Lodge 3 Quart Pre-Seasoned Cast Iron Deep Skillet - Signature Teardrop Handle & Assist Handle - Use in the Oven, on the Stove or Grill, or Over a Campfire - Use to Sear, Sauté, Bake, Broil, Braise, Fry, or Grill - Black

Very sturdy and versatile. You can boil, sir fry abd sauté on this. Used it for several weeks now and it's very convenient to cook food and clean it after. Great value for the money and mind without worrying the toxic chemicals

This is a great pan. I have several frying pans, and am saving up for a certain style Dutch oven and double-burner griddle. Cast iron, like anything, has its pros and cons. It is heavy, making it hard to lift and carry; but it also doesn't move if you bump the handle or are using both hands to hold another vessel that you're pouring from into the pan. It comes preseasoned, eliminating that step that should be repeated several times on a non-preseasoned pan prior to use. Things DON'T stick to this pan, as is always the misconception, precisely because of the preseasoning. It imparts a small amount of iron into the food, which is good, as most people are deficient in iron. Cleanup is a bit tedious (no soap or detergent, hot water with a stiff brush, no dishwasher, dry immediately); a small amount of extra time for the care and upkeep, but time well spent in the scheme of things. If it were to rust for whatever reason (you found grandma's pan in the leaky basement; she put it in storage twenty years ago when she moved and forgot about it), it is easily scoured, seasoned, and ready to go. Rarely, except under extreme circumstances, would you ever have to replace a cast-iron pan.I started making the switch to cast iron about six months ago. My husband cooks, I don't; he didn't want cast iron, I did. The deal that we had before the cast iron continued--he cooks, I clean. He has no complaints (other than the weight, from time to time), and that he sometimes forgets to put the insulated handle on before grabbing the handle of the pan. But that's "operator error", nothing to do with the pan itself. I switched to cast iron because of the toxicity of nonstick coatings, such as Teflon. Cast iron is better for your health, it will last generations with proper care, it does not offgas toxic fumes, and it does not flake like nonstick coatings which, it is recommended, have to be discarded.My 11-year-old has taken a great interest in cooking and watches cooking shows a lot, namely on the Food Network. He is very aware of tools used and techniques employed, and noted that many of the chefs and cooks use cast iron, and the ease and sometimes importance of being able to leave the food in the pan but transferring the pan from the stove to the oven. Only with cast iron can you do this safely.Self-basting lids (when lids are used) help to evenly distribute "condensation", keeping the food uniformly moist. I researched pans vs. Dutch ovens, skillets vs. frying pans, handle vs. tab, and am very happy with all my purchases. If you are thinking about purchasing cast iron, of course consider your needs, but also look carefully at product descriptions as to size of pan (diameter and depth), and try different search terms as this will sometimes yield different results. The terms 'skillet', 'frying pan', 'deep fryer', and 'chicken fryer' will give you a bigger variety of similar pans from which to choose. I would also recommend paying a little more for an American-made product (I prefer Lodge; it has a long history to look at); they are heavier (better quality, more evenly distribute the heat); and American products from a reputable company will more than likely follow governmental guidelines for safety. What you're cooking in the pan will go in your body; be cognizant about what can leach from the pan into the food.

Love it! Once I learned how to cook with cast iron I loved it and bought multiple sizes. Food I cook in these just tastes better! I grew up with non-stick cookware and always thought cast iron was for camp fire cooking and meat. They aren’t just that and veggie based dishes taste wonderful cooked on cast iron! We eat a whole food plant based diet and recipes are greatly enhanced. Except for boiling things in stainless steel like pasta, some soups and acidic foods like marinara I pretty much use cast iron and carbon steel all the time. This skillet has nice deep sides.I love how you can scrape and use stainless steel utensils without worrying about scratching cast iron. I always dry them off thoroughly after cleaning and add a little olive oil with a silicone basting brush, then put a lid on. No problems with rust doing this.The Lodge lids are interchangeable with their other styles in the same size rim. This lid has little points on the inside that enables juices from steam to drip on the food in the pan. It also fits the Lodge carbon steel pan I bought! These are heirloom pans that will last longer than me. They are also very heavy but that aids in cooking and keeping foods warm. I can’t lift this pan with the lid on and take it off first!I boxed up all my non-stick pans except the lids, which fit the cast iron! Sometimes old tried and true is better! If you are a newbie to using cast iron like I was Lodge has helpful information. MADE IN USA!!!

LOVE LOVE LOVE this pan!First off, I have fallen in love with Cast Iron (CI)!! CI when you take the little bit more time to keep properly seasoned, almost never has food stick. Even then it's really easy to clean. It's wonderful, but if you have a glass top stove you need to be careful to NOT drop it or be rough with it on the glass top. Fantastic with GAS ranges.But, THIS PAN IS DEEP! It's BIG! We do many dishes that we cannot do in the standard 12in. CI pan. It would run over the edge. THIS one we just did spaghetti where we just toss everything in the pan once the ground beef is done. Sauce, Meat, Pasta, all together and it's great. LOTS of room! Yes it's heavier. If weight is a problem for you then this might not work for you. Our "Mexican Lasagna", our Skillet Meatloaf, our Skillet Lasagna, we have room in this pan. Our Shepard's Pie is great to cook up in this partly because we can set it up well in the pan and just slide into the oven! CI is great for that too!Weight is an issue for some people. This pan IS even heavier than the regular 12" CI pan. I personally LOVE the weight because you can stir your stuff and not push the pan around the stove! It stays where you put it! Great for foods that normally stick. My Wife's potstickers require very little effort to pop off the bottom of the pan.Cleanup is easy, and I use either the CI 12in. cover or a 12in. glass cover that fits it from another pan. Never have to scrape food out of a pan anymore.

This is my go to iron pot. I bet I use it every day along with my iron skillets. I got rid of all the other cookware I was using . Iron is the way to go for new now, I won't evey have to replace it

Cooked a jambalaya in it and it worked great. Just the right size and no sticking!