Review on 12 inch Black Lodge Cast Iron Dual Handle Pan by Amy Smotherman

I am skeptical about this purchase. On the one hand, the two handle design is a good idea. Cast iron pans don't need a long handle because you're never going to flip or shake a heavy pan like that like a stainless steel or Teflon pan. Thus, the dual handles make it much easier to use and store. On the other hand, a 12" pan is too big and not worth the higher price. While 12" can be fine for searing meat and roast chicken, it is they are too big for other common dishes. For example, most recipes for cast iron skillet pizzas or German pancakes call for a 10" pan. If you try to cook these recipes in a 12" pan, the batter will be too thin and doesn't work. So the 10" unit is better to buy because you get more utility from the pan and it's much cheaper. Most home cooks need it igen no more than a cast iron pan as they are usually a complement to stainless steel or ceramic pans so given the value for money I would suggest going for a 10 inch pan.