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Lodge Logic Skillet | 
| Brand: Lodge
Category: Kitchen
Buy New: $22.95 - $64.50
as of 9/3/2010 07:40 MDT details
CHEFS Catalog  4804 reviews
Usually ships in 1-2 business days
Rating:  43 reviews
Sales Rank: 1250958
Country: UNITED STATES
MPN: L8SK3
ASIN: B001I6VNM4
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| Editorial Reviews:
Product Description
Made by the cast iron experts at Lodge, this revolutionary pan is preseasoned, so it's ready to cook right out of the box. It's perfect for making virtually anything from bacon and eggs to grilled sandwiches, pan-fried fish, and fabulous cornbread. Each has dual pour spouts and a helper handle.
Lodge Logic's new preseasoning process penetrates the metal's pores thoroughly and uniformly, so it looks and performs better than traditional home seasoning. You still get the even heating, superior heat retention, and inherently stick-resistant finish that has made cast iron cookware a favorite of professional chefs. Oven safe. Made in the USA.
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| Customer Reviews:
Showing reviews 1-5 of 43
 Health Issue With Lodge Logic July 6, 2010
B. Cianflone
0 out of 16 found this review helpful
I admire what Lodge Logic tried to do. In theory, it is workable, until the product is ever used with food. By having a product whereby soap cannot be used to clean it bacteria will invariably form on the product that cannot be seen and that will cause serious health issues. Rust will also appear and that can cause ill side effects. It is important that the product not be used by the elderly, children, pregnant women, or anyone with health issues that may be compounded. Particularly if any stomach infections can aggravate an existing condition, do not use this product.
Can't beat it June 17, 2010
Justin Z (Pennsylvania)
Great product for a great price. Lodge makes quality products, and a good cast iron pan is a must-have in every kitchen. The two little lips on the sides are good for pouring, I've had no problems with this. It says it comes pre-seasoned, but with any new cast iron pan you need to season & use it yourself to build up a good base. I've had mine over a year, and love it!
Great pan! May 29, 2010
A. Mann (Murrieta, CA USA)
This is a great pan. I have had it for several years and use it all the time. I do recommend that you season it before using it and after each time it is used. After washing, I put it on a medium heat, coat it lightly with oil using a paper towel, let it heat for a few minutes, then wipe it clean and cool it down before storing it again. When I have used the procedure that Lodge recommends, my cast iron has become gummy. This works great!
My favorite piece of equipment in the kitchen May 5, 2010
smatsushima1
Don't let the title fool you: this really is my favorite piece of cooking equipment. I believe every kitchen needs a 10 and 12 inch skillet, but most jobs require only a 10 inch. Most people need to cook with cast iron skillets instead of the stainless steel varieties. I made the mistake of buying a stainless steel fry pan first and ever since I bought this, I honestly can't remember the last time I touched a skillet that wasn't cast iron.
This isn't to say that you shouldn't get a stainless steel fry pan. As the care instructions say: don't cook acidic foods on cast iron skillets. I hardly ever cook with tomatoes and citrus ingredients so I never have that problem anyway.
Cleaning a cast iron skillet is easy: I usually put an extremely thin layer of water in the pan directly after I'm done cooking, and then let it sit while I eat. When I'm about halfway done with my meal, I scrape whatever bits that didn't float to the top with a wooden scraper/spatula and dry it with a towel. Sometimes I put a layer of oil in there which not only helps keep it seasoned, but provides the oil necessary for the next cooking session.
Don't make the same mistake I did and please get this skillet before you buy any stainless steel varieties. Oh, and do I need to mention it's price tag?
Terrible -- avoid cast iron pans. April 12, 2010
Mr. Daniel Latner (New York, NY United States)
1 out of 18 found this review helpful
I bought this pan because I heard good things about cast iron. What a mistake. I understand the seasoning process -- but this pan is totally unusable. Despite being pre-seasoned, and using plenty of oil, everything I tried to cook in this pan instantly bonded to the surface. Cast iron in general is difficult to cook with, doesn't transmit heat well (despite the myth that it does), and won't release food. The stuck food on the bottom of the pan prevents heat from reaching the rest, so your food doesn't cook --- but you end up with burnt ashes on the bottom of the pan. Really bad for frying, terrible for eggs, and the worst for hash (potatoes). Even with lots of oil, potatoes stick to the bottom and are impossible to scrape off.
I believe the main problem with this pan is that is has a very rough finish, so even with proper seasoning, food will always stick. The best cast iron pans have a very smooth polished finish. A glassy bottom will always be more nonstick than a rough one. It wasn't worth the trouble to try to polish up this pan, so I eventually threw it away. What a waste. Don't waste your money like I did. Get a good quality non-stick pan. Teflon is actually okay if you don't abuse it -- otherwise go for a quality enamel non stick. That will always work better than cast iron.
Showing reviews 1-5 of 43
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