Lodge Logic Pre-Seasoned Skillet

I own several Lodge cast iron products and use them everyday. I have 3 teeneage boys that enjoy cooking, and after they destroyed a few teflon coated pans, I decided I would go heavy into cast iron. These pans are indestructible. You can use them in the oven or stovetop, and if you keep it seasoned properly food will not stick. Also, to avoid sticking problems, you may want to remember to allow the pan to get hot before applying oil or food.

As to seasoning, the Logic line now comes preseasoned. But don't make a big deal about this. To season a cast iron skillet simply coat it lightly with oil and bake it for a half hour or so. I have also seasoned these skillets on the stovetop. Cast iron is also great because it does not easily scrap like stainless steel and aluminum pots. Aluminum pans are painful to me, as my teeth fillings react to the aluminum. With cast iron, you won't have this problem. I also take my Lodge pan camping and set it right over the coals to cook. No melted handles or scorched bottoms to mess with.

Let me start by saying we have a kitchen full of 20+ pieces of Calphalon Hard Annodized Commercial cookware. I was always of the opinion that quality cookware carried a price that was justified by the performace of the cookware. So I thought if I wanted cast iron I should look at LeCreuset... wrong! Lodge blew that theory out the window! I can't express how well this simple pan works. Let it get hot and it will hold the temp like nothing else, oven to cooktop. I finally decided to get a good cast iron skillet after hearing Alton Brown (Host of Good Eats ...TV Food Network ...) rave about cast iron for the last few years. He steared me to Lodge, Lodge's web site (lodgemgf.com) told me about the pre-seasoned "Logic" line. This stuff makes cast iron simple. No messing around with seasoning a new pan. Simple care instructions. And clear instructions to reseason should the need occur. At the price these pans sell, there is no excuse to not have one, (or more) in your kitchen. It will soon become your favorite pan. I bought a 5 quart Lodge Logic Dutch Oven at the same time and it is fantastic as well!

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After waiting a month to get the thing because it was back-ordered, I FINALLY got to try out my skillet. I love this thing! Most of my cookware is garden-variety non-stick and hardly suited to things like searing steaks or fajita meat.

You can run this pan as hot as you dare without hurting it works great for steaks, and makes an awesome cheese steak. The pre-seasoned coating works as advertised, and the cast iron gives good heat transfer and VERY even heat across the entire pan. I think I'm going to be using this skillet A LOT.

A handy suggestion regarding cleaning that I stumbled across on another website... be SURE to use a hot pad while doing this! Immediately after cooking, fill the pan with HOT water (not cold; you could crack it!), put it on high heat, and bring the water to a rolling boil... this will lift debris off the pan bottom. Dump the water and immediately wipe dry with a paper towel, set on the (turned-off) burner briefly to dry completely, and wipe the cooking surfaces with oil.

Another note want those steaks well-done but juicy?Buy the Lodge Logic 5-qt Dutch oven; the lid fits this skillet!Sear both sides of the steak on medium-high (about 3 min each), then flip, reduce the heat to medium, cover, and cook as desired, flipping the steak once along the way (about 5 minutes per side for a small, well-done filet mignon).Your cooking times may vary, but the combo of cast-iron skillet for searing and lid to keep things moist while cooking works exquisitely.Brown, not black, outside... and tender inside.

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I started buying an assortment of small Lodge skillets and serving plates.I really like the way that they keep food warm on the table which is especially useful for dinner parties when people are enjoying themselves and eating slower.In addition, they look pretty cool too, especially when you are serving rustic or country dishes.

I like the 6 1/2 inch skillet for both side dishes and entrées.In this short video I compare this size Lodge skillet to some of the other small pans.I also show a few of the dishes that I have made in it.I hope that this video review is helpful to you.

Old Dutch 008MB 5.5 Inch Round Matte Black Cast Iron Hobnail Trivet

Lodge Logic L5MS3 5 Inch Miniature Skillet

Lodge Logic 3.5-Inch Miniature Skillet

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I own three pieces of cast iron cookware, and this item is one of them... and among my favorite cooking implements, period.In fact, I use this skillet most of all, and it doesn't even have a place in a cabinet!I keep it on the stove permanently, for that is how often I use it.

Beware that cast iron is not a quickie-cooking component (it takes time for the iron to heat, and it takes experience to gauge the iron's "perfect temperature" for sensitive dishes), but for dishes requiring steady, even heat and for cooks who require durable cookware with easy clean-up, cast iron CANNOT be beat!

This skillet is going to last forever.Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire.No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!).Heck, I even use my cast-iron skillet for CREPES, and that's saying something!Despite the pan's weight, it's an immeasurably better nonstick crepe-cooker than teflon.In fact, I use my cast iron cookware for everything from french fries to spaghetti sauce to eggs and bacon to french toast!It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility.

I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made.

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