Material: Enameled Cast Iron. Easier grip. 45pct Larger
handles. Improved ergonomic knob. Lid traps heat and seals in flavor and moisture. Roomy enough for lifting with an oven mitt. Interior sand enamel is the best formulation. Perfect for cooking ...
I use several sizes of cast iron skillets in my cooking. I was pleased with this 10.5 pre-seasoned one. I needed another pan to make biscuits in the oven and this one works really well.
- Kimberly in United States
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Solid construction is the most common type of cookware. It has a solid metal body, and often comes with a non-stick finish. Ply construction cookware also called Clad cookware, has multiple layers of metal bonded together, often around a copper or aluminum core. This type of cookware is heavier and provides very uniform heat distribution but is generally more expensive than solid cookware.