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 Excellent product. Food tastes even better when prepared in this skillet. Mar 09, 2010
Growing up my Mother had what she called a "Dutch Oven" that looked like the purchase I made. This product is comparable to it. The food I prepared was absolutely delicious. I would recommend this purchase to anyone who loves to cook as I do.
 First Steak Mar 07, 2010
I received this Lodge Logic 10" Skillet from Amazon today and couldn't wait to try it out. I didn't really go through any extra seasoning process...at least not a full one. I did put some vegetable oil in it and put it in the oven for about 15-20 minutes while I began preparing my meal.
I decided to make a Beef Tenderloin from Omaha Steaks with a red wine reduction glaze. When I removed the skillet from the oil had glazed the skillet and was smoking a great deal. I actually turned the oven off and kept the skillet inside and opened up the outside door as I was afraid the smoke alarm would go off.
When I seared the steaks on the stovetop in the skillet it also generated a lot of smoke even with the vent on and the door open. The steaks turned out well, didn't stick to the pan at all, and I cooked the glaze in the pan as well, which worked nicely.
The only drawback was the extreme amount of smoke from heating the oil in the pan. Hours later the house still smells like smoke! But at least no food stuck the pan, cleanup was very easy, and I'm looking forward to trying more recipes in this skillet.
classic and well seasoned Feb 26, 2010
Got this to fry chicken in but the sides are not deep enough. Go a dutch oven for that job but added this to my inventory. It never hurts to have more than one regular skillet. The ad seemed like it was going to be deeper.
Perfect for my needs. Feb 21, 2010
Very pleased with this pan. I was hesistant to purchase a brand new cast iron skillet because I have always used old well worn and well seasoned ones. The pre-seasoning on this pan is very nicely done. I have cooked a few meals since purchasing it with excellent results. Very even heating, excellent heat retention, nothing has stuck to it yet not even eggs, although I do always melt a pad of butter right before dropping the egg in the skillet. Absolutely pleased, this pan does all those things which I love a cast iron skillet to do, old or brand new. This is a fine American made product. I will be purchasing more Lodge products.
I think I've got it figured out ... Feb 17, 2010
I have had this pan for approximately one month now. It's not my first cast iron pan. In fact, I started with the preseasoned grill pan from Lodge. That was a disaster! I had stuck on food, couldn't figure out how to clean it properly, and set off all the smoke detectors in our house. In the end, I threw it out. Knowing what I know now, I realize that it was completely my fault and nothing to do with the pan. Nonetheless, I was hesitant to try cast iron again.
Ultimately, I bought this pan with the intention of following the care instructions meticulously. Here's the problem: they are all conflicting. One site says not to season it, it's already done. Another says to sand off its seasoning and season it from bare metal. One person advises to season with vegetable/olive/coconut/mineral oil and bake it at 350 for an hour. Another says to bake at 500 and let the smoke fill the house "just this one time." Still someone else says to use bacon fat or lard but never to use shortening. And of course another expert says to use shortening but not salted fat (like bacon fat). WOW! It was so confusing I almost gave up then. I don't have any well seasoned pans handed down from my grandparents, nor does my mother have an idea how to use these things. I was on my own.
Here's what I did. I started with vegetable oil and baked it at 400 for 1 hour and then let it cool overnight. That left the whole thing sticky. Then I fried some bacon in it and rubbed it down with the bacon fat. Digusting, but at least not sticky. Then I decided I was just going to cook with it, and forget the perfect seasoning technique. That was it! Just use the thing, and it sorts its self out. I made skirt steak with a pan sauce (I didn't use anything acidic like wine, just some chicken stock and butter). Then I made hashbrowns from grated potato - but didn't add oil or butter as a test. Bad move, everything stuck. I followed the advice of boiling a little water in it and everything came off easily with a brush.
I tried the potatoes again, this time with some oil, and it was much better. I have made burgers, steaks, fried pork chops, and chicken crusted with parmesan cheese. There has been little to no sticking, as long as I let it heat up a little first (on setting 4-5 out of 10 on my stove) and add some oil or butter for lean things. Clean up is easy with a stiff brush and a little hot water. If things are stuck, I boil a little water and that takes care of it. At the end, I put a little bacon fat on it before putting it away (I save it in a container in the fridge - still nasty but effective).
The food tastes wonderful - different from my other pans. Weird, I know, but true.
I hope this helps quell some of the confusion others may have when it comes to seasoning. In the end, just cook in the pan and the seasoning works itself out.
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