Lodge Wildlife Series-8" Cast Iron Skillet with Duck Scene, 8", Black
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Of course.
Hello,br>br>According to the listing, the duck pan is currently unavailable; however, we hope to have it back in stock soon. Customer Service Team, br>br>Have a nice day,br>Marybr>
Only the bottom of the image has an image. The top is made of regular cast iron.
Use a pot holder if you don't want to order a handle. This is made entirely of cast iron, and the handle will become extremely hot.
Selected User Reviews For Lodge Wildlife Series-8" Cast Iron Skillet with Duck Scene, 8", Black
I decided to buy this book after reading all of the positive reviews. The heat distribution, on the other hand, has left me disappointed. When I cook on a gas stove, I expect even cooking because the pan is centered on the burner and the flame is evenly lit at medium or semi-high. high degree of heat This pan, however, is not one of them. With the handle facing me, I have to keep a close eye on the left side because it always cooks faster than the right. I'm very particular about seasoning my pans, so I'm confident it was properly seasoned from the start and maintained after each use. I wanted to give this pan a fair chance by using it frequently, but my return window has closed, and I'm left with a pan that cooks unevenly. I'll have to look into my options for recycling.
And it's clear that we prefer it that way, because this company doesn't bother to grind the surface to make it smooth before sending it out grainy. It's a pity, because I thought they were a higher-quality firm. But, as it turns out, they're just like the rest of us, skipping steps in order to produce more of the same. People prefer smooth surfaces, so you won't be chewing on iron grit!.
As the bottom measurement at 6, the purchase was made solely for the purpose of frying tortillas for tacos/tostadas. A 25" corn tortilla is about an inch wider than a typical store-bought corn tortilla! Yes, it's only one fry at a time, but it saves oil, which is one of the primary goals! br>br>The pan is 8 inches in diameter. At the top, the circle measures 25 inches in diameter. 2" in depth, 3 lbs. 7 Ibs; The weight also helps to ensure solid placement on stove top burners, which is another advantage! When working with extremely hot oil, it's always a good idea to take extra precautions. Buenos dias!.
However, there was no request for a logo. To begin cooking with C, I was advised to use Lodge brand Cast Iron. a friend who only cooks with cast iron Good quality at a reasonable price. It is seasoned at the factory, but only once. I seasoned the pan with Crisco and baked it at 450 degrees for 1 hour for 3 treatments, as instructed, and I absolutely love it! Things may appear to be stuck at first, but after a few minutes, the food'releases' as the temperature rises. This pan is great for eggs, hash browns, and corn muffins. It can handle everything from the stovetop to the oven. br>The chain mail scrubber is also a good option. It removes dirt and grime far more effectively than an abrasive sponge, and it has no effect on seasoning. Simply ensure that it is completely dry after each use! br>My only issue with the pan is that I ordered a wolf logo on the bottom and received ducks instead. Ducks that are boring.
My honey received this lovely skillet as a Father's Day gift. He enjoys duck hunting and being outside. We used it at camp and it was a huge success. Although it came pre-seasoned, I always season my new cast iron before using it for the first time. Lodge cast iron is the only type of cast iron I buy. It is not only made in the United States, but it is also the finest cast iron available. I would recommend it to anyone.
Set that ranges from good to great. The cast iron, on the other hand, is fantastic! Perfect pancakes, excellent heat retention, works on any stove, oven, campfire, barbeque, and so on. I used to think that cleaning and maintaining it would be a pain in the neck, but boy was I mistaken. Nothing sticks to it, not even a freshly cracked raw egg mixed with a small amount of your favorite oil (I use organic coconut oil). I wish I hadn't spent the money on a stainless steel set in the first place. Save your money rather than waiting as I did.
No one has ever told me that they'sort of like' cooking with cast iron. Much of the dislike stems from a lack of knowledge about how to care for cast iron and the expectation that it will perform similarly to Teflon in the kitchen. Cast iron requires a little extra care, especially when it's new, but if cared for properly, it can last a lifetime (and beyond). The most crucial aspect of cast iron care is to thoroughly dry it after each use. There is no cookware that is more versatile; the sky is the limit when it comes to its uses. If it is left soaking in water or put away wet, it will rust. It can withstand high temperatures and is therefore ideal for baking. There's no need to be concerned about a potentially hazardous coating flaking off a pan into food. existent. Cast iron retains heat for longer periods of time and heats more evenly than non-cast iron. Stick pans that develop hot spots (and then end up in landfills). Only a few types of food will stick to a cast iron skillet once it has been properly seasoned. An 8" cast iron skillet can also be used as a mallet to pound a chicken breast thin for cutlets or parmigiana. br>The wildlife series lives up to Lodge's high quality standards while also serving as works of art; each size skillet features a different animal. The duck in the 8" skillet is absolutely stunning. It's far too nice to be stuffed into a cupboard; hung on the wall, it'd be a lovely addition to any kitchen. This skillet is the ideal size for frying two eggs, cooking a single burger or grilled cheese sandwich, baking a large cookie, or making a small pan pizza. It is well worth the money spent, plus some. Lodge is a well-known brand that has been around for a long time; I have a number of cast iron pieces, all of which are Lodge with the exception of one. Have I mentioned how long these last? Please put me in the 'love' category.
It's a nice little 8-inch cast iron skillet with a nice weight to it and the perfect size for a couple of eggs or other small items. Even though it says it's already seasoned, I always double-check. When I first receive it, I season it with salt and pepper. I make use of a lot of extra- It was rubbed with extra virgin olive oil. After that, I flip it over and bake it for an hour at 350 degrees. After that, I turn off the heat and leave it in the oven to cool. At first, it's a little sticky, but that goes away after the first use. I clean it by pouring boiling water into it, dumping it, and allowing it to dry before rubbing a very thin coat of extra-virgin olive oil on it. Apply a light coating of virgin olive oil to it, allow it to dry slightly, and then get started. I had forgotten how much I enjoy cast-iron cooking. I'm going to go out and buy some more to replace my other skillet.
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