Bests & Worsts Reviews from Amazon

I've ordered two of these 12" Lodge cast iron skillets from Amazon over the years. The first one I bought years ago for me to use and, more recently, another one for my son's first apartment after college. For the price, I don't think you can beat cast iron skillets from Lodge. If you google "best cast iron cookware," you'll generally find Lodge listed at the top or at least as one of the favorites by different consumer research sites and publications such as Cooks Illustrated even when compared to cast iron at many times the price. The only cast iron cookware that I find to be of better quality than these are those manufactured many decades earlier. I have a couple of smaller Griswold cast iron skillets made around 1930-1940 and there's a definite difference. Good quality vintage cast iron cookware is generally thinner walled and slightly lighter in weight. Many of the older pieces also have a raised bottom ridge, or smoke ring. However, the biggest difference IMO is the smooth, polished surface on the vintage pieces. Modern-day manufacturing of cast iron skillets (like these by Lodge) tends to leave a slightly pebbled surface. Unfortunately, it's getting harder and harder to find smooth-finish vintage cast iron cookware that's in good condition. And, when you do, it's usually quite expensive. An ultra-hot cast iron skillet is my very favorite for searing thick tenderloin steaks and salmon. I put the skillet (minus silicone holder) into a 500° oven for about 10 minutes to heat it. Then I apply a dry rub seasoning to both sides of room temp steak filets or to top side of salmon fillets. Remove hot skillet from oven (extremely hot, so be careful), place on high flame or burner, and immediately place steaks or salmon onto skillet surface to sear to the degree of browning and crispness desired (usually just takes 1-3 minutes). Flip to other side to sear and then place back into still-hot oven to finish cooking. Amount of time in oven will depend on thickness of steak and/or fish and degree of "done-ness." Salmon and other meaty fish don't take long and, since we eat our steaks rare or med-rare, it usually doesn't take more than several minutes in the hot oven to finish. While the pre-seasoning on these skillets (Lodge uses soy-based vegetable oil) is a nice way to start out without having to do that time-consuming step before using, you'll find that the surface of your skillet just keeps getting better and better. For many things, I find them to be every bit as non-stick as a teflon coating. For cleaning, I use a scraper if I need to remove anything stuck on, but rarely does that happen. I never use detergent on mine. Instead I use hot water and a scrubbie to clean. Always be sure to thoroughly dry cast iron pieces so that no rust develops. And never ever put them in the dishwasher! The silicone handle cover is a nice addition for use on top of the stove. While it can handle some oven temperatures, I remove it before placing in a 500° oven since that's higher than the recommended temp for the silicone.