the pan, you need to hold the handle with both hands. The handle is long enough for a two-handed grip, but I wished that they had added another grip on the opposite side.

The final verdict? If you can get it on Amazon for less than 15 bucks, then go for it!

I purchased this pan with the intent of making those "once-in-the-while" big meals when family comes over. However, it is so flexible that I have used my pan numerous times since I have purchased it. This pan is wonderful for stir frying, sauteing or pan frying. It is nice and deep keeping all the vegetables from falling out of pan and oil from splasing out. You don't need alot of oil to cook with this nonstick feature. It also heats up very quickly and distributes heat evenly across the pan. The curved edge makes it easier to stir your food. It is also very easy to clean up.

For those of you who are wondering if the handle gets hot...nope! I thought I would have to spend extra money buying a heat resistant handle cover but it wasn't necessary at all. I hope the pan lives up to its' name. I have gone through at least one nonstick pan every year or two. Not to mention that they were not my primary pans. The only thing that I would like is a matching cover. Then it'll be perfect!

Overall, if you are looking for that perfect multi-purpose pan...try this one for the price!

I cook Chinese food EVERY day. The Anolon pans, to me, are kind of expensive that I have never ever thought about trying until one month ago when this pan had amazing price here at Amazon.com. My Gold Box offered me a very great price that I will blame myself if I don't take it right away.

I am so glad that I took the offer. This pan is amazing! The handle, which is my biggest concern, stays COOL even after 10 minutes cooking on the stovetop. The pan is heated up quickly and evenly! This pan has such a perfect curve that I can flip food easily without using any utensil!

The 12 inch Deep skillet is the perfect size for cooking for 2~6 people. It is about 2 3/4 inches deep! Great pan for stir-fry since the surface of the bottom is bigger than the stir-fry pan. It shorten the cooking time!

I have to make 2~3 stir-fry dishes for dinner every day. Stir-frying for 10 minutes for the 1st dish, I have to wash the pan right away for next stir-frying. I usually don't like those washings between dishes, but this pan is so easy to clean that I really enjoy washing it! Remember: NEVER put hard-anodized nor non-stick pan in the dishwasher.

Having this pan is like the best thing ever happened to me in kitchen! Thanks, Amazon.com!!