Bests & Worsts Reviews from Amazon

For those that have problems cooking in the skillet, you’re doing it wrong. Sorry but it’s the truth, you have to do your part to learn how to cook in cast iron and especially enameled cast iron because it is a little different. 1- The skillet is not nonstick nor does the description say that it is. 2 - It is also not meant to be seasoned as some may think is the problem. The interior is sealed with enamel, you can’t season it like bare cast iron. Food won’t stick if you know how to use it. 3 - The pan needs to heat up before you put anything in it. If you’ve only ever cooked in nonstick cookware you can get away with starting with too cold of a skillet, cast iron requires the skillet to be hot. I turn the burner to a medium setting and let it heat up for 3-4 minutes along with your choice of oil or cooking spray before putting any food in. Cast iron initially heats un-evenly but retains that heat. That’s also why when cooking delicate things like eggs I actually shut the burner off halfway through as the skillet will retain its heat for quite some time. 4 - I got the pan in the photos about a year ago and it cooks food just as great today as it did the first day. My pan hasn’t developed the patina that is mentioned but I tend to throw mine in the dishwasher after wiping it out which will slow that process. 5 - And being able to throw this in the dishwasher if you’re feeling extremely lazy is something you’ll never be able to do with regular cast iron. I just bought my second pan and gave it as a gift, these things are great!