Lodge Logic Skillet Black, Cast Iron, 10.25 Inch

The seasoning on this pan was perfect when it arrived. But I still coated it with peanut oil a couple of times and placed it in oven face down at highest temperature for hour at a time twice before I started using it. Then for a first couple of times, there was a little bit of eggs sticking to the bottom, but after using it over a week, now it doesn't stick at all, it is as smooth as a non-stick pan. I am glad that I bought the lodge brand, as the quality of workmanship is exceptional. No dents, no irregularities, no flaws anywhere. 8" is a perfect size to make 2-3 eggs omelettes. I also used this pan to make hash browns and they turned out crispy, but they need a bit more oil than I anticipated. (Pro tip: If you are making hash browns, make sure you wash your grated potatoes thoroughly and dry them as much as you can, and then use a lot of oil to make it in this pan, otherwise the moisture in the potato will suck all the oil and you will burn your hashbrowns instead of getting that golden brown crispy look). We also used this for chicken 65 recipe. Didn't stick to the bottom at all and chicken was fried very well. The size was again perfect for making small batches of about 15 nugget size pieces at a time without wasting too much oil. This is my first cast iron utensil. I was worried about it rusting etc. and saw a bunch of videos on YouTube about how to care for them, but it is really easy. I just let it sit there after cooking is done, allow it to cool down. If there is oil still in it, I just simple use paper towel to clean the debris from cooking and let the oil stay in the pan. Then I wash it just before using it for the next time with water and soap. After washing I immediately heat it and let the water evaporate. If it is too dirty and must be washed before storing it overnight, then I first let it cool down, wash it with cold water and soap, then start the stove and let the water evaporate. Once the water evaporates, then I let it cool down and once it is almost cool, I put about a teaspoon of oil and spread it across both inside and outside surfaces and even the handle. That makes it shine like brand new. If I don't use it more than 2-3 days (that only happened once so far), then I apply a slight coat of oil if I see that the shiny layer of oil is not there. I thought I would be tired of this ritual of putting oil on etc, but it is lot of fun. I won't mind doing it, it is a special pan that requires special care. This pan is expensive, but the good news is you cry only once paying the price of this pan, but then you don't need to buy another one for the rest of your life. This thing can easily last for a hundred years if you don't end up dropping it as it is made out of brittle cast iron material. Can't believe I would be writing a glowing review of a stupid cooking utensil, but here I am... can't help it. I think I have fallen in love with this pan. No joke. I use it everyday and I recommend buying it without any reservations.

The skillet itself is beautiful and heavy, but as many people have already mentioned, it ships with insufficient packing (mine was too, but luckily it didn't get damaged). Since cast iron skillet can break on impact, it may get damaged. Amazon really needs to start shipping this securely. The brand is well known and makes really decent and affordable (at least in US. when it reaches India, a lot of shipping and taxes get added and it becomes about 6 times the original price! Then of course you get some discount on Amazon and it turns out to be just 3 times. The price on the label says Rs. 4599. Got it for Rs. 1949. Costs about $10-$12). For those who are buying their first pan: 1. Remove label and wash the pan with plain water. Wipe it dry. 2. Take any vegetable oil or shortening (any fat that's solid at room temperature) on a tissue and apply an even, thin coating on the pan. Make sure you cover all surfaces. Flaxseed oil works best as it turns into a polymer easily when heated up (that's what I've heard! Seasoning is an hourlong process and I didn't want to find out after an hour that the oil I used didn't turn into a polymer! So I used flaxseed oil). So buy a small bottle of flaxseed oil (100ml). It costs around Rs. 150-200. 3. Preheat the oven at 190 degrees Celsius. Line your baking tray with aluminium foil, place the pan on top of it, and put it in the oven on the middle rack for an hour. 4. After the hour is over, open the oven door and let the pan cool inside. It will take some time so don't touch it while it's still hot. 5. Repeat the oiling and heating process again once or twice. You can do it on the same day or whenever you have time. 6. Alternatively, cooking oily things in the pan first few times too would act like seasoning. 7. Avoid washing the pan with soap else it might require re-seasoning. If it's necessary then you have to, though. 8. After each use, either wipe it clean with a cloth/tissue and store in a dry place, or wash with plain water, wipe it with towel, heat up the pan slightly (till the handle starts to warm up), rub with oiled tissue/cloth and store. Tl;dr: It's a good pan, if it doesn't get damaged in transit. Season it a couple of times before using. Happy cooking!

The skillet as such is very good .. looks like an authentic lodge product .. have had no issues with its use .. obviously maintenance is key otherwise any cast iron pan will end up with rust(for those complaining about rust) .. but because I am meticulous with my maintenance process, no issues yet .. But my biggest complaint is with Amazon's shipping process .. cast iron is strong but brittle which makes it prone to break/cracking under tension/on impact .. Amazon's packaging is very bad for such a product which is why twice I had received broken pans .. third time was the charm and received a proper product ..

