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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of Lodge Logic Pre-Seasoned 10-1/4-Inch Deep Skillet
Customer Rating:  Summary: Cast iron isn't what it used to be!! Comment: This is a great pan. I have several frying pans, and am saving up for a certain style Dutch oven and double-burner griddle. Cast iron, like anything, has its pros and cons. It is heavy, making it hard to lift and carry; but it also doesn't move if you bump the handle or are using both hands to hold another vessel that you're pouring from into the pan. It comes preseasoned, eliminating that step that should be repeated several times on a non-preseasoned pan prior to use. Things DON'T stick to this pan, as is always the misconception, precisely because of the preseasoning. It imparts a small amount of iron into the food, which is good, as most people are deficient in iron. Cleanup is a bit tedious (no soap or detergent, hot water with a stiff brush, no dishwasher, dry immediately); a small amount of extra time for the care and upkeep, but time well spent in the scheme of things. If it were to rust for whatever reason (you found grandma's pan in the leaky basement; she put it in storage twenty years ago when she moved and forgot about it), it is easily scoured, seasoned, and ready to go. Rarely, except under extreme circumstances, would you ever have to replace a cast-iron pan. I started making the switch to cast iron about six months ago. My husband cooks, I don't; he didn't want cast iron, I did. The deal that we had before the cast iron continued--he cooks, I clean. He has no complaints (other than the weight, from time to time), and that he sometimes forgets to put the insulated handle on before grabbing the handle of the pan. But that's "operator error", nothing to do with the pan itself. I switched to cast iron because of the toxicity of nonstick coatings, such as Teflon. Cast iron is better for your health, it will last generations with proper care, it does not offgas toxic fumes, and it does not flake like nonstick coatings which, it is recommended, have to be discarded. My 11-year-old has taken a great interest in cooking and watches cooking shows a lot, namely on the Food Network. He is very aware of tools used and techniques employed, and noted that many of the chefs and cooks use cast iron, and the ease and sometimes importance of being able to leave the food in the pan but transferring the pan from the stove to the oven. Only with cast iron can you do this safely. Self-basting lids (when lids are used) help to evenly distribute "condensation", keeping the food uniformly moist. I researched pans vs. Dutch ovens, skillets vs. frying pans, handle vs. tab, and am very happy with all my purchases. If you are thinking about purchasing cast iron, of course consider your needs, but also look carefully at product descriptions as to size of pan (circumference and depth), and try different search terms as this will sometimes yield different results. The terms 'skillet', 'frying pan', 'deep fryer', and 'chicken fryer' will give you a bigger variety of similar pans from which to choose. I would also recommend paying a little more for an American-made product (I prefer Lodge; it has a long history to look at); they are heavier (better quality, more evenly distribute the heat); and American products from a reputable company will more than likely follow governmental guidelines for safety. What you're cooking in the pan will go in your body; be cognizant about what can leach from the pan into the food. Customer Rating:  Summary: Good.......but.... Comment: I bought this skillet just for deep-frying. I loved the 5 qt. Dutch oven and would have bought it but for the 4-for-3 promotion on this one. Also, no other skillet in the line was deep enough. I'm just beginning with cast-iron. Pros: 1. Good depth for deep-frying. 3" 2. Cast-iron efficiency in fast & even heating. 3. Came with a good pre-seasoning. 'Twas somewhat black unlike the dark brown ones which you usually get. 4. Cleaning is not that difficult. All you need is stiff brush and hot water. Also, the re-seasoning process does not sound that hard. They all say, its a LIFETIME piece. It is just alright. I have just 2 CONS for this: 1. The 10.25" is a whopping size and so it consumes a lot of oil for deep-frying. Anyway, that'd have been the case even with the dutch oven. One-time oil consumption is around 600-750 ml / 20-25 oz. 2. Food sticks to the pan even while deep-frying, the batter part of it. IS IT HOW it behaves initially ?? I don't know. Let me wait and see. Let's hope that it gets non-stick (?) after a few instances of deep-frying. That's what you are asked to do with a new pan. Atleast, 6 times of deep-frying before moving to pan-fry or stir-fry or saute JUST to get the nice raven finish. As for the handles getting hot, its not a cons for me since you can always use a mitt. Also, its not that heavy if you are an adult. The assisting loop handle is a welcome feature. I also dont need a lid. Now, I think I've covered everything about the skillet. I just made good use of the AMAZON promotion. The package was neat (without handles sticking out, as mentioned in some other LODGE skillet review) and on time. THANKS Amazon..... Customer Rating: Summary: A proud & satisfied customer Comment: EXACTLY what I wanted and needed. You can't beat Lodge cast iron for the most even and best cooking. The 4" side is between a skillet and my Dutch oven and has already become my most used cooking tool. Customer Rating: Summary: For everyone Comment: For everyone whose regular 10.25 frying pan was not quite large enough.This is a must for every household or outside household.Whatever!!!!! Customer Rating: Summary: Works great, and a handy size... but do you need a lid? Comment: I'll keep this short and sweet; this is Lodge Logic's 3-qt. chicken fryer, without the lid. (Amazon says the chicken fryer is 4" deep, but Lodge's web site confirms both are 3" deep). So... if you already have a 10" lid, don't need another one and want this style pot, this is a good value. It has all the great traits you expect of Lodge Logic - excellent, even heat transmission, natural non-stick seasoning, and complete invulnerability to anything your burners can dish out. The size is very handy for things like chili for one or two, where the additional depth is welcome but a Dutch oven would be overkill, and the 10" skillet/chicken fryer/Dutch oven lid fits this pot. I'm very pleased with this deep skillet and already had a lid. So... if you have a Lodge lid and/or have a 5-qt Dutch oven in the same order, go for this pan! If you want to get a lid with it, get the Lodge Logic chicken fryer; it's much cheaper than buying the deep skillet and lid separately. More Reviews Deep skillet with assist handle has a depth of 3". Great for frying chicken and other favorite recipes where a shallow skillet won't hold everything.l 
Choosing Appliance -> Fridge / Freezers By law manufacturers must disclose the energy efficiency of their appliances, rated A to G. These are usually displayed prominently in showrooms. The better the rating, the more energy efficient the appliance is - good for both the environment and your pocket. Choosing Appliance -> Baking sheete Not too much romance here, but essential for any functional kitchen. Buy the heaviest pans possible. Also, you should consider buying a non-stick silicon sheet: they make baking very easy! Lodge Logic Pre-Seasoned 10-1/4-Inch Deep Skillet
Tips How to Maintain Appliance -> Heat Rather than cause accidental heat-damage, prevent such damage in the first place:
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