Lodge Logic 12-Inch Pre-Seasoned Skillet | 
| Brand: Lodge
Category: Kitchen
List Price: $27.50
Buy New: $18.00
as of 3/20/2010 15:54 CDT details
You Save: $9.50 (35%)
New (17) from $18.00
Seller: strohls
Rating:  301 reviews
Sales Rank: 14
Color: Charcoal
Shipping Weight (lbs): 8
Dimensions (in): 19 x 13 x 6
MPN: L10SK3
Model: L10SK3
UPC: 075536301006
EAN: 0075536301006
ASIN: B00006JSUB
Release Date: May 1, 2005
Availability: Usually ships in 1-2 business days
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| Features:
| • | Pre-seasoned heavy cast-iron skillet | | • | Superior heat retention and even cooking | | • | Two handles for heavy lifting | | • | 12 inches in diameter, 2 inches deep | | • | Heirloom pan for kitchen or camping |
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| Editorial Reviews:
Product Description
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.
Amazon.com Review
Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri
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| Customer Reviews:
Showing reviews 1-5 of 301
 Lodge 12-inch skillet March 19, 2010
J. Siegel
You cannot go wrong with cast iron and the Lodge cast iron skillet is excellent.
What can I say.... March 12, 2010
Nicholas D. Vorderman
This is the most straightforward, versatile, rugged, dependable piece of hardware in my kitchen. Classic, and if well taken care of, I'll be giving it to my grandchildren.
Castiron Pan March 11, 2010
Beverly J. Spain (Bellville, OH, US)
I thought I was done with using cast iron as I had
trouble with sticking and burning. Was very pleased that
the Logic did neither. It is definitely a keeper
and maybe buy a second one.
 Good Quality, Great Price March 1, 2010
Bill (Vacaville, CA)
I purchased this Lodge 12 inch skillet along with the 8 inch skillet. I am happy with my purchase. The pan seems to be very solid and cook evenly. I have only cooked a few things so far. First I cooked cornbread, it turned out amazing. I have also cooked some sausage and eggs, they also cooked well. The eggs stuck to the pan a little, but not a big deal. As I use the pans more I'm sure the seasoning will continue to build up and the pans will become more non-stick. But they were still easy to clean up, I just added some water in the pan for a few minutes and the food came right off, with a scrub brush. Good price on Amazon and free shipping is great. The pan should last a life time.
When I first got the pans, I decided to polish the pans using sand paper. I read on another review that you could use sand paper to help polish the pan, which would make it become non-stick more quickly. After doing some research it seemed to make sense, many companies producing cast iron cookware use to polish their pans, many years ago (but of course to save on production cost they stopped doing this.) When you get the pan you can feel/ see the rough cast finish. I took an orbital sander and started with an 80 grit and worked up to 220 grit sand paper. You sand down the pre seasoning that was applied direct from Lodge, but soon the bottom of the pan becomes much smoother, and almost shiny. Having this smoother surface also allows the food to slide easier making them more non-stick. Cast Iron pans build up a nice black Patina over time. This patina is essentially the pores of the pan filling in with oil/fats. Eventually the patina builds up to fill in all the pores and the pan should become more non-stick. While I did sand away the pre seasoning that was applied by Lodge, my guess is that with a smoother surface and with fewer pits to fill, the seasoning/ patina will build up faster, to make the pan become non-stick more quickly. Seasoning the pan is simple, you do this by taking a fat/oil and coving the pan with the oil and then placing it in the oven for a few hours. You should season you pans even though Lodge pre seasons them for you. The more you cook in your Cast Iron pans the better they will perform, as they continue to builds up the patina, making the pan almost glossy black (this is a good thing). The patina also helps prevent rust. Even if take a standard pan the patina will build up over time and fill in all the pits. Over all the Lodge pans seem to be good quality, they should last a life time, I am happy with my purchase, and I look forward to seeing what food I can prepare in my new cast iron pans.
Good skillet for the money, but must be seasoned before use - February 18, 2010
Matty Matriak
1 out of 1 found this review helpful
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!
Showing reviews 1-5 of 301
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