9/3/2023 0 Comments Colorcast iron skillet![]() ![]() Unlike most of the skillets I tested, the Lodge cleanly released the first egg I fried without any tearing. (Check out my full review here.)įresh out of the box, the pre-seasoned skillet-which has a rough surface texture-proved it was up for the challenge. For $20, you’d be hard-pressed to find a better, longer-lasting option. In my testing, the brand’s classic 10.25-Inch Cast-Iron Skillet aced every test I put it through, producing tender steak with a flavorful crust and perfect fried eggs. Since its founding in 1896, the Tennessee-based family business is beloved by home cooks and professional chefs alike for their indestructible, all-purpose skillets with highly affordable price tags. You want a lightweight pan you can easily move with one handĪs the country’s oldest cast-iron cookware company, Lodge is synonymous with cast iron.You want a polished, smooth cooking surface.Home cooks seeking a durable, all-purpose skillet.Size: 10.25 inches | Weight: 5.4 pounds | Features: Helper handle, pour spouts In the most promising contenders, I fried an egg again to see how a few rounds of cooking and seasoning had affected each pan’s nonstick abilities. To close out my testing, I went back to the beginning. Once the steaks were finished, I evaluated the seared crust on each piece of meat. Once the bottom had a nice charred crust on it, I flipped the steak, timing how long it took to reach 120 degrees (the ideal temperature at which to pull your steaks off for a medium-rare cook). After placing each pan over high heat, I timed how long it took for the skillet to get smoking hot, at which point I swirled in a bit of oil and added in a New York strip steak. Because cast iron excels at retaining heat, the skillet’s temperature doesn’t dip significantly when cold food is added, which is why it’s great for searing proteins-it produces flavorful crusts and juicy interiors. Take note: When using a new cast-iron skillet, always use more butter or oil than you think you need.)Īfter spending a few days seasoning the skillets, I challenged each to tackle one of my favorite things to do in cast iron: sear meat. (Also, I realized after the fact that I should’ve added a lot more butter to each skillet before pouring in the cornbread batter. Eight batches of sticky cornbread later-yes, almost all of them stuck a little in the center-I decided to amend my original methodology by adding in two rounds of oven seasoning to the skillets. With this challenge, I observed how evenly each skillet conducted and retained heat, and whether the surface was nonstick enough to cleanly release the cornbread. Then, I moved on to a classic test: cornbread. If I had to rely on the helper handle to help lift the skillet, for example, I made note of this. (In pans without pour spouts, I simply tipped the skillet to dump the oil out over the edge.) Not only did this help me determine how well each handle and spout worked, but I was also able to see how easy it was to lift and maneuver the pans. After heating 2 cups of canola oil in each skillet, I lifted the hot pan from the stove, pouring the oil from the skillet into a glass measuring cup. My next test helped me observe each skillet’s ease of use, as well as the functionality of its handles and pour spout. Once the egg white was set, I flipped it, noting whether any part of the egg stuck to the skillet’s surface. Placing each skillet over medium heat, I added a tablespoon of butter and cracked an egg into the center. After analyzing the overall construction of the skillets, from the surface texture to the additional features, I fried an egg in each to test its nonstick properties right out of the box. (If your household is larger than four, you might consider a 12-inch skillet, or even larger.) All eight skillets included a standard long handle, and almost all had a shorter helper handle all but two were designed with a pour spout, a feature that makes for easy, mess-free pouring of hot oils and liquids. While cast-iron skillets come in a wide range of sizes, I exclusively tested those measuring around 10 inches in diameter, which is the ideal size for most home cooks seeking an all-purpose vessel. Keeping that in mind, I set out to craft a testing methodology that would give each new skillet a fair shot. Therefore, judging eight cast-iron skillets straight out of their boxes almost felt like an unfair way to assess their potential. One of cast iron’s biggest strengths also happens to be what makes testing new skillets so difficult: They perform better with age. To test the pans' searing capabilities, I cooked a New York strip steak in each.
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