It was a good buy. For us, item was good, slightly heavier compared to normal frying pans. Using for more than 4 months, no rust if you maintain properly

Sartén de hierro fundido de excelente calidad, vienen pretratada para empezar a cocinar desde el principio pero yo recomiendo hacerle un curado para mejorar la antihaderencia de la sartén. Las sartenes de hierro fundido son pesadas, básicamente porque son una plancha de hierro, si no te sientes cómodo con el peso no te gustará pero vale la pena probarlas, con un mínimo cuidado te olvidarás de comprar sartenes de por vida,las puedes meter en el horno sin problema, eso sí, la sartén tanto en el horno como en la vitro coge mucha temperatura por lo que se aconseja un trapo o un mango de goma para no quemarte. El curado de la sartén se debe hacer antes del primer uso para optimizar la antihaderencia de la misma, es tan fácil como calentar el horno a 200 grados y embadurnar la sartén con un papel de cocina con aceite y meter la sartén en el boca abajo durante una hora y dejarla enfriar en el horno, este proceso se puede repetir tantas veces como sea necesario. La antihaderencia irá mejorando con el uso de la sarten ten en cuenta que el primer día no vas a poder hacer un hueco frito sin que se pegue nada pero enseguida lo conseguirás, es indispensable el uso de una pequeña cantidad de aceite para cocinar en el caso de huevos o tortillas, el resto de alimentos como carnes o verduras no se necesita, ya que no se pegarán. El uso de la sartén es un poco especial pero nada complicado, hay que dejar calentar bastante la sartén y echar un chorrito de aceite o con un papel mojado de aceite y ya se puede cocinar sin miedo a que se pegue, muy muy importante, no se limpia con detergentes ni lavavajillas, si no se elimina la capa antihaderente de la sartén, para limpiarla déjala enfriar y con agua y un cepillo de limpia estupendamente

An absolutely incredible pan! Works fabulously for: ▪︎ eggs (prepared ANY WAY) ▪︎ crepes and pancakes ▪︎ stir fry ▪︎ meat! Chicken breast, pork chips, salmon, shrimp, and tofu And I will be using it on many more foods! It comes pre-seasoned but they reccomend cooking something in oil on the first use. It's truly non stick pan and I adore that the handout it ships with informs you of all materials used to make the pan. Very transparent with their practices and clean materials. Tips they share on the handout/their site ● slowly heat the pan to your desired temperature to ensure you don't crack the seasoning. I like to chop veggies while I wait. ● the pan will release eggs/protein once it has cooked enough, don't flip too early! ● I purchased the pan scrapers to get off any food debris. It's reccomended to clean this pan with a bit of soap or salt, then dry it completely and season it with oil. Easy to clean. This pan is something that will last a LONG time. It needs a bit more bit of care than a traditional non-stick, but it is SO WORTH IT!

I had never tried Cast Iron pans before, so tried this on my induction cooktop and WOW it works great! It has excellent non-stick properties, it cooks a steak to perfection, and is a joy to use. On the downside, you need to be aware that cast iron pans are very heavy - like really heavy. So take that into consideration. Also, while they clean up pretty well, they do require a bit of looking after to keep in top shape. IE don't leave them wet/submerged in your sink, avoid harsh soaps (you usually don't need any soap at all), keep an extremely thin layer of oil wiped onto the pan surface to aid in seasoning and rust prevention. I baby my pan a fair bit so after use I usually: Wait till pan is in the 100 degree celsius mark then pour hot water into it and scrub with a brush, rinse with hot water and keep scrubbing as you rinse. For scrubbing I use a plastic scrubbing brush, usually that is enough. If there is lots of oil on the surface, I might add a small amount of dish soap and very gently wipe that around with a sponge and then rinse it off as fast as I can with hot water - but I rarely use any soap. For stubborn burnt on stains I use salt grains as an abrasive and scrub with a cloth, and then rinse really well afterwards. Once rinsed clean, I wipe dry with a paper towel, then put it back on the stove to get it warm again to ensure all water is evaporated, then I get a piece of paper towel and dab some cooking oil on it and wipe onto pan - I then use a dry bit of the paper towel to wipe off excess oil - it needs to be just the slightest smear of oil - not much. And that's it. So it's a bit more work to look after, but MAN the cooking results are excellent.

Adoro questa misura perché è decisamente più maneggevole anche se magari a volte bisogna cucinare un po’ alla volta. L’altra che ho è da 28 cm e per alzarla in giro mi servono entrambe le mani XD in ogni caso, arriva già pronta, fatela scaldare bene con una fiamma bassa all’inizio, aggiungete comunque una goccia di olio. Più la usate e più antiaderente diventa. Per lavarla aspettate che si raffreddi, usate acqua calda e una spugna ruvida o la cotta di maglia apposta per queste padelle, una goccia (e sottolineo GOCCIA) di detersivo, sciacquare bene e asciugare subito con carta da cucina. Rimettetela sul fuoco basso e ungetela con olio di arachidi o girasole (no oliva perché irrancidisce) sia dentro che fuori e aspettate che l’olio fumi. Spegnete e lasciatela raffreddare prima di riporla via. Sembra lungo, ma una volta che si prende l’abitudine è facile e rapido. Vi ripagherà con cotture ottime, le uova al tegamino vengono stupende, la carne fa la crosticina fuori e resta morbida dentro perché il calore la sigilla subito ❤️

I like the quality But the package was Ripped and damaged