Lodge Logic L8DSK3 Pre-Seasoned Deep Skillet, 10.25-inch

by Lodge

• Versatile 10-1/4-inch deep cast-iron skillet for moderate-sized cooking tasks
• Preseasoned with vegetable oil formula and ready for immediate use
• Cast-iron construction heats slowly and evenly
• Includes looped cast-iron side handle and opposite helper handle; hand wash only
• Measures 3 inches deep; lifetime warranty

Product Details

• Shipping Weight: 7 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B00063RWWA
• Item model number: L8DSK3
• Average Customer Review: 4.7 out of 5 stars  See all reviews (59 customer reviews)
• Amazon Best Sellers Rank: #12,026 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Lodge Logic Cast Iron Deep Skillet

3 Inch Deep Skillet

The Lodge Cast Iron Skillet is a multi-functional cookware that works wonders with slow-cooking recipes. This is a skillet with a deep sense of culinary art. Great for recipes requiring a little more room. Ensure a crispy texture to deep-fried foods, sear meats, simmer soups or cook casseroles without splatters. This deep skillet adds authentic country style flavor and golden browning to breads, rolls and desserts.

This pre-seasoned Skillet works like a charm right out of the box. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Also, it retains heat better so your delicious meal remains warm for a long time. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron.

A simple Cast-Iron skillet, like the one your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware.

Many of the pieces of cast iron cookware made in the Lodge Foundry over a century ago remain in use today.

Multi-Functional Cookware

Features:

• 3-Inch Deep; 10.25-Inch Diameter
• Made of cast iron
• Assist handles for easier handling
• Pre-seasoned ready to use
• Multi-functional cookware
• Virtual Non-stick surface
• Works with induction stove tops
• Brutally tough for decades of cooking

Product Highlights:

Multi-Functional Cookware

The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.

Made of Cast-Iron

Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops.

Unparalleled in heat retention and even heating.

Can Be Used With A Variety of Heat Sources

At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.

Pre-Seasoned

Seasoned for a natural, easy-release finish that improves with use.

Seasoning is a necessary step in using cast iron cookware. Oil is baked into the pores of the iron at the Foundry to prevent rusting and to eventually provide a natural, non-stick cooking surface. Unlike synthetically coated cookware, it is possible to restore the cooking surface of cast iron.

Lodge uses a proprietary soy-based vegetable oil to season our cookware. The oil contains no animal fat or peanut oil. The seasoning is functional application and slight inconsistencies may appear in the seasoning finish. The inconsistencies will not affect cooking performance.

Easy to Care for

Easy: hand wash, dry, rub with cooking oil. It is very important to replenish the seasoning of your cast iron cookware by applying a thin layer of oil after each cleaning. Seasoning is an on-going process. The more you use cast iron, the seasoning is improved.

Using Your Lodge Cast Iron

Rinse with hot water (do not use soap), and dry thoroughly.

Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).

Once the utensil is properly pre-heated, you are ready to cook.

TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

Care and Cleaning of your Lodge Cast Iron

After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.

Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

TIP: Do not let your cast iron air dry, as this can promote rust.

Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust. Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.

TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.

NEVER wash in dishwasher.

If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section on re-seasoning.

Re-Seasoning your Lodge Cast Iron

While maintaining the seasoning should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely.

Apply a thin, even coating of melted solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 � 400 degrees F.

Place cookware upside down on the top rack of the oven.

Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

Store the cookware uncovered, in a dry place when cooled.

Why should I choose Lodge cookware over other brands?

For over 112 years, Lodge has provided quality cast iron cookware and accessories, with a broad and innovative assortment. Our continued commitment to quality enables Lodge to offer a superior product line.

How is the diameter measurement of Lodge Cookware determined?

We measure from outside rim to outside rim across the top of the cookware, not the bottom.

What type utensils are recommended to be used with Lodge products?

We recommend using wood or silicone utensils to avoid scratching.

Why should soap or detergent not be used to clean cast iron cookware?

Soap and detergent are used to break down and remove oils. Since the seasoning of your cast iron consists of oil, cleaning with soap will strip or remove the seasoning from cookware.

