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Lodge Pre-Seasoned Skillet, Black

by Lodge
| 29 answered questions

List Price: $18.00
Price: $10.97 & FREE Shipping on orders over $35. Details
You Save: $7.03 (39%)
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Classic
8 Inch
  • Lodge Logic 8-inch skillet cooks eggs, sausage, and burgers
  • Rugged cast-iron construction heats slowly and evenly
  • Pre-seasoned with vegetable oil formula and ready for immediate use
  • 2 pouring lips drain fat; loop in handle allows hanging
  • Wash with a stiff brush and hot water; lifetime warranty
50 new from $8.97 2 used from $8.75

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Frequently Bought Together

Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch + Lodge ASHH41 Silicone Hot Handle Holder, Red
Price for both: $16.97

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Special Offers and Product Promotions

Style Name: Classic | Size: 8 Inch
  • Buy Used and Save: Buy a Used "Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch" and save 51% off the $18.00 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Style Name: Classic | Size: 8 Inch
  • Product Dimensions: 13.3 x 8.7 x 1.8 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00008GKDG
  • Item model number: L5SK3
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (3,674 customer reviews)
  • Amazon Best Sellers Rank: #240 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Style Name: Classic | Size: 8 Inch

Amazon.com

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.

Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. On the small side at eight inches in diameter, this skillet cooks up a couple eggs or hamburgers, or a steak for one. The looped handle allows hanging, and the two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri

Product 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.


Customer Questions & Answers

Customer Reviews

4.6 out of 5 stars
5 star
2,835
4 star
485
3 star
135
2 star
88
1 star
131
See all 3,674 customer reviews
The seasoning is good for first time use.
como651
I use this pan for everything: frying or scrambling eggs, searing meat and fish (great for scallops), and even making flat bread.
Bittman
These cast iron pans will last a lifetime!
Jim McGiveron http://nosmokejim.blogspot.com

Most Helpful Customer Reviews

1,031 of 1,066 people found the following review helpful By Ron Atkins on June 24, 2004
Style Name: ClassicSize Name: 12 Inch
I own several Lodge cast iron products and use them everyday. I have 3 teeneage boys that enjoy cooking, and after they destroyed a few teflon coated pans, I decided I would go heavy into cast iron. These pans are indestructible. You can use them in the oven or stovetop, and if you keep it seasoned properly food will not stick. Also, to avoid sticking problems, you may want to remember to allow the pan to get hot before applying oil or food.
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.
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763 of 802 people found the following review helpful By Joe Bob "Barefoot Okie in FL" on November 17, 2007
Style Name: ClassicSize Name: 10.25 Inch Verified Purchase
Sorry for the long review - for the short review, count the stars!

I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200.

Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this.

But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay!

The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have defeated the experiment. This time, I was going to give the Lodge pre-seasoning a chance before I broke out the sandpaper. So I scrubbed the pan out with a plastic brush and a little soapy water, rinsed well, put it on a medium burner, and waited. Cast iron tip number one - give it a little time. Then give it a little more time. Cast iron conducts heat much more slowly than aluminum, so you have to have a little patience.

Then I threw in a pat of butter, and brought out the natural enemy of badly seasoned cast iron - the egg. And, sure enough, it stuck - but not badly, just in the middle.
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624 of 659 people found the following review helpful By D. Horton on February 28, 2003
Style Name: ClassicSize Name: 12 Inch
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!
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180 of 189 people found the following review helpful By Tom on November 18, 2006
Style Name: ClassicSize Name: 12 Inch Verified Purchase
Cast iron skillets, and Dutch Ovens are probably the most versatile pans you can own; it's a fact that fights have actually broken out in families over who is going to inherit the heirloom cast iron cookware after a loved one passes. Lodge Manufacturing, in South Pittsburg, Tennessee produces some of the last cast iron pieces to actually be made in America. They also happen to make the best in the world. They produce the only type of skillet I've seen that can go from the stovetop, right into the oven, and then onto the table. In addition, these pans can be used with great success over an open fire while camping, something no other cookware can do. Since this skillet comes preseasoned, you get to skip the job of seasoning the pan before it's first use. However, if you don't maintain this preseasoning, you'll have to reapply a new coat.

Seasoning cast iron is a very simple process, the instructions that follow apply to any piece of cast iron cookware needing seasoned. First, heat the oven to 400 degrees, then, using your hands, coat the iron pan inside and out, including the handle, with SOLID SHORTENING ONLY, such as Crisco(not butter flavored), or even lard. Then bake it, upside down, on the upper oven rack for an hour. Line the ovens bottom rack with alumnium foil and you'll catch the drippings that fall as the shortening melts and gets absorbed by the iron. Then allow the pan to cool before attempting to handle it again. If your oven has a hooded fan, you will want to run it to remove the fumes and odors caused by the melting shortening. That's all there is to it. You can also do this process outside in a gas grill, or even a charcoal grill so long as it has a cover.
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