Lodge Enamel Coated Cast-Iron Skillet, Red Review
Lodge Enamel Coated Cast-Iron Skillet, Red Feature
- Superior heat distribution and retention, evenly heating bottom and sides; even, tightly fitting lid seals in moisture; knob is safe to 400°F
- 2 layers of very hard, glossy porcelain enamel are chip resistant and easy to clean; porcelain surface eliminates the need to season cast iron
- Can be used on gas, electric, ceramic and induction cook tops, and in oven; not recommended in microwaves, outdoor grills, or over open outdoor flames
- Hand wash
- UL listed; 1.75Hx11Lx15W"
Lodge Enamel Coated Cast-Iron Skillet, Red Overview
Enamel-coated cast iron flawlessly crafted to braise or saute your favorite cuts of meat. 11" diameter, 1-3/4" depth. Total weight 9 pounds. 6 Quart colored dutch oven lids fit colored 11" diameter skillets.
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Customer Reviews
returning mine - lovetocook - Dublin, OH USA
I love cast iron and could not imagine cooking without it. I can not use my original Lodge on my induction cooktop. I wanted a replacement and an Enameled cast iron product was a great solution. Le Creuset is the highest rated however,a very expensive choice compared to Lodge. I was excited to find a Lodge enamel at Target and purchased mine about 3 mos. ago. It began chipping alomost immediately, mostly around the handle(s) and rim. Now large chunks are coming off the bottom. It is unusable. I am going to try to take back to Target and will purchase a Le Creuset as soon as possible.
Hot spots and Sticky! - Elana Abelev - New York, NY
I bought this skillet hoping to find an alternative to Teflon covered non-stick skillets. Unfortunately, this skillet is not it. The heat distribution is very very poor. Food will burn in the middle and barely cook on the sides. I actually have to move the skillet around over the burner to heat up different areas.
And the food will stick, no matter how much oil you put in it.
I can't wait to find a better skillet and toss this in the garbage...
A Bad Example of a Bad Idea - VReality -
This pan gets a star for being kinda pretty and essentially being what it claims to be; an enamel covered, cast-iron pan. It loses two stars for falling short within its category, and two stars for the poor performance of its category, in general.
The Failings of This Specific Pan
The interior of the pan is sort of a rough, micro-textured, abrasive surface. I find that if I wipe it with a cloth or paper towel, it comes away covered in tiny cotton fibers. Not being interested in eating cotton, I have to rinse it again, and let it air dry.
The problem with this is that Lodge's cleaning instructions state, in bold letters, "DO NOT AIR DRY". I e-mailed them asking what exactly the risk in air drying is, and they said the pan may rust, "around the edges". This seems odd, considering that the point of coating the pan is to eliminate this problem. But it turns out this is a hint that Lodge does not expect the enamel coating to last.
Sure enough, within one week of use, I began discovering chips in the enamel of both this pan and a similar Dutch oven by Lodge. And I do mean "discovering". I never dropped either item, and there were no "Bang - Whoops" moments. I just found small patches of enamel missing. This seems mostly to be happening on the bottom of the pan, where it interacts with the cooking surface, but it is not limited to that area.
An enamel coating that won't stay on the pan defeats the purpose of its own existence.
Another problem with this pan is that it is poorly balanced. Its solid iron handle causes it to list to one side on a cooking surface with any give (like most electric coils). It may also have problems sitting flat on many cooking surfaces with significant gaps (like many gas burners).
The General Failings of Cast Iron
It seems that "high end" pans tend to have thick aluminum cores. This is because aluminum "transmits heat" very efficiently. An aluminum core moves heat from the point of contact, throughout the entire pan, causing its cooking surface to be heated relatively evenly (no hot or cold spots), regardless of the location or shape of the heat source. In addition, the mass of a thick core, and the encasing steel, will store heat, so that adding cold food to the heated pan will have reduced effect on its temperature.
It may seem (as it initially did to me) that if a thick aluminum core is good, then a heavy cast iron core should be great. This is not the case. If it were, they wouldn't bother with aluminum cores in pans made of steel (which happens to be iron, infused with carbon). They go to the trouble and cost of sandwiching an aluminum core between layers of steel because it greatly improves the pan's performance.
The only thing Iron's sheer mass has going for it is a thermal stability that minimizes cooling when you add food. Unfortunately, the overkill of Iron's mass also minimizes cooling when you remove it from heat, and minimizes heating when you put it on the burner. And iron doesn't have aluminum's heat transmission properties. It is easy to get hot spots or inadvertently overheat the pan (after a long wait). The result is that, with cast iron, it takes much longer to cook, and it's very easy to burn food. In addition, due to the pan being "cast" as a single piece, it's only a matter of time until the solid iron handle burns your hand (perhaps 10 minutes after you've taken it off the heat).
Iron is very prone to rusting, and despite the reassurances of those who live with it, this, along with its maintenance needs, unwieldy weight, and heat retention, all conspire to greatly complicate the purportedly simple activity of cleaning it.
Despite all this, cast iron pans are still sold because they are relatively cheap, and under the right conditions, they have a sort of non-stick surface.
The General Failings of Enamel Coating
Coating iron pans with enamel theoretically addresses rusting and maintenance issues. Unfortunately, it also defeats both of the reasons that iron is even still being used. The enamel coating costs more than the iron pan itself, and it isn't non-stick.
Conclusion
If, in addition to the general failings of cast iron and enamel coating, you get an oddly textured and flaky coating, and an unbalanced pan, what you have is a pan that:
- takes longer to heat than it takes to cook,
- won't sit flat on the burner,
- heats unevenly, overheats, and promotes food burning,
- takes forever to cool, and will probably burn you at some point,
- can't be washed for 30 minutes after using or it may crack,
- has an oddly rough interior, making it difficult to clean and dry,
- has no non-stick properties,
- is super heavy and unwieldy (a bad combination with scalding, slick enameled handles),
- is too expensive for cast iron,
- will probably end up rusting,
- is just basically a complete disaster.
Bottom line: Don't buy this pan.
A really poor product. - Kent D. Hunt - Utah United States
This pan's enamel was cracked and broken IN THE BOX when I received it. I could not return it fast enough. I recommend buying a Cuisinart enamel coated cast iron skillet. That is what I got instead and it is great.
*** Product Information and Prices Stored: Jul 18, 2010 15:15:08
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