Customer Reviews:
Showing reviews 6-10 of 150
 Season an iron skillet April 5, 2003
19 out of 34 found this review helpful
To season a cast iron skillet or any other cast iron utensil: 1. Wash and dry. 2. Heat pan until very hot and add a teaspoon of cooking oil. 3. Remove pan from heat and sprinkle a generous amount of table or kosher salt and spread around utensil. 4. Wipe out with paper towels. This is the correct method for seasoning and cleaning a cast iron utensil.
 Works well, but I don't understand the "Logic"... May 31, 2005
PhillyDuke (Philadelphia, PA USA)
18 out of 19 found this review helpful
My first Lodge purchase was their square grill pan. I followed the seasoning instructions to the letter, and although I ended up with a properly seasoned pan, I wasn't thrilled with the uneveness or the uncovered spots (the areas where the pan actually touched the oven grate while the shortening was baking on). Over time, the pan has turned out to be a peak performer, and the initial imperfections have been glossed over by a nice shiny black patina. However, a few weeks after my purchase I remained unconvinced, so when it was time to add a regular skillet to my arsenal, I opted to go for their preseasoned "Logic" line.
Performance on this pan has been exactly the same as the unseasoned grill pan...cast iron is really the unsung hero of the kitchen, and at a price point that blows away my Calphalon and All-Clad. On a gas range you can't beat the even heating, heat retention, and fabulous browning. My only complaint with this pan is the Logic "preseasoning", a vegetable oil mix blasted all over the pan and cooked on prior to sale, making it "black" right out of the box. While it does protect the pan from rust, etc., I don't feel that it posesses the same non-stick properties as a properly baked-on finish done over time. Food WILL stick to this. Lodge customer service indicates that their seasoning is only the first step, that the pan will continue to season and get better with age. I haven't found that to be true. I've cooked fried chicken, fajitas, bacon, burgers, and various other meals in this pan and none of the cooking has managed to "add" to the original seasoning, at least not in any noticeable quantity. I even recoated it with melted Crisco and tried baking it in, but it only filmed up on the surface and never really adhered with the pan. On the other hand, my grill pan "Gets better every time" I use it (as the company saying goes).
If you're new to cast iron and want something that's low-maintenance and easy to use right away, I'd recommend this skillet...like I said, it really performs well for such an affordable price. You can vigorously scrub this out after each use, and still have the factory finish left behind. However, if you one day wish to have that shiny black, naturally non-stick finish on your pans, I'd steer clear of this and shop instead for Lodge's "Original Finish" line (which sadly is far outnumbered by the "Lodge Logic" line).
Be carefull January 28, 2004
Isadore Erreich (Wappingers Falls, NY United States)
14 out of 14 found this review helpful
Just bought this pan recently. It is everything the previous reviewers have said. The only negative is that you must be very carefull when using this pan on a glass top electric stove.
 Stick (no pun intended) with the Original Lodge Pan !!! August 24, 2006
mom2sarah... (Windy City)
14 out of 19 found this review helpful
I am a Big Fan of Lodge Logic Cast Iron Pans so I was expecting this one to be just as good as the "original". I'm sorry to say that I was wrong. Immediately upon inspecting my brand new pre-seasoned pan, I noticed that flakes of the "non-stick" coating had scratched off during transit. I immediately sent it back to Amazon. I know it's supposed to be convenient but if I were you, I would order the "Lodge Original Finish 12-Inch Cast Iron Skillet". It's not that hard to season it and it's much, much better than the coating they use on their pre-seasoned pans. Also, a 12-inch is much more useful than the 10.5 inch pan.
Iron rules September 16, 2005
J. Rexroad (Costa Mesa, CA)
13 out of 13 found this review helpful
We threw out our teflon coated skillet and decided to go old school with iron. Having never owned an iron skillet, however, I was skeptical of whether it would require too much additional maintenance/cleaning. Seasoning the skillet with vegetable oil/Crisco to prevent oxidation (rust) is very easy and hasn't required additional treatment aside from the application of a little more oil following cooking and washing. I love how the skillet heats evenly over the whole cooking surface area as opposed to heating only under the burner as you get with aluminum or stanless steel. I was also suprised at how easily it comes clean. The only negative thing I can say about it is that it's heavy and almost unmanageably heavy with the lid on (I have to use two hands to lift it with the lid on. And, by the way, the lid is sold separately). Aside from that, it makes me wonder what's so great about teflon especially when all of the negative effects of teflon are taken into consideration.
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