3 best telebrands 10 inch fry pans

Product description

Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge 10.25 Inch Cast Iron Skillet is crafted to cook memorable meals for generations. Featuring an assist handle for great control and an easy-grip handle for lifting or hanging storage when not in use, it provides excellent heat distribution and retention for consistent, even cooking. It offers an abundance of possibilities. Use to sear, saute, bake, broil, braise, fry, or grill. This skillet is safe to use in the oven, on the stove or grill, and over a campfire. The Lodge Cast Iron Skillet is made for decades of cooking and comes pre-seasoned for an easy-release finish that improves with use. Includes one Lodge 10.25 Inch Cast Iron Skillet. Made in America. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place.

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.

Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri

Brand Story

By Lodge

• One Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet
• Assist handle for better control
• Unparalleled heat retention and even heating
• Pre-seasoned with 100% natural vegetable oil
• Use to sear, saute, bake, broil, braise, fry, or grill
• Use in the oven, on the stove, on the grill, or over a campfire
• Great for induction cooktops

User questions & answers

Question:	can you put this cast iron with silicon handle in the oven? if so, what is the max temperature
Answer:	I have put my cast iron pan in the oven along with the silicone handles, but I still had to use an oven mit. Each pan is different as far as what the max temperature allowed would be. I would look up the pan on Amazon and see what is said.
Question:	Can someone who bought this value pack (skillet with silicone handle) confirm if the silicone handle will comes off. Thank you
Answer:	Yes it comes off, I also found this nifty set on Amazon That comes with the assist handle cover, and extra main handle cover and some other pieces. Here's a link to what I'm talking about if you're interested.. http://www.amazon.com/Hot-Handle-Holders-Silicone-Pieces/dp/B010FGETAA/ref=sr_1_89?ie=UTF8&qid=1437189844&sr=8-89&keywords=cast+iron+skillet+handle+cover
Question:	what is the difference between this lodge pan LCS3 @ $25 and the lodge LK8S3 pan which is $15? Both are ten 1/2 inch pans look the same
Answer:	the LK8S3 is 12" diameter, has more a sharper "corner" where where the sides join the bottom, has more vertical sides, and is 2" deep. the LCS3 is 10" diameter, has sides that are angled outwards more, the sides join the bottom in more of a curve, and is 1.75" deep. basically, it much easier to slide an omelet (or anything else, I suppose) sideways out of the LCS3 without breaking.
Question:	Mine seems to be rusting. I just bought it. Should it have rust? It got worse after the first use and wash
Answer:	It sounds like you may have accidentally not cared for it correctly right at first. The nice thing about cast iron pans is that the rust problem can be fixed and it can be made just as good as new with a little elbow grease as long as you haven't let the corrosion go on long enough so that it causes pitting. What you'll need to do is remove the rust and any current seasoning with steel wool or something like that. When you remove the rust and seasoning, that is about the only time you might want to use soap along with the water, because the soap will help to remove the seasoning. You want to remove the current seasoning because you will be re-seasoning the entire pan and you don't want thicker parts of the seasoning or else the pan will become sticky or tacky in spots. Lodge seasons their pans with a canola oil spray. However, the best initial seasoning method I found stated to use Crisco (vegetable shortening). Their method worked extremely well for me. I don't remember the process to exacting details, but here it is to the best of my memory. First, heat the pan up by putting it in the oven at about your lowest oven setting of about 150F-200F for about a half hour or maybe a little more. This should make the pan pretty warm but not burning hot to the touch. Still take care in handling the hot pan to not burn yourself though. Before you start wiping the pan down with Crisco, turn the oven up to about 300F because the pan will go back in the oven. The first heating makes sure the pan is dry before applying seasoning and gets the pan just warm enough to spread Crisco over the pan and have the Crisco melt. Once the Crisco is spread all over the pan (inside and out) wipe it down some with a paper towel to keep the seasoning thin. You don't want too much seasoning on the pan. If the seasoning is too thick in spots it will get tacky at those spots. Place the pan back in the oven upside down with a sheet pan or sheet of aluminum foil underneath the pan to catch any oil drippings. After about 45 minutes, pull the pan back out and wipe the pan down again. You want to do this because the seasoning will drip downwards due to gravity and collect near the rim, etc. You want to wipe that excess off before it gets too dry and tacky. I can't remember if you sort of buff it at this point or at the end. I think you may want to buff it some with the paper towel at this point some. At the end it should have a somewhat dull black finish. But after you remove the excess, stick it back in for about another 20 minutes. Pull it out, buff it a little more if necessary and let it cool and the seasoning is done.At this point, your pan should be back to a nearly brand new state. My recommendation for the first few times you cook with it is to cook some chicken with the skin on or some bacon or something with some grease or fat to it. One of my grandmother's old cast iron pans stated "Chicken Fryer" on it. On one of my cast iron pans, the first couple of dishes I cooked in it was skin-on chicken. I used a little olive oil to cook the chicken in with the skin side down first. It was a chicken dish with olives, grapes and rosemary from the Smitten Kitchen Cookbook. After you cook the chicken on the stovetop, then it goes into the oven for a bit. After cooking that dish a couple times on the stovetop then finishing it in the oven, it gave my cast iron pan an amazing finish that looked like my grandmother had been cooking with it for 60 years. I think that the chicken fat from chicken skin, especially when cooked in the oven does an amazing job of helping to season the pan beyond the initial seasoning.Now after you cook your first dish, what I do is let the pan cool down some. Then I wash it down with plain hot water and no soap. If anything gets stuck to the bottom of the pan, I use this little 3" x 3" chain mail scrub pad. It gets the gunk off without damaging the seasoning. It kind of surprised me with it being metal. I thought it would hurt the seasoning but it didn't at all and it got the burnt on black gunk off pretty well if you have any. After I rinse it with hot water, I then just dry it off. I don't oil mine down or anything after that. If oil is added after cleaning it can become a gummy sticky mess with too thick of a seasoning that becomes tacky. Not to mention you can get oil all over where you store it. Instead, you just want to make sure you store it in a dry place right after you dry clean it and dry it off.For example, I once let some of mine sit on the counter close to the sink too long and the bottom of the pans started rusting. But when I let them cool and clean them off, dry and store them in a dry place right after cooking, I've had no issues at all with rusting.I wouldn't say there was likely anything wrong with your pan. You just need to get use to cooking with cast iron. Also as an FYI, avoid cooking foods with a high acidity at first until the seasoning is somewhat well developed. Acid can tend to break down the seasoning.PS - You don't really need to put it back on the stove to evaporate any remaining water. I've tried that and you really don't need to do that to prevent it from rusting. In fact, I think there is more risk to it than to not doing it. That's because if you're not careful you can overcook the pan with nothing in it and then you burn and ruin the seasoning. You can tell if you've burned and ruined the seasoning by how it will change the color of the pan from that nice dull black finish to this off colored spot on it. Then you have to go back and re-season it all over again.

