Great price on what looks to be a great cast iron skillet. Was originally $104.95, down to $53.80 with an additional 20% off at checkout. Has been cheaper in the past, but unlike those deals this one ships from Australia.
Cook on, ozbargainers!
CamelCamelCamel.
I agree, i got it and used it once. cant be bother to do the maintenance..!
its not that bad. in some ways its actually less work compared to my other pans.
its well seasoned, so when i finish cooking. i just hot water, do a quick scrub since everything comes off then i put it on the burner to dry it off on heat. i dont even oil it again.
the big downside is that its quite heavy so my wife doesn't like using it
That's exactly what I do.
I oil it after EVERY use, its looking really good but the effort feels pointess sometimes.
my pan isn't as shiny as the ones you see on youtube or google. but as long as i preheat and oil before cooking, nothing sticks anyway so yea.
i do sometimes wish it was shinier haha but it havent had any issues cooking with it at all
@alebox: Mine's looking much shinier than it was - https://imgur.com/8o1SqQV
However I hate using it because it loses its shine after a cook, takes 2 to 3 coats to get it back to this level.
more layers of oil bonded through heat the easier it gets.
Honestly, there's very little maintenance required. All I do after washing them in the sink with the rest of my dishes is sit them on the stove until they're dry, then rubbing in a splash of vegetable oil with some paper towel and leaving to cool down. All of maybe five minutes of extra work.
Hear to chime in to the chorus of opinions that it truly is not much maintainence unless you want it to be a perfect piece of art to look at. Our ancestors used them for generations with no issues. Blemishes, scratches, burn marks are just part of the character that some owners get too precious about. Just follow the key rules:
My process is
When I cook steaks, sometimes the charred bits are really tough to scrape off - how do you get rid of those on a cast iron without removing the seasoning?
Scrubbing with a wooden spoon will dislodge the charred bits without damaging the actual polymerized oil coating.
And if there is a little bit left still, I will lightly run my dish sponge over it and then apply a light layer of oil. If it hasnt come off with the spoon and sponge, then its strong enough to stay on while cooking in the future. Besides the aesthetics, idont see any harm in leaving it in.
Rock salt, just damp the pan, pour some salt on and scrub
just don't scour it and you can basically treat it like a normal pan.
Ever since we got this, we hardly ever use normal frying pan.
I just sold my spare one to a mate from the Amazon deal that was effectively 2 for $50 delivered. My Mate has used his extensively now for the last few weeks and loves it. I just use mine for Duck breast and Fillet steaks which are less frequent use. At the time I bought one I though the size would be a bit small but given these are designed to go straight from hotplate to Over if necessary any bigger would be a problem fitting it on the oven rack
How often do you eat duck?
It's the 10.25" measured across the inside base of the pan? Or across the top edge?
I love these and when used correctly they are non stick.
Another advantage of these is you have no worries about Teflon coatings releasing chemicals.
I think they were ~$28 when I bought mine
12inch is $55
Ever since cooking with cast iron, I never looked back. Bought a few too many over the years, they will last a few lifetime and maybe wars. I have the 10.25 deep skillets, one 12 inch and this deal right here was my first. Think I bought it from an OzB deal, it was $20 something.
Maintaining is not that hard. Heat them over fire after washing drop some oil and wipe them with a paper towel.
This one is $10 cheaper - seems worth it: https://www.amazon.com.au/Lodge-Skillet-Pre-Seasoned-10-25-I…
I learnt during COVID that the secret to these pans is that you just need to keep on using them. Of course you still need to understand some of the basics, such as no heavy scrubbing, don't leave them wet, etc, but if you use the pan every day, it will just naturally soak up the oil and will become beautifully non-stick over time. Before covid, we would finish work late and either get takeaway or eat at parents, I would probably only cook twice out of the five week days. Now I cook every day, sometimes multiple times a day and the pan has become amazingly seasoned. I can cook stir-fried noodles with not a single noodle sticking and all I need to do afterwards is give the pan a dry wipe, ready for dinner time use. If something did stick, I just use the Lodge scraper, handwash in the sink, then wipe it completely dry. I don't even re-season, I just make sure that I heat up the pan and oil nice and high when I cook next.
All great information. Also a note that a wooden cooking spoon can be used if you dont have the lodge scraper.
Slightly cheaper and comes with helper handle, but US stock: https://www.amazon.com.au/Lodge-Skillet-Pre-Seasoned-10-25-I…
For anyone wishing to avoid maintenance and non-stick coatings, glass cookware works pretty well.
![[Prime] Lodge L8SK3 10.25" Cast Iron Skillet with Helper Handle $43.04 Delivered @ Amazon AU](https://files.ozbargain.com.au/n/62/632262.jpg?h=4a098ed9)
Every prime day I am tempted to get one of these, but then the care and maintenance required for cast iron skillets puts me off.