3 best ovenproof skillet

Product description

The 12-inch Nonstick Deep Skillet With Helper Handle features chic, modern style and higher pan walls for a deeper skillet that's perfect for mastering your chicken parmesan or just pulling together a generous helping of comfort food like Ayesha's Five Ingredient Pasta. Constructed from fast- and even-heating heavy-duty aluminum with stylish hard porcelain exteriors, the cookware features a sleek silhouette and looks great from countertop to stovetop. This high-quality skillet is heat safe to 500° F and features a double-riveted stainless steel handle and shatter resistant glass lid. The glass lid locks in heat and moisture, and a diamond-textured surface and enhanced nonstick system provide long-lasting, effortless food release and easy cleanup of even the gooiest recipes. A convenient helper handle makes it simple to manage family-sized one-pan dinners or a party platter of Ayesha's Pork Chops and Apples. This Ayesha Curry cookware also helps support No Kid Hungry to provide up to 500,000 meals to children in need. Learn more at nokidhungry.org/onedollar

• EASY TO CLEAN: Boasts a diamond textured surface and long-lasting, PFOA-free nonstick for enhanced browning and effortless food release and cleanup.
• LIFETIME WARRANTY: Essential cookware for home chefs who emulate Ayesha Curry's signature style of simplicity and fearless fun. Comes with a lifetime warranty.
• HEATS EVENLY: This nonstick frying pan is crafted from durable aluminum for fast and even heating; suitable for all stovetops except induction.
• OVEN SAFE: Double-riveted stainless steel handle is oven safe to 500 degrees F, shatter-resistant 12-inch glass lid seals in heat and moisture.
• PRODUCT DETAILS: Ayesha Curry Home Collection Porcelain Enamel Nonstick Covered Deep Skillet With Helper Handle, heavy-duty aluminum, 12-inch, twilight teal.

User questions & answers

Question:	Can the glass lid go in the oven
Answer:	Yes, I believe so. If I understand the care instructions correctly the entire pan/lid is supposed to be oven-safe up to 500 degrees. I have not personally tried it in the oven though, so I can't say for sure if it holds up.
Question:	will the diamond shape interior make it hard to fry eggs in it. will the eggs stick within the grooves of the design
Answer:	This is the best non-stick pan I've ever had. We fry eggs all the time with no sticking. I usually put a small amount of butter in the skillet, but even that probably isn't necessary.
Question:	Can it go in the oven
Answer:	Their Amazon website says the skillet is oven safe to 500 degrees. I'm not sure if that includes the cover, but I've had mine on my grill, with the cover on, at 400 degrees with no problem. This is an excellent product.
Question:	Despite the ad, accompanying instructions state not dishwasher safe
Answer:	Thank you for bringing this to our attention. We apologize for any confusion, the Ayesha Curry Home Collection Deep Nonstick Frying Pan is not dishwasher safe. We hope this information is helpful.
Question:	Can I use this for a french press
Answer:	Only for use in American press.
Question:	has anyone used this to grind flax seed
Answer:	As for flax, it took a lot of grinding to get it to a nice consistency.. my older grinder did a better job in shorter time.
Question:	The cord is only about 6 inches long..... crazy, have to have an extension cord to reach an outlet
Answer:	No, it's not, unless yours is defective? The cord on mine is about 28 inches long...plenty of length, and the coiling cord storage is a really nice feature! I wish more small appliances had it.
Question:	Why do you have this categorized as a burr grinder when in fact it is a blade grinder
Answer:	There's no way a blade grinder could correctly be called a "precision grinder," either -- but that's Mr Coffee's marketing fluff, not Amazon's miscategorization.

Product features

Mr. Coffee 12-Cup Electric Coffee Grinder with Multi Settings

The Mr. Coffee Coffee Grinder makes personalizing 4-12 cups of coffee easy. You can choose your grind setting from fine to coarse. The removable grinding chamber and wide-opening lid create less mess and allow for easy pouring. The exclusive Chamber Maid Cleaning System scrubs grounds from the chamber walls eliminating messy residue and resulting in less coffee waste.

Freshest Flavor

Unlock the delicious characteristics of the roast right before brewing.

Richer Aroma

As coffee brews, its richness, complexity, and freshness slowly unfolds.

Better Taste

Extract the fullest flavor and enjoy the truest taste as it's meant to be.

Porcelain Enamel Nonstick Cookware

Stylish porcelain enamel cookware from Ayesha Curry brings practical features and elevated design to the kitchen. Get stove to oven to table performance to bring out the flavors that bring the family together.

Porcelain Enamel Nonstick Cookware

Stylish porcelain enamel cookware from Ayesha Curry brings practical features and elevated design to the kitchen. Get stove to oven to table performance to bring out the flavors that bring the family together.

