Lodge Logic 12-Inch Iron Cover Reviews
Lodge Logic 12-Inch Iron Cover Reviews
Other products by Lodge Logic Ratting 4.5 Out of 5.0 Special Offer Total New 8 Total Use 0
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This cover provides self-basting spikes on the underside that allow the nutrition and flavor in the steam to drip back onto food. Seasoned ready to use. Fits L10SK3 and L10DO3. 12 inch diameterThis 12-inch cast-iron lid comes pre-seasoned (coated with Logic’s own vegetable oil formula and baked in hot industrial ovens) and ready to use; hence, the Logic in the name. Compatible with the 12-inch Lodge skillet, the lid even has two side flanges to cover the skillet’s pouring lips. Excellent at keeping in heat, steam, and splatters, the heavy lid will also fit the 5-quart chicken fryer and the 7-quart Dutch oven. Lodge’s legendary cast-iron cookware will last for generations.--Ann Bieri
Technical Details
- 12 inch Cast Iron Lid- Pre Seasoned and ready to use “right out of the box”
- Compatible with the 12-inch Lodge skillet, 5-quart chicken fryer, and 7-quart Dutch oven
- Side flanges fit perfectly over the skillet pouring spouts
- Lid is self basting and helps to retain heat, steam and reduce spatters
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By N. Stewart
Bought this for my 12 inch cast iron skillet. After making 40 garlic chicken with the lid on, it was the tenderest chicken breast I've had in a long time. Lid was a nice tight fit that helped keep all the moisture in the chicken instead of in the air.
A must buy for anyone with the Lodge 12 inch skillet.
By A. Perpetua
I bought this lid a few weeks ago. It is great. It is really heavy, which I love. The little torture devices on the inside keep everything you're cooking nice and warm. It is a wonderful lid. You do need to season it yourself, though. The factory seasoning just wasn't enough. It is very easy to do, though. Just rub some vegetable oil all over, heat your oven to below its smoking point (like 300 degrees works), and bake it upside down for an hour or two. Repeat this a few times and it is perfect. It takes one day (less, really) and you should be golden for a long time.
NEVER USE SOAP. Clean the thing with coarse salt, use water if you really have to (you almost never have to, salt should do the job. Just use some muscle). Make sure to rub some oil into the lid after each use, you don't want it to rust!
By B. Cazador (Silver Spring, Maryland USA)
Hey "Simple Farm Boy", You hit the nail on the head. Cast Iron is the only way to go and the lid made all the difference. I also have a 12 inch lodge skillet of which I cook just about everything in but the lid, from what I have found, turns the skillet into a mini little oven. I can only talk for myself, It made the difference.
By S. Gagne (Los Angeles, CA USA)
This is just another great cast-iron cooking product from Lodge. I use this lid with my Lodge 12 inch frying pan. I even take it when I go camping because there's nothing like bacon and eggs cooked in a cast-iron pan.
By A. Santarelli (Orange County, CA)
It looks a little like a medieval torture device, but the little cones on the underside of the lid allow moisture to drop back into the pan. Why doesn't everyone do this? Plus the lids has two little tabs that fit over the pour spouts of the pan - perfect! Nice tight fit. Great for anything that needs to stew for awhile.
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