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Lodge Logic 10-Inch Chef's Skillet by: Lodge Logic List Price: $15.99 Prices subject to change Rating: Sales rank: 3125

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• Batteries Included: 0
• Binding: Kitchen
• Brand: Lodge
• EAN: 0075536330006
• Feature: Cast-iron surface conducts heat better than any other material
• Is Fragile: 0
• Label: Lodge Logic
• Manufacturer: Lodge Logic
• Model: LCS3
• Number Of Items: 1
• Publisher: Lodge Logic
• Studio: Lodge Logic

• Cast-iron surface conducts heat better than any other material
• Sloping sides makes pan ideal for making omelets or sautéing vegetables
• Preseasoned to prevent food from sticking (though coating with oil or spray is recommended)
• Surface grows more stick-resistant with use
• Hand wash with soap and water

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Customer Rating:
Summary: Perfect Pan - Made in USA
Comment: Lodge Cast Iron Pans are the best. Pre-seasoned - They work when you get them.
Pluses
1. Made in USA
2. No Packaging, just a paper label inside the pan
3. Works
Minuses
1. None
The Lodge Enameled Cast Iron is made in China - Avoid! Also be careful of Emeril's Cast Iron - Also made in China, and comes with unneeded packaging.
Buy American when you can

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Customer Rating:
Summary: If you've never cooked with cast iron..
Comment: ...you may find my experience helpful:
My mother had a cast iron skillet and loved it, but all I knew was that cooking in cast iron is healthier because nonstick pans can give off toxins, and the iron in cast iron migrates (in small amounts) into food, making food more nutritious. I also knew cast iron required seasoning, which sounded like a hassle - but this listing said the skillet was pre-seasoned, so I tried it. The first thing I cooked was fried eggs, which was a mistake. Even though I used vegetable oil as instructed, it took me 15 minutes to scrape the egg out using a stiff brush, a Teflon-safe pad, my fingernails, and hot water. The second thing I cooked was pancakes (which is what my mother used her skillet for). They cleaned up beautifully with just a stiff brush and hot water. The third thing I cooked was eggs again; it only took 5 minutes to clean the pan this time, again using a stiff brush, Teflon-safe pad, fingernails and hot water. (Note: never use soap on cast iron!) Given my experience, I'd say that the pre-seasoning Lodge Logic uses REDUCES the time it takes to season, but you should be prepared to still go through a bit of struggle until the pan becomes fully seasoned. THE GOOD NEWS, though, is that it's worth it. Not only is cast iron healthier to cook in, it makes the best-tasting eggs I've ever had in my life, especially if you use natural or organic freerange eggs. (Happy chickens really do make better eggs than stressed, miserable chickens.) THE BOTTOM LINE: follow the care and washing instructions carefully, cook something relatively non-stick the first 3-5 times you use your new cast-iron piece, and you'll discover, as I have, how much better food can taste.

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Customer Rating:
Summary: Great Pan!
Comment: I bought this pan a while ago,and must say,it's great! the Diameter is perfect for pancakes,and they wont stick! Eggs,bacon,everything fries great in this pan,already seasoned is awsome also.Plus you don't have the chemicals,like in those no stick pans.These cast iron pans will last a lifetime!

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Customer Rating:
Summary: Why cast iron instead of some fancy non-stick? Is Lindy a Neanderthal?
Comment: Nope, it's cuz Lindy stir-frys. Lindy has used cheap non-sticks skillets, expensive non-stick skillets and was considering the ones that cost a bomb in Williams-Sonoma (Lindy like shiny...oooh..., aaah...) when the kindly and knowledgeable saleswoman informed her that there was not a non-stick skillet on the market that could tolerate daily stir-fry even with the temperature correctly set to medium heat (err....yeah....) for much more than a year. This tallied exactly and precisely with Lindy's experience with non-stick coatings, no matter the price.

Sigh. Lindy is not made of money. Sigh.

So at the nearest Wally World, Lindy found this skillet in the clearance section without the instructions for seasoning. Half price. Score!

A quick internet search netted much advice for seasoning the pan.

From the Lodge website:

"Re-Seasoning your Lodge Cast Iron
While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely.

Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 - 400 degrees F.

Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled."

Other internet sites are big fans of bacon grease. Simply put, you will need some kind of solid fat that can take very high heat in order to season the pan. Lindy knows that Crisco will take very high heat and is easier to obtain than bacon grease. Lindy doesn't eat bacon because of her high cholesterol.

Not that Lindy EVER burns food in her spiffy frypan but should this happen to you, scrap/soak/remove as much as possible, then place the pan on the burner set to max heat. The heat will burn off the crud and the pan will not rust. You can add salt to the pan and use it as an abrasive to help scrub off the food bits as they carbonize. Re-seasoning at this point is useful but not utterly necessary. Lindy would like to give credit where credit is due and report that Lindy's Mommy taught her this trick.

If you don't re-season, you'll just need more oil than usual until the seasoning builds up again. Once this happens, eggs don't stick. Steaks sear on the outside and are juicy on the inside. Lindy can break her diet and make fried rice. Use one of those plastic bottles with a tiny tip to drip oil in as needed and your food won't be too much fattier than using regular non-stick.

But Lindy is very scared for her toes if she ever drops the pan. Never use one hand to move it.

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Customer Rating:
Summary: Best pan I've ever owned
Comment: Most of my pans are All-Clads that I picked up at really good prices (for instance, a $105 MC2 2-quart pot I found at Dillard's inexplicably mismarked for $23.75), and even though they're really nice, this cheap Lodge is the pan I use by far the most often. I've had it for 3 years now, and I can't imagine a day in the kitchen without it. I prefer it to my 12" Lodge skillet not only because it is a more manageable size, but also because of the longer, curved handle and the nicely-sloped sides that make tossing or getting under food easy.

Though the pan does come seasoned, the texture is still quite rough, so you might find that it isn't really and truly nonstick until you've used it for a while. After a few weeks of use, though, mine was shinier and rarely ever stuck. I accidentally burned off most of the seasoning on the inside last year and pretty much had to start over, but now it's blacker and slicker than it was before. I clean it every now and then with soap and water, but most of the time a scour with salt and a paper towel held in tongs right after use while the pan is still on the burner is enough. Every so often, I smear a very light coat of shortening or vegetable oil all over the entire pan and throw it in the oven on 450-500F for about 3-4 hours. It's honestly less work than it sounds like - it's more effort to wash one of my other pans.

There are other brands of cast iron cookware out there, and while I haven't tried them, my experience with my Lodge has made me loyal. If I had a second large burner on my stove, I'd buy a second one of these right now.

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More Reviews 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. The gently sloped interior of this pan facilitates spatula use and the curved handle keeps the chef comfy.