What is the difference between using a flat skillet or the ridged one? I will be using it for making bacon,stuffed meat and cheese pressed sandwiches
347092
I don't see the big difference. I have one of both, use the ribbed one on sandwiches and the flat for bacon and meat. The ribbed one makes decerative lines on the sandwiches, and meat. No taste difference I can tell
347093
I use the ridged skillet in place of a charcoal grill for meat, veggies, and pressed sandwiches when weather outside is inclement or I have just a couple of items to grill.
347094
The ribs allow the fat to drain, but can be hard to clean. Its worth the extra effort. I love mine.
1597805
I can't answer this question. I had two of these skillets and loved everything about them except the fact that the non-stick surface doesn't last at all. I took really good care of both of them and both surfaces failed. Now I'm using a Presto. Have only had it for a month so far so good. It is like the Hamilton Beach except that the lid does not clip on and it is cheaper. Also the skillet detaches from the base making it take less storage room.
1377962
I use mine for a bacon press in my larger pan. But for my ribbed pan I found it just as easy to flip the food over and it gives me a reason to check the food. Good tip is pre heating press in pan when going to use. Helps cook food a little faster.
1863891
the ribbed is great for steaks and chops or other cuts of meat I use the smooth one for bacon, frying chicken or making corn bread the more you use it the better it works almost non stick I try not to cook acidic foods like tomatoes hurts the finish if you are not careful clean the pan right away and wipe it with a little oil
1197690
I can only speak to my own experience, but the inside of my skillet was a little rougher than, say, the Lodge LPGI3 Pro Grid Cast Iron Grill/Griddle. However, it still wasn't THAT rough. Just season it and use it a few times, and I would think this would no longer be an issue to complain about. It's a great skillet.
2140724
The 12 inch fry pan has more flared sides and will be easier for eggs and the like. The 11" saute pan is better for stews and similar items but you can cook everything, including eggs in it. Just get a spatula with a curved handle. Aside from the size, go for the one you will be using most.
1669008
We have the classic and use it every morning. Love it for frying bacon and eggs. The pan is heavy, and flat! Follow directions about preheating and also hand washing after the pan cools and the non-stick surface will probably last longer....
648611
This skilet is large ad very heavy. For everyday, I would use my regular cast iron skillet with the handle. This is good for stovetop casseroles, stroganoff, etc. Mine has a chip so be careful with it.
2213465
It's a very smooth surface. I am so enjoying making omelets and scrambled eggs and grilled cheese sandwiches in mine. It is great for sautéing also and cleans up beautifully. I splurged on it but I feel it was worth it. I have several other pans I know avoid using. Better give them away!
409482
We only tried to make an omelet once. It was not great because it gets "flattened" and we prefer the omelet from a regular skillet. The eggs did not taste rubbery, however. If you like a fluffy omelet I definitely would use something else
1013503
I actually would recommend the Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart for camping instead of this one. I own both. The reason I use this one more at home is because of the handles. Easy into the oven, easy out of the oven. The reason I would recommend the Double Dutch Oven for camping instead of this one is; because of the handles. Much easier to two-hand the other one. If you are going to REALLY go camping though, you will want one with a lipped lid so you can put charcoal on top and not have it slide off. This isn't a bad choice at all for camping; would just be my second choice for camping. I actually would recommend the Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart for camping instead of this one. I own both. The reason I use this one more at home is because of the handles. Easy into the oven, easy out of the oven. The reason I would recommend the Double Dutch Oven for camping instead of this one is; because of the handles. Much easier to two-hand the other one. If you are going to REALLY go camping though, you will want one with a lipped lid so you can put charcoal on top and not have it slide off. This isn't a bad choice at all for camping; would... » Read More I actually would recommend the Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart for camping instead of this one. I own both. The reason I use this one more at home is because of the handles. Easy into the oven, easy out of the oven. The reason I would recommend the Double Dutch Oven for camping instead of this one is; because of the handles. Much easier to two-hand the other one. If you are going to REALLY go camping though, you will want one with a lipped lid so you can put charcoal on top and not have it slide off. This isn't a bad choice at all for camping; would just be my second choice for camping. « Show Less
1997903
Hi, Polly. I suppose that would depend on what you cooked on it. Bacon? Maybe. A grilled cheese sandwich? Not so much. But even so, if you're using it as a press rather than wide open as a dual griddle, it's pretty contained. So far, I haven't found anything this doesn't do well. Love it.
