Customer Reviews

Lodge Logic Pre-Seasoned 9-Inch Skillet

5 star:		(28)
4 star:		(5)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

As with all cast iron once you have the iron well-seasoned(initial seasoning+ seasoning from usage) ,you will have a perfect heat conductor and a better than teflon stick -resistant peice of cookware. It just takes patience and some TLC but once you get the hang of it, nothing beats cast iron. I started buying cast iron after a couple of years of buying the EXPENSIVE high end cookware which started warping one day after the other. I threw the majority of those away. I wanted cookware that would grow with me that I could keep for more than 5 years!!!! So I finally made the decision of cast iron. It took me a while to get it but there is so much lit. out there for you to educate yourself.
The pan is nice for eggs, little sides or whatever you want to put in it really. Just no soap and no cold water while the iron is hot...and the seasoning..well I'll let you do your research like I did mine...so many methods whatever works for you will be your personal experience.
If you are tired of constantly replacing those teflon pans that ARE triple or more the cost of this lil guy... Cast iron is for you.

This skillet is the perfect size: big enough to cook two "kissing" over-medium eggs at the same time (or a generous omelette), yet small enough to fit on one of the small back burners I seldom use except to boil water. I can leave this skillet sitting on my stove, opposite my Lodge double grill/griddle, and cook up a bodacious amount of food without having to shuffle things around so much.

The 8" was a little too small to cook eggs for two people...so I gave it to my son. The 9" is absolutely perfect for me. I like to clean/maintain my cast iron by swiping it out with a paper towel after cooking, while it's still warm, and then just leave it in place on the stove without having to lift it over to the sink--except on those rare occasions that I burn something onto it and need to scrub it off under water. I've cooked in cast iron this way for 35 years and haven't gotten sick from it yet!

I had to buy this online, because good luck trying to find this size in any retail store...! The tiny 8" (with a 6" cooking surface) is everywhere, as is the 10.5" (which I have and love), but this size is perfect for a single steak or small meals for one person. I like blackened steaks, getting the pan beyond searing hot, and so this is a great little dedicated steak pan that I can get so hot it almost carbonizes the seasoning off, and I don't have to worry about using it for anything else. However that hasn't happened yet, despite getting the pan up to 850F over a high BTU gas burner, and having some incredible steaks (with lots of black smoke!) Kudos to Lodge for a very well done pre-seasoning process.

This pan did come with some noticable and unsightly cast iron crap (over-spill) from the casting process, attached to the top lip in one area. Personally the blemish is bad enough, I would have rejected it and sent it through the discounted seconds route (ie Marshals/ TJ Max), but I guess that the QA is not that strong at Lodge. However the pan is so easy to use since it is Pre-seasoned, and been so useful for my steak cooking (and I have even scrambled eggs with no sticking), that I forgive Lodge the cosmetic blemishes even though I paid full retail + shipping.

The logic Pre-seasoned line is really that good. You will still need to season it slowly, over time, for it to be like our grandmothers age-old seasoning was like on their Griswolds and Wagners, but it's a great start.

For frying and searing, cast iron just cannot be beat. It gets HOT and stays HOT. Plus the Lodge products (flawed as they may be) are really superior to many of the cheaper cast iron pans coming in from China (that are pre-seasoned or coated with God-knows-what! Look what they did with pet food!)

I bought this pan a couple of years ago to fill the gap between my 6 inch and 10 inch skillets. I was disappointed in it from the beginning as the cooking surface was so rough that everything stuck to it. In order to prevent sticking I had to use enough oil to essentially deep-fry foods whereas with my well-seasoned 10 inch skillet I can cook using about half a teaspoon of oil. I read, and was told, that the surface would wmooth out and "break in" after using it for a while. HAH! After a year of nearly daily use, the surface was just as rough and "sticky" as ever. I contacted Lodge about this and was told they NO LONGER grind their cast iron ware, which means they used to but stopped. To me, this is just cheapness and penny-pinching on their part since they ALREADY had the equipment on hand and just decided to stop using it to save a few cents. I finally went out and bought a sanding disc for my power drill and ground the metal closer to flat and it works fine now--and it seasoned beautifully. As far as the Lodge brand goes, sadly, there is nothing to compete with it as we have all heard the horror stories about Chinese cast iron cracking and even exploding during use. I just wish Lodge still had some customer integrity and made a skillet you didn't have to modify in order to use easily.

