| |  | Kitchen & Housewares Lodge Logic 12-Inch Pre-Seasoned Skillet |  | | | | | | | | | | Rating:  - A Masterpiece of Lodge Production
For those who complain about seasoning & rusting, you're a bunch of wussies! When you dry the pan, use a cotton towel. If you're a cheapo, use a paper towel; you want to avoid rust to form in the pan after washing. When you season a pan, use olive, canola, or peanut oil; they tend to work best. When you use any of the above oils, use a wax paper to coat the pan; they won't absorb the oil as much as a paper towel would; less paper towel residue left behind to burn.
Rating: - Lodge Logic 12" Skillet
I am new to cast iron an love this pan. You do need to look up how to take care of your pans (never, ever use soap!), but they give an excellent flavor and are a wonderful kitchen tool. This 12" size is wonderful! We are a family of 4 good eaters and a fifth on the way and this pan is the perfect size for us.
[I recently purchased this pan and many items from the Sante/Cabin Kitchen cast iron line (loaf pan, pie pan, and pizza pans). Even though this pan may not have been completely and totally seasoned, I do prefer the seasoning on this pan to the Sante line, but that was taken care of with a bit of scrubbing and re-seasoning of the Sante pans.]
I use Grapeseed oil to condition/season my pans and always heat them in the oven or stovetop to make sure they are completely dry. (I used Canola oil once to condition it and it just leaves a sticky, gooey mess). If some food is totally stuck on the pan (I learned you have to use a lot of butter or oil when making scrambled eggs in cast iron to prevent an egg film on the bottom of the pan), you can use a mixture of salt and oil to scrub the pan. You will need to be sure to oil and heat the pan after this.
I do use this on a glass/flat top electric stove, if you are curious. I have not had any problems with it and am now wishing for the 10 1/2" skillet from Lodge for cooking side dishes.
Rating: - A great deal.
I ordered four of these. Two for the house and two for camping. They all arrived with skimpy packing, but in great shape nonetheless. The two I bought for the house have already proven themselves...sturdy and virtually non-stick. These pans were built to last.
Rating:  - Handle is too short
I have several cast-iron products including a wok, grill pan and a couple of Dutch ovens.I've been using them for years without a single complaint.I have a full set of All Clad stainless frying pans that are somewhat non-stick if you know how to use them.I've heard so much about Grandma's priceless iron frying pan that I had to give it a try.Compared to stainless, iron heats up slowly but keeps the heat much longer.The pre-seasoning isn't much because real seasoning takes years.This is beacuse the iron is rough and only through use become smooth.My complaints relate to the handle: First it is too short so you can't get a proper grip and second it gets hot enough to burn you (unlike stainless).I guess I'll get used to these problems and learn to appreciate the ultimate cooking surface that iron provides.
Rating: - I'm Happy With It
I have been using the skillet for a few weeks and it has lived up to all my expectations. It cleans up really well and is great for browning steaks.
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