Customer Reviews

Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet

5 star:		(111)
4 star:		(18)
3 star:		(4)
2 star:		(7)
1 star:		(7)

 

 

I cook for myself, so this little skillet is the perfect size for 3-egg omelet in the morning, or veggie saute for dinner. I am a small to medium sized female w/ skinny arms, but this skillet is not too heavy so I can still lift it w/ one arm. It's not really non-stick because the eggs won't easily slide off the pan like they would from a good new non-stick pan, but it's much much better compared w/ my stainless steel skillets. As long as you soak the pan in water after cooking, by the time you finish your meal, the food residue can be easily washed off with a brush or sponge. I use a nylon dish brush with hot water and cleaning is very fast and easy. I never use soap or steel wool. Leaving a bit grease on acts like re-seasoning. This is the same way I take care of my carbon-steel wok. The only complaint I have is that the handle is way too short. The skillet is relatively heavy but even with my small hands it still feels as if the handle only fits half of my palm, so it forces your hand to hold it really close to the hot pan - really bad design. Though I use it everyday and find it indispensable, the short handle alone is why I am unwilling to give it a five star rating.

After struggling with a set of three regular cast iron pans from a different manufacturer, I finally boxed them up for Goodwill. I never mastered the seasoning part of cast iron usage. I ended up with a sticky residue and one pan rusted. After about three attempts of scouring and reseasoning, I gave up and ordered three Lodge Logic Pre-Seasoned skillets.

It is fanstastic. It worked like a charm with the first use -- no problems with sticking at all. I actually smiled while making my burger! My cornbread was also back up to Southern standards thanks to my 10-inch pan.

The 10-inch works well for cornbread and frying. (Actually cast iron is the only way to make good cornbread.) I use the 8 for single burgers. The 6 I bought out of habit, but it also works well for single burgers.

Clean up is relatively easy. Wash with hot water; Lodge does not recommend using soap. Dry thoroughly. I then heat mine on the stove top, turn off the heat, add a tablespoon of oil and use a paper towel to spread the oil on the entire pan inside and out. After the pan cools, I wipe away any excess oil and store the pan.

For anyone who wants a head start on leaving heirloom cast iron pans, I strongly suggest this product.

Lodge skillets truly are one of the last great bargains in cookware. I have several pieces in the Lodge Logic line, and they make my heart sing... the non-stick patina that's developed over months/years of use, the substantial heft of each piece, the rustic beauty, and most of all, that unmistakable delicious flavor that only cast iron can impart.

I recently added two of these 8" skillets to my collection. I had been eyeing them for my daily single-sized omelets (I plan to wait until the skillets are a bit more seasoned before attempting to cook eggs in them), but every day I think of countless new uses for them. They are perfect for:

- a single, perfect grilled-cheese sandwich
- heating up last night's left-overs
- sauteing baby portabella mushrooms as a side dish for dinner
- skillet creme brulee or blackberry cobbler with ice cream for dinner guests - each guest gets their own perfectly-sized skillet
- quesadillas
- huuuuuge, perfectly-shaped sourdough pancakes, made one at a time (or two at a time if you have two of these handy skillets!)
- crepes
- tapas... get several of these for several types of tapas and serve right in the skillet
- French toast for one
- baked brie
- individual-sized frittatas or quiches
- skillet no-knead bread or cornbread

and so much more... I really wish I'd known about these when I was single. I would have eaten so much better! But, they come in so handy as junior companions to my 12" workhorse skillet and my two-burner reversible grill/griddle, I am happy to make up lost time with these little gems.

At $10 and change, I recommend you purchase as many as there are members of your family. Or if you're single, buy two... so you can impress dates by serving individual-sized appetizers or dessert! Then ask for two more for Christmas, so you can add a fun, gourmet twist to your dinner parties.

As with all cast iron, even though this is pre-seasoned, it's a good idea to season it again yourself before using. Generally you don't use soap or detergent on cast iron (and NEVER put cast iron in the dishwasher!!), but when I first get a new piece, I hand-wash it with hot water and a tiny drop of mild dish soap. Dry it thoroughly with a dish towel... then, to remove any remaining water that has been absorbed, put it on the stove or in a hot oven for a few minutes so that any remaining water will evaporate.