For those of you who want/need to smooth out your pans, it's not hard, just a pain in the posterior. If you have a power drill, buy an 80 grit, or even 60 grit flexible sanding disc at any hardware store. You MUST wear eye protection and a dust mask, and you should work outside since the process is messy. Wear old clothes!! I also recommend ear plugs because this could take a while. Get your drill running and, using moderate pressure, begin sanding down the roughness. You only neeed to do the inside (cooking) portion of the pan as the roughness won't affect heat transfer. Sand the pan as smooth as possible, wash thoroughly and season as normal for cast iron. You'll notice a huge difference immediately.

After receiving the skillet and wanting to re-enforce the pre-seasoning, I seasoned it again myself 3 times with canola oil in a 475 degree oven for 50 minutes each session. After that, I used my skillet for 2 weeks straight to cook steak and fatty fish fillets (I even pan fried some chicken once). I think I cooked with it a total of 10 times.

Today, curious about exactly how nonstick this skillet has become, I tested it by frying an egg. I used 1/4 teaspoon of oil to grease the pan first, then dropped the egg in. To my delight, I was able to flip and lift the egg clean from the cooking surface. There was zero sticking.

Emboldened by this success, I decided to put the skillet through the ultimate sticking test: making fried rice. Due to the high starch content of rice, fried rice loves to stick and burn onto any and all cooking surface that lets it. I was ecstatic to discover that my skillet even lets me fry rice with zero sticking (using 1/2 teaspoon of oil). The only cleanup I did was to wipe it with a paper towel. That was it. And I've only been using it for 2 weeks!

This skillet is a freaking miracle. So long, nonstick! See you never.

I am a senior who grew up with much heavier cast iron. I had to give it up because of its weight. These are still very good cookware but slightly lighter in weight, therefore easier to handle, and the pre-seasoning is super. I am sorry now that I didn't add a cover to my order, thought my Calphalon covers might work, haven't found a good match for this size pan so keep that in mind if you do buy. This will be used as I have traditionally used this size, it will fry, it will make pineapple upside down cake, it will turn out a perfect meatloaf. I am happy to again be using cast iron, the original and best of the "nonstick" ware.

This 9-in cast iron skillet is one of my most used pieces of cookware. Unlike its 8-in sibling, this one is roomy enough to cook 2 eggs over easy, or 2 big servings of scrambled eggs. Last night, I made cast iron corn bread for the first time and the family just loved it. Perfectly baked although it was a little challenging to remove the loaf since it stuck to the pan a bit. I've already seasoned it a couple of times since I bought it a month ago but I'll keep re-seasoning until it develops that shiny black coating I'm after. Highly recommend!

Lodge makes wonderful products as does Wagner. This came pre-seasoned, and so far nothing has stuck to the bottom. It will get even better with age. NowI have almost a complete set of skillets and a griddle, and I use them all the time. If it does begin to stick, I grease it good and bake cornbread in it---then it is good to go. In facy, it is a good idea to bake cornbread in one every once in a while. It was a good buy, and I am very pleased.

It is just perfect. It is a lot roomier than the 8-inch, and quite a bit lighter the 10 1/4 inch. Five stars!!!!

As I have said in my other reviews...I LOVE cast iron cookware and I love Lodge. My grandmother used cast iron and so do I. The pros are numerous: it's durable, easy to clean and maintain, it cooks evenly, and will last you literally FOREVER with proper care. This little skillet is great for sauteing mushrooms, onions or vegies. Cooking a small batch of cornbread and actually it's great for just about anything! I have several sizes of Lodge skillets from 8" to the granddaddy 17" inch size, griddles, loaf pans, pizza pans, etc. And all of them perform wonderfully! I can't say enough great things about Lodge!