Review on 🍳 Cuisinel 12-Inch Cast Iron Skillet: Pre-Seasoned Oven Safe Cookware with Assist Handle & Red Silicone Grip Cover - Indoor/Outdoor Use for Grill, Stovetop, Induction, BBQ, and Firepit by Craig Lovro

I bought this pan at the same time as the Lodge pan of the same size. Before using either pan, I washed both pans and added 3-4 layers of seasoning to both pans. I noticed that this pan is much rougher than the Lodge pan, leaving fibers from the cloth I used to wipe the oil off the pan each time I seasoned it. The Lodge pan picked up little, if any, fabric fibers. After I seasoned both pans, the Lodge pan was much more nonstick than the Cuisinel pan. I have no issues with food sticking when cleaning the Lodge pan after use, but the Cuisinel pan requires significantly more effort to remove food residue. I don't use a silicone grip because the pan moves inward too much when rotating the pan. I use a kitchen mitt and have found that the Oven Mitt makes the Cuisinel handle get a lot hotter than the Lodge handle. In fact, I feel the heat of the handle much quicker as compared to the Lodge pan. The roughness of this pan causes it to pick up fabric fibers and makes seasoning very difficult. The last time I used it I had to use some soap to get rid of the food residue that was stuck to the pan and the pan started to rust. I always wash cast iron pans immediately after use, then immediately dry them and set them on the stove with the burner on to make sure all the water is dry. I'm not sure why the pan is rusty, but I suspect it's because the pan is as rough as sandpaper. I gave this pan 2 stars because it is deeper than the cottage pan and might come in handy. If you're looking for a quality cast iron skillet that's easy to use, then this isn't the skillet. They will be stuck to scrub off rust and will need to season the pot frequently.