I've been using it almost every day for the past month, sometimes both sides in a day. I'm still getting used to how much oil to add and so far using less and less. Generally I use canola oil as it seems to tolerate a higher temp than olive oil. Warming it slowly--a few minutes at low-medium heat seems to work--and then bringing the temp up and letting it go for another couple of minutes has been giving me good results. I really like being able to sear meat and have the fat drip away (with the lined side.) So far I've done eggs, beef, lamb, vegetables, french toast, burgers, hot dogs, and fish--all with excellent results. It's hard to resist the impulse to clean with soap, but just scrubbing off with a rough cloth works fine. It's heavy so needs some care to move around the sink and some muscle to scrub--nothing outrageous.
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