Le Creuset Skillet

D. Horton says:

Review by D. Horton for Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Rating:
Let me start by saying we have a kitchen full of 20+ pieces of Calphalon Hard Annodized Commercial cookware. I was always of the opinion that quality cookware carried a price that was justified by the performace of the cookware. So I thought if I wanted cast iron I should look at LeCreuset… wrong! Lodge blew that theory out the window! I can’t express how well this simple pan works. Let it get hot and it will hold the temp like nothing else, oven to cooktop. I finally decided to get a good cast iron skillet after hearing Alton Brown (Host of Good Eats – …- TV Food Network – …) rave about cast iron for the last few years. He steared me to Lodge, Lodge’s web site (lodgemgf.com) told me about the pre-seasoned “Logic” line. This stuff makes cast iron simple. No messing around with seasoning a new pan. Simple care instructions. And clear instructions to reseason should the need occur. At the price these pans sell, there is no excuse to not have one, (or more) in your kitchen. It will soon become your favorite pan. I bought a 5 quart Lodge Logic Dutch Oven at the same time and it is fantastic as well!

Tom says:

Review by Tom for Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Rating:
Cast iron skillets, and Dutch Ovens are probably the most versatile pans you can own; it’s a fact that fights have actually broken out in families over who is going to inherit the heirloom cast iron cookware after a loved one passes. Lodge Manufacturing, in South Pittsburg, Tennessee produces some of the last cast iron pieces to actually be made in America. They also happen to make the best in the world. They produce the only type of skillet I’ve seen that can go from the stovetop, right into the oven, and then onto the table. In addition, these pans can be used with great success over an open fire while camping, something no other cookware can do. Since this skillet comes preseasoned, you get to skip the job of seasoning the pan before it’s first use. However, if you don’t maintain this preseasoning, you’ll have to reapply a new coat.

Seasoning cast iron is a very simple process, the instructions that follow apply to any piece of cast iron cookware needing seasoned. First, heat the oven to 400 degrees, then, using your hands, coat the iron pan inside and out, including the handle, with SOLID SHORTENING ONLY, such as Crisco(not butter flavored), or even lard. Then bake it, upside down, on the upper oven rack for an hour. Line the ovens bottom rack with alumnium foil and you’ll catch the drippings that fall as the shortening melts and gets absorbed by the iron. Then allow the pan to cool before attempting to handle it again. If your oven has a hooded fan, you will want to run it to remove the fumes and odors caused by the melting shortening. That’s all there is to it. You can also do this process outside in a gas grill, or even a charcoal grill so long as it has a cover. Afterward, you will want to fry fatty foods such as bacon, fried chicken, or fish in your newly seasoned pan, as these types of oily foods help to reinforce the new seasoning you’ve just applied. After a round of frying bacon or chicken, your skillet will be ready for virtually anything else you want to cook in it.

This skillet will quickly become the most frequently used pan in your kitchen, and that’s a good thing because the more you use it, the more seasoning you’re actually applying to the iron. Some have complained that they have lost a small area of the seasoning in their pan, and have had to remove the rest of the seasoning by hand before reapplying the Chriso and baking process. Actually, you can follow the steps above and be just fine. If, for some reason though, you have to remove all the seasoning, simply put the pan upside down in the oven and run the oven through the cleaning cycle once, then allow the oven and pan to cool. The skillet will come out like the day it was made, but you must wash, dry, and reseason it right then and there. Doing so will prevent rust, which is one of the few real dangers to cast iron. Two other dangers include, never adding or running cold water into a hot iron skillet or Dutch Oven because the sudden temperature change will cause the pan to crack. And finally, NEVER, under any circumstances, wash a cast iron pan in a dishwasher. Dishwasher soap is strong enough to remove even the oldest seasoning and the steamy, humid environment created during the drying cycle will then cause the pan to rust.

Clean all cast iron pieces by hand with hot water and a stiff bristled brush, NO SOAP EVER, and then dry the piece right after washing using a paper towel. You can then apply a very light shot of cooking spray, inside and out, to protect the pans seasoning; paper towels are helpful in spreading the spray over the pans entire surface. I realize this has been a rather long review, but I hope the various instructions listed above are helpful to first time buyers/users of cast iron cookware.

Finally, for first time buyers, I recommend purchasing the Lodge Preseasoned 3 skillet set which includes a 6″, 8″, and a 10″ skillet, in addition to this 12 inch pan. Together, whether cooking in the kitchen or over an open fire while camping, these 4 skillets will give you the versatility of cooking for one person or the entire family. You will also want to get a Lodge Preseasoned Iron Lid and a regular splatter screen for this skillet because they raise the potential uses of the pan even more. I’ve used cast iron for years, and it really is the way to go. If you consider the cost of other types of cookware, and how long it will last when compared to cast iron, you really can’t go wrong with purchasing 3 or 4 pieces for your everyday use. Remember too, that your kids, and their kids in turn, will be using these pans long after you’re gone. With a probable service life of more than one hundred years, I’m sure you won’t be disappointed.

kittyworld says:

