|Número de modelo||L8SK3ASHH41B|
|Dimensiones del producto||40.89 x 26.92 x 5.08 cm; 2.43 kg|
|Características especiales||Induction Stovetop Compatible|
|Peso del producto||2.43 kg|
Compara precios en Amazon
Lodge Negro 4.288|pounds
|Item Dimensions LxWxH||40.9 x 26.9 x 5.1 centimeters|
|Es apto para horno||Sí|
Acerca de este artículo
- El sartén de 26 cm puede saltear, soasar, freír, hornear y sofreír.
- Precurado y listo para usarse
- Retención superior de calor y cocción uniforme
- Paquete combinado: Sartén de 26 cm y protector para manija caliente, rojo de silicona.
- Hecho en los Estados Unidos.
- El sartén de 26 cm puede saltear, soasar, freír, hornear y sofreír.
- Precurado y listo para usarse
Comprados juntos habitualmente
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Comparar con artículos similares
Lodge L8SK3 Sartén previamente curado, 26 cm
Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3-Quart
Lodge - Sartén de hierro fundido (26 cm), color negro
Victoria - Sartén de hierro fundido con mango largo, curado, Negro, 25.4 cm, 1
|Calificación del cliente||(11580)||(34172)||(6956)||(11580)||(4808)|
|Vendido por||Amazon México||Amazon México||Amazon México||Amazon México||CRISTALERÍA LA ÚNICA|
|Dimensiones Artículo||40.89 x 26.92 x 5.08 cm||40.94 x 27.13 x 5.08 cm||39.12 x 27.18 x 9.91 cm||40.94 x 27.13 x 5.08 cm||41.27 x 27.94 x 6.98 cm|
|Peso Artículo||2.42 kg||1.36 kg||5.98 kg||—||1.08 kg|
|Material||Hierro fundido||Hierro fundido||Hierro fundido||Hierro fundido||Hierro fundido|
|Tamaño||26 cm||26.03 cm||26 cm||10.25" Rosie||25.4 cm|
Descripción del producto
El sartén de hierro fundido de 33,7 cm (13,25 ") y el protector de manija caliente rojo de silicona de Lodge es un utensilio de cocina multifuncional que hace maravillas con recetas de cocinado lento y todos sus alimentos favoritos. La anécdota de una manzana en este sartén generoso de 33,7 cm que tiene 2 agarraderas para un levantamiento pesado y 2 bordes laterales para ver. alimentos sin quemar, así como el calor que se puede usar en las horas más altas y más largas que las comidas. Hecho de hierro fundido, este sartén distribuye el calor de forma pareja desde el fondo hacia las paredes. Con un elegante color negro, el sartén de hierro fundido luc Y bien en la mayoría de las cocinas y se desdobla como una excelente fuente de hierro nutricional. Hierro fundido, como utilizado por tu abuela, todavía es visto como uno de los mejores utensilios de cocina nunca creado. Te ofrece una superficie casi antiadherente sin la posibilidad de producir vapores. La empresa Loge ubicada en Estados Unidos ha sido muy minuciosa a la hora de construir utensilios de cocina en pie de hierro fundido por más de un siglo.
Más información del producto
Saute, sear, fry, bake and stir fry to heart’s content
Use and Care
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge Cast-Iron Skillet
Pre-seasoned skillet is ready-to-use right out of the box
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the rim, southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge cast iron skillet is crafted to cook memorable meals for generations.
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Home cooks love Lodge for the even heating and natural, easy-release finish. Outdoorsmen love the versatility and durability. Everyone loves the value of cookware that performs for decades. At Lodge, we don’t just make cast iron; we make heirlooms that bring people together for generations.
100 Years and still cooking:
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
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Las mejores reseñas de México
Ha surgido un problema al filtrar las opiniones justo en este momento. Vuelva a intentarlo en otro momento.
Es un poco pequeño así que sólo lo recomiendo para desayunos o cortes de carne pequeños-medianos.
Lo complicado sería su mantenimiento, pero una vez dominado la técnica de curado y tener en cuenta sus cuidados, es un sartén para toda la vida.
OJO! Recomiendo jamad la dejes con agua!. Antes de usarla, aplica aceite en espray dentro , fuera y mango, evitara oxidación, una vez que la uses , no raspes el fondo!. Lavarla, DE INMEDIATO SECARLA super bien dentro, exterior incluyendo el.mango, toda humedad que quede provocara oxidación y esto a nadie nos gusta! Una vez seca, atomizar o pasar una servilleta con aceite, colocar el mango protector de solución y guardar.
Mejores reseñas de otros países
All this said I am not convinced that the pans I have received are not seconds. They are very rough with dents and chips on the edge and pits in the base. I actually wonder if the reason they are cheap is that the European market is being fobbed off with their seconds. I could be wrong, but the US reviews do not seem to mention these faults. However once properly seasoned these will be fantastic pans for my purposes. I have an Aga and they seem to work will on it and can easily be pre-heated in the oven to bring up to heat and dishes can be transferred into the oven for finishing.
It must be born in mind that when cooking with cast iron, always heat the pan for at least 3 - 5 minutes on a very moderate heat and then add oil or fat of your choice and then add the food. It is the heat of the pan that cooks the food, not the heat source.
Many Brits seem to struggle with the care and cleaning of unenamelled cast iron. The secret is to run the hot pan under very hot water (steam) and rub off the bits with a wooden spatula, dry immediately, re-heat on the stove to completely dry and then re-oil very lightly to prevent rust. Do not use soap of scratchy scourers. It does not take a minute.
It still remains a mystery to me what happened to all the British manufacturers of Cast Iron cookware which must have existed. Britain abounded with foundries in the 19th century. I suppose all such pans were handed in during the wars which is why there is very little in the way of second hand skillets to be found in flea markets.
This pan does not disappoint, the seasoning is good but the surface is quite rough (a side effect of modern pans). Although my experience with seasoning is that once I have applied a few coats of good quality organic flax oil and baked in that the roughness doesn't really impact the non stick properties that much, and after a period of good usage can fry eggs nicely.
My one comment would be to be very careful on measurements. Some companies show measurements for the base of the pan, and some for the rim. The 8" lodge pan has a base measurement of about 6.5" and a rim-rim measurement of 8". This caught me out as this differed to my previous pans which were advertised based upon their base size - and I expected the pan to be larger. I recommend going to the lodge website for proper measurements, although whilst they show dimensions they don't explicitly show the base size - which if you are measuring for a specific hob burner doesn't help greatly.
I will be buying an additional 10.25" pan (which I suspect has a base of around 9") as this is better for my intended purposes. I would recommend the brand though, it is head and shoulders above my other two pans in terms of quality.
Cast iron pans aren’t for everyone but if looked after they do last a lifetime or two and this pan is up there with the best.
Only things to remember is it is very heavy for one hand lifting so take that into account or perhaps check the chef collection which are lighter. And remember SEASON SEASON SEASON, once your pan has a few layers washing it becomes as sinple as running under hot water with a gentle wipe and no scrubbing or soap etc.