Reddit reviews Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
We found 75 Reddit comments about Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black. Here are the top ones, ranked by their Reddit score.
One Lodge Pre-Seasoned 10.25 Inch Cast Iron SkilletAssist handle for better controlUnparalleled heat retention and even heatingPre-seasoned with 100% natural vegetable oilUse to sear, sauté, bake, broil, braise, fry, or grillUse in the oven, on the stove, on the grill, or over a campfireGreat for induction cooktops
"I'm too poor for nice cast iron"
Cast Iron $16: https://www.amazon.com/Lodge-L8SK3-Skillet-Pre-Seasoned-10-25-inch/dp/B00006JSUA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1486658136&sr=1-1&keywords=lodge+cast+iron
Maple Syrup $18: https://www.amazon.com/Hidden-Springs-Organic-Maple-Formerly/dp/B00COBZH06/ref=sr_1_2?s=grocery&ie=UTF8&qid=1486658154&sr=1-2-spons&keywords=Maple%2BSyrup&th=1
I bet you can find a used one at Tag Sale and re-season it for less.
The 10.25" Lodge skillets is $14 and pretty much holds at that price on Amazon. They are BIFL as long as you season it correctly and condition it after every use.
Also, on a side note, consider getting the roommate a very cheap cast iron pan.
It's EXCELLENT at searing things, and pretty much indestructible. Here's a super cheap, very reliable cast iron pan.
That way you can avoid strangling him later if he does it again ¯_(ツ)_/¯
Cast iron pans are not as expensive as you think they are
Have you considered a seasoned cast iron skillet?
The Lodge ones are cheap and will last forever if you wash them properly after use.
https://www.amazon.co.jp/dp/B00006JSUA/
I got one of these 7 years ago after a few years of wasting money on the usual variety of non-stick pans and its still going strong.
You need to take a little care in how you clean it after use, but its great to cook with.
This is what I've used that either I've had for over a decade or else is obviously of good quality. Much of these have already been mentioned. You still have to know how to care for this stuff. Just because it can last your whole life, you can make it almost unusable if you don't know how to cook and abuse it.
C'mon OP...
> spiceindiaonline.com/crispy-chicken-65/
I'm inclined to mostly agree with /u/Amnizu. I dont think I've ever seen deep frying in a pot like that, even if it is heavy bottomed, the outside is not heavy so it will not retain the temperature of the oil as well as cast iron would. A $20 Cast Iron pan is usually my go to for frying. Even safer and probably better would be something like this. A Quart of Oil is actually quite a bit in that kind of pot. When using the Cast Iron get an 1-1.5 inches of oil up to temp then slowly add in each piece of chicken. The recipe you are using has water in the ingredients which is ok, as long as you don't have excess sauce on the chicken when you put it in. Water and frying are not friends. You might even want to reduce the amount of water just a little. To be safe keep some Baking Soda near by to put out any potential grease fires. I'm no pro so take what I say with a grain of salt. I usually use a cast iron pan and it comes out great, makes the house smell though. Hope this helps.
Everyone should own a cast iron skillet.
They are like $15 on Amazon
https://www.amazon.com/Lodge-Cast-Skillet-Pre-Seasoned-10-25-inch/dp/B00006JSUA/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1503956693&sr=1-3&keywords=lodge+cast+iron
I got mine for $18 at a Target. Not sure where you are but those prices are way too much.
Lodge pans are cheap.
You're an adult now, just cook. It can be tough cooking for just one person
becausebut it's doable.Learn some basic, cheap recipes and get comfortable eating leftovers.
Here's one for you:
Hamburger Gravy
Ingredients
1 pound ground beef (get the cheap stuff 75%/25%, you're a poor student)
1 1/2 cup white rice (uncooked)
1 family size can of Campbell's Cream of Mushroom soup, (low sodium is healthier but doesn't taste as good).