Review by kittyworld for Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
Rating:
I cook for myself, so this little skillet is the perfect size for 3-egg omelet in the morning, or veggie saute for dinner. I am a small to medium sized female w/ skinny arms, but this skillet is not too heavy so I can still lift it w/ one arm. It’s not really non-stick because the eggs won’t easily slide off the pan like they would from a good new non-stick pan, but it’s much much better compared w/ my stainless steel skillets. As long as you soak the pan in water after cooking, by the time you finish your meal, the food residue can be easily washed off with a brush or sponge. I use a nylon dish brush with hot water and cleaning is very fast and easy. I never use soap or steel wool. Leaving a bit grease on acts like re-seasoning. This is the same way I take care of my carbon-steel wok. The only complaint I have is that the handle is way too short. The skillet is relatively heavy but even with my small hands it still feels as if the handle only fits half of my palm, so it forces your hand to hold it really close to the hot pan – really bad design. Though I use it everyday and find it indispensable, the short handle alone is why I am unwilling to give it a five star rating.

Spyce says:

Review by Spyce for Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
Rating:
Another reviewer mentioned roasted potatoes. I agree, this is the perfect little skillet for a single serving size of potatoes. Try this recipe for a late night snack:

1 baking potato

2 or 3 unpeeled garlic cloves, (optional)

1 pat of butter

Shredded cheddar cheese

Olive oil

Salt & pepper to taste

Wash potato and cut in half lengthwise. Cut the pat of butter in half and place in skillet. Put a potato half, cut side down, on top of each piece. Lightly coat the garlic cloves with olive oil. Place cloves in skillet. Place skillet in oven and bake at 375 degrees for about 45 minutes or until tender. The cut portion of the potato will brown and crisp. Remove potato halves and garlic from skillet. Carefully remove garlic skin. Make a slit in the cut portion of the potato halves. Add garlic if using and season to taste with additional butter, salt and pepper. Top with cheddar cheese.

I make this in my 8 inch cast iron skillet a lot. It’s the perfect size for single serving meals and snacks. It also makes the best hash browns and since it’s not that heavy and already preseasoned, you can flip the hash browns like the pro’s!

The 8″ and 6″ cast iron skillets are also great for tapas. Set them on trivets and serve right at the table.

Julia Greer says:

Review by Julia Greer for Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
Rating:
Lodge skillets truly are one of the last great bargains in cookware. I have several pieces in the Lodge Logic line, and they make my heart sing… the non-stick patina that’s developed over months/years of use, the substantial heft of each piece, the rustic beauty, and most of all, that unmistakable delicious flavor that only cast iron can impart.

I recently added two of these 8″ skillets to my collection. I had been eyeing them for my daily single-sized omelets (I plan to wait until the skillets are a bit more seasoned before attempting to cook eggs in them), but every day I think of countless new uses for them. They are perfect for:

– a single, perfect grilled-cheese sandwich

– heating up last night’s left-overs

– sauteing baby portabella mushrooms as a side dish for dinner

– skillet creme brulee or blackberry cobbler with ice cream for dinner guests – each guest gets their own perfectly-sized skillet

– quesadillas

– huuuuuge, perfectly-shaped sourdough pancakes, made one at a time (or two at a time if you have two of these handy skillets!)

– crepes

– tapas… get several of these for several types of tapas and serve right in the skillet

– French toast for one

– baked brie

– individual-sized frittatas or quiches

– skillet no-knead bread or cornbread

and so much more… I really wish I’d known about these when I was single. I would have eaten so much better! But, they come in so handy as junior companions to my 12″ workhorse skillet and my two-burner reversible grill/griddle, I am happy to make up lost time with these little gems.

At $10 and change, I recommend you purchase as many as there are members of your family. Or if you’re single, buy two… so you can impress dates by serving individual-sized appetizers or dessert! Then ask for two more for Christmas, so you can add a fun, gourmet twist to your dinner parties.

As with all cast iron, even though this is pre-seasoned, it’s a good idea to season it again yourself before using. Generally you don’t use soap or detergent on cast iron (and NEVER put cast iron in the dishwasher!!), but when I first get a new piece, I hand-wash it with hot water and a tiny drop of mild dish soap. Dry it thoroughly with a dish towel… then, to remove any remaining water that has been absorbed, put it on the stove or in a hot oven for a few minutes so that any remaining water will evaporate.

Then, coat with a *light* coating of grapeseed oil or organic vegetable shortening. Turn the oven on 400 (or higher, if you dare!) degrees. Put your new skillet into the oven upside-down and line the bottom of the oven with aluminum foil to catch any drips. “Bake” for 1-2 hours. Turn the oven off, then leave the skillets in all night to cool and solidify. Your skillet will have a deeper hue and glossy sheen that it didn’t have when you bought it. This will make it a bit more naturally non-stick. The more you use it (or if you want, you can repeat the above seasoning process), the more non-stick it will become.

With proper care, cast iron will become your most well-loved cookware. I’m so excited to have added two of these 8″ skillets to my Lodge cast iron collection and can’t wait to come up with even more uses for these adorable, super-handy little skillets!