Lodge Logic 12-Inch Pre-Seasoned Skillet

Lodge Logic, 12" Diameter, 2" Deep, Preseasoned Cast Iron Skillet, Ready To Use Right Out Of The Box, No Seasoning Required, Electrostatically Coated With A Proprietary Vegetable Oil, & Cured At High Temperatures To Allow The Oil To Deeply Penetrate The Surface Of The Cast Iron To Create An Heirloom Black Patina Finish.

Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri

Lodge Logic 12-Inch Pre-Seasoned Skillet Accessories

Lodge Logic 12-Inch Iron Cover
Lodge Max Temp Handle Mitt, Black
Lodge Cast Iron Scrubber Brush
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Lodge Logic 12-Inch Pre-Seasoned Skillet Reviews

I cook 20 pieces of sausage, in two cookings, on our outside grill to keep the odors out of the house. I wanted a large, cast iron skillet to cook enough sausage for my wife and I for several days and not leave a strong odor in the house. We use the metal spatula to scrap the skillet bottom, pour the grease and scrapings into a jar, wipe out the skillet with a paper towel, and quick wash, if needed. Clean-up is a breeze. We store the cooked sausage in the refrigerator and use it as needed. The skillet has also fried some mighty fine bacon and eggs. The Lodge, 12" skillet is great.

My fried chicken got burnt a tiny bit, it was still edible. My mother and mother-in-law both cook with skillets that have been well seasoned, and I'm very happy to achieve the same with mine. Next time I cook I should get the hang of things and prevent that from happening. But for a skillet that has never been used before that is better than great.

Besides that, a great pan - there is nothing better than iron skillet cooking. After one use, we had rust forming (we didn't scrub it when cleaning and used no soap) so my advice is pre-season again.

Yes, there is a learning curve. It just keeps getting better. heat to dry and put up oiled with a small cheap "oil brush" like you paint with but good fibers. this skillet will see you through. scour under running water with wood or plastic scrapers.

Once you are "into" cast iron Lodge cooking nothing else compares. rinse with water. Should everything hit the fan. from camping to the kitchen. forget a dab of paper towel.

Clean up must be soon and automatic.