Lodge Enameled Cast-Iron 11-Inch Skillet, Cafe Brown Reviews

Review by M. O’Connell for Lodge Enameled Cast-Iron 11-Inch Skillet, Cafe Brown
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I’ve had this pan for several months now and had previously been used to frying with regular cast iron or stainless steel. I have a flat top stove and am not supposed to use my cast iron on it so I thought I would try this one instead. I’ve found that the interior is better than stainless steel for cooking certain things (like over-easy eggs) with a simple clean-up and minimal sticking. It’s also good for reheating left-over meals, or making pancakes.

However, when I tried cooking things like sausage, or stir-fry meat, or with any sauces that contained sugar, I ended up with charred bits that would not come off. I tried boiling the pan with vinegar, or scouring gently with baking soda and nothing works. I did of course follow the directions and have never cooked on any setting above medium (usually, I use medium low). Then I made the mistake of frying falafel in the pan. I now have a permanent layer of caramelized oil on the bottom of my pan. Add the two chips on the handle that came off within the first week of use (and I am extremely gentle with this pan), and I would have to say I am fairly disappointed.

I also own the Lodge Enamel 6 quart dutch oven, and that item is fabulous. Not a chip or stain on it, even though I use it extensively. Also, I have fried up some of the same things in the dutch oven as the fry pan – with no sticking/stains in the dutch oven, but with permanently charred bits in the fry pan. Lodge should have made this one with the glossy interior.

Perhaps I’ll replace this one with the 3 quart covered casserole since it has the glossy interior.

Review by zigzagg for Lodge Enameled Cast-Iron 11-Inch Skillet, Cafe Brown
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Browns nicely, very nonstick, easy cleanup. I was surprised that the inside was a matte enamel finish that is not smooth like the the inside of the dutch oven . It works just great though. The other good news is that the lid from the 6 quart dutch oven fits it perfectly. Lodge Enamel on Cast Iron 6 Quart Dutch Oven, Caribbean Blue

Now one down side is that this thing is heavy as hell. Without the helper handle it would be very awkward to lift unless you are built like Arnold Schwarzenegger (at least how he used to be built). This isn’t for your grandmother (unless she is a weightlifter).

An update. We have had absolutely no sticking problems. We cooked a salmon dish last night with a sauce that had some sugar in it. No problems (and absolutely delicious BTW) . A chicken dish with ricotta, the other day, worked great. I use a little higher heat, up to medium high, then slow it down to medium when browning. Let the food release before flipping.

No soaking, no scrubbing, just the plastic thing (on the other side of the kitchen sponges, can’t think of the name), hot water, dish soap and almost no elbow grease.

I’d say it is a bargain. We have mostly Calphalon in our kitchen but are using this extensively. It looks good too.

Review by Thomas F. Harper Jr. for Lodge Enameled Cast-Iron 11-Inch Skillet, Cafe Brown
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Pretty good pan. A lot easier to maintain and keep clean than a traditional cast iron pan. The “white enamel” style fry pans are more non-stick than this with liquid items like eggs. The “satin enamel” finish in this one, which is a rough cast iron type finish with a dark gray enamel coating, tends to stick less on solid items like steak and bacon.

So you may use a little more fat in this pan than in one of the ones using a smooth bottom white enamel style, which all of the other Lodge pans use.

This type of finish is also going to be a lot harder to scratch or scrape with tools, and wont show a scratch as much.

If you’re going to cook cornbread and scrambled eggs 95% of the time…I might consider one of the white smooth enamel bottom. If you’re going to sear a lot of meats and dont mind using a bit of fat with your cornbread or eggs, this will work great and you cant beat the price.

Review by M. Watson for Lodge Enameled Cast-Iron 11-Inch Skillet, Cafe Brown
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I find the pan unusable because everything sticks so badly! I was so disappointed. I have a cheap enamel pan that I’ve been using for sauteing and was looking for a good quality alternative. I have other non-enameled cast iron skillets and once seasoned, they are as good as non-stick, but with better heat distribution. I would gladly exchange this for a good, old-fashioned, cast iron skillet.

I contacted the company via email explaining my disatisfaction and asking for suggestions and was asked in return if I followed the directions that came with the skillet — I had. Not a very helpful response. The instructions also say not to use metal utensils. This makes working with the sticking skillet even more frustrating.

I was interested in reading the other reviews and in seeing that someone had gone through a seasoning process that she had found on a review for another Lodge enameled product. I’m going to search for that. I hope it helps.

I would not buy this again or otherwise recommend it.

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UPDATE! Per the recommendation of another reviewer, I seasoned that pan, the same way I would cast iron and Voila! It became a perfect skillet. I don’t know why one would have to season enamal. I’ve sent a note back to the manufacturer, suggesting that they recommend this. The skillet is now everything I wanted it to be!