Cooking
I cook my rice in an Instant Pot, it's very fast, easy, and requires no supervision. Takes about 10-13 minutes depending on how much rice I'm making. I used to have an amazing Zojirushi Fuzzy Logic Rice Cooker that was the most amazing thing ever, but an ex-girlfriend stole it, so... Use the Instant Pot, it's cheaper and faster anyway.
Rice cookers and Instant Pots typically come with a cup for measuring rice which actually measures about 3/4 of a cup, and the inside of the cooking vessels have graduated measuring lines showing you how much liquid to add for the amount of dry rice you're cooking.
Put the two "cups" of rice (1.5 cups actual measure) into the Instant Pot and fill it with water to the "2" line. Close it up and make sure the pressure valve is closed (I've failed to properly cook my rice too often because I am dumb and don't check this). Once everything is set, just hit the "rice" button.
While the rice is cooking put the soup in a sauce pan along with a can full of milk, any milk works but I prefer whole milk myself. Put the sauce pan on the stove, medium low and stir frequently.
Now that the rice is cooking and the soup is warming put the ground beef in a skillet. I like a good [cast iron skillet] (https://www.amazon.com/dp/B00006JSUA/) myself, they're cheap and indestructible, and because of the heat transfer properties of iron they tend to cook foods evenly without burning.
Cook the beef on medium high until it's browned, then drain all the water/grease out into a Tupperware container, do not pour grease down the drain! you can seriously make life hell for yourself and your neighbors if you do.
Add the beef to the soup, increase the heat to medium/medium-high and continue to stir frequently. You want the soup hot enough to bubble a bit, but not a full boil.
By now the rice should be just about done. Let the pressure out, take the lid off, wait a few seconds for the steam to abate then, with a large plastic spoon (you don't want to scratch the bottom of the Instant Pot), "fluff" the rice, just scoop and turn the rice in place, loosening it up, and letting more steam out.
To serve, scoop some rice on a plate, ladle some soup onto the rice, season with a touch of black pepper, and eat.
The rice is enough for 2-4 servings depending on your appetite, while the gravy is enough for maybe twice that. Typically it would be enough for two dinners for me, a 6'4", 225 pound man) and my girlfriend who is pretty petite.
Cost:
Beef: get the cheap stuff, depending where you go and the quality you get, this can be between $2-$5/lb. If your super poor, get a 10 pound tube of ground beef at Smart and Final for like $25, then break it up into 1 pound portions and freeze, otherwise it's about $5/pound most places. So let's say $5.
Rice: the cheapest food on Earth, and it's healthy too! You should probably plan on this being about $1/pound. Get a 10 or 25 pound bag and you'll be set for at least a quarter. Pro-tip: rice goes with literally everything. Add it to all of your meals for some good, clean carbs. Pair it with smaller portions of what you'd normally eat to get the same caloric intake but healthier and cheaper. Anyway the rice in this recipe has a marginal cost of maybe $0.15.
Soup: I think Ralph's usually has the family size can of Cream of Mushroom soup for $2-$3.
So, all in for one person, you could probably make at least 5-6 servings for $8, and it takes maybe 15 minutes to cook.
Store the rice and gravy separately in Tupperware in the fridge for up to 3-4 days. Mix together in a bowl and b reheat in the microwave for 90 seconds to 2 minutes for leftovers. I prefer to make fresh rice each day, but making one larger batch then reheating it works as well.
Alternatives
There you go, cheap, quick, not totally unhealthy home cooking.
Lodge cast iron Skillet. I know you said you don't like the weight, but you also said you are a student and it's hard to beat $15 for something that will last forever. https://www.amazon.com/gp/product/B00006JSUA
If you need something smaller, they also make smaller ones.
If you really need something lighter though, look into carbon steel. Lodge also makes those, but I don't have any experience with them.
