Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
by Lodge
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Category: Kitchen
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Product Summary
Manufacturer: LodgeBrand: Lodge
Release Date: 2005-05-01
Model: L10SK3
Color: Charcoal
Product features:
- Pre-seasoned heavy cast-iron skillet
- Superior heat retention and even cooking
- Two handles for heavy lifting
- 12 inches in diameter, 2 inches deep
- Heirloom pan for kitchen or camping
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Kitchen and Housewares Reviews of Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Customer Review: good for some things, bad for others, and too much misleading information
Summary: 2 Stars
After having used this pan for a while and having made side by side comparisons against my other pans; this is the update to my previous review.
PROS
As one commenter so aptly put it; it's "horses for courses". After doing side by side cooking comparisons between this pan and my others, I think that this pan is the best for certain applications. For me, those applications are heavy searing and making fond heavy pan sauces. I like to sear/bake my steaks at 500 degrees and I like to finish a lot of other meats with a hot sear to get a brown crusty exterior. For that you need a very hot pan that can really grab the food like a cast iron pan does.
Oh yeah, if you go camping then cast iron is great since it is so durable and it can stand up to cooking over an open fire. (I'm not a camper so I'm focusing on kitchen applications).
CONS
I think the only issue I have is with unrealistic expectations I had. This is due to the numerous reviews that claim cast iron is better for almost any and all applications than non-stick pans, stainless steel, etc. Clearly it's not. If you want a controlled sauté, you want a non-stick pan that gains and loses heat fairly quickly. If you're cooking chicken thighs or something can be better prepared without additional oil, you'll need a pan that won't stick even without the addition of oil or butter.
All in all, I'd say that a stainless steel pan can do everything the cast iron pan can do equally well. The only exceptions are that the cast iron pan is better for heavy searing or grill alternatives such as sear/bake combos, and it is better for baking applications like cakes and breads due to the heat retention.
Again, this really isn't a problem with the cast iron pan as much as it is my expectation that cast iron could do all of those aforementioned things. Which leads me to the last section...
STRANGE MYTHS
Cast iron must be a religion, because the things people believe about it are either flatly untrue or have no factual support. For example, many say that cast iron is more non-stick than Teflon. It isn't. Some people ardently believe that you should ONLY clean cast iron with kosher salt and oil, while others ardently believe that you should ONLY clean it by boiling water in it, while others... well, you get the idea. The point is that people's opinions are as varied as they are resolute, and yet none of the opinions seem to have any factual support. Anyhow, here are some more examples of strange cast iron myths...
Stick vs. Non-stick
Why is this so controversial? Cast iron sticks. Teflon doesn't. It's really strange that people claim otherwise. Sure, if you put enough oil and butter in the pan, then the food won't stick but that's true of stainless, carbon steel, or any other type of pan.
Mind you, I have nothing against cooking with oil and butter. I'm just saying that it's untrue to say that cast iron is non-stick. Don't believe me? Try it for yourself. Cook eggs, chicken, or whatever in a DRY cast iron pan. It will stick. Food is supposed to stick in a cast iron pan, that's why it's good for pan sauces. Cook the same food in a dry Teflon pan, and it won't stick.
Health Risks
Some people tout cast iron because Teflon is carcinogenic. Teflon IS carcinogenic, but with my pan (and most others I've seen), when you rub it down paper towels; the towels come out black, brown, or otherwise dirty. Unless I'm missing something, black/brown/dirty means that there is burnt food and burnt oil particles present. And charred food is also carcinogenic. So I'm not sure how I'm helping myself by moving from one carcinogen to another.
You can call it "patina", "curing", or "seasoning", but the fact is that it's burnt-on food and oil. (What else do you think it would be?)
Once again, I don't have a problem with this aspect of cast iron, I'm just saying that it's untrue for others to claim cast iron is healthier than Teflon. Maybe it is and maybe it isn't; but no one seems to have any proof to support that claim.
Seasoning
Some say that you should only use shortening and never use oil, while some say the exact opposite. Some say to bake the pan at 500 degrees or the highest temp you plan to use the pan. Others say to never bake the pan at a higher temp than the oil's smoke point. Some say to bake on a coat of shiny black "seaonsoning" while others say that the shiny black layer is nothing more than burnt, rancid oil that will do nothing more than transfer the flavor of burnt oil to your food (char once again).
Some say that seasoning is for the purpose of making the pan non-stick, while others say that it is only to keep it from rusting.
Some say that acidic foods (vinegar, tomatoes, wine) will take off the seasoning. Others say that it is fine.
Does anyone have any proof to support these opinions? No. So why the big debate?
Cleaning
Some say to ONLY use kosher salt and oil to scrub the pan while others say to NEVER use salt and oil. Some say to boil water in the pan to clean it, while others say that doing so is ineffectual or at worst harmful to the seasoning. Most agree that using soapy water is bad... except for the manufacturer who says that mildy soapy water is ok (and yes, this is what the Lodge rep said on the phone).
So again, does anyone have any proof to support these opinions? No. So why the big debate?
Even Heating
I've found it to be no different from my other pans. Don't believe me? Lay a strip of bacon across the hot pan and don't move it until the ends are browned. You'll find that the middle is burnt by the time the ends are brown. Still don't believe me? Boil water in the pan, and you'll see the bubbles come up from the bottom in exact shape of the heat source underneath. If the heat was even, then you'd see the bubbles spread randomly across the entire bottom of the pan.
Yes, if I take it off of the stove or out of the oven and use the residual heat, then the heating will be pretty even (which is great for a sear/bake combo). But this has no impact for any stovetop application.
(Before you say anything about campfire cooking, let me preempt you by explaining that a campfire is an even heat source. A stove top is not.)
SUMMARY
So all in all, I think that cast iron is great for certain purposes. For searing, baking, and pseudo grilling, I rate the pan as 4-5 stars. For any other application, stainless can do the job just as well and without the maintenance and health related problems, so I would give the pan 2 stars for other applications.
For the other miracle applications of non-stickiness, health benefits, better tasting food, and perfectly even heating, I give the pan 0 stars. There is too much false, contradictory, or otherwise unsupported information out there.
Description of Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Seasoned, ready to use. This 12 inch skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri
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