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Lodge Logic 12-Inch Pre-Seasoned Skillet

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Lodge Logic 12-Inch Pre-Seasoned Skillet

(300 customer reviews)

SKU:

000903781

In Stock

Availability: Usually ships in 1 business days

Seasoned, ready to use. This 12 inch skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.

List Price:	$27.50
Our Price:	$18.97 & eligible for FREE Super Saver Shipping on orders over $25.
You Save:	$8.53 (31%)

Note: Item may be sold and shipped by another company. Learn more.

Product Details

Product Length:	19.0 inches
Product Width:	13.0 inches
Product Height:	6.0 inches
Product Weight:	8.0 pounds
Package Length:	18.0 inches
Package Width:	13.15 inches
Package Height:	2.3 inches
Package Weight:	7.26 pounds
Average Customer Rating:	based on 300 reviews

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

Customer Reviews

Average Customer Review: 4.5

Write an online review and share your thoughts with other customers.

What can I say.... Mar 12, 2010
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 Mar 11, 2010
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 Mar 01, 2010
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.

1 of 1 found the following review helpful:

Good skillet for the money, but must be seasoned before use - Feb 18, 2010
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!

Amazing skillet Feb 17, 2010
This skillet is amazing. It is heavy (daily use will definitely build some upper body strength), excellent at conducting heat, and easy to clean. You may have to season the thing once you get it, I am thinking about doing it myself. The factory seasoning is pretty decent, much better than the lid I bought with it. You have to use the thing a lot before you smooth out the bottom for a perfectly nonstick surface. However, I have cooked eggs in the thing already and they had minimal sticking which made me happy. After a few months, a year tops, I expect the thing to be pretty much nonstick.

Always use a glove when handling the thing, it gets HOT. Also, if you want to do a real hot stir fry, you probably want to preheat the skillet in the oven for 20 minutes or so (400 degrees works for me).

NEVER USE SOAP. If you clean the thing with coarse salt you should be golden. Only use water if you must. You should always rub some water into the skillet after each use to prevent rusting (don't forget the bottom and handle). If you somehow get the thing extra dirty, throw it in your oven and run a self cleaning cycle. After that was it with water and reseason. That will bring it back to new.