LODGE(ロッジ) シーズンスチール スキレット CRS12 12インチ

プロも使う素敵なフライパンーどんなお肉も美味しく焼けます

I absolutely love this pan at first I had a hard time getting it right but I absolutely love it so much just don’t cook cubed chicken it might stick at the end of it

やっぱり、このブランドはとっても良いです。購入後のシーズニングもしなくて良いし、初めだから何もしなくても焦げ付かずノンストレスで使えます。購入して良かったです。長く大事に使いたいです。

It took some time to grow on me compared to my cast iron...but it is quickly becoming one of my favorites, if not my favorite, to use.

Pentola eccezionale. Già stagionata. Se vuoi ottenere la classica crosticina sulla carne questa pentola fa questo lavoro come si deve. Lavarla con acqua calda e pochissimo sapone (se possibile anche solo con acqua) e oliarla ad ogni utilizzo.

Fresh edit, posting after years of usage, though I have not the smoothest surface i have used it multiple times to cook vegetables, roast and also directly put it into the oven. i am slowly moving away from all non stick Teflon cookware in my kitchen due to questionable health concerns. My go to choice cookware is now stainless steel, cast iron, ceramic and now carbon steel. I read a lot about the benefits of carbon steel online, lighter cousin of cast iron and was convinced to give it a try. This is an excellent pan, only caveat is needs to be seasoned, dried before storing and it will last a lifetime even more unlike non stick cookware. But I need to warn you 12" size is very huge more like one which will be used in restaurants. 8" or 10" will work better for home use. Having said that I just didn't have the heart to return this and I have not regretted my decision. Definitely it needs a bit getting used to on how to use this pan, as initial few times will not be non stick, trick is in using seasoning first few times which eventually makes it slide it all non stick. Now about the cooking- so this is an excellent pan if you are looking for Browning of foods. I started grilling vegetables and then finished it in oven, the results was nothing like I have tasted before. It's like having a oven on your stove top. Again I want to reemphasize, this pan is not for everyone, if proper care is not taken it will rust and foods will stick. But I am not trying to intimidate, it is dead easy to season, after every use Pat dry, warm and apply a thin coat of oil with cloth before storing away, it will be a pan you can pass on to generations. It's a different cooking style although.

Having only had non-stick and stainless steel pots and pans it took some time to learn the best way to cook with carbon steel and cast iron pans but I love them now. I got rid of all our non-stick cookware even though they were expensive top brands and non-PFOA. Some were scratched and I read scratched non-stick pans are unhealthy to use. It seems like the non-stick pans keep evolving to some other chemically made coating because the previous one turned out to be toxic. Now I cook only with carbon steel, cast iron and high quality stainless steel. I use stainless steel for boiling soups, pasta and acidic food like marinara sauce but carbon steel and cast iron for pretty much everything else. Using the care and cooking information from Lodge on their site has helped immensely and we keep noticing that what I cook just tastes better! I love that you can heat the carbon steel pan and seer the outsides of foods without drying out the interiors. You can scrape whatever sticks and use stainless steel utensils without worrying about damaging the pan. It took a while to develop a non-stick quality that is possible in carbon steel cooking with oil seasoning. We have a whole food plant based diet (except for the occasional eggs our pet hen gifts us) and the vegetables taste amazing! The WFPBD gurus often recommend don’t cook with oil but I personally would rather take my chances with oil than non-PFOA coatings. Also, carbon steel and cast iron is better for the environment. I don’t know how to keep my discarded non-PFOA pans that are damaged out of a land fill! I also got a cast iron cleaning kit on Amazon that has a mesh metal tool that helps scrape off anything that sticks. I had given up on a small cast iron pan I bought years ago when it rusted after I washed it and it sat in my cabinet unused. I read the directions again on how to care for it and now it is one of my favorite pans. The rust cleans up and you just season it again. I wanted to try carbon steel after reading it was lighter weight than cast iron and French chefs prefer it. The care is pretty much the same for both carbon steel and cast iron but carbon steel is lighter weight. One benefit of cast iron that carbon steel doesn’t have is that I can build up muscles just lifting it. LOL. This pan is a good size for many recipes and has become one of my go to favorites.

Ideales para saltear, resistentes y duraderos. Dandoles el debido mantenimiento son antiadherentes.