Product features

Lodge Cast Iron Skillet

An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come.

Product at a Glance:

• The right tool to sear, saute, bake, broil, braise, fry
• Brutally tough for decades of cooking
• Seasoned for a natural, easy-release finish that improves with use
• Unparalleled in heat retention and even heating
• At home in the oven, on the stove, on the grill or over the campfire

Why Buy Lodge Cast Iron

As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.

About Lodge Cast Iron

Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.

Cooking And Caring For Your Lodge Seasoned Cast Iron

Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.

1. Wash cast iron by hand with mild soap or none at all.
2. Dry promptly and thoroughly with a lint-free cloth or paper towel.
3. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
4. Hang or store cookware in a dry place.

Product description

The 10-in OXO Good Grips Non-Stick Pro Frying Pan is ideal for browning ground beef and sauteing vegetables. Our pan features a three-layer, German-engineered non-stick coating that provides effortless performance while using less oil and delivers quick and easy cleanup. The pan’s scratch-resistant, hard-anodized body heats faster and more evenly than traditional aluminum, and the stainless steel handle makes oven cooking easy. Dishwasher safe. Oven safe up to 430°F/220°C. Limited lifetime warranty.

• Durable, hard-anodized body delivers excellent heat conduction and scratch resistance
• Three-layer, PFOA-free, German-engineered non-stick coating for years of performance using less oil
• Comfortable stainless steel handles
• Oven safe up to 430°F/220°C
• Dishwasher safe
• Rolled edges for drip-free pouring
• Compatible with most stovetops, except induction
• Limited lifetime warranty

User questions & answers

Question:	Is the bottom perfectly flat? I have a glass cooktop and any curvature in the pans means uneven cooking and scratches on the glass
Answer:	Dear Consumer,Thank you for your inquiry. The depth of this item is approximately 3 1/2 inches .Thank you for allowing us to be of service to you. Sincerely, Danelle Consumer Relations Representative
Question:	Why did the price on this pan suddenly increase so much? was it because of the america's test kitchen positive review
Answer:	Hello Ingrid,Thank you for your inquiry. Yes that is PFOA free. All product that we manufacture is POFA free. I hope this is helpful to you. Kind regards, Audrey Consumer Relations
Question:	Does anyone know the difference between the oxo non-stick and the oxo non-stick pro
Answer:	You want the RAISED colored ridges as seen in the photo of the bottom of the pan. Otherwise the silver aluminum contacts that glass cooktop service and leaves PERMANENT marks on the glass cooktop. You cannot get them off 100%... I learned this the HARD WAY with my last stove. It still cooks EVENLY.
Question:	For those of you who use this pan frequently & 2 yrs or more, how is it holding up? any flaking or issues
Answer:	Dear Consumer,Thank you for your inquiry, the diameter is approximately 12 inches. Thank you,Tonia

