Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet
by Lodge
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Category: Kitchen
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Product Summary
Manufacturer: LodgeBrand: Lodge
Release Date: 2004-03-01
Model: L14SK3
Color: Black
Product features:
- Versatile 15 inch deep cast-iron skillet for large cooking tasks
- Preseasoned with vegetable oil formula and ready for immediate use
- Cast-iron construction heats slowly and evenly
- Includes looped cast-iron side handle and opposite helper handle; hand wash only
- Measures 2-1/4 inches deep; lifetime warranty
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Kitchen and Housewares Reviews of Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet
Customer Review: Lodge 15 1/4 inch cast iron pan - weapon of choice
Summary: 5 Stars
I've used my pan once now. It's a monster! It hardly fits on my stove. Someone was thinking though when they designed it. It fits perfectly over the center of a large burner when you put it in the corner of your stove. Any bigger and you would not be able to center it over the heat. The edges of the corner of your stove basically act like guides. I cooked bacon on it the first time. The stuff at the center cooked about 30% faster than on the edges. This was expected since my burner has a much smaller radius than the bottom of this pan. You just have to move your food around a little. I have a glass top electric stove. I'm guessing that would be less of a problem with a gas burner since the flame would spread outwardly and heat the bottom more uniformly than an electric burner. Contrary to popular belief you can cook with cast iron on a glass top stove. If this pan didn't break my stove top nothing will. I am careful though when setting or lifting my cookware. If you ever did accidentally drop this pan it would break your stove and probably your foot. I bought mine refurbished. It looked brand new to me. They must strip down all the old seasoning to the bare metal and re season it. The seasoning is good for first time use. A little sticking but gets better I've noticed on my other Lodge pans with subsequent uses. Lodge's seasoning process is better than what you can do at home with just one application (in my experience at least). They do it soon after the cast pan is removed from the mold and is still hot. They are sprayed with mixture of soy oils and baked for 30 minutes at 700 degrees F. I think they do this while the pan is still very hot because the iron is more porous at that time and the seasoning takes better. I scrub my pans with a medium stiffness plastic bristle brush with steaming hot water and this has not harmed the seasoning. I wish Lodge would polish the cooking surfaces of their pans. They are a little gritty from the cast. I have a Le Cruset cast iron pan that I polished down the surface to 400 grit sandpaper and after seasoning it is like glass. It's as good as teflon without the toxic fumes and about 10% more stick resistant than a gritty cast iron surface upon initial use. I'm thinking about doing this to my Lodge cast iron pans but don't want to risk the season not taking to it as good as the original. If the pores on the surface of the metal get clogged when sanding the seasoning does not take as good I've been told. I've recently converted to cast iron from Analon anodized proffesional series teflon coated non-stick pans. I did this after finding out how toxic teflon can be. I can't believe for all my life I was fooled into thinking you can only cook on teflon. Food does not stick to a well seasoned cast iron pan if the surface has been prepped properly before cooking each time. They are easy to clean if you know what you are doing. I run hot water over them while the pans are still hot. To the point that the water steams. Steam cleaning takes the grime right off and soap is not necessary. I quickly dry my pan and rub a light coat of canola oil on it. I own several pieces of Lodge cast iron cooking vessels and have been very happy with them all. I have a triple ply stainless steel fry pan by All-Clad that was $150. Overall, a $15 Lodge cast iron skillet outperforms in all areas other than weight. I own some Le Cruset enameled pots. I find food sticks to enameled cast iron surfaces more than a seasoned raw cast iron surface. I swear that food cooked on cast iron tastes better than food cooked on Teflon coated aluminum. I think the off gases from the teflon taint the food. After all you are cooking on plastic. Also this pan would make a very good weapon if an intruder ever broke into your home. Its got to weigh as much as a medieval battle mace.
Description of Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet
Start your own family heirloom. The do everything, use anytime skillet is built to last several lifetimes.. Full 15 inch diameter so you can really load it up. Cast Iron is a fantastic cooking medium. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it.All Pans
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