Lodge Pro-Logic Cast-Iron Aebleskiver Pan

The pan works great and I had no issues cooking with it. I gave it five stars because it was easy to use and clean. I am not sure why some people had problems with it, maybe they do not have patience cooking, or did not watch the you tube videos on making Ebleskiver. Anyway, I wanted to touch on two things that I felt were not mentioned enough in other reviews.First, when I was buying this product, no where in the description did it say it was made in America. This I think is very important to know! Unbelievable to me that it is possible to get such a high quality item at this price and it is also made in the USA!Second, I didn't see any good reviews about how this device performs on an electric stove. I bought it not sure if it would work, or even if it might damage the electric coils. However, it works fine. I put it on the larger coil (see picture) and there were no issues, it worked great. It probably has less issues on the electric stove than on the gas one, since on gas stoves the pan might not fit on the grill. I know that there is another similar Ebleskiver pan that has a "lip" edge to it. However, I had read that the lip helps trap the heat and keep the pan warm, especially for a gas stove. After using the pan, I found that as long as I let it heat up well enough before beginning to cook there were no problems with the amount of heat. It's cast iron for goodness sake, it does not change temperature very easily. Also, I have an electric stove, so the extra heat being trapped from an open flame would not matter to me. I think unless you have grown up with this food and have always used a certain type of pan, you may feel that a different pan will not cut it. However, I firmly believe that a good pan will only take you so far, you must put in the effort to cook correctly and with patience.A few tips on making Ebleskiver: Let the pan heat up on the stove top till it is very warm I used a "7" setting out of 9 on my electric stove. For the first batch, put a tsp (1 teaspoon) of butter in the cup and let it melt and then spread it around on the sides of the hole. If this is your first attempt you may want to start with just making three at a time. Make your pancake batter a little bit more runny than for pancakes. Fill each hole almost to the top, leaving a 1/4 of an inch of room. If you will be putting in a filling, consider leaving a little bit more room than that. After filling each indentation, go back and put in about 1/2 tsp to 1 tsp of your filling, Nutella, or Jelly, etc. Using a regular fork, I was able to stick into the raw dough and rotate it from the inside a 1/4 turn. Do so for all of them. You can see at this point how well done your outside skin is cooking. Continue to turn another 1/4 turn until it is completely flipped. You may want to put the seam side down, and also rotate it sideways while flipping it because otherwise you may get a weird protrusion of dough from one end. If you are not sure what I mean, when you make it you will see soon enough. To get them out, I used a fork and a knife and speared it with the fork and used the knife to help lift. Basically, you will have to use whatever tools are available to you, but there is no need to buy any special turning implements. For each batch I used a little more butter, but did not have to butter the sides of the holes. Pouring in the batter pushed the butter up onto the sides. The pan works great and is easy to clean by scrubbing with a hard bristle brush and rinsing with lots of water. Instructions are included with the pan on how to care for it. I am never going to eat a flat pancake again! I felt this was easier to make than normal pancakes, and less messy. I included a picture of my pan on my electric stove, and the first batch of Ebleskiver I made.N.B. I originally bought this pan so I could make kofta dishes, but there are no Abbey pans sold here in the States as far as I could find (for an example of a Kofta dish, type into google: The Singing Chef Aloo Kofta, its a delicious potato dish with a creamy milk/nut sauce). This pan is a great alternative and has multiple other uses:) Some other posters even mentioned using it to make muffins etc. I like the pan so much, I am sure I will come up with many other uses.

We have been making aebleskiver with a number of family recipes for three generations. Having recently ordered a number of Lodge cast iron pans, I must say that I am a very big fan of their products, especially this aebleskiver pan. I was concerned when the pan arrived with what appeared to be a few chips in the finish. When I reviewed the documentation which came with the pan, I was very pleased to find the customer service phone number both clearly written and easily accessible. This was a plus in our time, when many companies allow only e-mail contact and do not provide for immediate communication or problem resolution. I was subsequently thrilled to learn that the person on the other end of the phone was a fluent speaker of English, and that there were no communication barriers, something else which is hard to come by as more jobs are sourced overseas. The Lodge representative explained that the chips were indeed not in the actual cast iron, but in the "seasoning," which is the vegetable oil layer they apply, then heat, in order to give the pan a finish which protects it and also allows for non-stick cooking. My first application of cooking oil to season the pan was all that was required to clear the problem right up. It was a pleasure to have this question and all of my questions answered on the spot by a person of expert knowledge and communication skills.Finally, the pan itself is superior in many ways. It is deeper than many of its competitors, making larger, more traditionally sized aebleskiver, and it has a second handle which greatly facilitates handling, especially since the pan is heavy (as befits cast iron). It is a substantial pan, made in the USA, which comes with cooking, cleaning, and heat level instructions which ensure successful cooking and a long life. A superior product!

I saw a show on Food Network featuring aebelskivers and had to have some, so I did some research on pans and prices and concluded that this was the right material, cast iron, the right price, and it would be delivered, not lugged home by me, which is a consideration in Manhattan. The pan does a fine job. It cooks the ebelskivers without burning or over browning them, cleans easily and came pre-seasoned.As for the aebelskivers, I did have trouble finding a good recipe.Many are available online, but the one I chose from William-Sonoma was a lot of work, with beating egg whites separately, and in a small city apartment every extra step takes a great deal of room which I can't spare. I found the finished product to be way too eggy and the recipe made far too many for my needs. I tried again, using my usual pancake recipe. It was easy to have my griddle on the stove to make pancakes for those who preferred them and aebelskivers cooking at the same time, using the same batter. As for cooking them, the Youtube postings of how to cook aebelskivers, plus the Food Network episode were both useful. I did find that the whole process is easier if once the butter is put in the little hollows, it is then brushed around the whole hollow so there is no sticking. Secondly, after all are cooked I put more butter in the little hollows, and put each puff in the pan a second time,for a good coating with butter and a little crisping. As far as my gang are concerned, that made a huge difference. They were tastier by far due to the extra butter, and the bit of crisping made them seem less like just a round pancake. Not the low calorie, heart-healthy option, but once in a while I pull out all the stops.