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Most Helpful Customer Reviews
10 of 10 found the following review helpful:
 Black magic with a gleam of silver...... Feb 25, 2010
By Shelly
"food/cooking enthusiast"
I already reviewed the Lodge grill pan - and this pan gets the same 5 stars. So well made, beautifully balanced - and gorgeous to boot.
The Signature Line is truly a great line of cookware and well worth the money. I love the melding of pre-seasoned quality cast iron with heavy duty stainless handles. The design on this line is 21st century. Every cook should have the pleasure of owning at least one of these Lodge beauties!
My husband had to make me a special place in the kitchen to hang these pans - I want to admire them when I'm not using them......which isn't often. I intend to get the whole line - and I hope they will add a few more pans to the Signature lineup.
For those familiar with Lodge - this line gets rid of the stubby short handle (my only gripe with Lodge). The handles on these pans are perfectly balanced and the stay cool feature of the long handle is great.
10 of 11 found the following review helpful:
A great addition to your kitchen, Very Induction cooktop friendly Oct 19, 2009
By D. Reynolds
We have switched from a gas cooktop to an induction cooktop. With the glass surface the pans need to be flat (so they won't wabble) and smooth to avoid scratches. With induction cooking the pans need to be sensitive to the magnetic induction energy (i.e a type of metal that a magnet will stick to). This pan fits all these requirements. We had an old cast iron pan that had a warped bottom so would wabble and spin on the glass. Most new cast pans have a fairly rough bottom, often with insignias and wording molded into the cast iron that could scratch the glass. This pan is 100% smooth on the undersurface. We did not want an enameled pan since the cooking surface is also enameled, hence can't be seasoned, and the enamel can chip anywhere (and usually does over time). This is a solid,well built piece. The stainless handles stay quite cool during frying, which is a nice improvement on the standard cast iron pan. These handles look good also, and fit in aesthetically with high quality cookware (like All-Clad etc.). As another reviewer stated, it is a heavy pan and the second handle is a good idea. It is a bit pricey, but was exactly what we were looking for, and it will probably last a few generations.
7 of 8 found the following review helpful:
heavy metal Sep 15, 2008
By alaska
When I cook, which admittedly is not often, this is my favorite tool. Seasoned cast-iron approximates the non-stick properties of teflon, while performing far better as a heat conductor/distributor and contributing extra iron to your diet. Lodge's Signature Series is a worthwhile update on the old cast-iron skillet, both aesthetically and functionally, and is designed to last forever. The stainless-steel handles stay cool to the touch on the stove, and can be washed with soap, unlike the cast iron. One inherent negative -- for a 10-inch skillet, this is pretty heavy; the second handle is not merely decorative.
3 of 3 found the following review helpful:
Quality Feb 20, 2011
By Elle
"Beer Goddess"
This skillet was a long overdue purchase for me. I decided I no longer felt good about using my non stick pan. It works extremely well. I especially love the stainless steel handles which make it easy to pick up and move about. All items in it cook to perfection. I highly recommend this!
1 of 1 found the following review helpful:
Perfect cast iron pan Nov 01, 2011
By Nobody
The handles, the deep well shape, the clean up . . . I can't think of any way you could improve this pan. Could it be lighter? Maybe, although I can handle it okay, but lighter probably means it would work as well, it is suppose to cook like cast iron after all. Anyway, my search is over, and even if my nonstick pan was safe, it doesn't matter, this pan is as nonstick as you can get. I should have been using this for years.
Note, some people here have heavily criticized the rough bottom of the pan, even grinding it smooth themselves. The bottom is cast rough, but, so what? Maybe that's why it works so well, I don't know. But the pan cooks perfectly, so why does it matter? I don't understand comments about it sticking, I bought two of these, one 10 inch and one 12, and both were fine.
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