Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
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List Price: Our Price: $18.99 You Save: $8.51 (31%) Availability: Usually ships in 1-2 business days Buy Used: from $18.24 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Customer Review: SIZE MATTERS... measure your pan
Summary: 5 Stars
I already have the 8 inch skillet and love it. I now ordered the 12 inch skillet to replace my Farberware. After I ordered the 12 inch I read more reviews as I couldn't wait to receive it and only then did I read that the 12 inches refers to the diameter from outer edge (angled) to outer edge and NOT the inner cooking surface. Well, I started to panic that the inner dimension is only 10 inches and not the 12 I felt I was replacing.
Great news: when I just ten minutes ago received the pan I put it on my stove and laid my Farberware "12" inch skillet inside. How typical, I assumed my Farberware was 12 inches, but low and behold, it measures only ten inches on the outer dimension and slightly less on the inside. I NOW have 12 inch skillet with a slightly larger than 10 inch cooking surface which is about an inch bigger than what I thought I had in the Farberware piece.
I am soooo glad I didn't order the 15 inch Lodge skillet or I would actually have a pan that I could not fit on my glass cooktop and would not have been able to use, not to mention the extra four pounds for the bigger pan and an additional $15 pricetag.
LESSON: Measure your pan. I was lucky and got what I really needed and not what I thought I needed. You might not be so lucky if you don't measure first.
The 12 inch Lodge pan has a 10 inch cooking surface. It is 12 inches on the outside from lip to lip.
Please be careful because with cast iron you do need EXACTLY the right size for your glass stovetop as you can't have an overhang of more than one inch or the stovetop can break as per manufacturers instructions.
Customer Review: Good skillet for the money, but must be seasoned before use -
Summary: 4 Stars
I purchased this skillet a few weeks ago and am very impressed with the quality for the price. There are more expensive versions out there, but after looking them over at local cooking stores I went with the Lodge offering. There are a few large retail outlets that carry the brand off and on as well if you are leery of having this shipped. Not sure if it was just a bad batch, but there are a dozen or so past reviews reporting "broken" wares arriving.
On to the pan: it is a medium weight cast iron skillet. It has two points for lifting, but only the handle will be cool enough for use when the skillet is on the cook top. I use mine on an electric range and it heats quickly and evenly. It is sand cast iron, so expect a little roughness before it is fully cured. I never cure the outside of cast iron, but you might want to if you are concerned about moisture causing rust.
The "pre-seasoned" stuff is a joke. I have seen 5 of these skillets and not a single one was anywhere near ready for use out of the package. That said, I have not seen any cast iron that was "properly" pre-cured any way. Be ready for a few hours of labor to prepare the skillet for what it was designed for, frying! I cure my cast with plain old lard. Twice is usually enough to get the initial coat down. Frying up bacon a few 5 times will give it a good flavor and base patina.
My copy is even and does not have any hot spots. All in all, this is a great skillet at a great price. While the pre-seasoning is laughable and the primary handle a wee short, it is still a utensil that should serve for many decades. Enjoy!
Customer Review: The best EVER!
Summary: 5 Stars
I own three pieces of cast iron cookware, and this item is one of them... and among my favorite cooking implements, period. In fact, I use this skillet most of all, and it doesn't even have a place in a cabinet! I keep it on the stove permanently, for that is how often I use it.Beware that cast iron is not a quickie-cooking component (it takes time for the iron to heat, and it takes experience to gauge the iron's "perfect temperature" for sensitive dishes), but for dishes requiring steady, even heat and for cooks who require durable cookware with easy clean-up, cast iron CANNOT be beat!
This skillet is going to last forever. Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire. No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!). Heck, I even use my cast-iron skillet for CREPES, and that's saying something! Despite the pan's weight, it's an immeasurably better nonstick crepe-cooker than teflon. In fact, I use my cast iron cookware for everything from french fries to spaghetti sauce to eggs and bacon to french toast! It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility.
I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made.
Customer Review: The Single Most Important Piece of Cookware You Can Own!
Summary: 5 Stars
If we had to settle on only one item from the "pots and pans" category as "the pan" in our home and in our RV, it would be a 12-inch cast iron skillet with a lid. Specifically, we'd go for this model from Lodge Manufacturing with an assist handle opposite the straight handle.
The cast iron skillet is arguably the single most versatile pot or pan you could have in a kitchen. You can bake in it, fry in it, sauté in it. You can use these skillets on a stove, in an oven, on a grill or over a campfire. When properly seasoned and cared for their surface is nearly non-stick and, unlike their Teflon-coated counterparts, they never wear out.
The downside? They do require a little special care - nothing excessive, but different than stainless-steel or aluminum cookware. Additionally, in our experience even well seasoned cast iron is not non-stick as to eggs. For that reason we recommend a second, smaller (8 or 10-inch) Teflon-coated skillet to be used exclusively for eggs.
Cast iron is also heavier than stainless-steel or aluminum. To a weight conscious RVer, the extra weight might seem to be a disadvantage; however, this extra mass is one of the significant advantages to cast iron cookware. Simply put, a preheated cast iron skillet won't immediately lose all its heat when you drop in something large and cold - like a couple of pounds of hamburger. Trying that with a preheated aluminum skillet will suck the heat out of the skillet so fast that you'll be left wondering why you bothered preheating it in the first place!
Customer Review: Why did I wait so long?!
Summary: 5 Stars
I've been wanting to buy this skillet for many months now, particularly when I've read how nonstick pans have a coating that eventually leaches into your food. I have to admit, I was not attracted by the look of the pan, but did not want to shell out large amounts of money for the higher-end enamel skillets. At under $20, I could not justify not trying it. Wow, am I glad that I bought this pan! It sears meat like a dream, but still keeps it tender! On my nonstick pans, if I tried to sear meat, they turned out tough and dry from overcooking. My onions and garlic cook up beautifully without looking burned. I have not had mine long enough to be able to cook an egg without having the egg stick, but my rice no longer sticks when I make fried rice. (I once had an aluminum wok that was well seasoned from years of use and I could cook eggs without them sticking, so I know one day, I'll get that with this cast iron.) Seasoning is easy. After I clean the pan with hot water and a brush, I dry it with a towel. I then use a pastry brush and brush a little oil on the pan, put it on the burner and turn the heat to medium high. I let the pan sit until it stops smoking, let it cool and the pan is ready for its next use. The smoking is not an awful acrid, burning smell so I'm not bothered by it. I just turn on the ventilation fan and that works well enough to keep my house from looking and smelling like I burned bacon. This pan is going to outlast all my other pans, and the beauty of it is that it is supposed to get better with age, not worse!