I think that was the Lodge ones https://www.amazon.co.jp/dp/B00006JSUA/ Haven't bought one yet but certainly will do in the future
Here's the link for those interested in this deal
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https://smile.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA?keywords=lodge+cast+iron&qid=1537280771&sr=8-5&ref=sr_1_5
They're not even expensive. It takes a little work to get it seasoned at first, but nothing monumental. 100% worth the effort.
Hilariously it's cheaper straight from Amazon and if you have Prime, Amazon will get it to you in 2 days free.
https://smile.amazon.com/dp/B00006JSUA/
Different surfaces for different things.
One decent nonstick pan is great to have for things like eggs, but isn't great at high heat applications like searing meat. You'll never build a good fond in nonstick, and having pots lined with nonstick coating is just unnecessary. A couple of pans -- a larger one for cooking fish or day-to-day "I'm just browning some ground beef" kind of stuff, and a smaller one for fried eggs or whatever -- will be plenty. You don't want to spend too much on a nonstick pan, though, because by their nature their lifespan is limited.
One cast iron pan is great to have because it's great at really high-heat applications, but can also be used for any number of other things -- you can sear a roast in it, you can bake a deep-dish pizza in it, or brown off some chicken and then braise it in the same pan. It can become pretty nonstick over time, with the right care, but that's a long-term process. Cast iron is heavy, though, and requires different care than other pans (it's not difficult to take care of, just... different. You can't chuck it in the dishwasher and walk away.)
For an all-purpose workhorse, look for stainless steel. It's good in a wide range of applications, and can do almost anything reasonably well. It's a little more prone to sticking (which is a good thing in many cases), but it's also durable enough that you can scour the fuck out of it on those occasions when you need to.
More important than the surface of a pan, IMHO, is the base. Avoid anything with a thin base; over time, it'll warp, and that creates hotspots and wobbles that make cooking a pain in the ass. You want pans that have a pretty thick base. If you can get something that has a layer of aluminum sandwiched in, that's great. Aluminum conducts heat better than steel, so pans will get hot faster with some aluminum included. You don't really want to cook directly on aluminum, though, so something with steel and aluminum layers in the base is ideal.
You're probably not going to find one single set that covers absolutely everything; I'd advise one base set of stainless steel, and then a few add-ons as time/money allows. I know Cuisinart does a pretty nice set of tri-ply stainless steel pots and pans that runs under $200, and goes on sale for even less regularly. Add a T-fal nonstick pan or two, and one good Lodge cast iron skillet, and you'd be well-equipped for most things.
The expensive brands in that same price range:
All-Clad, Le Crueset, Henckel, and Mauviel.
This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.
At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.
-------
Here's a list of things they could get (an entire kitchen revamp) for under $1000:
A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)
Anova sous vide cooker for $110. Toys are fun.
Lodge enameled dutch oven for $60
Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20
Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).
Scrapers (super important!) and maybe silicon handles for $10
and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).
An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.
If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.
Other things:
OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.
The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)
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Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)
If going with regular handles and instapot, $850 <--- my choice
If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice
If going with regular handles and regular slowcooker, and no sous vide ~$650
Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400
You really need to get yourself one of these skillets they are the BEST!!! I no longer need one since /u/Utinni was sweet enough to gift me mine for my birthday yesterday.
Seriously though, you NEED one!
Good luck with your move!
Got 15 bucks? Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_cp_apa_FL-CybYXPF8PK
This is a little over 15$ but if your mom cooks cast iron pans are awesome! 😂
here
https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA/ref=sr_1_3?ie=UTF8&qid=1538510630&sr=8-3&keywords=lodge+10.25
I think these skillets are amazing and I want one so bad! Everyone should definitely own one!
They're like $15 on Amazon...
Cast iron skillets are pieces of cookware.
Cast iron cook ware comes in a multitude of forms for various applications.
https://www.amazon.com/gp/aw/d/B00006JSUA/ref=mp_s_a_1_1?ie=UTF8&amp;amp;qid=1494513171&amp;amp;sr=8-1&amp;amp;pi=SL75_QL70&amp;amp;keywords=cast+iron+skillet
This is the standard issue skillet.
