Since I am naturally messy, I use a dutch oven to fry in because the sides are much taller than any fry pan. For me, I just would not trust myself to fry donuts in anything shallower.
Neither of my cast frying pans are a genuine 2" tall from cooking surface to rim, externally, nearly. If you want to cook potato wedges, get the deep fryer off the shelf ,
I love my 12.5" Lodge skillet. There’s just no justification for me to spend the money it costs for one of the high dollar cast iron pans when my well seasoned Lodge can do all that and more.
I've had a Le Creuset 12" cast iron fry pan for over 40 years. And the one thing that I don't like about it is the sides aren't high enough. Very good point on your part.
Someone must have told you the more you motion with your hands the more the facts have to be true! Goodness, your hand motions were too distracting and over the top!
Agree with everything you mentioned, especially about the weight, but you did not mention a weight! I think you should mention that a 12 inch cast iron skillet will require the chef to be able to successfully handle the heft of a proud cast iron skillet. You also did not mention that cheap cast iron skillets will "dome" after 1 year of use, IMO. What is "dome"? Well it is my way of describing what happens when the surface of the skillet lifts up in the center, creating a dome, and when this happens, your cooking oil will run off and leave the center of the skillet high and dry! Happy Cooking!
You are great! Thanks for sharing all that information! It's truly appreciated!
Since I am naturally messy, I use a dutch oven to fry in because the sides are much taller than any fry pan. For me, I just would not trust myself to fry donuts in anything shallower.
My cast iron griddle has very low sides and works great for me. You shouldn't put cooking oil in a CI skillet anyway.
Why is this fool still with ATK? Her personality sucks. 👎👎👎
Neither of my cast frying pans are a genuine 2" tall from cooking surface to rim, externally, nearly. If you want to cook potato wedges, get the deep fryer off the shelf ,
I love my 12.5" Lodge skillet. There’s just no justification for me to spend the money it costs for one of the high dollar cast iron pans when my well seasoned Lodge can do all that and more.
Need anxiety meds
I've had a Le Creuset 12" cast iron fry pan for over 40 years. And the one thing that I don't like about it is the sides aren't high enough. Very good point on your part.
“Such as when frying donuts”… GIRL!!! If you don’t stfu. NO ONE is buying a cast iron pan for donuts.
Someone must have told you the more you motion with your hands the more the facts have to be true! Goodness, your hand motions were too distracting and over the top!
Good info… but I inherited mine from my grandmother, so … 😊
Vintage is best! Wagner Ware and favorite piqua Ware are a good value.
Agree with everything you mentioned, especially about the weight, but you did not mention a weight! I think you should mention that a 12 inch cast iron skillet will require the chef to be able to successfully handle the heft of a proud cast iron skillet. You also did not mention that cheap cast iron skillets will "dome" after 1 year of use, IMO. What is "dome"? Well it is my way of describing what happens when the surface of the skillet lifts up in the center, creating a dome, and when this happens, your cooking oil will run off and leave the center of the skillet high and dry! Happy Cooking!
Very informative, highly recommend watching product reviews cookware related articles.