Customer Reviews

Lodge Logic 12-Inch Iron Cover

5 star:		(41)
4 star:		(7)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

I looked at it like this:
The 7 Qt. Dutch Oven cover fits the 12" skillet.
The 12" cover is $20.01
The 7 Qt. Dutch Oven w/Spiral Handle is $38.98
If I subtract what I'd spend for the 12" cover the D.O. only costs $18.97 more. That's a huge hunk of iron for a mere $18.97.
I did the same thing by buying the 5 Qt. D.O. because the cover fits my
10 1/4" skillet.
Also, I found a brush that works very well to clean the pans and lids Power Tip Dish & Glass Brush

As with all of our Lodge cast iron, the quality of this lid is excellent. There are no rough edges. It is solid and weighty. It fits perfectly on our Lodge 12 inch skillet. Seasoning is extremely simple - wipe on some oil and bake in the oven for awhile - so we have no preference for the pre-seasoning, but some may find it to be a plus.

The underside includes pointed spikes that might have been inspired from a medieval weapon, but I suppose that's where the self-basting comes from -- moisture condensing on the lid will rain evenly back into the pan. While the spikes probably contribute much to the quality of cooking (which is the point after all), they make it somewhat uncomfortable to wash and dry. Still, we're not giving ours back. (As of this writing, the photo of the "Lodge 5-Quart Cast Iron Dutch Oven with Iron Lid" will give you an idea of what the bottom of this lid looks like.)

I purchased my Lodge Logic 12 inch Skillet when my T-fal 10 inch wasn't up to par. NEEDLESS to say, that pan has been sitting next to my oven and has never been used since. From fried chicken cutlets to hamburgers to baked apples in the oven, it does the job. The only thing missing was a lid. When I saw it on Amazon, I jumped at it. Since then, my pan has become the center of my kitchen. From re-heating pizza to stirfry, slapping the lid on make it a pan that can honestly say it heats from ALL directions. It keeps a lot of moisture in, which makes for some delicious, non dry or burned stirfry.

I agree with the other reviewer in that the "self basting" points make it a little tough to dry and re-oil. But I have started using the cloth like rags they sell in the cleaning aisle to clean my cast iron. I use a mixture of kosher salt and oil to safely scrub the surface, and it wash shredding my paper towels, but with these cloths, it's easier, and I know they don't have any soap on them. After the scrub, I wash off with warm water, dry, and then a light application of oil finishes up the deal.

If you have the skillet this goes with, BUY IT. Only then will you see how amazing these pans are.

I purchased the Emirilware 12 inch cast iron skillet, and we love it! If you don't have one and enjoy cooking, do yourself a favor and get one. Bacon, pancakes, etc cook perfectly and evenly. However, there is no lid available for this skillet from Emirilware. As long you don't care about matching your garanimals, this Lodge Logic lid works with the Emiril skillet.

It's also large and heavy enough to be used as a shield, in case that's your deciding factor. The spikes on the inside-top of the lid make it a little tricky to clean, but I use warmish-hot (luke-hot?) water and a plastic bristle scrub brush. Dry it with a cloth (it shreds paper towels).

If you have a 12" Lodge Logic Cast Iron Skillet, you need this lid. Why?
Most of the recipes in Cast Iron cooking books include a step like "Cover skillet in aluminum foil to trap juices and flavors." The reason they say this is most people neglect to buy the lid (stingy i guess), so the author simply recommends a (crappy) workaround.

Instead, buy this lid and stop mucking around with aluminum foil on SUPER HOT skillets. That's a recipe for disaster.

For an added bonus, the lid has little spikes on the underside. The purpose of these is to condense smoke/steam gases into liquids, and drop them back onto your food. This is what the other reviewers and item description mean by "self-basting".

Great Lid, if you have the 12" skillet, buy it!

Works great. Make sure you get the correct one, model 10 is actually 12 inches. The model number is on the bottom of your cookware.

First of all let me say that I only use cast iron and stainless steel cookware. I don't use aluminum (brain damage) or non-stick (carcinogenic) cookware ever. Cast iron cookware takes years to season because it has to smooth out from use and the deposit of microscopic carbon molecules. Because of that pre-seasoning is kind-of useless. I think every cook should have 3 pieces of cast iron: A grill pan, a dutch oven (a 7 quart lid fits a 12" fry pan) and a 12" frying pan. If you can't cook it in one of those, it probably can't be cooked.

As far as the lid goes; it fits tightly on the Lodge Logic 12" frying pan. I wouldn't say it's an essential item (especially if you have a 7 quart dutch oven) but it's nice to have. I think the price is too high considering that the frying pan (with more metal) is about 1/3 less expensive. This lid was $10 in 2007. Hmm....

When I bought this cover to go with the Lodge Logic iron skillet I purchased, I wondered whether I should have bought a glass one instead. I justified buying this because it can go in the oven and they advertised that the moisture is redistributed due to its design. That is absolutely correct.

The dripping feature in this cover makes it ideal for cooking things that you will not need to constantly check in order to ensure moisture. It is a solid, well fitting cover that keeps your food in good condition. An added pro is that you can use it on a dutch oven when necessary, making the price easier to stomach.

Love the skillet, love the lid. The spikes on the inside do an excellent job of making the food extra moist. I thought it was just hype but they really do work wonders. If you're getting the skillet, be sure to get the lid.

We purchased a vegetarian cookbook a while ago and there is a bit of a rant about non stick cookware in there and how you can't really bake in the oven with it etc etc. I have long wanted to be able to take a skillet (a big one of course), brown a something in it and then pop it straight into the oven to finish it off but have not been able to do so with any of our other cookware because all of it is non stick. SO, I bought a 12" cast iron skillet and just had to have this lid to go with it in case I wanted to do casseroles in it as well. The lid has expanded an already large repetoire of cooking options for my beloved skillet and I accordingly recommend it to anyone who has a 12" cast iron skillet and who wants to do more than just fry and open bake with that.