Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
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List Price: Our Price: $10.03 Availability: Usually ships in 1-2 business days Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
Customer Review: love it
Summary: 5 Stars
My wife "dragged" me to an outlet mall the other day. I wandered around with a couple of the kids and wound up at a kitchen store. I bought the lodge 8" for a few dollars more than the Amazon price (didn't check beforehand). My mom had a 12" cast iron frying pan that she constantly used when I was growing up. At the time I thought it was kind of gross as it was crusty and she never actually washed it. She would just wipe it out and run it under hot water and then dry it on the stove. Despite the grossness the food always came out great so I didn't complain.
This lodge pan seems like a mini version of my mom's. Very solid and with proper care it could last for generations. I have now used it probably about 5 times and each time it becomes a little more "non-stick." Today I made a shameful breakfast from the past. Bacon and eggs (and I cooked the eggs in the bacon fat!)...horrifying and delicious! I'm not sure that my wife will allow that breakfast in the house more than one a week. ;-)
The pan is just about perfect for cooking for one or making a side dish. Here are a couple of things to remember:
1. Follow the simple directions on the back of the label as far as use and care.
2. Never use soap, wipe out the grease and then wash in hot water. Use a stiff kitchen brush if needed.
3. NEVER wash in a dish washer
4. NEVER leave it wet...it will rust!
5. Put about a teaspoon of cooking oil on a paper towel and rub the oil all over the pan after you towel dry it.
6. This thing retains heat so take that into account when cooking.
7. Mine is starting to act like a non-stick, but without potentially harmful chemicals.
8. Cast iron should work on most cook tops, even induction.
9. You may even get some beneficial iron in your diet!
Reccomended.
Customer Review: A GREAT PAN
Summary: 4 Stars
**SAFETY TIP** since these pans get very hot and stay hot, keep children away and make sure you use a pot holder or something to grab. These pans stay hot even a half hour later after turning off burners! The handles can burn you so be careful. Cast iron do not cool off like a regular pan.
The Lodge iron skillets are excellent. 1st off you need to know these are VERY HEAVY. So if you aren't up to lifting and cooking with a pan that actually takes a bit of muscle don't bother with these. I'm not saying these are the heaviest things in the world, just they are not weak little cheap pans. They do require some lift in your arm to use these. Keep in mind they are iron and a very heavy metal.
So why would you want these heavy pans? because they get VERY HOT and they stay hot. I have a great set of stainless steal pans and they never get this hot or retain their heat. I also have a very nice set of non stick, they are nice and great for certain cooking.
These pans though are ideal for meats, searing, sausage, hamburger, all sorts of dishes that require high consistent heat. Another point is these pans should last a lifetime or longer. They are simple and durable...just a piece of metal that gets very hot and does what you need in the kitchen.
This again is one of the many reason people love cooking with these pans.. they get very hot and stay hot. Any serious cook should have a set or a couple to use for those special homemade recipes mom or grandma used to make. These pans are where it's at!
Customer Review: Awesome!
Summary: 5 Stars
Don't know why I've been putting up with all those other awful pans & skillets out there all this time!!!! Can't tell you how many of those terrible teflon-coated things I've gone through! Don't care much for Alzheimer-causing Aluminum, thank you. These pans are fantastic! Actually non-stick, but you have to treat them right. All you have to do is follow the instructions. I have used these before, but was doing all the wrong things, and then they loose their "seasoning" (the coating), and then they do stick. But if you use & clean them as directed (and clean up is a Snap!!!), then they are truly non-stick and stay nice forever. This will be the last pans I will ever buy. You don't have to worry when you heat it up, as you do with Aluminum, there are just so many advantages. You can put them in the Oven! just the greatest. Like I said, I don't know why I waited so long. I will eventually replace all my other pots as well. You can get any type & size as well, from tiny to big skillets, grill pans, pots, you name it. Can use it over a camp stove as well. Just so many advantages. Lodge brand is made in U.S.A. and come in just about every size and shape, and are as affordable, if not more affordable, than good teflon-covered aluminum pans. They also sell Sets of cast-iron pots, pans & skillets in various different configurations & sizes. I love cooking with them too. Aside from the non-stick-ness of seasoned cast iron, I love how it cooks things, how it evenly heats the surface, and everything comes out tasting wonderful! Highly recommended!Customer Review: Don't pass this up!!
Summary: 5 Stars
After much research and deliberation over all different types of cookware, I decided to stock my brand new kitchen in my brand new first apartment with Lodge cast iron. Everything I heard about cast iron was awesome, and how can you beat the price for a U.S. made product? You can't! I was so excited when I received this skillet, I made cornbread right away. I lightly oiled it and my cornbread fell right out and there wasn't a crumb left in the skillet! So many of the reviews I read on different Lodge products said that the buyer wished they had discovered cast iron before using stainless and non-stick pans for years and spending tons of money having to replace them. This skillet will last you forever and will only get better with time. I actually love that you have to wash it right away- less dishes to do later! I hand wash everything anyways so the non-dishwasher thing isn't a problem. I love the no soap thing too, saves me a ton of $$ on dish soap since I cook almost everything in cast iron. Just buy a stiff scrub brush! Also, I'm a vegetarian so if there's iron leeching into my food, bring it on, I'll take as much as I can get! I also have the combo cooker (3-qt dutch oven with a 10 1/4" skillet that doubles as a lid- highly recommend if you're on a really tight budget), the 10 1/2" round griddle (great for my boyfriend's bacon, haven't tried anything else yet), and the 10 1/2 square grill pan, I recommend them all! Next on my wish-list is the 5-qt dutch oven and the 12" skillet!
Buy this now!!
Customer Review: Great pan for eggs/smaller portions
Summary: 5 Stars
I already own a 12-inch Lodge Logic pre-seasoned cast-iron skillet but always found it too large for a lot of applications, too heavy, and too slow to heat up properly. So I was debating on whether to purchase this 8-inch skillet or the 6 1/2-inch, and I'm glad I purchased this one. This 8-inch skillet is perfect for making individual omelettes or cooking up smaller batches of vegetables, potatoes, etc. Since the 8-inch diameter refers to the lip of the pan, the actual cooking surface is smaller than 8-inches so I can't imagine getting the 6 1/2-inch skillet for anything other than a novelty item.
On one last note, the pre-seasoning is actually not too bad and I was able to make some great eggs on my first use without them sticking. Everyone here has their different way of cleaning cast-iron so I'll add mine: after cooking and when the pan is still hot/warm, sprinkle in about 1Tbsp of kosher salt and rub this around the pan with a paper towel to scrape away any thing that's left in the pan. The salt acts as an abrasive and works pretty well. Dump out the salt (careful, it'll be hot) into the sink/trash, then add a little bit of cooking oil to the pan and spread it around using the same piece of paper towel. That's it. I almost never wash my pans, unless there's a sauce cooking in it (which I try to avoid, use stainless steel instead for tomato sauces).