Padella pre-stagionata da 6-1/2 pollici Lodge Padella da 6,5 â€‹â€‹pollici

Name: Padella pre-stagionata da 6-1/2 pollici Lodge Padella da 6,5 â€‹â€‹pollici
Brand: Lodge
SKU: 0075536300306
Price: 33.41 EUR
Availability: InStock

Brand:Lodge

3.7/5

€
33.41

La padella Lodge Cast Iron da 6,5 pollici è una pentola multifunzionale che fa miracoli con ricette a cottura lenta e tutti i tuoi cibi preferiti. Friggi il pollo, salta le verdure o cuoci una mela croccante in questa generosa padella da 6,5 pollici dotata di due manici per il sollevamento di carichi pesanti e due sottili labbra laterali per versare. La ghisa ama un falò, un piano cottura o un forno e può cuocere lentamente i cibi senza bruciarli. Mantiene bene il calore in modo da poter scottare la carne a temperature più elevate e manterrà i tuoi deliziosi pasti caldi a lungo. Se utilizzate in una cucina o in un campo, queste pentole praticamente indistruttibili dovrebbero durare per generazioni. Realizzata in ghisa, questa padella distribuisce uniformemente il calore dal fondo attraverso le pareti laterali. Sfoggiando un elegante colore nero, la padella in ghisa ha un bell'aspetto nella maggior parte delle cucine e funge anche da eccellente fonte di ferro nutrizionale. La ghisa, come usava tua nonna, è ancora uno dei migliori utensili da cucina mai realizzati. Ti dà una superficie quasi antiaderente, senza i possibili fumi nocivi generati dal preriscaldamento di pentole antiaderenti trattate chimicamente. L'azienda americana Lodge ha perfezionato la sua costruzione di robuste pentole in ghisa da oltre un secolo.

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EAN: 0075536300306

Categories: Casa e cucina, Cucina e sala da pranzo, Pentole, Pentole e padelle, Padelle,

Prodotto negli Stati Uniti. Manico robusto con foro per appenderlo quando non in uso. Ritenzione del calore superiore e cottura uniforme. Pre-stagionato e pronto all'uso. La padella da 6,5 pollici può soffriggere, scottare, friggere, cuocere e saltare in padella.

Brand	Lodge
Capacity	5 Quarts
Color	Black
Material	Cast Iron
Special Feature	Electric Stovetop Compatible

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Scritto da: Ricardo Ramirez

Our go-to cast iron skillet for corn bread baking!

If you're in the market for a high-quality cast iron skillet, the Lodge Cast Iron Skillet with Red Mini Silicone Hot Handle Holder is an excellent choice. This skillet is beautifully crafted with attention to detail, and it offers outstanding performance that's sure to impress. One of the first things that caught my eye about this skillet is the attractive red mini silicone hot handle holder. This handy accessory not only looks great, but it also provides a secure and comfortable grip on the skillet, making it easy to handle even when it's hot. But the real star of the show is the skillet itself. The Lodge Cast Iron Skillet is made from high-quality cast iron that heats evenly and retains heat well, so your food cooks to perfection every time. The skillet is pre-seasoned with vegetable oil, so it's ready to use right out of the box, and it only gets better with time as it develops a natural non-stick coating. What I love most about this skillet is its versatility. It's the perfect size for cooking a variety of dishes, from scrambled eggs to cornbread to seared steaks. And because it's made from cast iron, it can go from stovetop to oven to grill with ease, making it a truly versatile kitchen tool. Overall, I'm extremely impressed with the Lodge Cast Iron Skillet with Red Mini Silicone Hot Handle Holder. It's a beautiful and functional addition to any kitchen, and it's sure to become a go-to tool for all your cooking needs. If you're in the market for a high-quality cast iron skillet, this one is definitely worth considering.

Scritto da: Rae Z.

Awesome little frying pan!