860831
The underside of this is flat, not grooved like a panini press. I use it for toasted cheese and other toasted sandwiches, and like it a lot. Just wipe off the bottom...easy to clean.
964918
I believe I've had both and the professional is heavier. The one problem I've had with the thinner ones was shillets warping over time. When I saw this T-fal professional was the #1 recommended skillet by "America's Test Kitchen" I decided to buy one. I'm very happy with it. And yes I know the warping is from someone putting a hot skillet under running water...I keep telling hubby that, but....Carole
1669011
Someone here stated (in answering "Should I get the Classic or the Professional? What are the differences? "... that the "Classic is flat on the bottom and the Professional has ridges" ... that " the ridges on the Professional would make it almost impossible to fry eggs without breaking the yolk". However, all ad photos of the Professional show a perfectly flat interior. Additionally, a reviewer on Amazon has photos posted showing the flat interior ... and the exterior bottom which has an integrated disc. Seems many reviewers are frying eggs perfectly on the flat interior surface. Someone here stated (in answering "Should I get the Classic or the Professional? What are the differences? "... that the "Classic is flat on the bottom and the Professional has ridges" ... that " the ridges on the Professional would make it almost impossible to fry eggs without breaking the yolk". However, all ad photos of the Professional show a perfectly flat interior. Additionally, a reviewer on Amazon has photos posted showing the flat interior ... and the exterior bottom which has an integrated disc. Seems many reviewers are frying eggs perfectly on the... » Read More Someone here stated (in answering "Should I get the Classic or the Professional? What are the differences? "... that the "Classic is flat on the bottom and the Professional has ridges" ... that " the ridges on the Professional would make it almost impossible to fry eggs without breaking the yolk". However, all ad photos of the Professional show a perfectly flat interior. Additionally, a reviewer on Amazon has photos posted showing the flat interior ... and the exterior bottom which has an integrated disc. Seems many reviewers are frying eggs perfectly on the flat interior surface. « Show Less
1227769
So, the LCS3 (which is currently priced at 22 and some change) is only a 10 inch diameter and has sloped sides measuring only at 1 3/4 in (might be 1 1/4 in I'm going off memory). The LK8S3 is 10.25 diameter and the sides are not sloped they are straight and measure 2 inches high. I just used the LK8S3 this morning for a fritata with eggs, red bell peppers, baby bellas, chopped kale, and sharp cheddar on top. I have a five person family and it is big enough to produce a yummy fritata that will feed us all. I start the meal on the stove top and finish in the oven. I like the high/straight sides of this dish because you could even bake a cake in it or a pot pie etc. I have a pan comparable to the LCS3 but it is smaller in diameter (I think an 8 or 9 in). Pans with a sloped side are great for sauting and performing cooking tasks that require moving the pan around to flip the food about. The LK8S3 is quite heavy so I could only assume the LCS3 "chef's" series skillet might be more pricey because it might be lighter weight for performing tasks that require flicking of the wrists and flipping without compromising the length of the diameter and the quality of the cast iron. Don't quote me on that, the last part is only an assumption. If you want an exact explanation I'm sure someone at Lodge would be happy to assist you. They probably have a contact link on their website. Hopefully I helped, I tried my best. Have a lovely day!
1416448
You can use both at the same time. We sautéed in a small skillet on one side and cooked Mac and cheese on the other. It's just a bit slower than a regular stove top.