Lodge BOLD 10 Inch Seasoned Forged Iron Grill Pan; Design-Ahead Cookware

Excellent Design – My most used pan Lodge P10S
I brought this pan in 2018. It is my most used pan. It is heavy. The weight is a good thing as the thicker bottom helps heat retention and prevents noticeable hotspots.For cheap George Foreman money just buy this it’s more versatile and easier to clean. It gets washed after cooking and put back on the burner for my next meal. Given the construction, I have very few doubts this pan will be with me for a very long time.I didn’t even realize I had owned this pan for 4 years when I decided to write this review. It gets used almost every day if not multiple times throughout the day. If I’m camping this bad boy comes along. I’ve included a list of meals that turned out well and how to make scrambled eggs in my review in hopes that someone new to cast iron would find this useful.This is downright an amazing sauté pan. You will not be disappointed. It has the wonderful benefits of being usable on gas, wood fire, and electric.I was really sad I didn’t see this on Lodge’s website so I’ll be buying another one just in case. I will never need another pan of this design.I make a one pan breakfast on this thing: ham, bacon, or sausage, eggs, and whole wheat toast or English muffin.Making scrambled eggs:Scrambled eggs are hard to do if you don’t know how to cook them in cast iron. They tend to stick. Preheat the pan on a low medium low heat. Spray the pain with a nonstick oil. Dump eggs in pan and DO NOT STIR until they’re mostly cooked there will be a thin layer of liquid on top when it’s time. Don’t over stir mix them a little so the remaining liquid covers the bottom of the pain let that cook until done. Rinse and repeat until desired texture is reached. If they’re sticking you have too much heat or stirred too much.Meals I have prepared in it:BaconEggsSausageSteakPork chopsChickenPork tenderloinOne pan pasta dishesBurrito/taco mixesBroiled and sautéed shrimpGumboOne pan rice dishesFried potatoes (hash browns and French fries)Sautéed veggiesRoasted veggiesFried riceStir fried meats and veggiesPancakesToastHamburgersHot dogs

Don’t be a dope, read the negative reviews 1st, laugh out-loud at the comments & then BUY LODGE cast iron pans.
Still Laughing out-loud at the negative Reviewers complaints: “It’s Heavy” (duhhh, it’s cast iron), “Within minutes, the handle becomes super hot and we cannot even touch it” (duhhh, it’s cast iron), “requires you to dry it and ‘oil’ it after each use” (duhhh, it’s cast iron), “Very disappointing & irritated with the thought of re seasoning after a simple casual grilling of hamburger or chicken breast” (duhhh, it’s cast iron)…. Ok, buy the Teflon non-stick cookware instead & enjoy the eggs that you didn’t pepper but look like they were (umm umm, Teflon tastes so good). Daily I love cooking with my Lodge cast iron Wok, Skillets, Pots & Pans that I’ve bought over the years. When I clean them, water glides off the surfaces & cleaning is quick & easy. Don’t be a dope; when you buy cast iron cookware you’ve chosen a product with incredible potential to become the BEST cookware you’ll ever own. Give it attention, care & time; you’ll enjoy it for a lifetime. Simple TO-DO’s are: 1) season it yourself (there is no such thing as “pre-seasoned”) 2) when you unpack your pan, wipe it down with corn oil, put it in the oven at 450 degrees for an hour or so. Do this a couple of times as you use it. 3) wash it however you want, dry it, oil it again, oven heat it again, again, again. 4) after doing this for a while you’ll notice that the cooking surface is water resistant & has become exceptionally easy to clean, has become better than Teflon. 5) now you’ve got a seasoned pan, wash wash wash however you want, occasionally coat it with corn oil & enjoy a lifetime of great cooking. 6) Wanna make a great steak? Take your seasoned cast iron pan & put it in the broiler on high for 15 minutes, take it out using an oven mitt (duhhh), throw some butter, your prepared steak, etc in the pan, broil for 2 to 5 minutes per side (depending on thickness & cut of meat), take out using an oven mitt (duhhh), put steak on a plate & allow to rest (cool down) for 5 minutes & you’ll appreciate the beauty of cast iron cookware. By the way, when you do your will, make sure you specifically bequest your cast iron pots & pans because if you don’t, your kids will be fighting over it who’s gonna get Mom/Dads SPECIAL “cooked all our meals for a lifetime” cookware. Oh, so you know, your great great grandchildren will enjoy them too.

Ich war etwas besorgt, da bei Lodge Pfannen der Boden nicht abgedreht ist. Diese Sorge war unberechtigt, der Boden ist, wie die gesamte Pfanne, eingebrannt und es gibt keine scharfen Kanten. Es gibt ab und zu einen kleinen Hubbel in der Patina, aber auch diese sind Rund.Ein minimales Wackeln habe ich, wenn ich wirklich versuche sie zum Wackeln zu bekommen, aber bei der Benutzung wackelt nichts.Sprich für den Preis die perfekte Pfanne!

Cocinar con hierro calado es otra historia. Tengo otras (más Lodge, Petromax, Le Creuset, etc) pero esta se ha convertido en mi sartén de referencia.En EEUU ha sido muy criticada por no se compatible con las tapas, pero su forma (incluyendo el peculiar asa principal) me parece muy cómoda. El peso (siendo alto como no puede ser de otra manera) es más que aceptable y el asa secundaria cómoda.Además, sin saber muy bien si es la experiencia que acumulo, los curados adicionales que apliqué han quedado de maravilla y hago lo que quiera sin problemas, incluyendo por supuesto huevos.Con lo cual, sin duda, la volvería a comprar.