Can I use this as an every day skillet or am I better off getting the 11" Lodge Color skillet?
648609
I own the 11 inch but bought the smaller ones for our sons and daughter. I would recommend the larger one.
648610
Hello. It really depends on what you are cooking everyday. While this casserole is serviceable as a skillet, it is really ideally suited for a long braise. It's big and heavy and takes up a lot of real estate on the stove, and its deep sides are less than optimal for flipping and turning. If you are seeking something in which to regularly cook eggs, pancakes, or fish, the 11" skillet would be better; as well as easier to handle and clean. Thanks.
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.
1880193
I'd say it is more like 11 + inches. My only issue was the slight cupping in the center of my skillet. I would encourage you to check that the whole cooking surface is flat.
1643909
We have red, blue & yellow Lodge handles and they work well with both 10" and smaller skillets. They fit well and are shaped for easy gripping.
488287
I've never tried to use it as a skillet but I would imagine it could be used that way. It definitely boils water; I use it to boil broth for having Chinese Hot Pot and it works great. :)
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.
2223689
Stella,I'm a Professional Chef and have used all brands of pots and pans, I personally have All Clad for every day use.I only use mine for eggs and omeletes, best pan I've ever owned.Thanks,
1724265
We do not have this particular skillet, but ours is also a lodge with 13 inches outside, and 10 inside. This product number is L10SK3ASHH41B. We also have a 8 inch product with a 7 inch inside. Lodge does make good products. Hope this helps.
645147
Depends if the model is still in production, warranty covers finish I think. I just tried to have my ERS-12 replaced, same thing - finish is bubbling/flaking after 2 years. They said they would only give me credit if I shipped it back, because it was no longer made. Warranty expires 12/02/12, But I got such a good price on it it's not worth returning, I would have to pay to ship and get little credit then have to buy a new pan from them at full retail. No more Teflon electric skillets for me - Stainless steel only. It's not worth the risk, I have a $70.00 pan still under warranty that is pretty much useless now. M- Look for this video review on Amazon- csk - 150 I returned this skillet after finding out their warranty policy on their older units (ERS-12), I will "stick" with stainless steel units only. Nonstick skillets are to risky at this price point, and you may not get a satisfactory warranty when your unit gets older. If your older skillet is upgraded or discontinued, whatever sale price you paid (minus shipping) will be credited to you. Then you will have to buy a skillet from Cuisinart, forcing you to pay full M.S.R.P for a new one. They will not exchange it for a similar unit, leaving you in a tough situation. ERS-12 in video was rarely and properly used, about 2.5 years into warranty, 1cleverchef- AOS Culinary Arts, AAS Hotel & Restaurant Management
689802
HI B. Geppert ; No I havent had to reason this pot at all .I use it aleast 3 to 4 times a week and I make sure that after every use I completely dry it and rub the interior with crisco . If I run out of crisco I use pam or Olive oil . If you dont plan on using it as regularly then You can use the conditioner , but if its going to get constant use then I would use a natural grease or oil of your choosing . Of all the lodge I own only my skillet came close to getting reasoned but that one was never factory seasoned . And for that one I just normally put a pound of bacon in it then put it in the oven so far so good . remember most importan dont let them air dry the minute you wash them dry them dont let give the metal any chance to rust . If you dont want to hand dry it then just throw it on the stove heat it up till it dries then as it cool apply your coating works like a charm
1685352
Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish... » Read More Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. « Show Less
2231884
The Lodge L5MS3 Mini Skillet was discontinued. Anyone selling it for over ~$10 is just trying to make a huge profit for themselves.
81877
I don't know. I have only bought the skillets as separate items. I have used the ones I purchased for years and wanted a backup set.
2177216
cast iron wok requires care, just like any other iron skillet. it cooks faster, uses less oil, and you can control the heat. you can choose 14" if 16" is too big but we have a big family and loves to stir fry noodles...16" wok is perfect for us. We love to cook outdoors using gas...and you can order a ring to set the wok in place. I don't know if this helps...good luck in choosing the perfect wok. I totally recommend it.
2006524
Hmm, never thought of that. My first thought was to say it would not be good for the smooth top, but I have a smooth top range and cook high temperatures in my regular cast iron skillets as well as my enameled cast iron cookware. Given that, I think it would be okay up to medium high. I wouldn't push it until you tried it out first!
1591315
I purchased a 14" skillet from Cuisinart through Amazon. My pan, when heated on my glass top FLAT stove, gets concave (which means a bump on the bottom). Hence it rocks back and forth and doesn't make total contact with the heat source. Dealing with a return through Cuisinart has been a bit of a nightmare. They want to look at it and evaluate it and I have to pay shipping one way. My 30 day return window with Amazon had lapsed when I started noticing this. It's a huge pan and I didn't use it that often. This pan returns to a flat state when it cools!!!
264595
This is the best skillet I have ever owned! It's very roomy with a lot of cooking space. What's even nicer is that it has raised like little bumps inside it which evenly cooks and browns food! Washes great and excellent non stick coating. Hope this helps.
1024490
Try a Lodge cast iron skillet the same size as this. Just turn it over this pan. I've used skillets as lids many times.