Which is better? The flat surface or ribbed skillet?
1863885
I've used both and I prefer the flat.Ribbed is useful for elevating foods if you are concerned about cooking in fat and for making grill marks.Steaks cook longer in the ribbed because there is limited physical contact between the meat and pan the non pan contact areas of the meat are cooking with radiant heat.Cleanup is more time consuming.
1863886
If you are preparing meats such as sausage or steak, the ribbed surface is preferable. This, As the liquid runs off leaving the meat tender yet juicy.If you are preparing bread such as bisquits, cornbread, or a casserole, the flat surface is preferable.I have both the flat and ribbed bottom Lodge skillets and use them as noted above with great results.Good luck!!
1863887
Flat. You can't clean in between the ribs, it will take forever. Flat, you just use a rigid paint scraper to scrape it clean, and wipe it out. Done.
1863888
It depends on what you're cooking. The flat surface would be better for baking cornbread, making an omelet or scrambled eggs, and the ribbed skillet would be better for meat - steak, chops, chicken, etc. because of the nice grill marks you'll get.
1863889
I specifically purchased mine with the flat surface so I could use it as an everyday frying pan for eggs and such. I also love to use this pan for baking corn bread, so a grill pan bottom would not have worked for me.
1863890
Well.it depends.Flat for grilling,frying etc.Ribbed,if you what to cook without your food sitting in grease or oil,beacon steak and such. :)
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
460436
Yes, flat, and it has stayed that way. Love it. Also like the spot in middle that tells you when it is right temp to add meat.
339088
The stove comes with a single griddle (which is a flat surface). I'd imagine that some people purchase 3rd party grills/skillets (with ridged surfaces).
2110159
Chuckles, I sincerely thank you for asking the question. I suppose it's great to get so much technical expertise and advice. Would have been even better if they had answered your question instead of their own. Anyway, it's something I've wondered about for quite some time now. Like you, I've only been able to find what I call the bumpy stuff and also like you, I have generations-old 8 in. skillet that has a cooking surface that's as smooth as glass. I make a run through any convenient thrift store I happen across and I've had some pretty good luck in expanding my collection of smooth bottoms, so to speak. Chuckles, I sincerely thank you for asking the question. I suppose it's great to get so much technical expertise and advice. Would have been even better if they had answered your question instead of their own. Anyway, it's something I've wondered about for quite some time now. Like you, I've only been able to find what I call the bumpy stuff and also like you, I have generations-old 8 in. skillet that has a cooking surface that's as smooth as glass. I make a run through any convenient thrift store I happen across and I've had some pretty good luck in expanding my collection of smooth... » Read More Chuckles, I sincerely thank you for asking the question. I suppose it's great to get so much technical expertise and advice. Would have been even better if they had answered your question instead of their own. Anyway, it's something I've wondered about for quite some time now. Like you, I've only been able to find what I call the bumpy stuff and also like you, I have generations-old 8 in. skillet that has a cooking surface that's as smooth as glass. I make a run through any convenient thrift store I happen across and I've had some pretty good luck in expanding my collection of smooth bottoms, so to speak. « Show Less
651021
a shear works well on flat metal, a nibbler works on flat or ribbed metal. IMO
228521
depends on the piece. larger pots have a heavy bottom for even cooking. had mine for at least 40 years, wouldn't haveanything else (I've tried a few along the way) After all these years, I still think Farberware is the best. Don't know about the new (non-stick) skillets.
1419773
Dear C.Smith,The only difference will be the spatula. Otherwise the cooking ability is the same.Thank you for allowing us to be of service to you.Sincerely,Tonia D.
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.
1184618
Flat, and there should be no problem on a ceramic cooktop. Cuisinart should take care of you promptly if you have any problems.
1685350
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.
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....
2243762
I used a metal one and worried about scratching the finish. I now use nothing but wood or silicone as I want to protect the beauty of this skillet.
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!
1591313
Yes, this is a flat bottom skillet and it stays flat. It is solid aluminum (not air insulated) with a durable non-stick surface. The solid stainless steel riveted handle is also useful for straight from the range to the oven applications.
1358447
The bottom edge is curved but the sides are a bit more steep than the small skillet. I'm sure you could still flip an omelet but it's not quite as gradual a decline on the sides.
1865112
stainless steel and I prefer it over the non-stick skillet surfaces. of course it will scatch with use.
1788646
The pans are slightly ribbed, but they are flat with beveled corners and do not scratch the surface of our glass-top stove.