30.48 cm/12 inch inch skillet/frying pan ideal size for frying meat and saute
CamelCamelCamel.
what was the lowest for recent times? I remember it dropping to 20 bucks pre covid
It's a great pan, I've had for 4/5 years now. Stays perfectly flat even when maxed out on a glass cooktop unlike a few cheaper ones I've owned which are now dedicated to BBQ duty for that reason alone.
Price is certainly more than I paid but so is everything else now.
Own and use this pan for last 4 years. No complaints
Bought it for around $30 few years ago. Still going strong.
I'd be surprised if even a basic cast iron pan couldn't last a literal lifetime, more if reasonably looked after.
Multiple lifetimes, easily.
Does this need a lot of care or further seasoning?
No.
Let it get hot before use.
After use, when no longer hot but still warm, gently scrub off whatever you cooked/residue left.
When cooking, make sure to use it with oil/fat when you cook, and regularly make pancakes or burgers, sautee some vegetables, something where you add some glugs of olive oil or meat renders out some fat.
No need for soap really, the pan gets so hot that everything bad is cooked off.
Key: when done washing, dry it with a towel, and either put it back on a low burner for five minutes or into an oven that is warm from something else. You want it to dry completely before putting back in the cupboard.
it will need reseasoning eventually, but might be once in 5 years or something like that. It's really not difficult: https://www.youtube.com/watch?v=PDTCgxvmShc
I'd recommend these to go with it though to make cleaning easier: https://www.amazon.com.au/Lodge-SCRAPERPK-Durable-Polycarbon…
There are a lot of myths about how much "care" is required to look after these things, just don't use a scourer on it and dry it with a towel and you'll be fine.
No, the good thing about cast iron is that you don't have to be too precious with it. Even if you scratch or wear out the seasoning, just apply a little more oil to protect it.
I soak mine in detergent and water when it's still warm and use a non scratch scourer if a sponge is not enough.
I've got a cast iron wok that's over 30 years old and it's still going strong with this treatment.
It’s a great pan, best part is you can use it to stop a home invasion with its impressive heft.
Definitely a two hander.
Not for dual wield.
It's the claymore of frying pans.
Just need to build up them wrist muscles…
Already levelled.
I have this 12" with the handle and the 12" pan with the two short helper handles.
FWIW I prefer the latter as the long handle is a little unwieldly to grab due to the weight. I prefer having the two smaller helper handles. Fits in the oven easier and due to the weight the pan when cooking typically needs two hand to lift it so handle seems unnecessary.
I would suggest the 10.25" is max size you'd want the long handle on. Unless you're using it on a campfire regularly. Then the handle would be handy in that situation.
Camels says its been relatively cheaper for heaps of times. Hold