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

LOVE LOVE LOVE this pan! First I fell in love with Cast Iron (CI)! CI, if you take a little extra time to season properly, it almost never sticks to the food. Even then it is very easy to clean. That's great, but if you have a glass top stove, you must be careful NOT to drop it or rub the glass surface. Fantastic with gas stoves. BUT THIS PAN IS DEEP! It is big! We make a lot of dishes that we can't make in a standard 12 inch unit. tray AI It will run over the edge. THAT we just made spaghetti where we just throw everything in the pot as soon as the ground beef is done. Sauce, meat, pasta, all together and it's great. Lots of space! Yes, it's harder. If weight is an issue for you, this may not work for you. Our "Mexican Lasagna", our pan-fried meatloaf, our pan-fried lasagna - we have room in this pan. Our shepherd's pie is great to cook on, partly because we can make it well in a pan and just pop it in the oven! CI is great for that too! Weight is a problem for some people. This pan is even heavier than a regular 12 inch CI pan. I personally LOVE its weight because you can stir the food instead of sliding the pan around the stove! It stays where you put it! Ideal for products that tend to stick. Opening the bottom of the pot requires little effort. Cleaning is easy and I use either a 12" CI lid or a 12" glass lid that fits another pot.