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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
47 new from $10.20 2 used from $8.75

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Frequently Bought Together

Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch + Lodge ASHH11 Silicone Hot Handle Holder, Black
Price for both: $16.96

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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 (3,655 customer reviews)
  • Amazon Best Sellers Rank: #306 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
2,824
4 star
479
3 star
134
2 star
87
1 star
131
See all 3,655 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

1,029 of 1,063 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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752 of 791 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.
Read more ›
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621 of 656 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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457 of 489 people found the following review helpful By fast_matt on February 13, 2003
Style Name: ClassicSize Name: 10.25 Inch Verified Purchase
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.
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