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Lodge L5IC3 Logic Cast Iron Lid, 8.25 Inch
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- Seasoned and ready to use
- Self basting seals in flavor
- Fits 8.25 inch Diameter (Size 5) Lodge Skillet
- Made in USA
- Hand wash recommended
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From the manufacturer
Lodge Cast Iron Lid
When you need to lock in moisture, use the Lodge Cast Iron Lid. Made to fit on your Lodge Cast Iron Skillets and Pans, the lid's self-basting tips recirculate moisture as your food cooks. Easily lift to check your food, thanks to the integral handle design.
- Seasoned with 100% natural vegetable oil
- Oven safe
- Made in the USA
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|Material||Cast iron||Glass||Glass||tempered glass,, stainless steel||Glass|
Lodge L5IC3 Logic Cast Iron Lid, 8.25 Inch Diameter
This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
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These are the reasons that I love my Lodge Cast Iron 12 inch Lid:
1 When I cover my 12 inch skillet, I cwn place my pan with cover into my oven...even at say 450 or higher degrees. I usually bake at 350 degrees using my cast iron in the oven, however.
2 Self Basting Lid...this lid has spikes inside it. The spikes and the lid itself baste the food on top of the stove or in the oven, this creates a tender and juicy meat every time!
3 The Lid has a tight fit and keeps the heat in the pan. When I sear meat, I place this lid on top of pan and it helps to tenderize the meat and makes the meat juicer, even more flavorful.
4 Biggest reason that I love this lid is that it does a better job with my food than my 12 inch vented Tempured Glass lid. The food tastes better, juicer and more tender than a glass lid in my opinion.
*** I prefer to use this lid over my glass lid because I can safely bake in the oven with it even at high temps.***
5 The lid is a bit heavy but I like this. Even when it is on my 12 inch skillet and I remove from the oven, I just hold the skillet front handle and other top handle.
Highly recommend this lid for the 12 inch skillet.
Some may wonder why anyone would spend as much, or even perhaps more, for a lid for their cast iron skillet as they did for the skillet themselves. If you bought the skillet a few years ago you likely paid less than the current price of the cover. However, if you're into cooking and you've really come to know and love what cast iron cooking is all about then you'll realize, from a purely financial standpoint that it's more analogous to buying a house than a cooking utensil. What I mean is that this cookware, if properly cared for, will literally last you a lifetime. If you consider the cost in terms of amortization over even twenty years, and you couple that with the superior functionality of a cover such as this compared to your alternatives which are likely the Lodge GC12 Tempered Glass Lid, 12-inch it's a bargain. Personally, I think you're absolutely crazy buy a glass cover for a cast iron pan. The reasons people buy glass covers are the exact reasons that people should not buy cast iron cookware to begin with.
If you read the reviews for the glass covers, and the reviews are generally positive I might add, you'll find a common appeal. That is, that they are dishwasher safe, they are relatively light, you can view the contents of what's in your pan or pot and they provide a cover for their cookware. Furthermore, if you buy the Lodge brand of glass cover then you MAY get a decent fit on your Lodge pan but certainly not nearly as good of a fit as with this cover. For what it's worth, the Lodge brand glass lid, that's inferior to the cast iron is made China. All Lodge cast iron cookware is made in the U.S. I don't mean to imply that being made in China is necessarily a bad thing but I have learned that a lot of people have issues with it. That is is made in China makes it even harder for me to fathom how it could sell for even half the price of this lid. It simply shows that people will pay the money for the Lodge name but again, if all those convenience issues are what's important to you in cookware then why bother with any cast iron cookware to begin with? Your Lodge 12" skillet is going to take some of your precious time to maintain. It's going to be heavy when you lift it and you're going to have to wash it by hand immediately after cooking with it then make sure it's towel dried exceptionally well and after all that you may need to season it again and leave it in a hot oven for an hour or more. Some people find this to be a chore. I take delight in it because I know I'm caring for a life long investment. I also enjoy honing my good knives. It's really very similar. You know, it's like some people will only hand wash their cars because they don't want the cloths from the automatic car washes gradually damaging the clear coat and ultimately the paint finish on their car and those car washes will damage your paint over time.
But, if you're into cooking and you've experienced the superior cooking aspects that can only come from good cast iron cookware you're happy to do it. But would you put cheap tires or cheap anything on your Porsche? Don't put a cheap lid on what may be the finest piece of cookware you'll ever own.
