I grew up, watching both of my grandmothers fry, bake and broil in these cast iron, heavy–duty pans, so I knew I wanted one for my own kitchen. While I admired the tradition, I have to admit the learning curve for me was a bit steeper than I expected. Managing the heat was a major part of that; if the pan isn’t preheated, just right, I found that sticking can be an issue. Also, you don’t clean this pan with soap and water, and you never, ever put it up wet! The extra care needed to keep it properly cleaned and seasoned is definitely a commitment, but it’s maintenance that truly pays off whenever I make my specialty honey butter cornbread. Honestly, nothing adds the perfect golden bottom crust quite like this American made pan. Knowing this company has been around for 125 years gives me confidence in the quality. This pan is built to be a permanent fixture and will likely be around long after I am gone. It’s a solid, dependable piece of cookware for anyone who doesn’t mind a little extra effort for superior results.

We love our Lodge cast iron. We use it every day and for almost every meal. We love cooking breakfast on it in the morning. It heats evenly and we will even put it in the oven to finish steaks for dinner. The size is perfect for 2 to 4 people. It cleans easily.

This pan is a major work horse on busy nights when I need to make a quick dinner. The perfect size for a pound of ground beef. Taco meat comes out perfect when using the Lodge cast iron. Even better, I don’t have to fill up my dishwasher…..I rinse and season. I have used this method for years. I love lodge and taco night loves lodge!