Are there any types of food that are not recommended to be cooked in cast iron cookware?

Foods which are very acidic (i.e. beans, tomatoes, citrus juices, etc.) should not be cooked in a cast iron utensil until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic tasting food. Wait until cast iron is better seasoned to cook these types of foods.

Lodge is a Green Foundry:

Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand , working to purify the water of the local streams and planting trees to improve air quality and beautification.

Lodge History:

Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at their Tennessee foundry. Starting with raw materials and finishing with their seasoning process, they continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, they are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; they make heirlooms that bring people together for generations.

Most Helpful Customer Reviews

99 of 100 people found the following review helpful

4.0 out of 5 stars Works great, and a handy size... but do you need a lid? August 23, 2005

By fast_matt VINE™ VOICE

I'll keep this short and sweet; this is Lodge Logic's 3-qt. chicken fryer, without the lid. (Amazon says the chicken fryer is 4" deep, but Lodge's web site confirms both are 3" deep).

So... if you already have a 10" lid, don't need another one and want this style pot, this is a good value.

It has all the great traits you expect of Lodge Logic - excellent, even heat transmission, natural non-stick seasoning, and complete invulnerability to anything your burners can dish out. The size is very handy for things like chili for one or two, where the additional depth is welcome but a Dutch oven would be overkill, and the 10" skillet/chicken fryer/Dutch oven lid fits this pot. I'm very pleased with this deep skillet and already had a lid.

So... if you have a Lodge lid and/or have a 5-qt Dutch oven in the same order, go for this pan! If you want to get a lid with it, get the Lodge Logic chicken fryer; it's much cheaper than buying the deep skillet and lid separately.

61 of 62 people found the following review helpful

5.0 out of 5 stars Cast iron isn't what it used to be!! July 25, 2008

By L. Collier

Amazon Verified Purchase

This is a great pan. I have several frying pans, and am saving up for a certain style Dutch oven and double-burner griddle. Cast iron, like anything, has its pros and cons. It is heavy, making it hard to lift and carry; but it also doesn't move if you bump the handle or are using both hands to hold another vessel that you're pouring from into the pan. It comes preseasoned, eliminating that step that should be repeated several times on a non-preseasoned pan prior to use. Things DON'T stick to this pan, as is always the misconception, precisely because of the preseasoning. It imparts a small amount of iron into the food, which is good, as most people are deficient in iron. Cleanup is a bit tedious (no soap or detergent, hot water with a stiff brush, no dishwasher, dry immediately); a small amount of extra time for the care and upkeep, but time well spent in the scheme of things. If it were to rust for whatever reason (you found grandma's pan in the leaky basement; she put it in storage twenty years ago when she moved and forgot about it), it is easily scoured, seasoned, and ready to go. Rarely, except under extreme circumstances, would you ever have to replace a cast-iron pan.

I started making the switch to cast iron about six months ago. My husband cooks, I don't; he didn't want cast iron, I did. The deal that we had before the cast iron continued--he cooks, I clean. He has no complaints (other than the weight, from time to time), and that he sometimes forgets to put the insulated handle on before grabbing the handle of the pan. But that's "operator error", nothing to do with the pan itself. I switched to cast iron because of the toxicity of nonstick coatings, such as Teflon.... Cast iron is better for your health, it will last generations with proper care, it does not offgas toxic fumes, and it does not flake like nonstick coatings which, it is recommended, have to be discarded.

My 11-year-old has taken a great interest in cooking and watches cooking shows a lot, namely on the Food Network. He is very aware of tools used and techniques employed, and noted that many of the chefs and cooks use cast iron, and the ease and sometimes importance of being able to leave the food in the pan but transferring the pan from the stove to the oven. Only with cast iron can you do this safely.

