Lodge Pro-Logic Pre-Seasoned 12-Inch Skillet
|
List Price: $27.99
Our Price: $25.00
Your Save: $ 2.99 ( 11% )
|
|
|
Average Customer Rating:  
|
|
Binding: Kitchen
Brand: Lodge
Color: Black
EAN: 0075536391205
Feature: 12-inch skillet; made of cast iron
Label: Lodge
Manufacturer: Lodge
Model: P12S3
Publisher: Lodge
Release Date: 2004-02-05
Studio: Lodge
Variation Description: Black
|
|
|
Features
|
12-inch skillet; made of cast iron
Pre-seasoned and ready to use
Convenient assist handle
Should be cleaned with a stiff brush and hot water; oven-safe
2 inches deep; 8 pounds
|
|
|
|
|
|
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Exceptional Skillet
Comment: I bought this skillet on recommendations from cast iron web sites (Lodge is made in the US, not China, unlike most others). The price is incredible and so is the pan. I got rid of all the teflon in the house due to health concerns and this pan makes me wish I'd done this a lot sooner. I did season it further though it probably didn't need it immediately. I have both the 10 and 12 inch and both serve their purpose--the 12 is big enough for stirfry for 2-3 people. Since buying this skillet I've purchased the Lodge dutch oven and a few other pieces. They will certainly outlast me!
Customer Rating: 
Summary: Good pan for searing
Comment: Overall quite satisfied with this item. This would be my second cast iron pan, and it is great for searing meats, or cooking eggs. No sticking as others have noted, but cast iron does have its limitations. You cannot deglaze after searing something, since wine is usually acidic. You also cannot braise, since tomato sauces, and vinegars are acidic. The sloped edges allow for easy cleaning, and I use a wok brush, as opposed to a nylon brush. Nylon melts when it meets the hot iron surface. It is also too heavy for flipping foods, although the sloped sides suggest you can. No, I'm no measly featherweight cook, but this is still mega heavy, especially with the small handle. Of course, the small handle is good for cabinet storage.
In summary, I would suggest the straight edge model instead of this one, and don't let this be your only pan. Great for diner style foods I would say.
Customer Rating:
Summary: What a difference
Comment: I've been wanting to get into cast iron cookware and, after reading the user reviews for the Pro Logic line I bought a 12" and a 10". These pans are everything they say they are, great quality, absolutely no sticking from the beginning, and the difference in flavor is amazing. I haven't used my other skillets since. They're not hard to care for at all, in fact they're easier than caring for non-stick (if you're caring for your non-stick pans the way you should). I think I'm going to buy the little one now just for eggs or grilled cheese, etc.
Customer Rating:
Summary: Best nonstick skillet you can buy!
Comment: The Lodge Pro-Logic Pre-Seasoned 12-Inch Skillet provides a healthy way to saute food without having it stick to your pan. It is well-made and easy to handle even though it is heavy. I recommend it highly!
Customer Rating:
Summary: love this skillet
Comment: Love cast iron - hate the seasoning and the awkward heaviness. This pan takes care of both. Although you'll still want to wipe a little bit of oil in the pan after each use, all that pre-use fuss is gone. The pan heats (and holds heat) wonderfully and nothing beats cast iron for browning and oven use. The extra handle is great for balance, order the handle mit also - you'll need it! Great price and great delivery time.
|
|
|
Editorial Reviews:
|
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 cooking up pancakes or homefries for a crowd.
|
|
|
|
|
|
|
|
