| | |  | Nesting | Home » » » » Lodge Logic L8SK3 10-1/4-Inch Pre-Seasoned Skillet | | | | | | | 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. | | | Features: | |
• 10-1/4-inch skillet perfectly cooks steaks, pancakes, chicken, and plenty more
• Rugged cast-iron construction heats slowly and evenly
• Pre-seasoned with Lodge?s vegetable oil formula and ready for immediate use
• 2 pouring lips and helper handle; loop in primary handle allows hanging
• 2 inches deep; wash with a stiff brush and hot water; lifetime warranty
| | | Product Details: | | | Product Length:
| 14.75 inches | | Product Width:
| 10.5 inches | | Product Height:
| 3.25 inches | | Product Weight:
| 5.0 pounds | | Package Length:
| 16.14 inches | | Package Width:
| 10.63 inches | | Package Height:
| 2.36 inches | | Package Weight:
| 5.34 pounds | | Average Customer Rating:
|  based on 163 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
Write an online review and share your thoughts with other customers.
0 of 3 found the following review helpful:
 It will rustAug 24, 2010
And give you brain damage. That, in turn, will make you want to post a comment here and say that brain damage is a good thing so they are safe.
 not as non-stick for me as everyone else has postedAug 16, 2010
After reading all the glowing posts about seasoned cast iron, you'd wonder why anyone was ever persuaded to buy that nasty Teflon stuff when they already owned (back in the 50s and 60s) the perfect non-stick pan. Well I bought this pan and it hasn't been that great for me. For one thing, stuff tends to bake in and create a rough texture that is hard to clean. It isn't that smooth slick carbon that everyone else seems to rave about, its just burned food on the bottom. Second, the surface of this pan is rough. From reading on the web, apparently until the 70s cast iron skillets were machined inside to a smooth finish, but the interior these days is left pretty much the way it comes out of the iron casting. I've tried seasoning the pan in the oven with the techniques you can read about on the web, in Alton Brown's books, etc and nothing has given me a smooth slick surface on the bottom. Call me disappointed. I know this is a minority opinion, swamped by all the people that just love this pan, but this has been my experience with it.
 Cast Iron CookingAug 08, 2010
These Lodge Logic Cast Iron Skillets are the best way to cook...Can't beat corn bread made in this skillet! Searing and broiling maximizes efforts and insures that your food tastes and looks exactly the way you like it...Highly recommend!!
iron skilletAug 07, 2010
Can't beat an iron skillet for quality, durability, good price compared to similar products, easy order/delivery, donated to charity
great cookingJun 02, 2010
best ever, wonderful love, its my most favorite pan.
I recommend this to all. sticks a first but just like all needs to be used
and broken in. holds the heat great do make sure to turn down after it heats up and
use pot holders take awhile to cool down.
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