Self-basting lids (when lids are used) help to evenly distribute "condensation", keeping the food uniformly moist. I researched pans vs. Dutch ovens, skillets vs. frying pans, handle vs. tab, and am very happy with all my purchases. If you are thinking about purchasing cast iron, of course consider your needs, but also look carefully at product descriptions as to size of pan (diameter and depth), and try different search terms as this will sometimes yield different results. The terms 'skillet', 'frying pan', 'deep fryer', and 'chicken fryer' will give you a bigger variety of similar pans from which to choose. I would also recommend paying a little more for an American-made product (I prefer Lodge; it has a long history to look at); they are heavier (better quality, more evenly distribute the heat); and American products from a reputable company will more than likely follow governmental guidelines for safety. What you're cooking in the pan will go in your body; be cognizant about what can leach from the pan into the food. Read more ›

17 of 17 people found the following review helpful

5.0 out of 5 stars A proud & satisfied customer March 24, 2007

By unclepudd

Amazon Verified Purchase

EXACTLY what I wanted and needed. You can't beat Lodge cast iron for the most even and best cooking. The 4" side is between a skillet and my Dutch oven and has already become my most used cooking tool.

11 of 11 people found the following review helpful

5.0 out of 5 stars Exactly What It is Supposed to Be December 10, 2008

By Billie Vanderburg VINE™ VOICE

Amazon Verified Purchase

I have used cast iron for years and love it. I decided to get this deep skillet because I have made a mess quite a few times while frying in my regular skillet and thought this would be a good idea for me. I do like having the extra depth, but wasn't quite prepared for the extra weight that this couple of inches of depth adds. It is a good thing that they added a "helper handle" opposite the regular handle, or I wouldn't be able to lift it while it is filled. I have also baked bread in this pan and it turned out beautifully. My Dutch oven lid fits this pan, but if I had known that the 3 qt. chicken fryer was the same size as this pan and included the lid, I would have purchase that item since there was only a few dollars difference in the price.

10 of 10 people found the following review helpful

5.0 out of 5 stars Great for pan roasted potatoes and sauteed vegetables October 29, 2010

By V. Herbert

Amazon Verified Purchase

I bought this pan about a year ago, and I use it every single day. It's a great for pan roasted potatoes, and sauteed vegetables and greens. Stir-fried vegetables are easy to make with this pan. So are fried rice dishes. I also use it to make large omelettes. The lid that comes with the 5 quart dutch oven fits this pan.
It's easy to clean. I've used cast iron pans for over twenty five years. I do scrub it with a little soap once in a while to remove the rancid fat odor. However, I wipe it dry, oil it, and heat it on the stove on low heat for 5 minutes or so after that. With a little maintenance, these pans will last forever and are a must in every kitchen. It's so easy to eliminate nonstick pans if you use cast iron ones.

8 of 8 people found the following review helpful

5.0 out of 5 stars AMAZING May 9, 2010

By Cindy Paredes

Amazon Verified Purchase

I OWN THIS AND ALSO THE LID THAT GOES WITH IT. ALL I CAN SAY IS THAT IT IS AMAZING.YOU CAN USE THIS IN SO MANY DIFFERENT WAYS, FRYING PAN,DUTCH OVEN,DEEP FRYER,WONDERFUL CASSEROLE DISH-MIX IT IN THERE-BAKE IT IN THERE-SERVE IT IN THERE. CLEANS EASY, COOKS WONDERFUL, ITS JUST AMAZING. GET THIS AND YOU WILL USE IT EVERY DAY. YOU CAN'T BUY THIS DEEP SKILLET IN ANY STORE,I TRIED AND NO ONE CARRIES IT, SO I WENT STRAIGHT TO AMAZON.COM, AND THERE IT WAS. I MADE THE MOST TASTY CHICKEN POT PIE WITH A BUTTER CRUMB TOPPING. NO OTHER BOWLS WERE NEEDED. IT WAS ALL DONE IN THIS SKILLET.INTERESTED IN RECIEPE..........EMAIL [e-mail]

6 of 6 people found the following review helpful

4.0 out of 5 stars Neat thing to have October 1, 2010

By lyla__

Amazon Verified Purchase

Absolutely worth having. BUT...you definitely need to reseason it yourself, and the bottom is smaller than the top. Which I had known that first. Now I need to get the 12 inch so that the bottom is 10 inches. An excuse to get another one. :)