Sunday, May 22, 2011

Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet (Kitchen)

Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet (Kitchen)
By Lodge Logic

Buy new: $10.97
22 used and new from $10.36
Customer Rating: 4.4

Customer tags: cast iron skillet(40), cast iron(27), lodge(20), skillet(19), cookware(16), skillets(14), cooking(11), pan(9), kitchen(9), made in usa(5), 2009 amazon frustration-free packaging revolution(3), cast iron cookware(3)

Review & Description

Seasoned, ready to use. A kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron. 8 inch in diameter cast iron skillet.The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.

Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. On the small side at eight inches in diameter, this skillet cooks up a couple eggs or hamburgers, or a steak for one. The looped handle allows hanging, and the two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri Read more


Check For Lowest Prices!

No comments:

Post a Comment