The absolute best bang for your buck.
The regular is on sale as well
http://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA/ref=pd_sim_k_5?ie=UTF8&amp;refRID=1F1Z9E5Q7FY5PGKYRCYC
Here's a Lodge on Amazon for $15.
Stay away from the non American-made pans as there are reports of some Chinese cast-iron containing high amounts of lead.
BACKPACK
Better Pan
You can't go wrong with a #8 (10.25") or #10 (12") Lodge skillet. They are both pretty cheap on Amazon or at Walmart.
Do read through all the great tips and information in the FAQ. Cast iron is different than most other modern cookware, so learning cooking, cleaning, and care tips is important.
For searing steaks, I like to use the "reverse sear" method, and Alton Brown's method works great.
Fair enough.
So as a premise, I'm going to give you the /r/cooking answer (which I'd argue is the 'right' answer,) but a lot (most?) people in the US use a non stick for just about everything. Then again, most people cook bad food, so...
Anyway:
>for things like eggs, bacon, burgers etc
So right there I'd stop you and say that a true non-stick (either a Teflon pan or anodized / ceramic) is really best just for things like eggs, melty cheese, etc. Some people (rightfully) claim that eggs can be cooked in a really well seasoned cast-iron; they sort of can, but you have to use so much grease I argue it's more shallow frying than anything else. Properly cooking eggs in a true non-stick pan, like a Teflon coated pan, requires zero butter / cooking spray, etc. You actually shouldn't use it.
For things like burgers, bacon, etc, most of us would argue for either stainless steel (my preference) or cast iron. Cast iron (CI from now on) has some advantages, mainly relating to heat retention for giving awesome sears (like on a steak.) Stainless Steel (SS) can also do that pretty darn well, but not quite as well as CI. SS has the advantage of being more 'reactive;' If you turn the heat up or down, the pan reacts much faster than CI. CI is a diesel truck, SS is a Chevy 2500.
Neither SS or CI 'stick' when 1) properly heated and 2) properly used. Most people just don't know how to properly cook with those types of pans. Start here, and watch this vid on how to properly heat a SS pan. If you do that (and it's actually super easy once you've done it a few times,) you're 80% of the way there. So then your pan is hot, and you put in some oil (I prefer canola.) From then, your meat (like chicken breast, bacon, burgers, steak) goes in the pan and you don't touch it! If you put it in, and then 30 seconds later get all grabby-pokey-lifty, you're going to get really grumpy that that idiot on the internet convinced you to use SS, because it's going to be very stuck to the pan. If you're patient, and simply wait, the meat will get a perfect sear, and release on it's own in about 3-4:00. From there, give it a flip and repeat.
Here's where the advantages of stainless really shine: So after you've seared both sides (let's say of your chicken) you pop the whole pan in the oven for about 13 minutes or so to finish cooking the meat to the desired temp. Then you pull the pan out of the oven, pull the meat out to rest, and then deglaze your pan, toss in some chopped shallot or onion and garlic and maybe mushrooms, let it reduce aminute or two, holy crap get ready to blow the minds of anyone you're cooking for. Drizzle the sauce over your now sliced chicken, BAM.
So that was a bit of a divergent answer, but I felt it was important. When evaluating cookwear, it's not so much just a matter of 'Can this pan cook things,' it's more a matter of 'How do you use your cookwear to get the results you want.
If what you want is a properly good non-stick pan for eggs and cheesy stuff and omelettes, buy this. That'll last 2-3 years if you treat it well (ONLY wash with a washcloth, non-stick safe utensils, etc) For all your other stuff, I'd suggest a tri-ply stainless steel pan, like this or if it's in your budget, All Clad really sets the standard. This guy in 10 or 12" is pretty much the default CI pan for most people.
