Customer Reviews

Lodge Logic Pre-Seasoned 10-1/4-Inch Deep Skillet

5 star:		(18)
4 star:		(3)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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.

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.

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.

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.

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.

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 CINDYPAREDES01@YAHOO.COM

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. :)

The best cast iron cookware on the market. This deep version is perfect for frying chicken.

Very nice. Don't know why I just bought it now after so many trashed non stick teflon bought in the past. Looks like a cookware that I can keep for the rest of my life.

Excellent product. I had wanted one for years and had no idea I could get an American made product for this price.