Yes, I'm still annoyed, as it's only minutes after my last post - but I have to write about The Pan.
I bought this pan about a month ago - it's a cast iron skillet from a company called Lodge Manufacturing. It's a nice, grey, metallic 10 3/4″ wide 8 pound behemoth. Well, we bought it unseasoned, and have been trying to use it to get it properly seasoned so that the surface inside is nice and smooth.
This thing is the absolute best pan I have used in forever… It is not non-stick in the conventional sense of the word, but nothing sticks to the bottom of the pan… bacon, eggs, hamburgers… the all slide right out with some prodding.
What is amazing about this thing is, duh, the heat retention and ability of the pan to spread the heat evenly. All areas on the surface of the pan basically are the same temp, so there are no hotspots. If you heat it right, to a nice moderate heat, the thing cooks eggs like you wouldn't believe.
At $8.00 (there was shipping, but I found out after I ordered I could have picked it up at WalMart for $8), it is probably the best deal in pans that I have found in a long time.
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