Feel free to ask questions. As for the pans you mentioned: I've seen really, really mixed reviews on them. I've never cooked with them, but I've handled them and they seem extremely light and thin (that means hotspots, inconsistent heating, and crazy fast reactivity (temps varyingw ildly up and down.) They seem to be jack of all trades masters of none, and I'd personally pass.
Amazon!
Your order needs to be over 25$ for free shipping. May I suggest my proven Amazon free-shipping order booster?
omnomnom
I cook almost everyday, and usually, at least twice a day. The only kitchen thing that I cannot live without is a Lodge cast-iron skillet. I use it to cook everything. Steak and all the breakfast stuff! I think it is a must have for everybody who cook a lot or like to cook. The 10-inch one is perfect for individuals. Go with the 12-inch one for batch cooking or cooking for the family.
Let's do it in the kitchen.
dude a brand new cast iron pan is only like 16 bucks. Why would you even bother with the Shittily designed Farberware for the same price?
Amazon was a bit less than $30CAD when I ordered it for a 10" Lodge preseasoned shipped to my hands. It's been excellent. I'd imagine it'll be cheaper in the states.
EDIT: Oh I see you're a Canuck! Also check out the camping section of Canadian Tire. I saw a fantastic size I want there 7" which is awesome for when I work nights and I can cook myself breakfast like a brekky wrap or shakshuka or whatever, it was like $15.99, but I can't remember how much the bigger ones were.
Bought mine from Amazon. It was $30 and free shipping.
http://www.amazon.ca/Lodge-L8SK3-4-Inch-Pre-Seasoned-Skillet/dp/B00006JSUA/ref=sr_1_1?ie=UTF8&amp;qid=1348407507&amp;sr=8-1
One example.
Lodge Cast Iron Skillet
A skillet is just a frying pan. In the US they use skillet, frying pan and fry pan pretty interchangeably. In the UK we often use skillet for non enamelled cast iron frying pans as they will likely have been imported from the USA (or were made for the US market, or were inspired by it) so keep the name, e.g., "Lodge 26.04 cm / 10.25 inch Cast Iron Round Skillet/Frying Pan" on Amazon UK is made in the USA so keeps the name.
I mentioned "non enamelled" because we still call Le Creuset enamelled ones frying pans here even though they are skillets in the US, e.g.,
Le Creuset Signature Iron Handle Skillet (Amazon US) vs CAST IRON FRYING PAN (Le Creuset UK).
A "cast iron griddle pan" is just a "cast iron griddle pan" or maybe "grill pan" if you prefer. It's a frying pan with ridges.
Get a Lodge pan from Amazon. Despite being a great brand they are really dirt cheap.
http://www.amazon.co.uk/Lodge-26-04-Pre-Seasoned-Skillet-Frying/dp/B00006JSUA
Or maybe you're looking for enamelled?
Do you have a cast iron pan? People rave about them, so I think we should try them! There's a 10.25 inch one with Prime for $16.
Lodge Logic L8SK3 10-1/4-Inch Pre-Seasoned Skillet
Just do it. 15 bucks.
For whatever it's worth, you can get a similar set of Lodge pans from Amazon for about $12 more (but only one silicon handle cover instead of 3):
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Lodge 12 inch with silicone holder: https://www.amazon.com/dp/B00G2XGC88
Lodge 10.25 inch: https://www.amazon.com/dp/B00006JSUA
Lodge 8 inch: https://www.amazon.com/dp/B00008GKDG
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I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.
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TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.
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This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.
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First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients
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First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.
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Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.
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Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.
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Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.
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Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.
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Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.
