Lodge 12" Pre-Seasoned Skillet Review

Average Reviews:

(More customer reviews)My wife and I couldn't be happier with this skillet. We've got a set of copper pans (which we only use during fancy dinners when we're preparing food with company over) and they dont do any better a job than this skillet. Dont use soap to clean the skillet (it breaks down the seasoning), rather let it cool down to a handle-able temperature after use, run hot water over it while you scrub it with a brush, then heat it back up to 'medium' on the stove, add a little bit of olive or vegetable oil. spread it over the surface and let it cool down. wipe up the excess with a paper towel and you'll continue to have a perfectly seasoned pan for a very very long time.

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The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning." To many this is a mysterious or overly time-consuming process. Even if you treasure fond memories of eggs and pancakes cooked in grandmother's ancient, blackened skillet, you might have no idea how to turn your new pan into such a treasure. Fortunately Lodge has come out with the new Logic line, which has been evenly coated on all surfaces with an electrostatic spray of vegetable oil. Next the cookware is put into an extremely high temperature industrial oven which bakes the coating into the surface. Not only will you be spared the time and effort of seasoning, but also the new piece you buy will look and perform better than if you had seasoned it at home. Just like that heirloom pan you will find that even pineapple upside down cake doesn't stick to this surface. A large skillet, such as this one, is ideal for frying chicken or catfish or for baking a pie.

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