Lodge Logic Pre-Seasoned 15 Inch Cast-Iron Skillet Reviews
Lodge Logic Pre-Seasoned 15 Inch Cast-Iron Skillet Reviews
Other products by Lodge Ratting 4.5 Out of 5.0 Special Offer Total New 7 Total Use 0
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Start your own family heirloom. The do everything, use anytime skillet is built to last several lifetimes.. Full 15 inch diameter so you can really load it up. Cast Iron is a fantastic cooking medium. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it.
Technical Details
- Versatile 15 inch deep cast-iron skillet for large cooking tasks- Preseasoned with vegetable oil formula and ready for immediate use
- Cast-iron construction heats slowly and evenly
- Includes looped cast-iron side handle and opposite helper handle; hand wash only
- Measures 2-1/4 inches deep; lifetime warranty
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By J. Hawley
You can get these same Skillets in the same sizes ( Lodge )for the same price shipped free at Walmart's (Site to Store).
May take longer ( It depends on where its shipped from), but I have to get groceries every 2 weeks anyhow.
By D. B. 47 (Baltimore, MD)
This is a heavy, thick, HUGE cast iron skillet. Perfect for making a large meal and easy to take care of. LOVE IT.
By Child Advocate (USA)
Heavy well made pan for searing and cooking. It is an old fashion tried and true iron pan that brings great results!
By Joe Fisher
I've used this almost every single day for 2 years. It is VERY large. But that is why I like it so much. When used on a gas range it gives a very large cooking surface. I have found it improved the overall quality of almost all the foods I cook in it. I can cook pounds of stir fry, fried tofu,fried potatoes at a single time. With such a large 'food to pan' contact area it cooks faster than other pans I have used. I am a strict vegetarian and Yes this pan will fry tofu in almost no oil when its properly seasoned! One of the seldom spoken benefits of cast-iron besides being non-stick (yes, REALLY non-stick) it allows you to use very little oil/fats when you cook. (because of its non-stick ability). I made a big batch of pancakes a couple times a week for me and my partner. I typically make 7-10 large (6-7" diameter) whole wheat/buckwheat pancakes in this pan. And I typically use as little as 2-3 tablespoons of earth balance (non-dairy butter) for the entire batch. I can in fact use much less but I find that much less actually causes a bit of smoke! Because the pan is getting hotter than the heat is being transferred to the food because too little oil causes weaker contact between food and the pan. And besides I prefer the taste of slightly more butter. Even then the pancakes are not at all oily when they are done because its such a small amount.
I have never used a Teflon/non-stick pan regardless of price that performed as well as this one does. Now please understand that cast-iron is a commitment. I believe there is no healthier or better tasting way to prepare cooked food. However to get the most reward out of it you need to have a basic understanding of how use it and a willingness to maintain it. There are as many methods for caring for your cast iron as people who use it.
Also understand that while they come 'pre-seasoned' it is not as good as it gets, I find the factory seasoning to be 'just' good enough to use out of the box without re-seasoning. Don't expect to buy this pan and cook eggs without adding any oil right out of the box, But in time if you use it and don't scrap it to hard/gouge it while cleaning it will build up a better season and eventually become the best cooking surface you've ever used.
My person care instructions are as follows.
1) Never wash with soap, infact I only use water to clean when dealing with something sticky/gummy. While pan is hot, put in a cup of water, wait a litte while then using wood or a plastic scraper scrap off particles, dump out, rinse. rub a light coat of oil with a paper towel and hang it back on the wall.
2) after cooking if the pan is clean just wipe excess oil/butter off with a paper-towel but don't wipe it 'clean'. leave a thin film, not enough to drip but enough to see.
3) pre-warm the pan before cooking. Careful with electric element heaters, they get to hot to fast and can damage cast iron. Gas and induction are the best way. I typically turn on my burner, put a small pat of butter in it spread it around evenly then go and mix up my batch of pancakes, and after a couple minutes the pan is hot and ready to go, pancakes cook so fast you can't walk away!
4) avoid using metal scrapers/utensils I know that people say its okay, but I prefer to not risk scratching my seasoning.
The 'season' everyone talks about is actually hard layer of carbonized oil. its essentially 'baked oil/fat' that hardest to form a 'skin' protecting the pan. Over time this skin or season will get smoother and smoother, think of it as the reverse of 'sanding' a rough surface. Eventually giving you a surface that you surpass anything you've used before.
By B. READ (San Francisco, CA)
i love Lodge cast iron, this pre-seasoned monster's surface is terrific.
and i knew what i was getting when i ordered this pan, but it's so large as to be nearly impractical for home use, at least on a stove-top.
on my single burner, even with significant low and steady preheating, a hot spot is created in the center of the pan. the edges of the pan were not as hot.
maybe if you have a french-top or another large multiple-burner range top (or even a campfire?) it might work better.
instead, i'll use the pan for baked oven dishes-- where the pan can be evenly heated.
the pan itself is sturdy as heck and of course, it's incredibly heavy. definitely a two-hander.
it's made well and the pre-seasoned surface is without flaws.
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