Product features

Tough and Durable

Hard-anodized bodies conduct heat better, too

Wipe Away Messes

Our 3-layer non-stick coating makes cleanup a breeze; dishwasher safe

A Firm Grip

Tough stainless steel handles make stovetop-to-oven cooking easy

Product description

The Calphalon Classic Nonstick 10-Inch Fry Pan is made with dual-layer nonstick for extra-easy food release and cleanup, and constructed from durable hard-anodized aluminum for fast and even heating. The long stainless steel handle feels comfortable in your hand and stays cool on the stovetop. Gently sloped sides and flared edges make this medium non stick frying pan ideal for preparing eggs, omelets and other delicate foods.

• Dual-layer nonstick for easy food release and quick cleanup
• Arable hard-anodized aluminum construction
• Cast stay-cool stainless steel long handle
• Oven safe up to 450F
• Full lifetime warranty

User questions & answers

Question:	What is the difference between Classic, Contemporary and Signature pans
Answer:	Thank you for your interest in our products. The Classic Nonstick cookware is constructed from medium-gauge hard-anodized aluminum, has two layers of PFOA-free nonstick coating, and is hand washed only. While the Contemporary and Signature Nonstick lines are crafted from heavy-gauge hard-anodized aluminum for superior durability, have triple layers of PFOA-free nonstick coating, and are dishwasher safe. Both the Contemporary and Classic Nonstick pans are oven safe up to 450 degrees Fahrenheit and are not metal utensil safe. On the other hand, the Signature Nonstick pan is oven safe to 500 degrees Fahrenheit and is safe for use on any utensils including metal whisks, spoons, and spatulas. All these product lines have cast, brushed, and stay-cool stainless steel handles and carry a lifetime warranty.
Question:	when messuring is the dimension listed for the bottom(cooking surfice) of the pan. Is the large measurement from side to side or to end of handle
Answer:	Thank you for your interest in our products. The dimensions for the Calphalon Classic Fry pan are as follows: 13.5" L (from the end of the vessel to the end of the handle) x 8" W (side to side of vessel) x 1.5" H (base to rim of vessel).
Question:	Is this induction pan
Answer:	Thank you for your interest in our products. The Calphalon Classic 12" fry pan is not induction safe.
Question:	where is this pan manufactured
Answer:	Thank you for your interest in our products. The bulk of our cookware which is manufactured from aluminum, including the Calphalon Classic Nonstick 12-In. Fry Pan, is still produced in Toledo, Ohio.

Product features

Calphalon Classic Nonstick 10-inch Fry Pan

Designed for reliable everyday cooking, the Calphalon Classic Nonstick 10-inch Fry Pan is constructed from durable hard-anodized aluminum for fast and even heating, with a dual-layer nonstick interior for extra-easy food release and cleanup. This fry pan features gently sloping sides with flared edges, making it ideal for preparing eggs and omelettes, sauteing vegetables, and cooking other delicate foods. The Calphalon Classic Nonstick 10-inch Fry Pan is oven safe up to 450 degrees Fahrenheit and backed by a full lifetime warranty*.

Versatile Fry Pan for Reliable Everyday Cooking

This 10-inch pan features gently sloping sides with flared edges, making it ideal for frying. Use the Calphalon Classic Nonstick 10-inch Fry Pan to prepare frittatas and scrambles, sear chops, or cook asparagus and eggplant.

Dual-Layer Nonstick for Easy Release and Cleanup

This pan features a dual-layer nonstick interior, allowing food to release with ease and offering quick cleanup when the meal is finished.

Hard-Anodized Aluminum for Even Heating

Constructed from durable hard-anodized aluminum, the Calphalon Classic Nonstick 10-inch Fry Pan is designed to stand up to daily use and offers fast and consistent heating. A long, cast stainless steel handle stays cool on the stovetop for comfortable handling.

How to Cook with Nonstick?

- Never use cooking spray. Aerosol cooking spray leaves a gummy residue that is difficult to remove, and that residue will cause food to stick. Instead, use an oil mister filled with olive or vegetable oil, or dab a bit of oil on a paper towel and carefully wipe the interior of the pan.

- Use the correct heat setting. Use low heat for warming, simmering and preparing sauces; use medium heat for frying, grilling, sauteing, searing or stir-frying; use high heat for boiling or reducing liquids.

- Preheat the pan. Nonstick cookware can take a minute or two longer to preheat compared to aluminum or stainless steel cookware. For best results, make sure your nonstick pan is heated to the proper temperature before adding food.