HomeCookwareSkilletsEmeril by All-Clad E9640764 Cast Iron 12 Inch Skillet Cookware, Black |
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Most Helpful Customer Reviews
44 of 49 found the following review helpful:
Okay, but ultimately "made in China" trumps everything else... Mar 05, 2010
By Julia Greer
"julia-the-bookworm"
I purchased this skillet after reading every review here, believing that the negative reviews were probably due to a lack of understanding how to work with cast iron.
At first, I did like the skillet. I took it through my own seasoning process (even though it was pre-seasoned) and was happy with both the appearance and (more importantly) the cooking qualities the first couple of times I used it.
I have been using it 1-2 times daily for the two weeks I've had it. A cast iron skillet is supposed to become better and more seasoned the more you use it. This one, however, is becoming worse. It doesn't heat as evenly as my other cast iron pieces, and no matter how carefully I clean and re-season it (I clean with kosher salt and a lint-free cloth, rinse with hot water, towel-dry then heat-dry it, then re-season with oil), the "seasoning" is becoming more and more uneven.
I had hesitated to buy this skillet since it's made in China and I don't want even the smallest chance that there is lead in this skillet. I should have gone with my hunch because now, more than ever, I'm upset at the idea of unknown elements being in this skillet, especially since the skillet isn't up to par with my other cast iron. I've also heard more and more stories of Emeril cast iron cracking... which I had thought initially due to too-rapid heating or cooking, but now I'm wondering if the Chinese cast iron itself is an inferior compound with sub-par "filler" material.
By point of comparison, four days ago I bought two Lodge 8" skillets. Of course, after my Emeril pre-seasoning experience, I had low expectations. But I was amazed as I gently washed them for the first time and water actually beaded on the surface and rolled right off. I decided to do something bold and daring, and cooked some eggs in the Lodge -- only the second time I cooked with it. Amazingly, those eggs slid right out as if the pan were Teflon -- a minor miracle with cast iron.
I can't return this skillet since I've used it, but I will be buying a Lodge 12" skillet instead. I'd rather waste my money and KNOW that I'm buying a safe, time-tested, made-in-the-USA item from a company with a longstanding reputation. The Lodge skillet is much less expensive, yet worth so much more... the superior pre-seasoning and the highly reputable manufacturer make Lodge the better deal even if it were higher-priced. Sorry, Emeril, but my vote is with Lodge.
33 of 37 found the following review helpful:
 Voice of reason Jan 08, 2009
By Danielle M. Rizzo
If hadn't looked any further than the reviews here, I wouldn't have purchased this pan, but the reviewers seemed a little 'green' when it comes to cast iron and so I looked around some and ended up buying it. I have to say I am very satisfied.
First of all, I have never seen a 'pre-seasoned' piece of cast iron that was actually meant to be cooked in straight away. The instructions that come with this pan (for those who bothered to read them) recommend further seasoning anyway.
And yes, it does need further seasoning and careful integration into your cooking setup. Cast iron rewards patience, and this pan is a great big piece of iron, heavier and thicker than the Lodge equivalent and made to last for generations. It also is a bit rough textured for a cast iron pan and you will find that it takes longer to build up a nice slick surface, but it's far from impossible as has been suggested. Only the years will tell, but my guess is that it will hold on to its seasoning particularly well once it's fully established.
For the record, this is the method I use to season my cast iron:
-Rub a thin layer of lard or vegetable shortening on the pan, inside and out
-Put the pan in 300 degree oven for 15 minutes, pull it out and pour off any fat that's pooled in the bottom
-Put it back in for a couple hours
-Turn off the oven and let it cool in there
-Repeat this process a few times afterward, but in a 450 degree oven for 45 minutes to an hour
-If the pan is sticky when you're done with a seasoning, you didn't cook it long enough
8 of 10 found the following review helpful:
 12 inches of pure cooking pleasure Jun 28, 2009
By Mike Nichols
"Maui, Hawaii"
After owning this product for 2+ plus years the quality is exceptional and the pan is durable and well made. I am not a huge fan of Emeril's television show but his products are excellent. I am of the opinion that the negative reviews of this product are written by people that simply do not know how to work with cast iron.
3 of 3 found the following review helpful:
Still need to season it yourself Apr 25, 2011
By Marcy Molengraff
It works great, the preseasoning is not very good, but as long as you season it yourself, it's the best cast iron skillet.
5 of 6 found the following review helpful:
Emerilware surprised me! Feb 13, 2010
By B. W. Nowak
I was very skeptical when I received this pan as a gift, I'm not a big Emeril "fan" and I'm not prone to buy cookware with a chef's name stamped on it, as usually all it means to me is that its a stamped piece of crap.
So anyway, I received it as a gift and have been pleasantly surprised by how well it performs. Its well constructed, the "preseasoning" isn't some weird coating like some brands, it doesn't flake, and i've cooked just about anything you can think of in it with virtually no problems! Last night I cooked some small trout and tonight I'll be cooking chicken breasts. If your having problems with it maybe you just haven't cooked with it enough yet, it takes time and use to get it the way you want it, you can't just try it once and throw it away! This is a great deal at $[...] compared to many cast iron pans out there, and I highly recommend it over lodge cast iron pans, which for me have always been flaky and not thick enough.
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