Lodge Cast Iron 15" Seasoned Skillet

I love cast iron!!!. I needed a nice large piece to cook meat with plenty of room so there is no steaming during browning. Made perfect steaks last night since cast iron goes from stove to oven. Cleaning is so easy, while pan is still warm run under hot tap water and just scrub with a nylon brush. Dry and I spray with some Pam and wipe out excess.

First, get a tape measure and stretch it out to 15" so you will know exactly how HUGE this skillet is. This is a skillet that most people would rarely use due to it's size. You may seriously want to look at the 13.5" which is also very large, or even the 12" which most people find more accommodating. Second, I read the reviews and posting about using oil for seasoning. I would not suggest oil when seasoning cast iron. I would suggest lard. If you don't have lard, use shortening such as Crisco. In reality, you don't need to do anything but use the Lodge cast iron that is already seasoned. Every time I get new Lodge cast iron cookware, the first things I do after a quick wash, is fry greasy foods such as bacon. The more you use your cast iron, the prettier it gets and the more non stick it gets. Fried eggs slide out of my lodge cast iron skillets and I have never sanded the skillets or did any extra seasoning other than drying the pans out and rubbing a little lard or crisco into the pans. You really don't need to do anything extra other than use it use it use it and dry well, rub in crisco after each use, that's it.