I was not completely happy with the pan that I was using to fry my egg, so I was looking for something new. I have used cast iron pans a lot, and my mother has a little one that she uses for her egg, so I saw this and thought I would give it a try. It is perfect!! I only cook one egg and use butter. Then I wipe it out after I’m done. Then I wipe it out before I use it, and put the butter in. Let it heat up for a minute or two and it is ready. I think I paid $9 for it and the pan it is replacing was much more than that. Cast iron is really the best nonstick pan you can by, and they are not toxic, and will last forever.

Scritto da: Frank

Great pan 4.7 stars

I purchased three sizes 10”, 9” ,and the 6”. I have used the 6 and 10 so far and have no complaints about the pan or the quality. The cooking surface is not completely flat - There are micro indentations on the cooking surfaces but the other cast iron I have purchased in the past are flat. Not sure if this is specifically a Lodge pan design or not. It is not an issue for me so far. Make sure to use a bit more butter or oil than you would normally use for the first few times you cook with it. Before I used my pans I did give it a little more seasoning. Put veg oil on it and threw them in the oven for an hour at 375. Turn the oven off put a little more oil on the pan and let them cool in the oven for a few more hours. I have no doubt these will last many years to come and the price could not be beat.

Scritto da: R Cooper

Great little pan. Cast Iron is the way to go!

I have been buying non-stick cookware for a while, and replacing them every 1-2 years. I use a cast iron griddle for over 20 years now, and it is almost as non-stick as a new non-stick pan. So I have been replacing my NS pans with cast iron. Seasons and properly oiled, this little pans is non stick, hold the heat, and no worries about scratch it or cleaning it too hard. Most time, water and a scotch pad cleans it right up, darn near as easy as the stick. This pan will last forever.

Scritto da: a.trabeck

Awesome Skillet

My wife has wanted a skillet for sometime now and finally got around to getting one for her. Wanted one that was made in the USA and came across this Lodge brand one. Glad i did it is awesome. Cooks everything great and leave food tasting great. From chicken, beef, and seafood and anything else you can think of. Will and would get this again and recommend to family and friends.

Scritto da: Amazon Customer

Quality pans, great for beginners

These pans are good, but they can be improved. 1. They are made with good iron and I have yet to see a defect. 2. Learn about cast iron before blaming the company. Rusting pans are usually caused by the seasoning not being maintained. Pre-seasoned does not mean no-maintenance. 3. Smooth the pans. The first thing I do when I get a pan is to spend 5-10 minutes with an orbital sander to smooth the interior of the pan. Then I re-season the pan and it works just as well as the high end cast iron pans. 4. Light coats of seasoning. I prefer grapeseed oil, but whatever you use to season the pan needs to be done in light coats. Coat the pan with oil, then use a dry paper towel to remove as much oil as possible. 45 minutes at 430° and repeat. This takes about 4-5 cycles but creates a solid seasoning. It might be a coppery color but it will darken with usage. After some time you will grow to love these pans. They are a great starter pan and are virtually indestructible. If you mess up you can sand them down and start over.

Scritto da: Lee B

Works well

I love cast iron. This is a good size.

Scritto da: Rose

Very nice product

Big size for big family, able to cook easily 1.5kgs of meat. Heavy, slightly sticks at the bottom but overall good.