If these are things (light weight, dishwasher safe, a see through lid, etc.) that are really important to you then I suggest you shouldn't be buying cast iron cookware to begin with. Cast Iron is heavy. It is not dishwasher safe, if fact if you put it in the dishwasher it's a given that it will be ruined immediately. If you don't wash and dry it promptly and properly, you'll start seeing rust soon too.
Like this cast iron cover, the glass cover also gets stellar reviews. I'm sure it's a good cover. A Volkswagen is a good car but it's not as good as a Porsche. The analogy is not that questionable.
There are many enhancements that can end up staying created to your residence and some can demonstrate to be a significantly greater financial commitment than some others. The Lodge self basting cast iron cover is IMHO and enhancement that's worth every penny.
You can certainly buy other 12 " covers for your cookware but a real chef will tell you that not all covers are the same and some covers serve a greater purpose than just overing the pot to keep the heat in. This Cover Provides Self-basting Spikes On The Underside That Allow The Nutrition And Flavor In The Steam To Drip Back Onto Food. Also, many people won't spend the money on this lid because "they only use the lid occasionally". I've found, now that I own it and see how useful it is that I almost always use it. Have you been cooking bacon in your cast iron pan without a lid? Try cooking it with this lid. One might think that the bacon won't get crispy because it will steam. NOT SO. Not only does it prevent the grease from splattering but the bacon will crisp up as much or as little as I want it to. How about fried eggs? I used to always go for over easy or over medium. No more. Now, I always use the lid and my fried egg of choice is "basted". Hey, don't knock it until you've tried it.
This is a better lid than the standard cover; not only for your pan but for your dutch oven as well. You may be tempted to buy the less expensive glass covered lid and justify it because it costs less and you can look at what's in the pan but if you're really into cooking the self basting feature of this type of lid is all you'll need to be sold on it. For stovetop the glass cover will let you see inside. It is not as heavy and it has no flanges to cover the spouts so it will let more steam out. For oven use I would get the iron lid. Even though the glass lid is allegedly oven safe to 400 degrees F, it has a plastic handle. I would not want to test it. The beauty of cast iron is that you'll never have to worry about such things. Since the iron is heavier it will have somewhat of a pressure cooker effect and hold more steam in than the glass lid could ever hope to. You really want the self-basting iron lid for baking tender roasts. The iron lid is the one you can use absolutely anywhere, stove, oven, indoors, camping.
The lid is heavy and tight fitting enough to hold steam and a small amount of pressure. Carrot sticks, a small amount of butter and a little olive oil along with a couple of tablespoons of water + medium heat and about 20-30 minutes depending how done you like them yeilds perfect carrots. A little sugar if desired, but not needed.
A pound of raw potatoes in 1/2 inch dice with a little oil in a preheated pan with the pouring spouts covered will yield cooked, but not browned potatoes in about 20 minutes turning occaionally. Alternatively rotate the lid a few degrees to open them, letting the steam out, yeilds crispy brown ones in about the same time. Cook, lid on, for 5 minutes, turn them, 5 more, lid on, repeat, 5 more lid off. Obviously time the food for your own preferences.
This lid allows cooking six chicken thighs, seasoned, in 40 minutes (20 per side) with very little oil.
My wife and I plan to give the skillet and lid to our daughter as a wedding present. I expect she will pass it along to her grandchildren after thousands of uses.
I have used it a couple times already, and the lid's design with the "ears" that cover the drain parts of the skillet is perfect for keeping the flavorful moisture in the skillet. Like my dutch oven lids, this has the nubs that facilitate condensation dripping back into the skillet. Since the nubs are a bit longer than any other lid I own, it takes a little more effort to clean. But the seasoning and re-application of oil after cleaning makes cleaning still relatively simple.
I'd certainly buy this again if it ever got lost or stolen - I certainly can't imagine it ever getting worn out!
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However, I'm astonished at the price that these have gone up to on Amazon lately!! Thankfully I bought these lids when they were cheap, but the price they're at at the moment is outrageous!! Something's wrong when the cost of the lid is vastly greater than the skillet!
These lids are totally recommended from me, but I'd discourage you from paying exorbitant prices for them!! :)
I personally prefer the Mini Wok combo with the 9" lid over using a frying pan. It is far more versatile. I can stir fry and brown dumplings or meat etc in the wok, add a soup or stew base, pop on the lid and leave it on the stove top to simmer or throw it into the oven to roast or whatever. There isn't much you can't do with the mini Wok and this lid for making a one or two person meal.
The factory seasoning is a little light. I finally got my lid a nice dark colour after a few seasonings with flax seed oil. No need to strip off the factory finish, just keep on adding your own.
If the lid wasn't so expensive, than I would've given it a full five stars.