What is the difference between the Signature iron handle vs the enameled cast iron skillet? Thanks!
138942
It appears that the signature version (the one I have) has a larger handle opposite the main pan handle. There is a small opening for better grasp with the signature version. Pan is good for folks with small hands like mine. In this photo I believe it shows only the cast iron version and NOT the signature model. But I could be wrong! :-)
138943
the difference appears to be the helper handle. the one is this picture is quite small and not super "helpful".
1681749
Lodge says the cast iron is Made in USA and the enameled cast iron is imported from China. See their website for more detail.
172280
kristen - In most cast iron cookware the "nonstick" effect is caused by carbon. When a skillet is "seasoned" it has enough carbon molecules adhering to the cooking surface to do the job. I hope this is helpful.
1074070
The edge is not enameled. I have 4 Le Creuset enamel cast iron Dutch ovens that I use weekly. I purchased my first one about 10 years ago. I have never had any trouble with rust. I don't put them in the dishwasher; I handwash and let them air dry. I have occasionally left them filled with soapy water for 24 hrs or so...not because they needed to soak that long but because I was lazy...and they never formed rust. They were not fully submersed in water, just filled with water. I don't recommend doing this, but I would think if rust was going to form, it would have in such instances.
1121069
Carbon steel is LIGHTER than cast iron, stronger and, heats quickly. CI holds heat longer. Both can be used in oven. Both are excellent pans and can be used on open flame. Buy one of each I recommend the 10 inch carbon lodge for a good all around kitchen pan.
1877817
Not sure what oil is is seasoned with, I would compare it to buying a Lodge iron skillet that has been pre-seasoned. Definitely no Teflon of any other non stick. Had some heavy rains here in GA this summer and Had covered for a few weeks. Looks like it was starting to rust which I quickly re-seasoned and good to go. You can flip two of the quarters so all the grill marks are the same way by the way.
1727873
Hi 1217topher, The main difference between the two is the color, and how the handle is designed. Function-wise, they'll be the same.
252174
I have a heavy cast-iron skillet as well as this pan. Both have a good seasoned surface on them, the cast-iron after losing it. If you treat the blue steel as recommended and don't boil acidic or salty liquids in it, it keeps a seasoned surface well. It's lightweight and easy to manipulate. The handle sheds heat pretty well. Note that it's a crepe pan, not a high-sided skillet, so is really best kept for pancakes, eggs, toasting nuts or whole spices and other dry/oily cooking work. Wait till it's well coated before doing stickier foods like bacon. I find that regularly using a little butter or other animal fat in it for cooking eggs and pancakes really helps keep the seasoned surface glossy and non-stick.
1690482
This is only a wild guess, but I imagine it's the labor that goes into the finish. I bought the less expensive for my husband last Christmas (he loves to cook) and have been very satisfied. We use Barkeeper's Friend to polish it up now and then and it looks great. He has a few pieces of the more expensive type, but other than a small difference in weight, I can't tell any difference in the cooking ability. If you are a real gourmet chef, you probably won't be happy with any but the most expensive cookware. However, if you are like most of us, the less expensive will serve you well for many years. :)
426659
The outside coating is a thick colored enameled coating. Very nice, that's what Le Creuset is known for. The inside has a black enameled finish that is similiar to a traditional cast iron skillet. It does take well to seasoning and will achieve a patina with regular use.
2233342
No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a spatula, and rinse always cleans well. No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a... » Read More No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a spatula, and rinse always cleans well. « Show Less
976233
The pretty Enamel coated cast iron can only handle 450 degrees. The Lodge stuff is real thing. It can handle 500.
1759342
Cast iron is great. A patina builds and the heat is even so that I can do three grilled cheese sandwiches at a time. The holes are for hands to get a less hot section of the iron. There is a ridge around the ironso that the grease does not flow over the edge. It is heavy and works well.
2027314
Its been awhile since i bought mine, but I remember that there were two that were very much alike. the only difference I could find is that one was a little more "tailored" with nicer lines on the handles and a nice scoop in the lid below the handle so your hand could fit into the handle better. A bit more refined, which is why I chose it. Look closely and you will see. Again, I am going by memory, and not by the model name.
1764808
Greeting LeeAnne, The Cast Iron Skillet Pan dimensions are as follows: Handle length 3.5" Long, Skillet Diameter 5", Skillet Depth .5". I hope this satisfies your inquiry. Have a GREAT Day, Todd (Nothing But QUALITY)
286368
Three reasons: 1) The obvious answer, more pig iron (iron and steel mixture) by volume thus more cost. 2) Volume runs are cheaper because as a manufacturer you get more for your money with high volume when you set up the molds and manufacturing run. Lower volume runs cost more to produce because the setup cost is the same (These larger skillets don't sell in as great volume as the 10 inters- Less people buy them). 3) Remember that Lodge preseasons their cast Iron, see the video on their website. It obviously costs more to preseason larger cookware. Really, for 40 dollars on cookware that will last many generations, this is an incredible bargain, made right here in America.
2123710
No problem, your welcome. I found that if the size is adequate for the meal this particular Dutch oven is a good choice, being just heavy enough to maintain heat, and the enamel coating allows use on stoves where raw cast iron scratches the glass top. Personally I wish it did not have the non-stick coating on the interior, but finding quality cast iron with enamel on the outside and raw cast iron on the inside is either cheap (thin) castings or more expensive that I would care to spend.