I was a bit skeptical until after I used this skillet. My range is a glass top. However I followed recommendations to heat the skillet slowly. Retains heat very well and cleanup is so easy. The lid fits well, and is lightweight. I use 1 drop of dawn and a scrubber to remove food reside after wiping with paper towels.

cooked once with it, shiny copper surface was gone after one use! it was so sticky that my food glued onto the pan and took off that layer and I thought it was non-stick. Now I need to use something abrasive like steel wool and clean the surface and season it again. It doesn't look good anymore. I expected more from a $180 pan. I am disappointed

Jury is still out on this skillet. I want to love it but fried eggs still stick. If there’s something I need to do, please advise. If I can get it more nonsticky I will get a smaller egg size pan. I want it to operate like the egg pans I used when I cooked in a pancake house in my teens flipping eggs without a spatula . BTW this is Tim. Virginia is my wife

Thanks

Tim

I was a little skeptical about getting the Chef Skillet at first. I’ve used traditionally shaped Lodge skillets for years, and after more than a decade, I finally decided to treat myself to what I considered the best of the best. Smithey did not disappoint.

This skillet is every bit as good as I hoped it would be. The chef-style design has been especially nice for making smaller breakfasts for myself or for my family. It feels great to cook with and has quickly become a favorite in my kitchen.

If this were going to be your only cast iron skillet, I probably would not recommend the chef style. But as an addition to an existing cast iron collection, you really can’t go wrong.

Ordered the #8, nice, but too small for daily meals. So of course I ordered a #10 and gifted the #8 to a friend. The #10 easily handles meals for two. The handle gets hot, but a silicone sleeve does the trick (they could toss one in at these prices). The finish is mirror smooth and that presents a minor problem you should be aware of. A slightly rough finish - not pebbled like Lodge, just a bit skuffy, is more forgiving and easier to season. So, the trick here is a super thin layer of oil baked in at 450 about three times. And I mean so thin it’s almost impossible to notice. Any thicker and it will bubble because the gaps in the metal are so close together (or something like that). But, once the seasoning starts to set in, it builds up beautifully. It’s been 2 weeks of daily use and the pan is bulletproof. Scrambled eggs in the am, cheese dishes and tomato sauce don’t stick at all. I have three finex pans I love (the handle is wonderful) but they are very heavy. This #10 is now the first choice. May need another.