Lodge Logic 12-Inch Pre-Seasoned Skillet
	Rating
	Brand	Lodge
	SKU	000903781
	Color	Charcoal
	Type	Kitchen
	Release Date	2005-05-01
	List Price	$27.50
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	Our Price	$18.97
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Categories
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Features
Pre-seasoned heavy cast-iron skillet Enhanced heat retention and even cooking Two handles for heavy lifting 12 inches in diameter, 2 inches deep Heirloom pan for kitchen or camping
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Description
Seasoned, ready to use. This 12 inch skillet is a kitchen's much necessary product. The even heating of cast iron is essential for golden, tender, completely pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.
Pancakes, eggs, and bacon somehow taste more hearty when cooked in a heavy cast-iron skillet. Cast iron creates enhanced 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 this 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 excellent when sprayed or lightly coated together with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri
Additional Accessories
Tom Douglas by Pinzon Lodge Cast Iron Deep Fryer with Skillet Lid Tom Douglas by Pinzon Lodge Cast Iron Sizzler Fajita Griddle Tom Douglas by Pinzon Dexter-Russell Stainless-Steel Slotted Fish Turner Tom Douglas by Pinzon Lodge 10-1/4-Inch Pre - Seasoned Cast Iron Skillet Lodge Logic 12-Inch Round Griddle
Customer Reviews
Lodge 12-inch skillet   2010-03-19
By J. Siegel
You cannot go wrong with cast iron and the Lodge cast iron skillet is excellent.
What can I say....   2010-03-12
By Nicholas D. Vorderman
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   2010-03-11
By Beverly J. Spain (Bellville, OH, US)
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   2010-03-01
By Bill (Vacaville, CA)
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.
Good skillet for the money, but must be seasoned before use -   2010-02-18
By Matty Matriak
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!