I'd consider the 5 quart Lodge Cast Iron Dutch Oven and a skillet. I have the dutch oven but haven't bought the skillet yet. Reviews suggest that the lid from the 5 qt dutch oven fit the 10.25 inch skillet
you need this its one size up from the one on your list and this way you can have two going at once :D
Apparently this is the all time lowest price on Amazon. https://camelcamelcamel.com/Lodge-L8SK3-4-Inch-Pre-Seasoned-Skillet/product/B00006JSUA?context=search
10-1/4 inch skillet under $16
In that same vein. A lodge cast iron skillet with prime shipping. They last forever and get a nonstick coating after a couple of uses that can't be beat. I've inherited my grandmother's and it is just unparalleled. The heat retention makes some cooking make sense.
A 10 inch Lodge skillet is only $15 on Amazon. If you can afford 2 nice steaks you should be able to swing the skillet. Then come over to /r/castiron, and then find a subreddit for diets because you'll be eating a lot of pizza :p
Ich kann die Pfannen von Lodge empfehlen. Made in the USA und trotzdem recht preiswert.
Ok I think if you want to take your cooking game to the next level start with this. Learn how to use cast iron and cherish it. It might seem hard at first but it's actually really easy. Will last you years if properly taken care of.
If you want to just cook to survive, and have a pan that is easy to clean and not worry about too much, get this. And to be honest this is pricy for a non-stick pan. I would go to your nearest Walmart and get a non-stick pan for 20 bucks or something.
Solution: Buy a cast iron pan for ~$20 on amazon/craigslist.
$20 is a small investment for great steaks every time.
If you have a religious belief that prevents you from using cast iron, you could always try broiling:
http://thepauperedchef.com/2006/11/is_broiling_a_s.html
A regular pan can't get hot enough to sear steak well. Myself, I like a thick cut of sirloin or new york strip which is seared on the outside for 2 mins/side and rare in the center.
p.s. 10 inches is about right for cast iron. Any bigger and it will take a long time to heat.
http://www.amazon.com/Lodge-Logic-4-Inch-Pre-Seasoned-Skillet/dp/B00006JSUA/ref=sr_1_4?ie=UTF8&amp;s=home-garden&amp;qid=1256169569&amp;sr=8-4
Buy 3 for under $50
Do they know they can each get an iron skillet for $15?
If she likes classic cooking, you can get a nice hardcover set of both of Julia Childs "The Art of French Cooking" cookbooks for around $60, i believe. That plus a great cast iron pan and maybe some spices that are a bit of a splurge (think saffron and vanilla bean) would be a great cooking themed gift!
I'd go with a cast iron skillet, cast iron dutch oven (this one's lid doubles as a pan so it's sort of a 2 for 1 deal), or a decent knife.
The cast iron stuff should be at walmart for the same-ish price if you don't want to deal with shipping.
If properly cared for, any of those things should last a long time. The cast iron could potentially last for generations.
Cast iron skillet! Cast iron pans are awesome and give more flavors to food!
This. I'd reccommend a seasoned cast iron skillet over 'non stick' cookware just because it is better in so many ways.
https://www.amazon.com/Lodge-L8SK3-Skillet-Pre-Seasoned-10-25-inch/dp/B00006JSUA
You could go crazy with fancy cast iron skillets but I have one of these and I like using it as much as my le creuset which is literally 10x the price.
That was purchased for $14 at TJ Maxx. It's just a basic cast iron skillet. This would fit the bill though: https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA/
Do you know how to treat cast iron? Never use soap, never ever ever ever use soap. Cook on it, then fill it with water and boil it, then use a non soaped brush to brush it. Once that's done add a little oil back into it, any oil will do, I use olive, but rub it back into it so it doesn't dry out. Your cast iron pans should always be shining from oil..
I can't recommend cast iron pans enough!
I've cooked in an uncoated (often sold as pre-seasoned) cast iron frying pan for about 10 years now. While I originally bought it to avoid non-stick coatings in my food, I kept using it for other reasons.
It holds the heat wonderfully so I can cook a point lower. It's non-stick for the most part. The only thing that I've found that sticks to it is fried egg. Everything else I've thrown at it, curries, sauces, spaghetti, vegetable stews, soups, fried sausages, beef, lamb and vegetables to name a few have been fine. I don't use oil in my cooking unless it's fish. Cheap too, it cost me about seven pounds (about 10 USD I think).
