Customer Reviews

Lodge Pro-Logic Pre-Seasoned 10-Inch Skillet

5 star:		(25)
4 star:		(7)
3 star:		(1)
2 star:		(1)
1 star:		(1)

 

 

I've been cooking with cast iron for over 3 decades and now have more than 30 pieces. I ordered this skillet because of the sloped sides, but have come to love the shape of the handle as well. Add in the assist handle and this is an incredible pan. At 8 pounds, it is heavy, but that weight helps it heat evenly. I rarely prepare omlets, but fried eggs with cheese and salsa work well in this pan as does reheating food in the oven. The pre-seasoned finish is great, but clean it according to Lodge's recommendations, or you'll have to re-season it.

I got this weeks ago, but it took making a steak in it on Wednesday night to convince me of the amazing-ness of cast iron. The steak was awesome, especially considering that we made it on a glass-top electric range. We've made steaks in the same way tons of times before (onions, garlic, salt pepper, a bit of soy sauce), and this cut of meat wasn't any fancier (it was left over from the week before in the freezer); they often just tasted like we fried it when we, well, fried it in the nonstick 'grill-pan', this one didn't taste like fried dead meat: it tasted like magic! It did splatter quite a bit, however, and I smelled like a greasy steak for hours after making the steak, but what a steak it was! Every bit of marinate: bits of garlic, onion, whateves formed a thick BLACK charcoal crust after we were done, and I was really scared that it was either permanently sealed or too hard to clean, and I'd give up- and THEN it'd be permanent, but with just a lil water, reheating, and some light scraping and it was good as new, maybe even better.

The pan did come with a few (2) rust spots/un-seasoned spots, but they were on the edges, so I didn't care. I actually like that the actual cooking surface was a bit less than 10inches, since I often cook for 3 or less, but yes, it is a lil' less than 10 inch of actual cooking space. I've been gettting more and more paranoid and annoyed of cooking with the cheap nonsticks we have (since I cant afford the fancy nonsticks) and this- at the same price (probably even less)- not only performs MUCH better but will probably lasts forever: I'm a college student with housemates- if it can break or scratch- it WILL. Even if you dont eat steaks- it'll add a little bit of iron needed to your diet; last time I looked, teflon wasn't listed on any nutritional label as a needed nutrient, something about dead birds, though?

I have nothing but Lodge Logic cast iron, and I do omelettes regularly. So I bought this skillet for it's rounded shape.

Pro:

- It heats well and the surface will release food.

- Rounded edges are good for omelettes and other foods that need to slide off of the pan.

- Sturdy construction.

Con:

- In order to round out the edges, they had to make this skillet very heavy. It is heavier than my 12 inch conventional design cast iron skillet. I am a pretty strong person, but this is heavy even for me. It isn't a lot of help in making omelettes when one has to struggle to slide the finished product out - and that is a one-handed operation.

- Because of the design, the bottom of the pan (cooking area) is actually about 9", whereas a conventional design is almost as big on the bottom as the top.

- Due to the thickness of the walls, it takes longer to heat up than my other skillets.

Conclusion:

There is a reason that cast iron skillets adopted a certain design about 150 years ago. The conventional design allows for a lighter construction, less weight, and more cooking surface. Yes, the skillet can cook, but I would not purchase this item again. It is inconveniently heavy, takes a long time to heat up, and has a small cooking area for the weight.

I switched to cast iron cookware a few months ago and have been in love with them. Since then I've bought the 12" skillet, 10" griddle and now the 10" skillet.

This particular skillet is divine! The design is so ergonomic. The handle has a much better grip and my favorite is the sloping sides. Makes a perfect omelette or whatever you are cooking in it.

Maintenance is pretty simple too since I am used to the cast iron pans. I just use hot water and the rough side of my sponge and after wiping it dry I just spread a little bit of vegetable oil and its ready for use!

Believe it or not, it really is non-stick and gets better with each use.

I greatly prefer cast iron over most other materials for skillets and such. It's all about the even heat. Of course weight is an issue, but that's unfortunately true of anything that does retain heat - the only competetor is cast aluminum - and I wonder if there might be problems with ingesting that metal in tiny, regular quantities.

But iron; iron is GOOD for you, and most of us don't get quite enough as it is.

This particular skillet is ideal for omelettes, and due to the shape, will make them more gracefully than any gimcrack omelette gizmo you have ever tried. Just get the pan sizzlng hot, give it a quick spray of canola oil and toss in your prepaired omelette.

And if you like thick, fluffy, amazing omelets, use twice as many eggs and fill with whatever, dump it in, and let the bottom cook as you half a cup of grated cheddar mixed with a couple tablespoons of salsa. Throw it into a pre-heated 400' oven and cook until a tooth-pick comes out clean.

Serve in wedges with salsa mixed with sour cream for gourmet-level breakfast goodness. You needn't tell anyone it's easier to time than fried eggs over easy on toast.

Lodge has lived up to it's reputation once again. Having cooked with cast iron for many years both indoors and out I was intrigued by the new design and that it was pre-seasoned. I purchased the 8", 10" and 12" sizes of this iron skillet and after a quick clean-up with soap and hot water and a little time on the stove with some oil in them to dry them out completely I started using them. I did find that the first time or two of use some of the things cooked did stick a little but now the skillets are working very well. We purchased a set of them for our daughter who is getting married as a wedding gift and our other daughter wants a set for her family

I bought this pan due to the more contemporary profile. I just started cooking on cast iron and have began to build my collection. I was worried that the old school skillets like Great Great Grandpa used with steep high walls would make maneuvering a spatula difficult. I find now that the old school skillet is superior because you can use it for more cooking applications, it has a larger cooking surface for the same size pan (due to the steeper sides), and steep walls don't get in the way of the spatula as I thought they would. The 10 1/4 inch standard skillet lid does not fit this pan. I wish they would have made this pan 10 1/4 inches so it would be compatible with the lids from other Lodge cooking vessels such as the 5 quart Dutch oven. Nevertheless it is a very good pan. It is the right size for cooking for just yourself or making omelette's. The newly designed handle is more compatible with the handle sleeves sold by Lodge. They tend to fit snugger so they don't "roll" on the handle when you pick it up like on the traditional handle. Without the handle sleeve though they are not as comfortable as the old style handles. As with all Lodge cookware the pre-season is pretty good upon initial use for preventing food from sticking and ease of clean-up. The unique design may make this pan a collectors piece someday.

I've been wanting to get into cast iron cookware and, after reading the user reviews for the Pro Logic line I bought a 12" and a 10". These pans are everything they say they are, great quality, absolutely no sticking from the beginning, and the difference in flavor is amazing. I haven't used my other skillets since. They're not hard to care for at all, in fact they're easier than caring for non-stick (if you're caring for your non-stick pans the way you should). I think I'm going to buy the little one now just for eggs or grilled cheese, etc.

This is the first time I've purchased a 'pre-seasoned' cast iron pan & I have no regrets. It has all the benefits of a cast iron pan, without the need for seasoning. You can use it right away, right out of the box. Also, the pre-seasoned finish is way more uniform & thorough than any job I could do at home. I think from now on, my cast iron purchases will be for pre-seasoned items only.

This pan is great - the more I use it and wash it and season it as directed, the better it gets. It's become a non-stick pan. I just wish I had purchased the 12inch pan instead.