Sunday, May 22, 2011

Lodge Logic L8SK3 10-1/4-Inch Pre-Seasoned Skillet (Kitchen)

Lodge Logic L8SK3 10-1/4-Inch Pre-Seasoned Skillet
Lodge Logic L8SK3 10-1/4-Inch Pre-Seasoned Skillet (Kitchen)
By Lodge Logic

Buy new: $14.97
27 used and new from $13.00
Customer Rating: 4.4

Customer tags: cast iron(42), cast iron skillet(39), lodge(23), skillet(20), cookware(19), frying pan(18), cooking(13), kitchen(7), skillets(6), iron(3), getpreparedstuff(2), cast iron cookware(2)

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Review & Description

Seasoned, ready to use. This skillet is 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.. 10-1/4 inch diameter.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. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. 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


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