HomeCookwareSkilletsLodge Color Skillet, Emerald Green, 11" |
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Most Helpful Customer Reviews
87 of 90 found the following review helpful:
 Functional, but a lot more work than the glossy enameled style Oct 30, 2007
By M. O'Connell
I've had this pan for several months now and had previously been used to frying with regular cast iron or stainless steel. I have a flat top stove and am not supposed to use my cast iron on it so I thought I would try this one instead. I've found that the interior is better than stainless steel for cooking certain things (like over-easy eggs) with a simple clean-up and minimal sticking. It's also good for reheating left-over meals, or making pancakes.
However, when I tried cooking things like sausage, or stir-fry meat, or with any sauces that contained sugar, I ended up with charred bits that would not come off. I tried boiling the pan with vinegar, or scouring gently with baking soda and nothing works. I did of course follow the directions and have never cooked on any setting above medium (usually, I use medium low). Then I made the mistake of frying falafel in the pan. I now have a permanent layer of caramelized oil on the bottom of my pan. Add the two chips on the handle that came off within the first week of use (and I am extremely gentle with this pan), and I would have to say I am fairly disappointed.
I also own the Lodge Enamel 6 quart dutch oven, and that item is fabulous. Not a chip or stain on it, even though I use it extensively. Also, I have fried up some of the same things in the dutch oven as the fry pan - with no sticking/stains in the dutch oven, but with permanently charred bits in the fry pan. Lodge should have made this one with the glossy interior.
Perhaps I'll replace this one with the 3 quart covered casserole since it has the glossy interior.
43 of 44 found the following review helpful:
 Great pan Oct 25, 2007
By zigzagg
Browns nicely, very nonstick, easy cleanup. I was surprised that the inside was a matte enamel finish that is not smooth like the the inside of the dutch oven . It works just great though. The other good news is that the lid from the 6 quart dutch oven fits it perfectly. Lodge Enamel on Cast Iron 6 Quart Dutch Oven, Caribbean Blue
Now one down side is that this thing is heavy as hell. Without the helper handle it would be very awkward to lift unless you are built like Arnold Schwarzenegger (at least how he used to be built). This isn't for your grandmother (unless she is a weightlifter).
An update. We have had absolutely no sticking problems. We cooked a salmon dish last night with a sauce that had some sugar in it. No problems (and absolutely delicious BTW) . A chicken dish with ricotta, the other day, worked great. I use a little higher heat, up to medium high, then slow it down to medium when browning. Let the food release before flipping.
No soaking, no scrubbing, just the plastic thing (on the other side of the kitchen sponges, can't think of the name), hot water, dish soap and almost no elbow grease.
I'd say it is a bargain. We have mostly Calphalon in our kitchen but are using this extensively. It looks good too.
36 of 37 found the following review helpful:
 Sticky! Sticky! Sticky! (See Update) Jan 09, 2009
By M. Watson
"MAKAW"
I find the pan unusable because everything sticks so badly! I was so disappointed. I have a cheap enamel pan that I've been using for sauteing and was looking for a good quality alternative. I have other non-enameled cast iron skillets and once seasoned, they are as good as non-stick, but with better heat distribution. I would gladly exchange this for a good, old-fashioned, cast iron skillet.
I contacted the company via email explaining my disatisfaction and asking for suggestions and was asked in return if I followed the directions that came with the skillet -- I had. Not a very helpful response. The instructions also say not to use metal utensils. This makes working with the sticking skillet even more frustrating.
I was interested in reading the other reviews and in seeing that someone had gone through a seasoning process that she had found on a review for another Lodge enameled product. I'm going to search for that. I hope it helps.
I would not buy this again or otherwise recommend it.
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UPDATE! Per the recommendation of another reviewer, I seasoned that pan, the same way I would cast iron and Voila! It became a perfect skillet. I don't know why one would have to season enamal. I've sent a note back to the manufacturer, suggesting that they recommend this. The skillet is now everything I wanted it to be!
21 of 22 found the following review helpful:
Good pan Dec 07, 2007
By Thomas F. Harper Jr.
Pretty good pan. A lot easier to maintain and keep clean than a traditional cast iron pan. The "white enamel" style fry pans are more non-stick than this with liquid items like eggs. The "satin enamel" finish in this one, which is a rough cast iron type finish with a dark gray enamel coating, tends to stick less on solid items like steak and bacon.
So you may use a little more fat in this pan than in one of the ones using a smooth bottom white enamel style, which all of the other Lodge pans use.
This type of finish is also going to be a lot harder to scratch or scrape with tools, and wont show a scratch as much.
If you're going to cook cornbread and scrambled eggs 95% of the time...I might consider one of the white smooth enamel bottom. If you're going to sear a lot of meats and dont mind using a bit of fat with your cornbread or eggs, this will work great and you cant beat the price.
22 of 24 found the following review helpful:
Worth It's Weight in Gold! Aug 02, 2007
By S. Stoffa
"sstoffa"
This handy little skillet is actually a HEAVY WEIGHT! It has the durability of cast iron, and the convenience of non-stick coating. I hesitated when ordering because I have had teflon skillets that would flake after a while, but this is not like the non-stick of old. It has a 25-year limited warantee!
Since I have an electric stove, it took some time to learn how to adust the stove because it retains the heat so well. I finally started turning the stove off the last 10 minutes or so. That works great for me. Also, if I'm cooking a steak, I sear it good on one side, turn it, and finish cooking in the oven at 450* for another 10 minutes. That's another thing I like...the fact that the skillet can go right from the stovetop to the oven. Careful, because the handle does get very hot, and also the skillet is HEAVY because it's cast iron, but it's a good heavy!
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