Review on 🍳 Lodge Cast Iron Griddle with Hot Handle Holder, 10.5 Inches, Black and Red by Bill Lacy

Needless to say, this is a cast iron skillet that cooks great scrambled eggs. On receipt I heated the pan and poured water in to bring it to a boil, once it was overcooked I turned off the heat and rubbed it with canola oil, not that it needed seasoning as Lodge makes it perfect at the factory . To make the eggs I used a tablespoon of butter after heating the pan on a glass stove top to high medium heat. I watched as the oil shimmered and began to cook evenly across the entire surface, and then I cracked a few eggs on the counter and dropped them into the pan. After that I poured some water around the eggs without really paying attention and then I took the glass lid off another pot, covered it and set the timer on my phone for 2 minutes. off the pan like any nonstick ever has, and thank goodness they tasted so much better. When the pan was a little cool, I took some paper towels and wiped them across the sink, turning them over and wiping down the outside. with some remaining oil in the pan. Then I put it back on the stove and let them both cool on their own. When it cooled, I placed it in the oven for safekeeping. Cooking with cast iron is different, and frankly better than stainless steel or non-stick coatings, which chip and release dangerously sharp, hard chips into the food you eat. After cooking these eggs and some grilled cheese sandwiches on them, I grabbed my two remaining nonstick pans and tossed them in the trash can. I ordered the Lodge Cast Iron Double Roaster tonight and can't wait to use it. Yes, cast iron takes a different approach to cooking and cleaning, but there are enough great YouTube videos to understand the differences and how to maintain them. To be honest, having learned and worked with cast iron in the past with no training, I can see my past mistakes and know how to avoid them now. The main thing is to clean and preserve cast iron with oiled rapeseed oil. Not every oil will do as I have used olive oil in the past and if I haven't used the oil for a long time it has gone rancid and sticky. Canola oil does not do this and has a higher smoke point with temperature changes. USE CANVAS OIL.