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

I'm tired of watching my wife bring home expensive cookware (Williams & Sanoma, La Crucet, Calphilon, etc.) only to throw it away after a year or two because it's burnt, discolored, or the lid holder from itself works etc. Told her my grandma has used a cast iron skillet her whole life, probably cooked in it every day and never had a problem with it. In fact, my cousin coped with it after she died and has always bragged about coping with it. Decided with 5 different Lodge pans and saucepans of different sizes. Season them three or four times at a time to ensure the cooking surface is as good as possible. I would recommend everyone to do this. Very happy so far and it's been a few months since I bought them. They're also great for grilling and smoking, you can't do that with more expensive utensils, so there are bonus points. This is particularly useful because of this depth. Its depth is 4 inches measured from top to bottom on the outside of the pan. Wanted to clarify this as some reviewers have suggested.