Product description

Non Stick Fry Pan Everything Just Sides Right In Pan. No Oil Or Butter Needed For Healthier Cooking. Non Stick Surface Easy To Clean. Rust Proof Over All. Induction Base, Comes with Round Handle For Comfort Grip. Ergonomic Handle, Induction Base For Even Heat Distribution.

• Oven Safe Upto 550 F, Fast Even Heating PFOA, PTFE FREE
• Round Handle For Comfort grip
• Ceremic Infused Cooper Fry Pan
• Saute, Broil, Fry, Braise, Bake
• Scratch Proof Ultra Durable

User questions & answers

Question:	Is this 5 or 6 quart capacity
Answer:	Thank you for your inquiry. No, the Rachael Ray Cucina Porcelain Aluminum Nonstick Covered Everyday Pan, is round, not oval. We hope this information is helpful.
Question:	I like this pan with short handles....do you have this exact pan in in smaller sizes, too
Answer:	The size if this Rachal Ray Everything Pan is 16.25 in. (L) x 12 in. (W) x 5 in. (H).
Question:	Is there a lid available for this pan
Answer:	Hi Consumer, Thank you for your question. The Rachael Ray Cucina Porcelain Aluminum Nonstick Covered Everyday Pan, 12-Inch, Sea Salt Gray, is approximately 3 inches deep. Thank you for allowing us to be of service to you. Kind regards, Audrey Consumer Relations
Question:	Can i used this on top of the bbq
Answer:	Hi Consumer, Thank you for your question. That is a 12 inch covered Everyday Pan. Thank you for allowing us to be of service to you. Kind regards, Audrey Consumer Relations.

Product description

Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge 10.25 Inch Cast Iron Skillet is crafted to cook memorable meals for generations. Featuring an assist handle for great control and an easy-grip handle for lifting or hanging storage when not in use, it provides excellent heat distribution and retention for consistent, even cooking. It offers an abundance of possibilities. Use to sear, saute, bake, broil, braise, fry, or grill. This skillet is safe to use in the oven, on the stove or grill, and over a campfire. The Lodge Cast Iron Skillet is made for decades of cooking and comes pre-seasoned for an easy-release finish that improves with use. Includes one Lodge 10.25 Inch Cast Iron Skillet. Made in America. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place.

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.

Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri

Brand Story

By Lodge

• One Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet
• Assist handle for better control
• Unparalleled heat retention and even heating
• Pre-seasoned with 100% natural vegetable oil
• Use to sear, saute, bake, broil, braise, fry, or grill
• Use in the oven, on the stove, on the grill, or over a campfire
• Great for induction cooktops

