Absolutely great for steaks
We bought this one to cook steaks without a grill (500F in a oven for at least half an hour to preheat the pan, then on the stove over big flames, then one minute for each side (oil the meat, not the pan, we use egg timer) and then back in the oven for 3-5 minutes till it is done your way). Like others, I recommend to fry some fat meat or bacon first, because while the pan is seasoned, the surface is NOT smooth and will benefit from some bacon frying a lot.
Great for Cookin' the Old Fashioned Way!
Forget about your teflon pans. Sure, they are easier to clean, but this is a REAL PAN! It weighs enough to use as a deadly weapon, in case you have ever wanted to chase somebody with a frying pan. Aside from its weight, there is something great about cooking in this pan that is hard to describe. I imagined my grandmother making bacon and eggs in a pan like this. Like an old shoe, this pan gets better every time you use it. It heats up slowly and evenly, and I have a hard time burning anything in this pan. I use it both on the stovetop and on the extra side burner on our gas grill. Like the instructions say, you clean it only with hot water and a stiff brush--no soap or dishwasher. That would defeat the purpose of a cast iron pan, which is intended to be "seasoned" by the foods you cook in it. After cleaning with hot water, it is important to dry it completely and either spray or rub it with cooking oil (or olive oil) to keep it from rusting. We store ours in the oven, since...
Not really 10.5 inches...
This pan is useable. My biggest complaint is that the cooking surface is not 10.5 inches, the top rim is. The cooking area is only about nine, which makes a huge difference. It isn't really even big enough to cook bacon, which is why I wanted a square pan. I use it for eggs and cornbread, but I think my cornbread tastes better in a round cake pan. I like the way it looks. I am not sure how well it was pre-seasoned.
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