I love cast iron cookware, and use it all the time when we go camping. But there is one thing I don’t like to do, and that’s keeping it seasoned and clear of any rust. I remember making a raspberry cobbler in my cast iron skillet once, and I didn’t think to remove it and store it in a separate dish – the next day it tasted like rust and the entire dish had to be thrown out! Rachael Ray’s Enamel Cast Iron Cookware solves this problem! I love my skillet, which she refers to as her Grill Pan. Let me tell you about it!
Features
* 11″ in diameter
* 3″ deep
* Grooves on bottom form grill lines
* Has porcelain enameled interior
* Hole in handle allows for hanging
* Oven safe to 500 degrees
* Weighs 10 pounds
My Experience
I love the fact that I can use this skillet and get the benefits of cooking with cast iron, without having to season it! This is an attractive piece of cookwear. It was available in orange or cobalt blue color, and I chose the blue. When I cook burgers or sausage in this grill, I get those grill lines that make the meat look so attractive! Just like the restaurants!
Cast iron is a great material for even heat distribution, and this skillet is no exception. Foods also stay warm longer since the cast iron retains heat exceptionally well. There is one difference, however, you have to be a little more careful not to have the flame on your stove top too high. The coating can crack if you shock it thermally by placing a very hot skillet into cold water. So it requires a little more care in that regard, but the payoff is worth it. The handle is 7″ long, and will get very hot, so be sure to use pot holders before removing it from it’s heat source. I have found those silicone mitts work wonderfully.
Cleaning is easy, but you have to let the skillet cool off first, then wash it by hand. I was washing all of my cast iron skillets by hand anyway, so this is not a change or hassle for me. I find the best results when cleaning it with a simple dishcloth. Abrasive cleaning products can damage the enamel coat.
The ridges along the bottom not only give me grill marks, but they also keep the fat away from my bacon, burgers or any other meat. That means less fat, less calories, and healthier meals! I love the deep sides, they allow me to cook skillet dinners without food splattering over the sides. The skillet also has two pour spouts on each side, which makes pouring grease out of the skillet very easy. Do you like to sear your steaks? This skillet does a great job, and again you’ll get those lovely grill marks that makes it look like you cooked it outside on your barbeque. This is a nice touch when serving guests in the wintertime when it’s just too cold to grill outdoors! I often sear my steaks in this skillet to seal in the flavor, then place them under my broiler for a few minutes. My steaks come out great and they look so nice.
Remember that raspberry cobbler I told you about? Well, it starts out cooking on the stove top, then goes into the oven. That’s the great thing about cast iron! What other product can you do that with? I’ve never owned any cookware that could do that, and I have had numerous sets during my 30 year marriage. With my Rachael Ray Enamel Cast Iron Grill pan, I can bake, braise, roast, fry, and grill. I can cook stews, casseroles, chili, meats, cornbread, biscuits, and desserts in this pan. I fry bacon, sausage and eggs. There’s not much that I can’t cook in it. Well, of course it can’t go into my microwave, but that is the only downfall I can find.
When we take this skillet camping, I use it straight on my camp fire. I wasn’t sure that the enamel could take the high heat, but I called their customer service number, enclosed with their “use and care information”, and they assured me that it was safe to use on a camp fire. They did caution me to keep the skillet out of high flames, and let it sit more on the edge of the grate.
After reading some shocking information about the dangers of non-stick coated cookware, I took all of mine to Goodwill. Many of my fry pans had pieces of the non-stick coating peeling off and getting into my food. That really turned me off to this type of cookware. Using cast iron, I don’t have to worry about any of those issues. Have you ever had a handle come loose on your favorite pan or skillet? I have, numerous times. This fry pan is one solid piece, there are no screws to come loose, so I never have to worry about the handle coming off!
When I first bought my regular, uncoated cast iron skillets, I needed to season them. That meant coating the pan with bacon grease (oil produces a sticky coating, so that doesn’t work well), and baking it in my oven for several hours. I found that my cast iron often needed to be re-seasoned, and it was a hassle for me. With the Rachael Ray pan, I get the benefits of cast iron cookware, without any of the work needed to season them!
If you have arthritis in your hands or arms, this skillet may pose a problem for you. It is very heavy, and when it is full with food it is really heavy. The skillet can go from the oven to the table, but please do protect the surface of your table with a hot pad to prevent scratches.
My store was selling this at the retail price of $59.99, it was on sale for $55.00 and I had a 10% store coupon, so I picked it up for only $49.50. I feel it is a good investment and well worth the cost!
This product comes with a satisfaction guarantee, Rachael Ray’s website states: “We want you to be happy. If you’re ever unsatisfied with your purchase-for any reason, at any time-we’ll refund 100% of your money. No questions asked”.
