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[quote=Anonymous][quote=Anonymous][quote=Anonymous]My most used 12” skillet is my Lodge pre seasoned cast iron. It’s nearly non-stick and indestructible. Can take high heat and be put in oven. I have all clad skillets too but don’t use them as much. Lodge is very inexpensive too.[/quote]

Ageee.  I have a 12” Lodge and then a set of All Clad D5.  I use the big Lodge the most.  But seasoning it wasn’t quick or easy.  Maybe it is me though.  The first few years of owning it, I nearly threw it out several times.  Now, with just a swipe of oil, I can cook egg white on that thing!

All Clad is great too. They are different and good for different things.  I use my Lodge for Dutch baby pancake, eggs, searing meat, Shepard’s pie, cornbread, giant cookie, frittatas, Spanish tortilla, cinnamon rolls, roasting a chicken

The All Clad for anything else.  All Clad makes a nice crispy fried egg too if you use olive oil. [/quote]

I bought the pre seasoned Lodge and it was good to go from the beginning. I wouldn’t have the patience to season it on my own.[/quote]

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