Then, coat with a *light* coating of grapeseed oil or organic vegetable shortening. Turn the oven on 400 (or higher, if you dare!) degrees. Put your new skillet into the oven upside-down and line the bottom of the oven with aluminum foil to catch any drips. "Bake" for 1-2 hours. Turn the oven off, then leave the skillets in all night to cool and solidify. Your skillet will have a deeper hue and glossy sheen that it didn't have when you bought it. This will make it a bit more naturally non-stick. The more you use it (or if you want, you can repeat the above seasoning process), the more non-stick it will become.

With proper care, cast iron will become your most well-loved cookware. I'm so excited to have added two of these 8" skillets to my Lodge cast iron collection and can't wait to come up with even more uses for these adorable, super-handy little skillets!

Another reviewer mentioned roasted potatoes. I agree, this is the perfect little skillet for a single serving size of potatoes. Try this recipe for a late night snack:

1 baking potato
2 or 3 unpeeled garlic cloves, (optional)
1 pat of butter
Shredded cheddar cheese
Olive oil
Salt & pepper to taste

Wash potato and cut in half lengthwise. Cut the pat of butter in half and place in skillet. Put a potato half, cut side down, on top of each piece. Lightly coat the garlic cloves with olive oil. Place cloves in skillet. Place skillet in oven and bake at 375 degrees for about 45 minutes or until tender. The cut portion of the potato will brown and crisp. Remove potato halves and garlic from skillet. Carefully remove garlic skin. Make a slit in the cut portion of the potato halves. Add garlic if using and season to taste with additional butter, salt and pepper. Top with cheddar cheese.

I make this in my 8 inch cast iron skillet a lot. It's the perfect size for single serving meals and snacks. It also makes the best hash browns and since it's not that heavy and already preseasoned, you can flip the hash browns like the pro's!

The 8" and 6" cast iron skillets are also great for tapas. Set them on trivets and serve right at the table.

I'm still using the Lodge Cast Iron Skillet that my mother got for a wedding present in 1954! I give this pre-seasoned version as wedding gifts, housewarming gifts, and to those kids stepping out into their own apartments. Cast Iron is ALWAYS a superior value for the money, and this pre-seasoned version takes the hassle out of "getting it ready to use." Forget expensive wedding registries - buy the bride a Lodge Cast Iron Skillet and Dutch Oven! She'll hand it down to the next generation. A must have for EVERY kitchen

I own 2 of these little pans, 1 of them for over 30 years & the other had been my mom's for many years beyond that. Had I known back then what I know now (how many times have we all said that?), I would have bought mostly cast iron instead of all the other cookware. It does take a little time to properly care for cast iron but it's sooooo worth it to me. These cast iron skillets turn out a great grilled cheese sandwich, too! Just use a lid on the pan & be sure to cook only on medium-low heat.

Several years ago my mom gave me a wonderful recipe (see below) to make cornbread on the stovetop in the 8" skillet using a lid, flipping the cake over once the batter looks almost done to cook the other side. You have to use 2 spatulas to flip it (the reason for using the 8" skillet). I tried flipping a 10" ONCE & found it takes a better woman than I to get that right! This technique makes a more moist & better cornbread according to my DH & me. Another added benefit is that you don't have to heat up the oven/kitchen.

In a small bowl, mix 1 cup of **self-rising white or yellow cornmeal, 1 Tbs. sugar (optional). In a separate small bowl, whip 1 egg with fork & stir in 2/3 cup milk. Add egg/milk mixture to cornmeal. Stir together just until all is moist. Melt 1 to 2 Tbs. shortening in skillet over medium heat. Sprinkle pan with cornmeal (not too thick) stirring to brown it. This will give you a crustier side. Lower heat to medium-low & add batter to pan and cover. Check batter & once it's looking a little more done than a pancake would, flip the cake using 2 sturdy nylon spatulas. I prefer to cover after flipping & it will be done in less than 5 more minutes. For crustier bread leave lid off after flipping. **Or use regular cornmeal with 2 tsp. aluminum free baking powder, 3/4 tsp. salt in place of self-rising - I'm sort of guessing at these amounts as a replacement for self-rising.

