What's the difference between Pro Logic and a regular Lodge iron pan ?
253566
Logic has sloping sides, better finish (no sticking if you follow directions) and a helpful second handle. Better for soufflesl
253567
Shape and quality. The Pro has sloped sides like a regular skillet so if you have popeye arms, you can get a good chef's flip. Honestly, it does help when using the edges to mix and move the food aroun in my opinion. I dislike the straight sides. I think there may be something different in the grade as well because these seasoned absolutely beautifully and fast. Love mine!
253568
I'm not sure but I think it is the bottom. The Pro Logic has a tapering/curved side to the bottom. I prefer it.
253569
Not much really, except pro-logic has a more curved shape and seems to be seasoned better.
283887
Lodge is a very good brand of cast iron cook wear, cast iron heats more evenly and holds the heat longer, it does clean pretty easy even if the enamel does stain if you use tomatoes in it , which of course I do.
1686552
The heat is the difference plus the cleaning. When I have cooked with the SS one that I had it handled the heat better without scorching. The aluminum has a lower heat rating(not mentioned anywhere just what I have observed). Also cleaning the residue from cooking from aluminum to SS different. But I am happy with my aluminum pressure cooker. There are a few small adjustments. The difference in price and size was important in getting a new pressure cooker for us. But If you don't have price in mind go with the SS. If price is a consideration/size the aluminum is a very GOOD purchase!!
2025659
I have this skillet and a wagner skillet, and lodge is NOT as smooth as the wagner pan.
902556
Multi-Clad Pro is also induction compatible, the Chef's Classic is not (you test it by sticking a magnet to it - if it sticks, it's induction compatible; Classic isn't). Don't know if that's something you need, but for us, it was a critical difference.
2202202
I have used my pans in the oven but I'm not sure what the difference between these and the professionals are.
418217
The bars on the Pro look thicker and sturdier and the padding is not separated like the non Pro. The Pro is a great rack, I recommend it.
1931097
I have one of each. The Pro Precision allows you to lock the length you prefer by twisting the handle. The pro Comfort does not lock. I use them primarily when putting on my boots. The Pro Precision works best for me because it locks and does not change length. Both are quality products.
268334
The only thing I know is that according to the cuisinart website you cannot use metal utensils with the multi-clad pro line. Also the set comes with smaller size pans that aren't applicable to daily use for a family. The classic is supposed to be lighter in weight and supposedly doesn't conduct great as evenly. But I do not have personal experience with these pans to give you my opinion.
721299
The difference is the built materials and production processes. The Pro is 6061 military spec hard coat anodized with machined components. The Plus is powder coated steel with cast knob and levers. The operation is the same and the weight is almost the same. The warranty is one year on the Plus and lifetime on the Pro.
647814
the difference is clear .. if you want the grill marks from the competition cast iron is the answer, but if you do indirect or l & s can do without! for me is irreplaceable .. andrea
861673
I don't think there is a difference. The oven cooks using convection and infrared technology. I don't know why they list them different. I bought this black one with the extender ring. I love it. It comes with a pan, 2 metal racks, the extender ring and a DVD to show you how to use it. They also give you a plastic coated 8x11 card that is a quick guide to how long to cook meats and a little cook book. Here's my advice to you. They give you this lid holder. Don't use it. I think that is one of the reasons people's domes are cracking. The plastic gets really hot and the heating unit on top is heavy. When I want to check or turn the food, I pause it and completely take the dome off and place it upright on a wooden cutting board. Further more. When your food is done cooking, take the heating unit off the dome and let them cool separately. After the dome is cool, as in after your meal, hand wash it. People seem to have a problem with the dome cracking. I don't. I never put it in the dishwasher and I never leave it on it's side. Other than that, it's a great oven and I highly recommend it.
1809723
My All-Clad stays in the closet. I was very disappointed in this nearly $100.00 pan. I only use cast-iron skillets that are non-stick after 30-100 years of use. Lodge makes carbon steel pans that ,once seasoned, offer good non-stick surfaces. You treat them just like cast-iron. I have 40 year old Revereware that works much better than this All Clad. Sorry, but this pan did not work for me and I wish I had my money back. I haven't used non-stick pans for years as any non-stick surface will wear. If I was going to get one, it would be the one that America's test kitchen recommends, a Wear-Ever.
2010537
There is no difference in using a convention feature than using a regular oven, it cooks faster. Let me know if this answers you question.
220699
Good Morning wisew,Buy this Lodge product. I do not think You will be Disappointed.I switched to all Cast iron pans a couple of yrs ago&now; would cook with nothing else.It is very smooth+it is still made in America!The trick here is cleaning&seasoning; after cooking do it right and nothing seems to stick.....Kenneth
2164148
This "looks" like the glass lid that goes with my 10.25 skillet. I bought the skillet and tempered glass lid from Amazon, but NOT as a set. I use them together all the time. It is better made than others I have because the nob on the top is "solid" and does not get water in it and have to be unscrewed to get the water out. Enjoy your Lodge cast iron! Evelyn
1077409
I think it is the same thing. Kitchen pro 11 is the one you want. I LOVE mine!