Lodge 10.25 Inch Cast Iron Skillet: The Long-Term Review
Lodge 10.25 inch cast iron skillet review: years of searing, frying and campfire duty tell us whether the $25 classic is still the only pan you need.
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Lodge 10.25 inch cast iron skillet review: years of searing, frying and campfire duty tell us whether the $25 classic is still the only pan you need.
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Lodge vs Le Creuset cast iron skillet: we compare searing, upkeep, weight and price on the two 10.25 inch pans to see what the premium buys.
We ranked six Dutch ovens from $40 to $300. Our top pick is the Le Creuset Signature 5.5-Quart, with real value from Lodge, Cuisinart and Crock-Pot.
Drip vs pour-over vs french press, explained honestly: how each brews, who each suits, and one worth-buying pick per method, so you stop cross-shopping.
Breville Barista Express vs De'Longhi La Specialista Arte: we compare grinding, temperature, milk and price to pick the right home espresso machine.
Tools
We tested six baking sheets built to stay flat, from the budget Ninja to the tri-ply Hestan. Our top pick, the Viking, has an encapsulated anti-warp frame.
Zojirushi Neuro Fuzzy vs Cuckoo CRP-P0609S: fuzzy-logic and pressure rice cookers compared on white rice, grains, capacity, features and price.
We tested eight countertop microwaves to find the best. Our top pick is the Breville Smooth Wave for its Sensor iQ Technology and Power Smoothing Inverter.
We tested six deep fryers, from compact budget models to the All-Clad. Our top pick pairs crisp results with oil filtration that spares you the chippy smell.
Tableware
We tested 11 of the best serving platters and bowls of 2026. Our top pick is the Le Creuset 14 inch stoneware platter for durability and timeless looks.
The foolproof way to cook a chicken breast, with a quick salt brine, sous vide at 65°C, then a fast skin-side sear. Impossibly juicy and perfectly seasoned.
A proper Beef Wellington, with seared fillet, mushroom duxelles, jamón serrano and golden puff pastry with a showy lattice top. Less terrifying than it looks, infinitely more impressive than it has any right to be.
A rustic Tuscan panzanella salad with toasted fennel-rosemary ciabatta, punchy capers, anchovies, cornichons and the best tomatoes you can find. The kind of dish that makes you wonder why you ever bothered with lettuce.
Guides
Sharpen any chef's knife to a razor edge with a whetstone in ten minutes. A step-by-step guide to grit, the angle, and feeling for the burr -- no gadgets.