Lodge Logic 10-Inch Chef's Skillet

Other Lodge products

Product Features

• Cast-iron surface conducts heat better than any other material
• Sloping sides makes pan ideal for making omelets or sautéing vegetables
• Preseasoned to prevent food from sticking (though coating with oil or spray is recommended)
• Surface grows more stick-resistant with use
• Hand wash with soap and water

Product Details

• Product Dimensions: 15 x 10.1 x 2.7 inches
• Shipping Weight: 5 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B00008GKDJ
• Item model number: LCS3
• Average Customer Review: 4.7 out of 5 stars  See all reviews (31 customer reviews)
• Amazon.com Sales Rank: #3,647 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

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Product Description

Amazon.com Product Description

Like all Lodge cast-iron cookware, this unique 10-inch chef's skillet outcooks even the most expensive stainless or aluminum cookware because of its unrivaled heat retention, versatility, and durability. The even heating of cast iron is perfect for golden, tender, perfectly pan-fried chicken, or for the slow simmering of roasts, stews, and soups. This particular skillet features sloped sides that make it ideal for sautéing vegetables or cooking omelets, letting you easily fit the spatula underneath the food's surface.

Unlike many other cooking surfaces, cast iron actually becomes more stick-resistant as it ages and develops its characteristic dark finish. Lodge's pieces adhere to the company's strict standards. Each precision mold produces the correct wall thickness for the item in question, producing the finest, most consistent cast-iron cookware on the market. This skillet, part of Lodge's Logic line, comes preseasoned to prevent food from sticking and is ready for use right out of the box (unlike most maintenance-heavy cast-iron cookware). However, it works best when sprayed or lightly coated with vegetable oil before and sometimes after use. Because iron can rust, you should not immerse this skillet in water for long periods, and it should stay out of the dishwasher. The pan is 1-3/4 inches deep and weighs a mere 5 pounds.

Product Description

Original finish. Designed for you fancy cooks, this unique Chef skillet has sloped sides which are perfect for cooking omelets or sauteing. 10 inch diameter, 1-3/4" deep. To season, follow these easy directions - Wash with hot, soapy water and a stiff brush. Rinse and dry thoroughly. Spead a thin coat of solid shortening or vegetable oil over the entire pan including handles and exterior surfaces. Line the lower oven rack with aluminum foil to catch any drippings and preheat oven to 350 degrees. Place cookware upside down on middle rack of oven and bake for 1 hour. Turn off the oven, leaving the cookware in the oven until cool. Your cookware will look slightly brown, instead of the familiar black but it is ready for cooking. It will blacken with cooking.

Customer Reviews

Most Helpful Customer Reviews

27 of 28 people found the following review helpful:

5.0 out of 5 stars Why cast iron instead of some fancy non-stick? Is Lindy a Neanderthal?, September 10, 2008

By	Lindy Cheng "Lindy" (Mountain View, CA, USA) - See all my reviews

Nope, it's cuz Lindy stir-frys. Lindy has used cheap non-sticks skillets, expensive non-stick skillets and was considering the ones that cost a bomb in Williams-Sonoma (Lindy like shiny...oooh..., aaah...) when the kindly and knowledgeable saleswoman informed her that there was not a non-stick skillet on the market that could tolerate daily stir-fry even with the temperature correctly set to medium heat (err....yeah....) for much more than a year. This tallied exactly and precisely with Lindy's experience with non-stick coatings, no matter the price.

Sigh. Lindy is not made of money. Sigh.

So at the nearest Wally World, Lindy found this skillet in the clearance section without the instructions for seasoning. Half price. Score!

A quick internet search netted much advice for seasoning the pan.

From the Lodge website:

"Re-Seasoning your Lodge Cast Iron
While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely.

Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 - 400 degrees F.

Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled."

Other internet sites are big fans of bacon grease. Simply put, you will need some kind of solid fat that can take very high heat in order to season the pan. Lindy knows that Crisco will take very high heat and is easier to obtain than bacon grease. Lindy doesn't eat bacon because of her high cholesterol.

Not that Lindy EVER burns food in her spiffy frypan but should this happen to you, scrap/soak/remove as much as possible, then place the pan on the burner set to max heat. The heat will burn off the crud and the pan will not rust. You can add salt to the pan and use it as an abrasive to help scrub off the food bits as they carbonize. Re-seasoning at this point is useful but not utterly necessary. Lindy would like to give credit where credit is due and report that Lindy's Mommy taught her this trick.

If you don't re-season, you'll just need more oil than usual until the seasoning builds up again. Once this happens, eggs don't stick. Steaks sear on the outside and are juicy on the inside. Lindy can break her diet and make fried rice. Use one of those plastic bottles with a tiny tip to drip oil in as needed and your food won't be too much fattier than using regular non-stick.

But Lindy is very scared for her toes if she ever drops the pan. Never use one hand to move it.

15 of 15 people found the following review helpful:

5.0 out of 5 stars outstanding saute pan, July 25, 2004

By	R. KLING (san francisco,ca.) - See all my reviews (REAL NAME)

Is not fully seasoned out of the box but within a short time will be a non-stick HIGH heat saute pan. Lighter in construction than other lodge pans it handles well. The casting ridges are not ground down but you will be using a potholder. Great tool period.

13 of 13 people found the following review helpful:

5.0 out of 5 stars The Best!, January 14, 2004

By	Lori Hinkle "Emerald" (Dongola, IL USA) - See all my reviews (REAL NAME)

This is such a great pan for omlets because of the sloped sides that allow you to slide underneath. This would be a great first peice of cast iron for someone new to using it because of the size and it is pre-seasoned. I use it all the time & it just keeps getting better!