10 Inch Enameled Cast Iron Skillet with Handles - Ideal for Searing, Roasting, Frying - Even Heat Distribution, Pour Spouts - Oven-Safe & Stovetop Safe (Red)

I purchased this after getting a CrockPot baking pan in the same enameled cast iron at TJ Maxx. Having used a variety of cookware in the past, I knew I didn't have the patience for actual cast iron anymore but was wanting to move away from the aluminum skillets I had. It's not an exaggeration to say that this skillet (also got a 3 QT pot) has significantly improved the cooking experience and makes better food. It has all of the nice qualities of cast iron (like retaining heat) but is much easier to clean. The CrockPot brand is less expensive than others and very nice. As others have noted, it is heavy and does stain a bit even if you clean very well. I'm fine with both of those things.

I have recently been adding some cast iron pans to my collection of cooking pots. I have learned the ones with an enameled inside are much easier to clean. I found a really firm nylon spatula that gets the crispy bits off the inside of the pan so it doesn't stay stuck to the pan while it cooks too. I have learned to use a much lower heat setting for cooking. If the recipe says to cook on medium high I set the heat for medium and watch the cooking carefully so I can turn it down if the crispies start turning too brown. I am very pleased with the quality of this pan. It is quite heavy and the instructions said not to slide it across the surface of an induction heat cook top, so I try to lift it. The handle gets hot and after surprising myself by grabbing a hot handle I got a silicone handle cover to protect my hand. The price is very good compared to other brands. I have a 10" glass lid I got to use with a different pan and it fits this pan well.

This seems to be high quality. Good finish, very heavy, evenly heats. Used a couple of times, no problems with sticking, no discoloration after cleaning. Look like new after use. Be aware the enamel cooking surfaces can be damaged by high temperatures. Some reviews claim trouble with food sticking in enameled iron skillets, impossible to fry eggs, not clean even after soaking, and so on. Residue can accumulate on the surface while frying and it sticks.in the culinary world this is called fond, or foundation, and is easily removed by 'Deglazing The Pan'. And as for frying eggs the correct temperature and ample oil is required. My eggs don't stick. I have fried beef, pork and chicken with no cleaning problems. My 10-inch enamel skillet still looks new after many uses. Finding cooking temperature recommendations online along with a good surface temperature thermometer may help as overheating causes most cooking problems with all cooking equipment.

I gave this one star because it is very nice looking, but it is way too hard to clean. Everything sticks to it and it takes days of soaking to even loosen stuck-on food. I have greased it prior to cooking with no results. I have it soaking in my sink with vinegar but that isn’t helping. Was going to donate, but I’m throwing it away.

It's great for browning meats and veggies cooks evenly But eggs stick That could be user error Not letting pan heat long enough before dropping egg in Easy to clean

I like this pan. It takes a little different approach than modern non-stick pans, but I believe it's worth the try. The only drawback first: it's heavier than thinner pans, and things take two minutes longer since you have to wait a little longer for the pan to heat up. On the other end, this pan is pretty non-stick as long as you use a little bit of oil or butter in the beginning. Not much is needed at all, but it does help. I've used it almost 100 times so far, and it still looks like new after washing it. It's well made and very plane, so it heats up evenly. For $33 it's an outstanding pan, and I'm sure it'll last for many years to come.

I have used cast iron and enamel cast iron pans all my life I grew up with them. The biggest complaint I heard about this product and "the reviews was that my eggs stuck". I'm posting a picture of my pan first time using after I cook eggs. They said it's using napkin and wipe the pan after. I was done but that's what the residue was left in the pan after the cooking eggs. I think the main reason people have trouble is because they're trying to cut down on oil or fat,oil is bad, fat is good. I use ghee and my eggs did not stick but you have to put enough to cook the eggs in.

I read lots of comments before deciding on this one. Everyone is complaining about food sticking to the bottom. You have to treat this skillet like a true cast iron or you will hate this skillet. Even tho its enameled you still have to wipe it down with a bit of oil so your next cooking session is a breeze. I love this pan so much I just ordered the 8' ...it's is heavy but thats what is expected with cast iron.