Review by David A. Smith for Lodge Enameled Cast-Iron 11-Inch Skillet, Cafe Brown
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When this pan arrived, I was taken aback, because the surface of the pan seemed a bit rough–like enamel over fine sand–rather than shiny smooth like Le Creuset. But during the past year, this pan has functioned perfectly. I can heat it to really high temps, add a few drops of oil, and then saute veggies, fresh fish filets, or boneless/skinless chicken with no sticking. It’s not totally non-stick, but close enough. Clean up is easy. When the pan is cool, just add squirt of dish detergent, and some boiling water. Wait a few minutes, scrub quickly with a sponge/nylon scrubbie, rinse, and you’re done. Unlike nonstick pans, you’ll never have to worry about scratching this pan. Metal utensils? Sure. You could whack it with an axe, and I doubt you’d do any harm. I think this is a lifetime pan at a bargain price.

Review by Busy Mother Wife and Nurse for Lodge Enamel on Cast Iron 3 Quart Covered Casserole, Island Spice Red
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This pot is beautiful! The blue is vibrant. This is my third enamel cast iron piece and I just love how they brown meat perfectly and clean up great. I can brown 5 chicken breasts at once in this pot, it also reduces liquids quickly. This dish is built to last… heavy, sturdy construction. I will have it for my lifetime and I have no doubt that my children or even grandchildren will use it too!

Review by Lizzie D for Lodge Enamel on Cast Iron 3 Quart Covered Casserole, Island Spice Red
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This pan heats so evenly and well that I’m able to cook at a much lower setting than with other pans. Clean-up is easy if you’ve used oil or cooking spray–just a little dish soap gets everything with no scrubbing necessary. The pan’s capacity is just right for making a casserole or stew for six but it’s not as deep as a traditional dutch oven. I handle with care around my ceramic cooktop because of the weight and because sliding the pan could cause scratches. The color reminds me of “coppertone” kitchen applicances from the 60s, a nice flashback for a Boomer. This pan IS heavy but that will not come as a surprise to anyone who’s cooked with cast iron. It’s a great pan for either stovetop or oven. Highly recommended.

Review by RoseReader2 for Lodge Enamel on Cast Iron 3 Quart Covered Casserole, Island Spice Red
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I love this pot. I had purchased the 6 qt dutch oven first and it was so great, I went back and bought two of these. I’ve made great scalloped potatoes with it, fried chicken in it and used it for all kinds of stove to table dishes. It braises well too. Heats up evenly, retains the heat well, looks good and will last forever. Great price too. Like someone else, I bought mine at Wal-Mart and I’m very happy with them.

Review by Stephen G. Kim for Lodge Enamel on Cast Iron 3 Quart Covered Casserole, Island Spice Red
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I own a nearly identical casserole from Le Creuset and this one from Lodge is nearly indistinguishable. More angular but equally beautiful.

It’s important to understand that a casserole is very different from a Dutch oven. It tends to be much shallower, and is more of a braising pan or a roasting pan. Their functions are not typically interchangeable and it would often be a mistake to use a casserole in lieu of a Dutch oven.

This product line from Lodge is simply a great value. Le Creuset should be looking over its shoulder.

Review by J. McMahan for Lodge Enamel on Cast Iron 3 Quart Covered Casserole, Island Spice Red
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I have this casserole in the cafe color. When I ordered it, I wasn’t certain I would like the color, but truthfully, I believe I prefer the more neutral color over the brighter colors. I have yet to use it in the oven ’cause I haven’t had it long enough but it doubles nicely as a fry pan. I have fried chicken in it & country style steak with gravy with great results. My cooktop is the kind with cast iron burners, slow but easy on maintenance. Surprisely, this pan is so easy to clean & no worry about ruining the seasoning of the pan or eating non-stick coating. You have to wonder about cooking with non-stick when the manufacturers of non-stick cookware instructions tell you that cooking with it could be fatal to pet birds’ respiratory systems.

It would be nice if Lodge made a 2 qt. enameled sauce pan ’cause I’d buy one in a flash. I also own a cheaper brand 3-1/2 quart Dutch oven & rice cooks wonderfully in it, and again, it’s easy to clean.

I now have on order the Lodge 7 qt. kiwi enamel Dutch oven (my husband doesn’t know yet) & I can’t wait to prepare some homemade veggie soup in it as well as other meals in the oven.

Had I known how wonderful Lodge enamel cast iron is, I wouldn’t have a kitchen full of stainless cookware that’s hardly used. My suggestion is don’t make the mistakes I’ve previously made buying cookware sets – buy individual pieces you know are quality & pieces you know you will use.