Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet
from: Lodge Logic
List Price: $16.99
Prices subject to change.
Price: $15.97
You Save: $1.02 ( 6%)Prices subject to change.
Availability: Usually ships in 24 hours
Product Description:
Pre-seasoned to perfection Cast iron heats the food evenly Cast iron will last forever 2" deep by 10.25" in diameter Lodge Logic, 10-1/4" Diameter, 2" Deep, Preseasoned Cast Iron Skillet, Ready To Use Right Out Of The Box, No Seasoning Required, Electrostatically Coated With A Proprietary Vegetable Oil & Cured At High Temperatures To Allow The Oil To Deeply Penetrate The Surface Of The Cast Iron To Create An Heirloom Black Patina Finish.
Amazon.com Review:
The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.
Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri
Amazon.com Review:
The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.
Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri
Features:
- 10-1/4-inch skillet perfectly cooks steaks, pancakes, chicken, and plenty more
- Rugged cast-iron construction heats slowly and evenly
- Pre-seasoned with Lodge¿s vegetable oil formula and ready for immediate use
- 2 pouring lips and helper handle; loop in primary handle allows hanging
- 2 inches deep; wash with a stiff brush and hot water; lifetime warranty
Accessories:
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Customer Reviews
Average Rating:
Rating: 
- Excellent Product
I've had this pan about a month now and couldn't be happier with it. Great for frying, searing, and slow cooking over the stove top. Used skillet out of the box and have had no problems with rust, sticking, or cleaning. Just make sure the skillet is preheated well (I wait till the handle holds a fairly high heat) and use a little oil/cooking spray before and after use. I found some other tips on the Lodge website and find the care to be rather simple. I would also recommend a heavy duty oven mit ... Read More
Rating: 
- Waste of money - worst ever ast iron
I've had cast iron, and kept it in good condition for years.I decided to replace my regular pans with cast iron recently and went with Lodge because it was cheaper than what I've bought in the past-since I was getting multiple pans, I didn't want to buy top of the line, just too much money. Instead I threw all that money away.Bottom line is no matter what you do, all food sticks to Lodge like no other cast iron I've used.When you soak it in warm water for an hour to try and get the food to ... Read More
Rating: - best ever
My wife and I couldn't be happier with this skillet.We've got a set of copper pans (which we only use during fancy dinners when we're preparing food with company over) and they dont do any better a job than this skillet.Dont use soap to clean the skillet (it breaks down the seasoning), rather let it cool down to a handle-able temperature after use, run hot water over it while you scrub it with a brush, then heat it back up to 'medium' on the stove, add a little bit of olive or vegetable oil.spread ... Read More
Rating: 
- Back to basics cookware
Although it comes pre-seasoned, it's wise to cook a few rounds of bacon on it before you attempt to make pancakes or eggs on this. To clean, never EVER use soap, just boil a pot of water and swish a stiff brush (non-metallic) around to get rid of grit. Throw the dirty water away, then put it on low heat until all the remaining water evaporates. If you're anal about sanitation and hygiene, you can swish some salty, hot water to get rid of food gunk.
Every two or three months, remember to cook ... Read More
Rating: - Good Skillet
I'm happy with my skillet. Things haven't been sticking much and it's all metal, so I can make Dutch Babies in the oven.
- Excellent ProductI've had this pan about a month now and couldn't be happier with it. Great for frying, searing, and slow cooking over the stove top. Used skillet out of the box and have had no problems with rust, sticking, or cleaning. Just make sure the skillet is preheated well (I wait till the handle holds a fairly high heat) and use a little oil/cooking spray before and after use. I found some other tips on the Lodge website and find the care to be rather simple. I would also recommend a heavy duty oven mit ... Read More
- Waste of money - worst ever ast ironI've had cast iron, and kept it in good condition for years.I decided to replace my regular pans with cast iron recently and went with Lodge because it was cheaper than what I've bought in the past-since I was getting multiple pans, I didn't want to buy top of the line, just too much money. Instead I threw all that money away.Bottom line is no matter what you do, all food sticks to Lodge like no other cast iron I've used.When you soak it in warm water for an hour to try and get the food to ... Read More
- best everMy wife and I couldn't be happier with this skillet.We've got a set of copper pans (which we only use during fancy dinners when we're preparing food with company over) and they dont do any better a job than this skillet.Dont use soap to clean the skillet (it breaks down the seasoning), rather let it cool down to a handle-able temperature after use, run hot water over it while you scrub it with a brush, then heat it back up to 'medium' on the stove, add a little bit of olive or vegetable oil.spread ... Read More
- Back to basics cookwareAlthough it comes pre-seasoned, it's wise to cook a few rounds of bacon on it before you attempt to make pancakes or eggs on this. To clean, never EVER use soap, just boil a pot of water and swish a stiff brush (non-metallic) around to get rid of grit. Throw the dirty water away, then put it on low heat until all the remaining water evaporates. If you're anal about sanitation and hygiene, you can swish some salty, hot water to get rid of food gunk.
Every two or three months, remember to cook ... Read More
- Good SkilletI'm happy with my skillet. Things haven't been sticking much and it's all metal, so I can make Dutch Babies in the oven.
