As to seasoning, the Logic line now comes preseasoned. But don't make a big deal about this. To season a cast iron skillet simply coat it lightly with oil and bake it for a half hour or so. I have also seasoned these skillets on the stovetop. Cast iron is also great because it does not easily scrap like stainless steel and aluminum pots. Aluminum pans are painful to me, as my teeth fillings react to the aluminum. With cast iron, you won't have this problem. I also take my Lodge pan camping and set it right over the coals to cook. No melted handles or scorched bottoms to mess with.

292 of 296 found the following review helpful:

Outstanding, dont let the low price fool you!  Mar 01, 2003
By D. Horton "dan2ktj"
Let me start by saying we have a kitchen full of 20+ pieces of Calphalon Hard Annodized Commercial cookware. I was always of the opinion that quality cookware carried a price that was justified by the performace of the cookware. So I thought if I wanted cast iron I should look at LeCreuset... wrong! Lodge blew that theory out the window! I can't express how well this simple pan works. Let it get hot and it will hold the temp like nothing else, oven to cooktop. I finally decided to get a good cast iron skillet after hearing Alton Brown (Host of Good Eats - ...- TV Food Network - ...) rave about cast iron for the last few years. He steared me to Lodge, Lodge's web site (lodgemgf.com) told me about the pre-seasoned "Logic" line. This stuff makes cast iron simple. No messing around with seasoning a new pan. Simple care instructions. And clear instructions to reseason should the need occur. At the price these pans sell, there is no excuse to not have one, (or more) in your kitchen. It will soon become your favorite pan. I bought a 5 quart Lodge Logic Dutch Oven at the same time and it is fantastic as well!

316 of 322 found the following review helpful:

My new favorite pan  Feb 14, 2003
By fast_matt
After waiting a month to get the thing because it was back-ordered, I FINALLY got to try out my skillet. I love this thing! Most of my cookware is garden-variety non-stick and hardly suited to things like searing steaks or fajita meat.

You can run this pan as hot as you dare without hurting it - works great for steaks, and makes an awesome cheese steak. The pre-seasoned coating works as advertised, and the cast iron gives good heat transfer and VERY even heat across the entire pan. I think I'm going to be using this skillet A LOT.

A handy suggestion regarding cleaning that I stumbled across on another website... be SURE to use a hot pad while doing this! Immediately after cooking, fill the pan with HOT water (not cold; you could crack it!), put it on high heat, and bring the water to a rolling boil... this will lift debris off the pan bottom. Dump the water and immediately wipe dry with a paper towel, set on the (turned-off) burner briefly to dry completely, and wipe the cooking surfaces with oil.

Another note - want those steaks well-done but juicy? Buy the Lodge Logic 5-qt Dutch oven; the lid fits this skillet! Sear both sides of the steak on medium-high (about 3 min each), then flip, reduce the heat to medium, cover, and cook as desired, flipping the steak once along the way (about 5 minutes per side for a small, well-done filet mignon). Your cooking times may vary, but the combo of cast-iron skillet for searing and lid to keep things moist while cooking works exquisitely. Brown, not black, outside... and tender inside.

189 of 191 found the following review helpful:

The best EVER!  Nov 02, 2003
By D. Rizzo
I own three pieces of cast iron cookware, and this item is one of them... and among my favorite cooking implements, period. In fact, I use this skillet most of all, and it doesn't even have a place in a cabinet! I keep it on the stove permanently, for that is how often I use it.

Beware that cast iron is not a quickie-cooking component (it takes time for the iron to heat, and it takes experience to gauge the iron's "perfect temperature" for sensitive dishes), but for dishes requiring steady, even heat and for cooks who require durable cookware with easy clean-up, cast iron CANNOT be beat!

This skillet is going to last forever. Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire. No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!). Heck, I even use my cast-iron skillet for CREPES, and that's saying something! Despite the pan's weight, it's an immeasurably better nonstick crepe-cooker than teflon. In fact, I use my cast iron cookware for everything from french fries to spaghetti sauce to eggs and bacon to french toast! It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility.

I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made.

173 of 175 found the following review helpful:

Excellent  Jan 19, 2004
By philo_vance
I have 2 pieces of Lodge cast iron cookware. This one and the 12" un-preseasoned skillet which I conditioned myself. I have to add my voice to the chorus of cast iron admirers who don't know how they ever survived without their Lodges. I do about 80% of my cooking with one or the other. Steaks, burgers, any type of sauteed chicken recipe, stir-fry, fajitas, cornbread, bacon and eggs, pancakes, french toast, grilled cheese sandwiches, and on and on.

Cast iron's chief strength comes from its massiveness. It is basically a honkin' big hunk of iron formed into a cooking utensil. This large quantity of metal, once heated, will tend to evenly distribute its heat and stay hot no matter what you put into it. Futhermore, once properly conditioned (which Lodge has done for you here), they are almost as non-stick as teflon.

Unfortunately, cast iron is not without its faults. Its greatest strength may also be its greatest weakness in that it is significantly heavier than other types of cookware. This skillet weighs about 6 lbs. Imagine trying to pick that up, plus the weight of whatever you've cooked in it, with one oven-mitted hand so that you can use a spoon in the other hand to help maneuver your recipe into a serving dish or storage container! If you have weak hands or arthritis or any condition that limits your ability to pick up and manipulate heavy objects, it may not be a good choice for you.

Also, iron will rust if not maintained correctly. Lodge provides you with use and care instructions which are not complicated or difficult, but which you MUST follow to the letter. Read the instructions carefully when you get your pan. No dishwasher, no soap (just hot water and a stiff brush), dry quickly and coat with cooking oil.

I've read some reviews where folks are saying that you can't cook tomato-based or acidic products in cast iron. Though it may be true, I've never found an authoritative source to corroborate this and, in fact, Lodge's website (lodgemfg.com) offers recipes that contain tomatoes and acidic ingredients! I regularly put tomatoes, tomato sauce, wine, lemon juice, etc. in my cast iron and haven't seen any ill effects from doing so.

These pans are so inexpensive, it will cost you very little to give them a try. If you do, you'll be singing their praises with the rest of us!

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