Review on Lodge Pre-Seasoned Deep Skillet, 10.25-inch Cast Iron (Black) by Jason Bolden

I have used a different cast iron but I have never had a new cast iron before this pan. I bought the included lid with a silicone grip so I can finish it in the oven if I want. So far we've used this pan for: - frying chalupa clams (yes, you can cook them at home :D ) - lots of bacon - dutch baby cooking - lots of steamed veggies - stir-fries (we jokingly called it our village wok ) - corn tortillas Pancakes and maybe one more time I left it in the sink because I was too lazy. Well, it's a BIG no-no with cast iron, which goes for all but maybe enameled ones. They rust very quickly. I washed it gently with soap and water and luckily the surface rust came off right away and I haven't noticed any problems since. Now I wash, dry and lubricate with vegetable oil after each use to keep it nice. It only takes a few minutes to keep going this way and I think it's worth it. The pan's high sides prevent bacon or other grease from splattering all over the kitchen, and it's just a very versatile tool. It's very heavy and doesn't have a silicone grip, so you'll need to keep an oven mitt handy. but that's only part of using cast iron - if that bothers you, you can buy many other types of pans.