Scritto da: Amit

Flawless workmanship, excellent non-stick property if you keep it seasoned well

The seasoning on this pan was perfect when it arrived. But I still coated it with peanut oil a couple of times and placed it in oven face down at highest temperature for hour at a time twice before I started using it. Then for a first couple of times, there was a little bit of eggs sticking to the bottom, but after using it over a week, now it doesn't stick at all, it is as smooth as a non-stick pan. I am glad that I bought the lodge brand, as the quality of workmanship is exceptional. No dents, no irregularities, no flaws anywhere. 8" is a perfect size to make 2-3 eggs omelettes. I also used this pan to make hash browns and they turned out crispy, but they need a bit more oil than I anticipated. (Pro tip: If you are making hash browns, make sure you wash your grated potatoes thoroughly and dry them as much as you can, and then use a lot of oil to make it in this pan, otherwise the moisture in the potato will suck all the oil and you will burn your hashbrowns instead of getting that golden brown crispy look). We also used this for chicken 65 recipe. Didn't stick to the bottom at all and chicken was fried very well. The size was again perfect for making small batches of about 15 nugget size pieces at a time without wasting too much oil. This is my first cast iron utensil. I was worried about it rusting etc. and saw a bunch of videos on YouTube about how to care for them, but it is really easy. I just let it sit there after cooking is done, allow it to cool down. If there is oil still in it, I just simple use paper towel to clean the debris from cooking and let the oil stay in the pan. Then I wash it just before using it for the next time with water and soap. After washing I immediately heat it and let the water evaporate. If it is too dirty and must be washed before storing it overnight, then I first let it cool down, wash it with cold water and soap, then start the stove and let the water evaporate. Once the water evaporates, then I let it cool down and once it is almost cool, I put about a teaspoon of oil and spread it across both inside and outside surfaces and even the handle. That makes it shine like brand new. If I don't use it more than 2-3 days (that only happened once so far), then I apply a slight coat of oil if I see that the shiny layer of oil is not there. I thought I would be tired of this ritual of putting oil on etc, but it is lot of fun. I won't mind doing it, it is a special pan that requires special care. This pan is expensive, but the good news is you cry only once paying the price of this pan, but then you don't need to buy another one for the rest of your life. This thing can easily last for a hundred years if you don't end up dropping it as it is made out of brittle cast iron material. Can't believe I would be writing a glowing review of a stupid cooking utensil, but here I am... can't help it. I think I have fallen in love with this pan. No joke. I use it everyday and I recommend buying it without any reservations.

Scritto da: Bilal A. Hasan

Great once you know what to expect from cast iron. Pain otherwise!

Previously, I had owned a larger cast iron flat pan for making flat bread. It works great on a gas stove top. I do not have to season it, except when I wash it. When I do wash it, I tap dry it, and then season it with olive oil. The flat bread never sticks to it even if I do not oil it for months. Then one day I decided I wanted a slightly deeper pan to make omelettes. I wasn't sure if this 9-inch skillet would be right as the exact dimensions I needed weren't provided, but I got it anyway. I am not sure if this came pre-seasoned or not, but everything stuck to it initially. I had to season it for one or two weeks regularly until the sticking relented. Then I could make a one egg omelette, and get it out without breaking it. After making the omelette I would season it with a half teaspoon of olive oil by spreading it around with a folded paper towel. I could make another one egg omelette the next morning; and so on. This continued to work endlessly. Then one day I decided I wanted to make a two egg omelette. That didn't work out very well. The two-egg omelette mix stuck to the surface despite the seasoning. I increased the amount of oil I used for seasoning afterwards, and the next morning the two egg omelette stuck less; after a few days, I could make a two egg omelette and get it out without breaking it. The answer was to use more oil for seasoning every day to make a two egg omelette. I didn't like that because I was eating that much more oil every morning. Eventually, I stopped using this cast iron skillet, and went back to a non-stick pan. So that's the reality of the cast iron skillet. You've got to use more oil for seasoning to fry more stuff if you don't want to have it stuck. I don't know if there's a a way around that. I've taken a star off because of the ergonomics. Cast-iron is heavy, and the design is unwieldy: a small handle or protrusion on the opposite side of the main handle would have been useful. It is a well made cast iron skillet; I suppose the sticking part is just the way it is with cast iron. Or maybe I don't know enough about cast iron. Here are the dimensions and weight for you the reader: inner diameter of the flat bottom 7-1/4 in; inner diameter including joint/weld to the vertical wall 7-3/4 in; inner diameter at the top of the rim 8-5/8 in; inner height of walls (or depth of the skillet) 1-3/4 in; weight 1.9 kg.

Scritto da: Nisha Banerjee

Lovely product

Great product. Lovely to cook with if you know how to cook with cast iron. Unquestionable quality, as it is a Lodge product. Will give you years and years of meals for your family with a little bit of maintenance. Expensive in India, as all Lodge products are US made and have to be imported. I bought most of my skillets in the Amazon sale, so you save a bit that way. Made a spinach quiche and it took just about 20 minutes.