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It is not completely nonstick for certain food. I have to use lots of cooking oil, some of which I guess fills the porous bottom. I've had it for over a year, using it about once or twice a week. It just depends on what you cook and how you manage to cook it. When I use it to make golden pan fry dumplings, I just put in dumplings at very low temperature, it may look like it is sticky at the beginning, just be patient and the dumpling will come off easily when it is ready (golden at the bottom) 4. It can keep your food warm for quite a while before you serve, especially pancake, or toasted bread2. I did not bother to season it again.
For example, pancake, dumpling,. 3 It works really well to pan fry anything that is not porous.
It heats up slowly, and maintain temperature very steadily. These 2 just get stick with each other.
Overall, it is not bad. for example, I can't use it to pan fry Tofu (without breading), Tofu is very soft and porous, this pan is porous too.
Maybe if you use it more often than I do, you could end up with a more smooth natural seasoning. Things I learned are1.
It is pre-seasoned.
May think about buying even a larger size. Great size. Iron skillets cook evenly in these. These are the best.
I do repeat the seasoning process every so often purely for asthetic reasons because I like my entire pan to be equally black. Omlettes, potato pancakes, sauteing vegetables, roasting a whole chicken, etc. Everything comes out great and above all, no worries about non-stick chemicals, etc. For under $20 and free shipping, this can't be beat. I then let the pan cool completely and repeat the process one more time. Though it comes pre-seasoned, I still coat it (the entire pan, inside and out and the handle, too) thinly with regular vegetable oil and bake it in a 450-degree oven for an hour. It is true that you need good kitchen ventilation to do this though not over-coating with oil cuts down on the greasy smoke considerably.The pan now looks amazingly shiny and nothing sticks to it.
This is the kind of kitchen gear that doesn't cost a lot, you keep for years, use for everything and wonder how you did without it. Rare steak feels like flabby flesh. It's in constant use. and do bacon, eggs, tomatoes and sausages.
If there are burnt bits, scrub them out with salt. Well-done feels resilient. Pinching these will give you an idea of how done your steak "feels." When finished grilling, remove steaks to a warm plate and you can deglaze the pan with a swish of cognac or wine, add a swirl of butter for a very luxurious sauce. Rub the pan dry. Washing this pan requires hot water.and no soap. We almost never put this skillet away.
One clue is to test your hand; rare is the firmness of between thumb and forefinger, medium is your thumb muscle and well done is your wrist. This keeps the seasoning from being removed by detergent and makes the pan almost as non-stick as a teflon pan, though of course not quite. For weekends, we make a big fry-up breakfast (yeah, not good for you, but once a week.). It's great for any kind of frying, chicken, fish and you can even do a steak though I will say that this is a smokey process indeed.To pan-grill a steak, grease the pan lightly and sear the steak on each side, testing the meat for done-ness by pressing on top.
Thanx :D Found the Lodge Logic Skillets on the Lodge Website for 2x as much as Amazon.
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