Lodge Pro-Logic Cast-Iron Aebleskiver Pan
All in all, we would both highly recommend this pan.
Æbleskiver Pan, (What's this?) Received this pan and made Æbleskivers (Danish Doughnuts) the next day. It is a heavy pan, fits neatly over the large burner and arrived well seasoned and ready to go. I've used it twice. It works on my gas stove, but the bottom looks like it would work on an electric range just as well. It is heavy and hold the heat when adding the batter. The doughnut balls came out just the right color, easy to turn and round. Handel does get hot, so use a hot pad when emptying.
Great product and fun too!, (What's this?) Had wanted one for a long time and found it at a good price. We have used it lots at home and it will be going on our next camping trip to be sure. Get one, you will be glad you did.
So much fun!, (What's this?)
Perfect heat!, (What's this?) Like all the Lodge cast iron pieces I own, this provides perfect, even heat for cooking! I added a little oil to each well, turned them partway twice, and every Aebelskiver came out perfect. An added plus...
Great product, (What's this?) I have a couple of Lodge cast iron pans now. I've purchased the cheaper knock offs in the past but realized quickly it was no bargain. This pan is super heavy duty and like all well made cast iron products holds the heat well and keeps it evenly distributed. I don't just use it for Aebleskiver's either. There are a bunch of Asian dishes that this work great with, making perfectly portioned morsels. Lodge products are simply the best if you're looking for high grade cast iron cookware that will last for generations.
Expertly and solidly made, but unfinished!, (What's this?) It is surprising to me that a company that has made cast iron cookware since 1896 would throw away the surface finishing process. Although well made, reflecting generations of experience in sand casting techniques, the overall surface is extremely gritty, consisting of tiny pits and iron asperities. It would take a lot of seasoning to fill and smooth those.
Having bought both the round griddle and the aebleskiver pan, I was determined to fix this problem up. After an hour or so of careful, gentle and patient sanding of the flat griddle through decreasing sizes of grit on a sprung disk, and then a wire brush and fine polish with paste, the process of re-seasoning commenced. Using a combo of dripping and butter (oil is not preferred) the cooking surface, while still slightly pitted to help hold the seasoning, is now black and smooth as silk to the touch. I can fry an egg minus any fat at all, without sticking . The aebleskiver pan is only half sanded and smoothed at this stage. More difficult to do technically, and requiring much more focus, patience and no shortcuts, it will take quite some time before all those hemispherical formers are similarly smooth enough to not hold and bind the dough. Eventually the original gritty surface would accommodate enough accumulated seasoned layers to smooth the surface, but I'm not willing to wait that long.
Easy to use, (What's this?) I had no trouble using this pan with several different recipes from the internet and books. The pan heats evenly, at least on my gas stove top. I had no trouble with sticking from the first to the last.
quality pan that's easy to use, (What's this?) Before buying this pan, I did some research and read all kinds of reviews including those listed here on Amazon. One thing I learned was buy cast iron and buy American. Having had a cast iron skillet, I knew it was a good investment. The pan arrived one day sooner than expected. It came on a weekday so I waited to try it out on Father's Day. Armed with all the helpful hints from readers, my first batch turned out beautifully.
The pan comes pre-seasoned. I washed it quickly with hot water (no soap) and dried it off with a towel. I have an electric stove with coils. The temperature setting goes from high to low with 9 settings in between. I set the stove at 5 which is about halfway. Once the pan seemed heated, I brushed the insides of the wells with melted butter letting it settle in the bottom of the wells.
Good Buy, (What's this?) I bought this pan recently, just for the fun of experimenting with a new food. It's easy to use and care for, and doesn't stick too bad to the food. I did find that I needed to heat the pan longer than one would expect, in order to have the even heating one needs to cook well. This could be more a problem with my outdated stove than with the pan, I'm not sure. No big deal, I just turn the burner on low/med and start heating the pan before I start making the batter (and then kick up the heat). The money vs. quality value balance is good, considering I won't be making these frequently and you can really only use it for one food. Unless you are a professional/commercial cook who will be making them very often or constantly, I think it's much better to buy this one than a crazy expensive version or import. But even then, I think this pan would do just fine.
Cast-iron surface heats slowly and evenly to prevent burning.Preseasoned with vegetable oil formula and ready for immediate use.Nonstick, rustproof finish cleans easily; hand wash only.Cast-iron aebleskiver pan with 7 slots for creating Danish pancake balls.Includes long handle and opposite helper handle; lifetime warranty. This seasoned and ready to use Danish Cake pan is also called an "Aebleskiver, which means "Sliced Apples" in Danish, is excellent for making Danish "pancake balls". Considered a specialty bakeware item, the little round cups are filled with dough and as it starts cooking, the chef uses a little wooden stick to "flip" it into a little ball which can then be filled with fruit, such as sliced apples. It has a 9" diameter and is 16 5/8" long. The impressions are 3 1/4" in diameter and 1" deep.
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