If you'd like to read my method of seasoning cast iron, go to the Lodge Biscuit pan and read my review there. Lodge Logic Pre-Seasoned Drop Biscuit Pan

My DH laughs at me because of my admiration of raw cast iron, enameled cast iron and how I care for them. I now have 2-10", 1-12", the biscuit pan, muffin pans, as well as the Lodge Pizza Pan. The pizza pan makes a wonderful crust. If we have left over pizza, we melt butter in one of the larger skillets over medium heat. Put 2 or 3 slices in & cover with a lid. Reduce heat to medium low. It will take just a little patience but it will taste as if it were fresly baked. You'll probably stop warming pizza in the microwave.

My wife "dragged" me to an outlet mall the other day. I wandered around with a couple of the kids and wound up at a kitchen store. I bought the lodge 8" for a few dollars more than the Amazon price (didn't check beforehand). My mom had a 12" cast iron frying pan that she constantly used when I was growing up. At the time I thought it was kind of gross as it was crusty and she never actually washed it. She would just wipe it out and run it under hot water and then dry it on the stove. Despite the grossness the food always came out great so I didn't complain.

This lodge pan seems like a mini version of my mom's. Very solid and with proper care it could last for generations. I have now used it probably about 5 times and each time it becomes a little more "non-stick." Today I made a shameful breakfast from the past. Bacon and eggs (and I cooked the eggs in the bacon fat!)...horrifying and delicious! I'm not sure that my wife will allow that breakfast in the house more than one a week. ;-)

The pan is just about perfect for cooking for one or making a side dish. Here are a couple of things to remember:

1. Follow the simple directions on the back of the label as far as use and care.
2. Never use soap, wipe out the grease and then wash in hot water. Use a stiff kitchen brush if needed.
3. NEVER wash in a dish washer
4. NEVER leave it wet...it will rust!
5. Put about a teaspoon of cooking oil on a paper towel and rub the oil all over the pan after you towel dry it.
6. This thing retains heat so take that into account when cooking.
7. Mine is starting to act like a non-stick, but without potentially harmful chemicals.
8. Cast iron should work on most cook tops, even induction.
9. You may even get some beneficial iron in your diet!

Reccomended.

Are you kidding - $13 for a skillet this great. I have always used "non stick" pans with a coating, but they always get scratched, can't take the heat, and after reading about the health concerns, I wanted to find something else. This pan is perfect. It holds heat so much better than the thin non-stick pans so the cooking process is much more consistant. Just finished making a steak, and my wife and I agreed that it is much better than the outdoor grill. Eggs are great too. Easy to clean, just a little hot water and a brush. Coat with a little oil when done and it is ready for the next use. It is even made in the USA!!!

I have used lodge cast iron for years and was used to lodges numbering for instance an sk10 would have 10 inches of usable cooking diamiter on the inside but actualy be 12 inches outside diamiter so wen i saw 8 inch lodge skillette i assumed it was an sk8 not the case it is an sk5 . I was giving it away as a wedding gift so it is not a big deal but i have no use for such a small skillette my self

I have a sk8 sk10 sk12 sc10 sc12 7qt duch oven 7qt camp duch oven and griddle there is not much i can't cook in these and i use one or more of them every day.

Lodge quality is the best you will find and they are the only maker of cast iron cookware in the USA Don't be fooled by the other imposters.

Lodge made by americans in america for americans

cook ware thats made to last life times if you take good care of it it'll take good care of you , and you'll be passin them along for gerneations.

I primarily bought cast iron cookware to escape Teflon, but I found that it's been a fun addition to our kitchen. Though it requires grease, I find seasoned cast-iron just as non-stick as Teflon. Further, one never need worry about scratching.