Only drawback is it's heavy (10 inch diameter and 2.5kg on the scale) and the handle gets hot.
Here's mine, but I don't have the little handle thing: https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA
Do you really need a set? In the few years that I've been cooking daily I've been entirely happy with:
Those have covered 100% of my cooking needs without me ever feeling like I've compromised in some way.
For eggs and other items that need non-stick I would consider getting a Carbon Steel or Cast Iron pan. I'd rather be shot in the face than cook eggs over stainless.
I am not familiar with the brand you linked too.. however on the same page there is a link to several Lodge skilletts
and I know those work just fine. Made breakfast in one a short while ago.. I've had it for a decade or so ; )
Edit: Here is another Lodge that is the same price as the one you posted
Hope this helps, thanks for the contest!
http://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA/ref=sr_1_4?s=kitchen&amp;ie=UTF8&amp;qid=1415591367&amp;sr=1-4
This is my 'daily driver'. Just a caution - it is heavy but once you start with cast iron it's hard to stop.
Lodge is a pretty common brand, and very high quality as they're still made in the USA. Looks you you can get them off of Amazon with free delivery in the UK:
https://www.amazon.co.uk/Lodge-26-04-10-25-Skillet-Frying/dp/B00006JSUA/ref=sr_1_4?s=kitchen&amp;ie=UTF8&amp;qid=1517602074&amp;sr=1-4&amp;keywords=lodge+cast+iron
There's also a 12 inch/30.48cm pan, but it's 13 pounds more.
Lodge Skillet . It will last forever if you take care of it.
That's not Logic. That's Pro-Logic.
Lodge Pro-Logic
Lodge Cast Iron
Lodge Logic
You can get some really good ones online. Check this
You may think wow thats too many pots. But that is what came with my set and I use them all the time. Sometimes I wish I had more pots. I still need a stock pot though...
Not the right store but for an idea of price I would look at these sets/items
I'm a huge fan of grilling, but a pan fried steak can also be great. Get yourself a good cast iron pan (https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUA/ref=sr_1_1?keywords=10%22+lodge+cast&amp;qid=1566208922&amp;s=gateway&amp;sr=8-1) or any thick bottom pan really and watch you some youtube https://www.youtube.com/watch?v=PFDElc5sfSM
You can order a new Lodge skillet from Amazon US and have it shipped to Switzerland for $48 total. I'm not sure how common cast iron cookware is over there but you can typically find them in thrift shops somewhat easily. They're a solid chunk of metal so wear and tear isn't really an issue although you might have to clean and re-season them.
Looking at Amazon, they have the 10.25" right now for $13.25. Cheap! I think they were more expensive online when I was buying mine.
https://www.amazon.com/dp/B00006JSUA/ref=twister_B075DDZ3RC?_encoding=UTF8&amp;psc=1
Something like this.
If you're eating out most nights at restaurants and not preparing meals at home, and you're admittedly wasteful, and you're cooking very basic meals, then yeah it's totally cool to go this route.
But a cast iron pan is without a doubt the best choice for a pan otherwise. On amazon they're only 15$, you're also getting a pan that will last you the rest of your existence, and then you can give it to your kids for their entire existence (not that I endorse having children, global warming is a thing). Regardless you have a pan that you can use as a nonstick skillet, it can go in the oven, it can withstand very high heat, it can be used over a fire, it's a weapon, it doesn't have any of the same dangers as Teflon pans, and it's basically immortal.
nonstick pans are dangerous, so a pan is not a pan. A cast iron will not suffer those effects.
If you season and keep a cast iron dry then it's going to be nonstick, it's going to last longer than nonstick, it's safer, it's cheaper, and it's less wasteful than buying new pans every other year.