User questions & answers

Question:	can you put this cast iron with silicon handle in the oven? if so, what is the max temperature
Answer:	I have put my cast iron pan in the oven along with the silicone handles, but I still had to use an oven mit. Each pan is different as far as what the max temperature allowed would be. I would look up the pan on Amazon and see what is said.
Question:	Can someone who bought this value pack (skillet with silicone handle) confirm if the silicone handle will comes off. Thank you
Answer:	Yes it comes off, I also found this nifty set on Amazon That comes with the assist handle cover, and extra main handle cover and some other pieces. Here's a link to what I'm talking about if you're interested.. http://www.amazon.com/Hot-Handle-Holders-Silicone-Pieces/dp/B010FGETAA/ref=sr_1_89?ie=UTF8&qid=1437189844&sr=8-89&keywords=cast+iron+skillet+handle+cover
Question:	what is the difference between this lodge pan LCS3 @ $25 and the lodge LK8S3 pan which is $15? Both are ten 1/2 inch pans look the same
Answer:	the LK8S3 is 12" diameter, has more a sharper "corner" where where the sides join the bottom, has more vertical sides, and is 2" deep. the LCS3 is 10" diameter, has sides that are angled outwards more, the sides join the bottom in more of a curve, and is 1.75" deep. basically, it much easier to slide an omelet (or anything else, I suppose) sideways out of the LCS3 without breaking.
Question:	Mine seems to be rusting. I just bought it. Should it have rust? It got worse after the first use and wash
Answer:	It sounds like you may have accidentally not cared for it correctly right at first. The nice thing about cast iron pans is that the rust problem can be fixed and it can be made just as good as new with a little elbow grease as long as you haven't let the corrosion go on long enough so that it causes pitting. What you'll need to do is remove the rust and any current seasoning with steel wool or something like that. When you remove the rust and seasoning, that is about the only time you might want to use soap along with the water, because the soap will help to remove the seasoning. You want to remove the current seasoning because you will be re-seasoning the entire pan and you don't want thicker parts of the seasoning or else the pan will become sticky or tacky in spots. Lodge seasons their pans with a canola oil spray. However, the best initial seasoning method I found stated to use Crisco (vegetable shortening). Their method worked extremely well for me. I don't remember the process to exacting details, but here it is to the best of my memory. First, heat the pan up by putting it in the oven at about your lowest oven setting of about 150F-200F for about a half hour or maybe a little more. This should make the pan pretty warm but not burning hot to the touch. Still take care in handling the hot pan to not burn yourself though. Before you start wiping the pan down with Crisco, turn the oven up to about 300F because the pan will go back in the oven. The first heating makes sure the pan is dry before applying seasoning and gets the pan just warm enough to spread Crisco over the pan and have the Crisco melt. Once the Crisco is spread all over the pan (inside and out) wipe it down some with a paper towel to keep the seasoning thin. You don't want too much seasoning on the pan. If the seasoning is too thick in spots it will get tacky at those spots. Place the pan back in the oven upside down with a sheet pan or sheet of aluminum foil underneath the pan to catch any oil drippings. After about 45 minutes, pull the pan back out and wipe the pan down again. You want to do this because the seasoning will drip downwards due to gravity and collect near the rim, etc. You want to wipe that excess off before it gets too dry and tacky. I can't remember if you sort of buff it at this point or at the end. I think you may want to buff it some with the paper towel at this point some. At the end it should have a somewhat dull black finish. But after you remove the excess, stick it back in for about another 20 minutes. Pull it out, buff it a little more if necessary and let it cool and the seasoning is done.At this point, your pan should be back to a nearly brand new state. My recommendation for the first few times you cook with it is to cook some chicken with the skin on or some bacon or something with some grease or fat to it. One of my grandmother's old cast iron pans stated "Chicken Fryer" on it. On one of my cast iron pans, the first couple of dishes I cooked in it was skin-on chicken. I used a little olive oil to cook the chicken in with the skin side down first. It was a chicken dish with olives, grapes and rosemary from the Smitten Kitchen Cookbook. After you cook the chicken on the stovetop, then it goes into the oven for a bit. After cooking that dish a couple times on the stovetop then finishing it in the oven, it gave my cast iron pan an amazing finish that looked like my grandmother had been cooking with it for 60 years. I think that the chicken fat from chicken skin, especially when cooked in the oven does an amazing job of helping to season the pan beyond the initial seasoning.Now after you cook your first dish, what I do is let the pan cool down some. Then I wash it down with plain hot water and no soap. If anything gets stuck to the bottom of the pan, I use this little 3" x 3" chain mail scrub pad. It gets the gunk off without damaging the seasoning. It kind of surprised me with it being metal. I thought it would hurt the seasoning but it didn't at all and it got the burnt on black gunk off pretty well if you have any. After I rinse it with hot water, I then just dry it off. I don't oil mine down or anything after that. If oil is added after cleaning it can become a gummy sticky mess with too thick of a seasoning that becomes tacky. Not to mention you can get oil all over where you store it. Instead, you just want to make sure you store it in a dry place right after you dry clean it and dry it off.For example, I once let some of mine sit on the counter close to the sink too long and the bottom of the pans started rusting. But when I let them cool and clean them off, dry and store them in a dry place right after cooking, I've had no issues at all with rusting.I wouldn't say there was likely anything wrong with your pan. You just need to get use to cooking with cast iron. Also as an FYI, avoid cooking foods with a high acidity at first until the seasoning is somewhat well developed. Acid can tend to break down the seasoning.PS - You don't really need to put it back on the stove to evaporate any remaining water. I've tried that and you really don't need to do that to prevent it from rusting. In fact, I think there is more risk to it than to not doing it. That's because if you're not careful you can overcook the pan with nothing in it and then you burn and ruin the seasoning. You can tell if you've burned and ruined the seasoning by how it will change the color of the pan from that nice dull black finish to this off colored spot on it. Then you have to go back and re-season it all over again.

Product features

Lodge Cast Iron Skillet

An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come.

Product at a Glance:

• The right tool to sear, saute, bake, broil, braise, fry
• Brutally tough for decades of cooking
• Seasoned for a natural, easy-release finish that improves with use
• Unparalleled in heat retention and even heating
• At home in the oven, on the stove, on the grill or over the campfire

Why Buy Lodge Cast Iron

As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.

About Lodge Cast Iron

Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.

Cooking And Caring For Your Lodge Seasoned Cast Iron

Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.

1. Wash cast iron by hand with mild soap or none at all.
2. Dry promptly and thoroughly with a lint-free cloth or paper towel.
3. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
4. Hang or store cookware in a dry place.