Lodge Logic Pre-Seasoned Skillet

by Lodge

• Seasoned ready to use

Product Details

• Product Dimensions: 5 x 4 x 1 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
• ASIN: B000LXA9YI
• Item model number: LMS3
• Average Customer Review: 4.6 out of 5 stars  See all reviews (2,434 customer reviews)
• Amazon Best Sellers Rank: #6,162 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #51 in Kitchen & Dining > Cookware > Skillets

Product Description

Size: 3-1/2-Inch | Style Name: Classic

Miniature version of the original cast iron skillet. Seasoned ready to use. 3.5 inch diameter

Most Helpful Customer Reviews

796 of 812 people found the following review helpful

5.0 out of 5 stars Excellent Quality June 24, 2004

By Ron Atkins

Style Name:Classic|Size 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.

445 of 457 people found the following review helpful

5.0 out of 5 stars Outstanding, dont let the low price fool you! February 28, 2003

By D. Horton

Style Name:Classic|Size 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!

413 of 426 people found the following review helpful

5.0 out of 5 stars My new favorite pan February 13, 2003

By fast_matt VINE™ VOICE

Style Name:Classic| Size Name:10-1/4-Inch|Amazon 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.

213 of 217 people found the following review helpful

5.0 out of 5 stars Extremely versatile little skillets March 24, 2011

By Timothy B. Riley HALL OF FAMETOP 50 REVIEWERVINE™ VOICE

Style Name:Classic|Size Name:6-1/2-Inch

Length: 3:41 Mins

I started buying an assortment of small Lodge skillets and serving plates. I really like the way that they keep food warm on the table which is especially useful for dinner parties when people are enjoying themselves and eating slower. In addition, they look pretty cool too, especially when you are serving rustic or country dishes.

I like the 6 1/2 inch skillet for both side dishes and entrées. In this short video I compare this size Lodge skillet to some of the other small pans. I also show a few of the dishes that I have made in it. I hope that this video review is helpful to you.

Old Dutch 008MB 5.5 Inch Round Matte Black Cast Iron Hobnail Trivet
Lodge Logic L5MS3 5 Inch Miniature Skillet
Lodge Logic 3.5-Inch Miniature Skillet

120 of 120 people found the following review helpful

5.0 out of 5 stars Adorable, affordable, SO useful for a thousand reasons March 1, 2010

By Julia Greer

Style Name:Classic|Size Name:8-Inch

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! Read more ›