Item : B00063RWUM Customer Reviews The truly non-stick pan by .. T. Kuciunas (Downers Grove, IL USA) Wow, I bought this pan for my brother for his birthday. Once I received it I ended up keeping it for myself! We fried chicken in it last week and the chicken turned out awesome! Just like southern fried chicken. The 15" pan is HUGE, I guess when I ordered it I didn't realize how big it really is, but I just love it! Lodge 15" Cast Iron Skillet by .. J. Duprel (Atlanta, GA USA) Have owned one this same size for almost 20 years and decided to purchase another to help with cooking for large groups. Size, weight and shape of the new one is virtually identical to the old one. Pre-seasoning is a nice feature that allowed us to start cooking after a quick hot water brush bath. Nice by .. S. Edmondson () Can cook 2 things at once in this pan. Very roomy can cook entire breakfast! Although I do like to caution to everyone that cast iron is heavy! Big, too big? Hard to heat evenly by .. Ben (Western USA) 5 stars for cast iron, and 5 stars for Lodge. Nevertheless, I found this "15 inch" skillet very difficult to cook with because it heats so unevenly. This skillet is massive so it is a very large heat sink. I heat it on a 12.5" electric cooktop element. I have not seen too many elements (gas or electric) larger than this. On high heat, the center of the pan expands substantially and the outside so much less that the pan deforms and the bottom cones. This exacerbates the uneven heating because as the pan deforms the edges lift off the cooktop and the pan teeters on the bulge in the center of the bottom, further heating the center and cooling the perimeter. Gas burners do not need flat bottoms so much but they are usually smaller in diameter than my 12.5" electric element and may also have trouble heating the perimeter. Pancakes didn't work. Even though I cooked 9-10" diameter cakes, the perimeter of the pan works like a heat sink to draw heat away, leaving the center much hotter than even the circumferance of the pan bottom that is directly over the heating element. French toast didn't work. The difference between the center and the edges was enough to burn the toast in the center and leave the pieces around the edges undercooked. Further cooking the edge pieces resulted in visible differences between the outside and inside edge of the piece (light to dark). I thought I could overcome the size and mass of this thing by preheating it and working with awareness of the thermodynamic problems it presents, but I have not had practical success so far. My reference pan is a well seasoned All Clad Cop-R-Chef 12" fry pan. The All Clad with its aluminum core heats very evenly. Cast iron is much better than stainless for fried eggs, and this spacious 15" pan would provide considerably more room for frying and could saute more without getting so crowded that the food gets steamed. I want it to work out, but I might have to downsize to the 13 inch skillet because I don't see a practical way to heat a pan this large evenly. Lodge 15" fry pan by .. Barry Carpenter () I love this pan. it's the next to the largest Lodge makes but the lorgest with a long handle. If my stove was larger I would have gotten the 17" This pan makes a great griddle (I have a gas stove) you can cook over the hotest spot and move the food away or closer without moving the pan or turning the gas up or down. You can cook several eggs and realy get under those eggs with plenty of room to flip them. Also i cook stuffed chillies and use one pan where I use to use two or three. I keep it on the stove and use it for everything from warming taco shells to cheese sandwichs to a full meal, and hot cakes. With this size pan, the sides do not get in the way when you need to get under something to flip it over. So, dont think you need to cook a lot of food to get one. Its just my wife and I and we use it for everything.