|
Lodge Pro-Logic Pre-Seasoned 10-Inch Skillet | 
| Brand: Lodge
Category: Kitchen
List Price: $18.99
Buy New: $18.80
You Save: $0.19 (1%)
New (2) from $18.80
Rating:  17 reviews
Sales Rank: 4714
Color: Black
Shipping Weight (lbs): 6.4
Dimensions (in): 14.4 x 10.1 x 4.6
Model: P10S3
UPC: 075536391007
EAN: 0755363910076
ASIN: B0001DJVFG
Release Date: February 5, 2004
Availability: Usually ships in 1-2 business days
| |
| Features:
| • | 10-inch skillet; made of cast iron for superior heat retention | | • | Pre-seasoned and ready to use | | • | Convenient assist handle | | • | Should be cleaned with a stiff brush and hot water; oven-safe | | • | 2 inches deep |
|
| Similar Items:
|
| Editorial Reviews:
Product Description
The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning." To many this is a mysterious or overly time-consuming process. Even if you treasure fond memories of eggs and pancakes cooked in grandmother's ancient, blackened skillet, you might have no idea how to turn your new pan into such a treasure. Fortunately Lodge has come out with the new Logic line, which has been evenly coated on all surfaces with an electrostatic spray of vegetable oil. Next the cookware is put into an extremely high temperature industrial oven which bakes the coating into the surface. Not only will you be spared the time and effort of seasoning, but also the new piece you buy will look and perform better than if you had seasoned it at home. Just like that heirloom pan you will find that even pineapple upside down cake doesn't stick to this surface. A perfect pan for frying hamburgers, making skillet corn bread or scrambling eggs.
|
| Customer Reviews: Read 12 more reviews...
 worth the weight June 11, 2006
Gary H. Webster (Atlanta)
14 out of 14 found this review helpful
I've been cooking with cast iron for over 3 decades and now have more than 30 pieces. I ordered this skillet because of the sloped sides, but have come to love the shape of the handle as well. Add in the assist handle and this is an incredible pan. At 8 pounds, it is heavy, but that weight helps it heat evenly. I rarely prepare omlets, but fried eggs with cheese and salsa work well in this pan as does reheating food in the oven. The pre-seasoned finish is great, but clean it according to Lodge's recommendations, or you'll have to re-season it.
Excellent Skillet August 5, 2006
Camp Cook (Las Vegas, NV)
9 out of 9 found this review helpful
Lodge has lived up to it's reputation once again. Having cooked with cast iron for many years both indoors and out I was intrigued by the new design and that it was pre-seasoned. I purchased the 8", 10" and 12" sizes of this iron skillet and after a quick clean-up with soap and hot water and a little time on the stove with some oil in them to dry them out completely I started using them. I did find that the first time or two of use some of the things cooked did stick a little but now the skillets are working very well. We purchased a set of them for our daughter who is getting married as a wedding gift and our other daughter wants a set for her family
European style in cast iron. February 28, 2005
Bob King (Nevada)
14 out of 15 found this review helpful
I greatly prefer cast iron over most other materials for skillets and such. It's all about the even heat. Of course weight is an issue, but that's unfortunately true of anything that does retain heat - the only competetor is cast aluminum - and I wonder if there might be problems with ingesting that metal in tiny, regular quantities.
But iron; iron is GOOD for you, and most of us don't get quite enough as it is.
This particular skillet is ideal for omelettes, and due to the shape, will make them more gracefully than any gimcrack omelette gizmo you have ever tried. Just get the pan sizzlng hot, give it a quick spray of canola oil and toss in your prepaired omelette.
And if you like thick, fluffy, amazing omelets, use twice as many eggs and fill with whatever, dump it in, and let the bottom cook as you half a cup of grated cheddar mixed with a couple tablespoons of salsa. Throw it into a pre-heated 400' oven and cook until a tooth-pick comes out clean.
Serve in wedges with salsa mixed with sour cream for gourmet-level breakfast goodness. You needn't tell anyone it's easier to time than fried eggs over easy on toast.
Great everyday skillet October 11, 2005
Deepika (Acton, MA United States)
11 out of 11 found this review helpful
I switched to cast iron cookware a few months ago and have been in love with them. Since then I've bought the 12" skillet, 10" griddle and now the 10" skillet.
This particular skillet is divine! The design is so ergonomic. The handle has a much better grip and my favorite is the sloping sides. Makes a perfect omelette or whatever you are cooking in it.
Maintenance is pretty simple too since I am used to the cast iron pans. I just use hot water and the rough side of my sponge and after wiping it dry I just spread a little bit of vegetable oil and its ready for use!
Believe it or not, it really is non-stick and gets better with each use.
awesomeness August 17, 2007
S. Le
4 out of 4 found this review helpful
I got this weeks ago, but it took making a steak in it on Wednesday night to convince me of the amazing-ness of cast iron. The steak was awesome, especially considering that we made it on a glass-top electric range. We've made steaks in the same way tons of times before (onions, garlic, salt pepper, a bit of soy sauce), and this cut of meat wasn't any fancier (it was left over from the week before in the freezer); they often just tasted like we fried it when we, well, fried it in the nonstick 'grill-pan', this one didn't taste like fried dead meat: it tasted like magic! It did splatter quite a bit, however, and I smelled like a greasy steak for hours after making the steak, but what a steak it was! Every bit of marinate: bits of garlic, onion, whateves formed a thick BLACK charcoal crust after we were done, and I was really scared that it was either permanently sealed or too hard to clean, and I'd give up- and THEN it'd be permanent, but with just a lil water, reheating, and some light scraping and it was good as new, maybe even better.
The pan did come with a few (2) rust spots/un-seasoned spots, but they were on the edges, so I didn't care. I actually like that the actual cooking surface was a bit less than 10inches, since I often cook for 3 or less, but yes, it is a lil' less than 10 inch of actual cooking space. I've been gettting more and more paranoid and annoyed of cooking with the cheap nonsticks we have (since I cant afford the fancy nonsticks) and this- at the same price (probably even less)- not only performs MUCH better but will probably lasts forever: I'm a college student with housemates- if it can break or scratch- it WILL. Even if you dont eat steaks- it'll add a little bit of iron needed to your diet; last time I looked, teflon wasn't listed on any nutritional label as a needed nutrient, something about dead birds, though?
|
|
|
Powered by Associate-O-Matic
| |
