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5 Responses to “Lodge Logic 12-Inch Pre-Seasoned Skillet”

1. Ron Atkins says:

   March 11, 2010 at 3:23 pm

   I have several products on Lodge cast iron and use daily. I have 3 children teeneage who love cooking, and after destroying a few pans coated with Teflon, I decided I would cast heavy. These containers are indestructible. You can use the oven or stove, and if you keep it well seasoned food will not stick. Moreover, to avoid problems that would recall in May to allow the stove to heat before applying the oil or food.

   As for condiments, the logical line is now preseason. But do not do much about it. To season cast iron skillet just to cover lightly with oil and bake for half an hour or so. We also tested these pots on the stove. The deal is also notable because it was easily as stainless steel scrap and aluminum cans. Aluminum pans are painful for me, as my teeth fillings react with aluminum. With an ensemble cast, will not have this problem. I also take my camping box pan and put it right on coal for cooking. N fusion handles funds or immersed in chaos.
2. D. Horton says:

   March 11, 2010 at 5:45 pm

   Let me start by saying that we have a kitchen full of 20 + pieces Cookware Calphalon Commercial Hard Annodized. I always believed that quality cookware, made a price that is justified by the performace of the tool. So I thought that if I look LeCreuset wanted to take. . . wrong! Lodge has blown that theory out the window! I can not say how much this simple bread works. Let it warm and it will keep the temperature as any other plate, oven. Finally I decided to take an iron stove after hearing a good Alton Brown (host of good eats -… – TV Food Network -…) rave issued in recent years. I stear Lodge, Lodge website (lodgemgf. com) told me about the pre-seasoned “logic” online. This trick is simple cast iron. No playing with condiments, a new kitchen. Simple maintenance. And clear instructions to re-season if necessary. The price of these boats for sale, there is no excuse for not having one (or several) in your kitchen. Soon to become your favorite pot. I bought 5 quarts Lodge Logic Dutch oven at the same time and it’s great too!
3. D. Rizzo says:

   March 11, 2010 at 7:09 pm

   I have three pieces of cast iron pans, and this is one of them. . . , And one of my favorite cooking implements, period. In fact, I use this pan more than anything, and do not even have a place in a closet! I remain constantly in the kitchen because the frequency with which they use.

   Note that fusion is not a quickie component of the kitchen (it takes time for the iron to heat, and experience is needed to assess the iron “to the perfect temperature” for sensitive dishes) but for dishes that require constant heat and for cooks who need durable kitchen with Easy Clean-up model can not be beat!

   This stove will last forever. He is responsible, is easy: I rub it with warm water and dry with only an old rag and apply a thin layer of vegetable oil while the iron is hot. . . reliable service than a year and a half later, is still free of rust and provide’ve come to expect and admire. No scratches interfere with its performance, as is the case with my call lasting Wearever nonstick cookware (what a waste of money that was!). Heck, I still use my cast iron skillet for pancakes, which is saying something! Despite the weight pan is a nonstick crepe cooking infinitely better as Teflon. In fact, I use my cookware cast iron for everything from French fries to spaghetti sauce to eggs and bacon for French toast! It is a trust board, kitchen, barbecue, and the pot, and goes straight to the stove and oven for maximum versatility.

   am an avid home chef, and I can say without exception that my cast iron pot is the best kitchen investment I’ve made.
4. Tom says:

   March 11, 2010 at 9:37 pm

   Casting pans, Dutch ovens are probably the most versatile dishes that you can own, a fact that fighting has broken out in more families will inherit Heirloom cookware foundry after a loved one password. Lodge Manufacturing in South Pittsburg, Tennessee produced some of the latest molding to actually be manufactured in the United States. They also happen to get the best in the world. They produce the only type of stove I’ve seen who can go from the oven, right in the oven, then on the table. Moreover, these plates can be used successfully on an open fire while camping, cooking utensils can not do others. Because this pan preseason ie jumps the post season the pot before it is first used. However, if you do not keep this preseasoning, you will need to apply a new layer.

   seasoning cast iron is a very simple process, the following instructions apply to any cookware cast iron piece that needs experience. First, preheat the oven to 400 degrees, then with hands, the layer of the iron stove inside and outside, including handle, the only vegetable fat such as Crisco (not butter flavored), or lard. Then cook on the contrary, in the upper rack of oven for one hour. Cover the bottom of a sheet alumnium grill ovens and you catch the drips that fall as reducing substance and is absorbed by iron. Then let the pot cool before attempting to treat again. If your furnace has a hood fan, you must perform to eliminate smoke and odors caused by the shortening of the merger. That’s all there is to do. You can also do this process out on a gas grill, or charcoal which has coverage. Thereafter, you want fried fatty foods like bacon, fried chicken or fish in the seasoned bread again, these types of fatty foods contribute to further strengthening the seasoning that is applied. After a series of cooking pork or chicken, the stove is ready for almost anything you want to cook.

   This stove will quickly become the most widely used in the kitchen of bread and that is very good because the more you use, the iron, the condiment more effectively enforced. Some complained of having lost a small part of the seasoning in the pot, and had to remove the rest of the seasonings on hand before you reapply the ChrisO and the cooking process. In fact, you can follow the steps above and be very good. If for some reason, however, have to remove all condiments, simply put the pan in the oven upside down and run the oven through the cleaning cycle once and then let the bread from oven and cool. The stove is off, as the day was done, but you must wash, dry, and Reseason there. This will prevent rust, which is one of the few real dangers of the merger. Two other hazards include the addition or cold running water in a hot skillet or Dutch oven iron, because the sudden change in temperature causes the boat to beat. And finally, never, under any circumstances wash a cast iron pan in a dishwasher. Dishwasher soap is strong enough to remove the old spice up steam, moist environment created during the drying cycle will pan to rust.

   ; Clean all hand-molded parts with warm water and a bristle brush, EVER without soap, then dry the piece right after washing with a paper towel. You can then apply a very light touch of cooking spray, inside and outside, to protect the pots condiments, paper towels are useful to spread the spray over the entire surface of bread. I realize what he has studied a little long, but I hope that the various instructions listed above are useful for first time buyers and users of cast iron cookware.
   < , br /> Finally, for first time buyers, I recommend buying bread Preseason Lodge 3 includes a 6 “, 8″ and 10 “skillet, plus 12 inches. In general either in the kitchen or on an open fire while camping, these plans give you 4 versatile cooking for one person or family. You will also have a cap iron Lodge Preseason regular Splash screen this stove, as they increase the usability of the pot even more. I cast for years, and is really the way forward. Taking into account the cost of other cooking utensils, and how long when compared with the cast, who really can not go wrong with the purchase of 3 or 4 pieces for daily use. Also remember that your children and their children, in turn, use these pans long after you left. With a design life of over one hundred years I am sure you will not regret it.
5. Ash Patel says:

   March 11, 2010 at 9:48 pm

   Here’s the deal, this bread is awesome, if you keep your stove. Its very easy to use your typical non-stick pans for eggs / grilled cheese etc. At first I used this only to black bread, once it is well seasoned with time, you use it for everything. Its low price, you can throw on the grill or oven, even fire. You will have this forever cleaning

   —- Well, I’ve done much research on this topic. Just did not feel comfortable not cleaned thoroughly after using this product. Now, I do exactly what Lodge recommends. Stiff brush, hot water. No soap! Trust me on this point. Once washed, the trash in the stove to simmer. This water evaporates as they held together. After that, leave the stove, it’s done. The more you use, the oil, the less you have to use all the time. Do not make the mistake I made early, using a spatula and a rag. Start with this piece of cast iron. It is versatile and if you wish, you can expand your collection

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