Lodge 10 Inch Cast Iron Chef Skillet. Pre-Seasoned Cast Iron Pan with Sloped Edges for Sautes and Stir Fry.

Solid, high quality cast iron pan. Being that cast iron pans can last more than a lifetime (literally! I have a Sidney Wagnerware pan from the 1920s that I also use often & I'm a 31 year old male). When I was shopping for a new cast iron I wanted something special. That's why I chose the Rosie the riveter 2020 design. Not only does it signify something very important, but (hopefully) in 100 years when a future family member is cooking with this pan, it will be very easy to tell just how long ago this pan was made.Now on to the pan itself. This is a classic lodge product, high quality, attention to detail and one of the few cast iron cookware that are not made horribly in china, or cost an arm and a leg from Europe. Finishing is smooth for todays cast iron, although not as smooth as the stuff from yesteryear. I gave 2 stars for heat distribution and 3 for "easy to clean" only because this is cast iron- cast iron does not distribute heat, it holds heat, choosing the right sized heating element is a must for even heat distribution with cast iron.Cleanup is easy, but ONLY if you know how to care for cast iron (and it is well seasoned). Mostly I just wipe mine out after use, using the lodge plastic scraper for more stubborn residue (such as scrambled eggs- fried eggs require just a wipe with a paper towel). Properly seasoned cast iron is incredibly non stick.If you are new to cast iron, don't be discouraged, but do keep your mind open to learn. Once you get to know cast iron, you will NEVER go back to horrible non stick pans. I LOVE my cast iron and won't touch a nasty aluminum pan ever again (most Teflon, etc pans are cheap aluminum pans coated with a non stick coating, even those "blue diamond" or ceramic pans!)One more thing, I highly recommend adding a few additional coats of seasoning once you receive the pan- my go to is flax seed oil (I use the 365 brand from Whole Foods). Wipe the pan down liberally with the oil, then wipe the residue with a paper towel. Bake upside down @ 500f / 260c for 1 hour so the oil smokes and hardens. Let the pan cool & repeat (or if you use heat proof mits you can take it out and do it while its hot and go straight back in the hot oven)

Lodge cast iron is great, and I would highly recommend it for anyone shopping for cookware. That said, it requires some work to keep it working at the highest level.Lodge's cast iron is great at holding heat, and has good heat distribution. It is also one of the few pans that I feel comfortable using on any heat source: from gas, to induction, to a cast iron stove, or even a camp fire.If you remember the cast iron pans from your parents days, though, this is not the same. Old cast iron was machined smooth, so maintaining the glossy, non-stick surface was easier. The new (past 20+ years) Lodge stuff comes fresh out of the casting with bumps on the cooking surface. These bumps require use to smooth out, although a solid seasoning will make a huge difference too.Lodge advertises these as coming pre-seasoned, and they aren't wrong, but it isn't a strong seasoning like one that builds up over time. You can speed up the seasoning process at home though, using flaxseed oil and your oven or barbecue. If you have a gas barbecue and infrared thermometer I'd highly recommend that route, as a proper seasoning gets really smokey, and the smoke will fill up your kitchen if you don't have outdoor venting for your oven.The best material I have found for seasoning is flaxseed oil. It is available in large quantities for a good price on Amazon, Nature's Way Flax Oil Super Lignan, 24 Ounce. The trick is to wet a cloth or paper towel with flaxseed oil, and then rub it over the pan to create a thin, glossy coating. After you have a thin (doesn't run) glossy coating, toss the pan in the oven or barbecue and let it heat up to about 500f, leave it for an hour, then let it cool for two hours. Repeat this process 3-6 times depending on what thickness of coating you want, and you will have a cast iron pan that is as slippery as teflon. This process is expected to smoke a lot.For day to day maintenance, never ever soak your cast iron, and don't dishwasher it. Use a green kitchen scrub pad if required and a light rubbing. You don't want to wear off that seasoning you worked so hard to put on! Before you put your cast iron away, I would recommend heating it pretty warm to evaporate off any water left from cleaning so it won't rust. Many people recommend putting a light coating of oil on it before you put it away, but personally I do not do that.Once you have your well seasoned pan, you'll love cast iron and likely never go back to teflon for daily tasks! Grilled cheese on a cast iron frying pan is something else!

Very nice