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Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet
Lodge Logic is electrostatically coated with a proprietary vegetable oil and cured at high temperatures to allow the oil to deeply penetrate the surface of the cast iron. Natural sand mold surface is ideal for our new, seasoned, ready to use finish. Sturd
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Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet Reviews
I can make one or two eggs, a burger, a grilled cheese sandwich, one biscuit, and a small frittata. I love, love, love this pan. But I scrubed it with a paste of kosher salt and oil(as recommended by Cook's Illustrated), washed it off, oiled it up and it has been non-stick ever since. It's pre-seasoned and clean up is quick. The first time i used it, the eggs did stick. It is the perfect size when you are cooking for one.
Yes, it's small and cute. I definately would recommend it. I love the preseasoning, but consider it just a beginning, getting you to that excellent patina that much faster. Why wait for a huge heavy skillet to warm up. Perfect for a single person cooking one chicken breast, one fried egg, one garden burger,or one salmon patty.
It is a little pan, but I have used it for many things already. My sandwich bread was to large, and it was a regular size bread. It is definitely for single servings. I did have trouble making a grilled cheese. I have fried some veggies, made a burger, toasted nuts.
It's a cute little pan (very smallgood for one or at most two eggs), and I followed the instructions exactly before cooking in it: washed the skillet in hot water (no soap), oiled it with cooking oil (canola), then heated it up on the stove on a low-medium heat. I was so disappointed that I called Lodge customer service; the representative told me that the pans aren't nonstick, just pre-seasoned (I knew that), and that what I should have done was let my eggs sit out for a while before putting them in, then slowly heated up the pan on a low heat. So, I'm supposed to get my refrigerated food closer to room temperature and let the pan slowly heat upway too much time, way too high-maintenance. As for me, I'm going back to a normal stainless-steel skillet that I can put cold eggs into and then clean out relatively easilya lot more easily than a supposedly pre-seasoned pan that sticks like glue.
I bought this skillet and was really looking forward to trying a pre-seasoned pan, especially since I've had difficulty with cast iron before. They stuck terribly to the bottom of the pan, and I had an incredibly hard time cleaning it (again, using no soap). Do yourself a favor and skip this pan (and probably all the other Lodge products) unless you're prepared to go through this time-consuming procedure. Needless to say, those instructions didn't come with the panand it's kind of strange anyway that you'd have to let your food sit out for a while before putting it into a pan.
My eggs actually had sat out for a few minutes (maybe 5), because I was busy doing other things before putting them in, but clearly that wasn't enough. I put two eggs in.but getting them out was a disaster.
It cooked a small piece of salmon well enough, but again it was hard to get clean. Because it cannot be soaked it is hard to scrub out the egg. I've used this pan to make a single egg (the reason I wanted something this small) and even though it is "preseasoned" I've always pammed it and preheated it and the eggs still stick to the bottom.
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