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UPDATE: Watched a few videos about how to make your pan better and did the sanding the base trick. Wow! Got it very smooth and the re-seasoned it and it’s every bit as good as my 90 year old antique cast pan. Love this pan!
You’ll pay a lot more for a cast iron pan at your local brick and mortar store. And this one is made by Coleman, granted in China, but it is well made and high quality. Seasoning the pan is a must before use and actually you’ll need to re-season it as much as possible. That can be done by just using it. Olive oil seems to be a poor seasoning agent but other vegetable oils seem to work well along with meat fat while you cook. This pan is heavy and works well from everything from Chinese stir fry to cooking a couple of hamburger patties. Highly recommended and please, once you enjoy it, pass it along to a family member and keep it going down the line.
Me agradó en todos los sentidos y es de las marcas estadounidenses que mejor calidsd le ponen a sus productos. Anteriormente compré otro similar de otra marca ”mejor valorada” y llegó roto... Precio-calidad excelente. Mantenimiento usual, sencillo y sin deterioro, si lo haces bien, no tiene gran ciencia. Para queso fundido lo uso y no se le queda pegado. Lo he usado a las brasas, gas y horno y sin fallas.
Needed a cast iron for camping and this thing is unbeatable at $20 and it's Coleman so you know it'll be decent quality. We used it daily and I even used it at home a few times. Still getting the hang of maintaining this piece of metal but hopefully I'll figure it out. So far the biggest hassle has been cleaning it afterwards and then having to re-coat it with oil and burning it in. The handle is a bit shorter than I thought but all in all a great purchase!
How did I ever live without cast-iron? For new users: be sure to maintain the skillet regularly by scrubbing with a hard-bristled brush in hot water followed by a pat down (dry towel). Finish it off with a light layer of oil to keep the cast iron from oxidizing/tarnishing.
Perfect for my uses. I toss this in the bottom of my MasterBuilt propane smoker to allow my wood chips/chunks to smoulder and smoke a lot longer. Only downfall is it takes a little longer (15-30min) for the skillet to heat up enough to just start to combust the wood chips. I'm sure this would also make a great camp skillet and i'll likely be buying another for just that this fall for hunting season.
Did a 5 hour bake at 450f with a light coat of mustard seed oil upon receiving to build more patina and lots of butter first cook, note eggs just slide around lovely on it. Ditch the aluminium and get yourself a pan you can pass on to your grandkids with a little tlc.
I love it. I am using it for everyday cooking and for almost everything i cook on my induction type stove top. But .. after each wash i leave it for five minute on medium hot stovetop and dab a light coating of cooking oil to avoid rust formation. I have not faced rusting issue due to this routine.
Great cast iron pan. The instructions say to season once, but I recommend 4-5 times seasoning before first use. I used canola oil, as hot as the oven can go for an hour each time. After that, just rinse and scrub with a brush after each use (no soap!)