Lodge Logic Pre-Seasoned Cast Iron Black Skillet - 12 Inch

12 inch is quite big for our day to day cooking 8 inch or 10 inch wud have been better as this thing is heavy like a tank ..Omelet yes / friend / scrambled eggs come out top class my value for money was realised just the way it cooks eggs .Being heavy cleaning it is a bit hard since ones does not need to use soap a cast iron brush and hot water does the job perfectly .. always season it with Oil after cleaning it to avoid rusting .

I have been using Lodge Square Grill Pan for quite some time, and needed a skillet, which made me go for it. Anyone who has used Lodge products once, will not go for anything else ever in life. The skillet is just perfect, sturdy, and big enough for me to make 2 chunky steaks side by side.The best part - the seller is throwing in the silicon handle for free! So go get it while you have this on offer.

Large, pre-seasoned, easy to clean with two sturdy handles and two pouring lips. A bit heavy but then that is to be expected.After using, pour some boiling water into the pan, let it simmer and pour the water out after scrubbing with a wire scrub without using soap, rinse quickly and dry it throughly. If it is still really warm/hot, apply a very very thin film of Til oil all over including the handles and then store.

When you are considering to buy a cast iron product, please understand that cleaning of any cast iron product is different than normal metal utensils and should be followed by seasoning everytime to make it last. Also know that it is not meant for lightning fast cooking. Otherwise consider buying a different option like steel cookware. I personally follow the mentioned routine and found the product beautiful.

After 3rd attempt finally got a good product first 2 I had to return due to some product defectOk productNeed time to get use to itIt gets better day by dayIt’s expensive

It’s costly because of the import duty but it’s really cool. Works as they told. Real lodge product. Yes it’s heavy and have to be careful when it’s hot. Must follow their instructions to maintain it for a long period.

I think the pan is forever. I don't have much problem cleaning it. I wash it with soap and then oil it and heat and scrub it gently. It is heavy, but not complaining. The price is on a higher side, but the finish and quality is top good. So no issues.

If one is passionate about cooking, then this is a must have. It's beautiful and sturdy and if cared for well, it could last generations. But, mind you, this is not for wimps!!! The only little flaw is that the handle is not proportionate for the 12" skillet. Otherwise, this is simply an awesome product!

Ich hatte es satt das die Pfannen mit der Zeit ihre Beschichtung verlieren und in unser Essen abgeben deshalb musste etwas bodenständig solides her wie ich es von meinen guten DutchOven her kenne und liebe.Hier bekommt man eine wertige und solide Pfanne.Es ist natürlich etwas umstellen im braten und kochen nötig da hier die Hitze intensiv und wenn einmal da dann auch lang in der Pfanne bleibt !!!Aber man kann sich wunderbar darauf einstellen mit der Zeit merkt man schnell ab wann die Herdplatte abgedreht werden kann und wie weit die Restwärme langt.Auch mit dem Pfannenboden muss man nicht so über vorsichtig sein wie bei den beschichteten.Sie lässt sich mit klarem Wasser und einem herkömmlichen Küchenschwamm leich säubern und wird dann trocken gewischt und etwas eingeölt zurück in den Schrank gestellt.Ich habe die Pfanne nocheinmal zusätzlich mit Leinöl eingebrannt da es einen niedrigen Rauchpunkt hat und sich schneller zersetzt als das normale zum Braten geignete Öl.Im Backofen bei hoher Temperatur und weit offener Terassentür habe ich den Vorgang 3mal wiederholt und habe eine erstklassig spiegelglatt und natürlich beschichtete Pfanne erhalten.Die Anschaffung einer Silikongriffstulpe von Lodge ist sehr sinnvoll und fast Pflicht da der Griff sehr heiss wird !!!ich hoffe ich konnte etwas zur Kaufentscheidung beitragen und gebe hier meinerseits eine klare Kaufempfehlung

Your browser does not support HTML5 video.  Ich habe mir diese Pfanne zu Heiligabend gewünscht. Nachdem ich sie in der Hand hatte, tendierte ich dazu sie zurück zu schicken; ich empfand sie doch sehr schwer.Allerdings, zerstreuten sich meine Zweifel, schon nach den ersten Bratkartoffeln.Nachdem sie auch den "Spiegeleiertest" bestanden hat und sie durchaus mit meiner schmiedeeisernen Pfanne mithalten kann, werde ich jetzt peu à peu alle meine alten Pfannen entsorgen.

Bit of oil and worked straight away, despite all the friends that said we needed to say three incantations, sand it down and bath in the blood of our first born, it worked with oil and heat. Magic food.

I've recently switched all of our cookware over to cast iron, although this is the only one without an enamel coating. It seems all other metals and coatings will leach nasties into your food, and this can build up over time. I think the demand for easy and simple solutions means cheap nasty cookware has become such a part of peoples' lives that companies and governments are willing to turn a blind eye to the risks.Well I seasoned this at home properly (didn't do a good job the first time, don't rush it, do it right!). Even though it comes pre-seasoned, it's been through factory processing, packing and transport, so who knows what's on it. And if you haven't seasoned it well, you'll have a terrible experience. So my advice is to read (or watch - thanks YouTube) about seasoning carefully. Once you get used to cooking with cast iron you can't go back - it is heavier than anything I've used before, you need to control the heat a bit more carefully, and you can't just leave it on the side and clean it in the morning - but the results speak for themselves.As I recently went vegan, I also wanted something that would help boost the iron in my diet a bit. ALL metal cookware, and anything coated with anything but enamel, seems to leach metals or chemicals into your food - but for cast iron this is the only metal which is actually a good thing!This isn't difficult to clean once you get used to it, it's just different. I use only warm water, and occasionally plain salt if there's something a bit stubborn on there, and never let it completely cool down. I forgot once, and the next morning had to properly scrub everything off and season it all over again. As it's cast iron, it holds heat very well, so it doesn't cool in just a few minutes.

Well, the pan arrived in super-quick time as always via Amazon - thank you! It didn't come in a Lodge box, just wrapped in bubble-wrap and in an Amazon box, so I was a little concerned at first. However, I needn't have been as it was in perfect condition. Like others on here, I have watched numerous videos on utube explaining about the seasoning process and despite the pan being pre-seasoned, I went ahead and did it again myself. Please note, it will smoke your kitchen out so make sure it is ventilated!!! Anyway, I had plans to use it that evening and just by coincidence, I was cooking eggs, which some people seem to have had a problem with. Well all I can say is that mine didn't stick at all; I'd already cooked up some sausages and a few rashers of streaky bacon so the eggs were the last in. They were perfect, in fact, they slid around in the pan when I tipped it up. To season, I used avocado oil and then gave it a light coating before I cooked. I am already in love with this pan and can't wait to cook a steak in it! I'm not sure about the negative reviews on here, maybe those people are doing something wrong, but I can't fault it and it will certainly be getting plenty of use. Love it!