Lodge Logic™ Skillets
High-quality cast iron cookware that can be found everywhere from campsites to high-end restaurants.
Please note, because of the weight of this item, an additional $1.50 shipping charge applies.
- Pre-seasoned and ready to use, Lodge cast iron is easy to care for and will last a lifetime
- Cast iron boasts superior heat retention and withstands high temperatures—great for stovetop searing or oven roasting
- The 10¼" and 12" sizes have additional loop helper handles
- For over 100 years, Lodge’s US foundries have produced high-quality cast iron cookware that can be found everywhere from campsites to high-end restaurants
- Manufacturer: Lodge
- Includes: Skillet
- Material: Cast iron
- Warranty: Lifetime warranty
- Made in USA
Care & Usage Show
- Hand wash only. To prevent corrosion, dry immediately after washing and rub with a light coat of vegetable oil after every use. Cared for properly, cast iron cookware will become increasingly nonstick over time
- Broiler and oven safe to 500°F
Cast iron retains the heat well and keeps the temperature very consistent throughout. Great to start off on the stove and finish in an oven with fear of destroying the skillet. I can start a stew on the stove, pile some biscuit dough on top and pop it in the oven to bake - and VOILA - ready for the dinner time before you know it. In my opinion, a cast iron skillet is the best way to cook thicker cuts of meat
11 months ago
Questions & Answers
ONE USER SAYS NOT TO USE WATER OR SOAP.
I've read that cast iron can crack a glass top range. Answers I've seen regarding the topic are all over the board. Some say yes, others say they don't have any trouble. Then there is talk about enamel vs non-enamel and the enamel melting. And other talk about if the pan is bigger than the heating surface. It has me all confused. I'm wondering if it is due to people just not being careful and placing it down too hard on the glass top. Or does it have something to do with cast iron holding so much heat and a difference in temperatures. Can someone explain it clearly please
seasoning the skillet. How do
I remove the patch that looks like rust? Thank you!
Cast iron takes a bit of care and it is heavy, but it cooks like nothing else. For baked goods-cornbread, biscuits, etc., I place it in the oven with or without oil as per recipe, to form a great crust. It is also superb for browning and braising.
Would a different material work better? If yes what is the recommended material?
2. Google the question that was asked, "Where can lid for 10" and 12" Lodge Logic skillets be purchased?"
I was wondering what that peach recipe was that is in the pan. I can't find it anywhere...Thanks