Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
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Kitchen and Housewares Reviews of Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Customer Review: ESSENTIAL to any kitchen
Summary: 5 Stars
This is the kind of kitchen gear that doesn't cost a lot, you keep for years, use for everything and wonder how you did without it. We almost never put this skillet away. It's in constant use. For weekends, we make a big fry-up breakfast (yeah, not good for you, but once a week...) and do bacon, eggs, tomatoes and sausages. It's great for any kind of frying, chicken, fish and you can even do a steak though I will say that this is a smokey process indeed.
To pan-grill a steak, grease the pan lightly and sear the steak on each side, testing the meat for done-ness by pressing on top. Rare steak feels like flabby flesh. Well-done feels resilient. One clue is to test your hand; rare is the firmness of between thumb and forefinger, medium is your thumb muscle and well done is your wrist. Pinching these will give you an idea of how done your steak "feels." When finished grilling, remove steaks to a warm plate and you can deglaze the pan with a swish of cognac or wine, add a swirl of butter for a very luxurious sauce.
Washing this pan requires hot water..and no soap. If there are burnt bits, scrub them out with salt. Rub the pan dry. This keeps the seasoning from being removed by detergent and makes the pan almost as non-stick as a teflon pan, though of course not quite.
Customer Review: Cast iron is spectacular.
Summary: 4 Stars
Cast iron is excelent for general purpose cooking, and Lodge Logic makes good stuff. Plus, the fact that it comes seasoned means it's ready to use straight out of the box.
Cast iron is naturally non-stick, and so minimizes the additional chemicals that your food comes in contact with. Plus, the lack of an artificial nonstick coating means you can use a metal spatula or fork to stir and not worry about it reacting with the surface of the pan.
It's not perfect for every situation, though. Searing and other fast-heat techniques require a thinner metal, so I still have a copper-bottomed pan around just for that. But It's in a dark corner of the kitchen, and the Lodge Logic is right on the stovetop.
The only thing that holds it back from a perfect score is that, in my experience, the pre-seasoning is a bit shoddy. I lost the origional seasoning just a couple of weeks after getting the pan. Noticed the distinct metal-taste in whatever I cooked. But, of course, a couple quick coats of crisco, a couple trips through a hot oven, and it was back up to 100%.
Every cook should have a good set of cast iron. Even, gentile heat is perfect for most every cooking situation. And it can be used as a very handy weapon in case of intruders or bears.
Customer Review: This Can't Be Happening
Summary: 1 Stars
We wanted to move away from the nonstick skillets and their potential detrimental long term effects. We had heard that the treated surface may have harmful substances.
Well anyway. We decided to got for an iron skillet like grandma used to use. Yes we read the details on how to keep it properly seasoned. And how to reseason. How to slowly heat. How to clean.
I just have to admit I just can't get the hang of using this thing. Eggs and pancakes stick to it's grainy surface. They say not to scrub it but tiny foodstuff particles get struck in the sandy surface areas. Whe you fry anything breaded, the breading sticks to the sandy surface (no matter how much butter you use). And when I do give it a good scrubbing cause I can't stand the idea of cooking while there's old food bits still imbedded in the cooking surface, then I must reseason it.
Ok Ok bacon should be a safe bet. Right? Whoa......it stuck to that like flypaper. Ok Ok keep it dry so it doesn't rust....Yea right. It doesn't look rusted until you look at it with a magnifying glass in direct sunlight. It has a Martian landscape of micro-rust.
I must admit we gave it a wholehearted attempt and really wanted to transition to iron, but it didn't work out at all.
Customer Review: Lodge Cast Iron Pans ROCK!
Summary: 5 Stars
Ok-
I grew up with REAL cast iron pans, passed down from generation to generation. As I grew older, the pans became more scarce in our family and I got down to one. If you cook a lot and you have good cast iron pans, you KNOW why one is not enough.
I have tried buying cast iron in the past from a different manufacturer and no matter how hard I tried, I could not season the pan so that it acted like my old (very old) version. Very disappointing...
A few years back I decided to try a Lodge cast iron pan. It came to my house and looked very "average" in how it might perform. I mean average in the way the bottom looked kind of rough and how it looked like everything would stick to it. Much to my surprise, this pan performed right out of the box. No sticking, no rusting and no bad behavior. In just a few short months, it went from looking like new, to looking like "old". Now, in most cases this would be a bad thing, but when it comes to cast iron, this is exactly what you want.
I was so pleased with the 12" skillet, I bought an entire set including a dutch oven. Lodge, thank you so much for bringing back real cast iron for real cooks. I LOVE these pans and will recommend them to every one of my cooking friends!
Customer Review: Forget stainless steel - you need cast iron
Summary: 5 Stars
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. Although I don't use this size as much as my 10 inch cast iron skillet, I still need it for larger batches.
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?