احب طناجر الزهر جدا لقيتها العاليه وفائدتها لعائلتي.توقعت ان حجمها وسط ولاكن طلعت صغيره نوعا ماولاكنها تناسب بعض الطبخات ذات كميه بسيطه

Bought after many years . Very easy to clean . Good temperature control . Can make curries , fry anything . Versatile. Highly recommended

Love it! I should have invested in one of these deep skillets long ago! The sides of this skillet are extra high so I can add rice or pasta to cook together with any veg or meat being sauteéd, creating a “one pot” type meal. This skillet has been home for a couple of weeks, and has been in use daily. It is great for searing chicken, a roast, for frying up a small steak, with onions, peppers and mushrooms. When frying up bacon, the grease does not sizzle outside of the pan, meaning, less clean up to do. I have not tried baking bread in it, but it seems the uses and convenience of this skillet are endless. On the downside, this skillet is considerably heavier than my regular 10 1/4 frying pan, have to watch my wrists to ensure I have a good grip, but well worth it. With regular maintenance after cooking, this skillet will be a “hand me down” when I am gone

I absolutely love this pan. I just keep it on the stove. I had forgotten how wonderful cooking with cast iron is. I use it every day for cooking , frying or baking. The high sides make less prone to splashing while frying and make a lovely, tall, pineapple upside down cake! I do have a cast iron brush I clean it with using only hot water then wiping it dry with paper towel, heating it on low a couple of minutes then rub it dry with a lightly oiled paper towel using avocado oil. So far, it is not much harder to clean then my other pan and sautes without leaving the pan a mess. It is heavy but the grab handle opposite of the long handle makes it easy to move around. Once I rediscovered cooking with cast iron, this pan has become my go to.

Non trovo igienico cucinare nella ghisa

Cast iron frying pan. Works good, highly recommend. Probably the last pan you’ll ever buy and contains no teflon or harmful chemicals.

This cast iron skillet is extra deep and will hold a large amount of food.Very heavy and sturdy, it is well-made.The price has gone up considerably since I purchased mine.

Love it! Once I learned how to cook with cast iron I loved it and bought multiple sizes. Food I cook in these just tastes better! I grew up with non-stick cookware and always thought cast iron was for camp fire cooking and meat. They aren’t just that and veggie based dishes taste wonderful cooked on cast iron! We eat a whole food plant based diet and recipes are greatly enhanced. Except for boiling things in stainless steel like pasta, some soups and acidic foods like marinara I pretty much use cast iron and carbon steel all the time. This skillet has nice deep sides.I love how you can scrape and use stainless steel utensils without worrying about scratching cast iron. I always dry them off thoroughly after cleaning and add a little olive oil with a silicone basting brush, then put a lid on. No problems with rust doing this.The Lodge lids are interchangeable with their other styles in the same size rim. This lid has little points on the inside that enables juices from steam to drip on the food in the pan. It also fits the Lodge carbon steel pan I bought! These are heirloom pans that will last longer than me. They are also very heavy but that aids in cooking and keeping foods warm. I can’t lift this pan with the lid on and take it off first!I boxed up all my non-stick pans except the lids, which fit the cast iron! Sometimes old tried and true is better! If you are a newbie to using cast iron like I was Lodge has helpful information. MADE IN USA!!!

An sich wäre super praktisch und die perfekte Größe gewesen, wenn den Riss nicht da wäre.

This is a great pan. I have several frying pans, and am saving up for a certain style Dutch oven and double-burner griddle. Cast iron, like anything, has its pros and cons. It is heavy, making it hard to lift and carry; but it also doesn't move if you bump the handle or are using both hands to hold another vessel that you're pouring from into the pan. It comes preseasoned, eliminating that step that should be repeated several times on a non-preseasoned pan prior to use. Things DON'T stick to this pan, as is always the misconception, precisely because of the preseasoning. It imparts a small amount of iron into the food, which is good, as most people are deficient in iron. Cleanup is a bit tedious (no soap or detergent, hot water with a stiff brush, no dishwasher, dry immediately); a small amount of extra time for the care and upkeep, but time well spent in the scheme of things. If it were to rust for whatever reason (you found grandma's pan in the leaky basement; she put it in storage twenty years ago when she moved and forgot about it), it is easily scoured, seasoned, and ready to go. Rarely, except under extreme circumstances, would you ever have to replace a cast-iron pan.I started making the switch to cast iron about six months ago. My husband cooks, I don't; he didn't want cast iron, I did. The deal that we had before the cast iron continued--he cooks, I clean. He has no complaints (other than the weight, from time to time), and that he sometimes forgets to put the insulated handle on before grabbing the handle of the pan. But that's "operator error", nothing to do with the pan itself. I switched to cast iron because of the toxicity of nonstick coatings, such as Teflon. Cast iron is better for your health, it will last generations with proper care, it does not offgas toxic fumes, and it does not flake like nonstick coatings which, it is recommended, have to be discarded.My 11-year-old has taken a great interest in cooking and watches cooking shows a lot, namely on the Food Network. He is very aware of tools used and techniques employed, and noted that many of the chefs and cooks use cast iron, and the ease and sometimes importance of being able to leave the food in the pan but transferring the pan from the stove to the oven. Only with cast iron can you do this safely.Self-basting lids (when lids are used) help to evenly distribute "condensation", keeping the food uniformly moist. I researched pans vs. Dutch ovens, skillets vs. frying pans, handle vs. tab, and am very happy with all my purchases. If you are thinking about purchasing cast iron, of course consider your needs, but also look carefully at product descriptions as to size of pan (diameter and depth), and try different search terms as this will sometimes yield different results. The terms 'skillet', 'frying pan', 'deep fryer', and 'chicken fryer' will give you a bigger variety of similar pans from which to choose. I would also recommend paying a little more for an American-made product (I prefer Lodge; it has a long history to look at); they are heavier (better quality, more evenly distribute the heat); and American products from a reputable company will more than likely follow governmental guidelines for safety. What you're cooking in the pan will go in your body; be cognizant about what can leach from the pan into the food.