The Lodge Logic 12″ Skillet is a nice, heavy cast-iron pan. Since it comes pre-seasoned, it’s much easier to deal with than your usual unseasoned pan. The only issue I’ve had with it is that it’s slightly larger than I always need; for that reason, I might get the 10-1/4″ pre-seasoned model one of these days. Currently priced under $10, this smaller model is a steal of a pan. I really do like the handle covers; they come as a set of two, which is a little odd if you’re only getting one pan, but they look cool and work perfectly.
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Safety
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Usage
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- If you plan on cooking seafood in one of these skillets, don’t plan on cooking anything else in this pan ever, or it’ll taste like seafood.
- Avoid tomatoes; their acidity will remove the pan’s seasoning.
- There’s pretty much no way to scratch this pan, so feel free to use metal spoons, knifes, whatever.
- This skillet can go straight into the oven, which is very convenient.
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Cleaning
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- Having a metal brush to clean it is a must, as there’s really no other way to remove the caked-on mess you get from cooking.
- Never ever use soap to clean the pan, or you’ll strip off the seasoning.
- Don’t soak the pan, or it’ll rust (it’s iron!). You can use a metal brush to clean off any rust, but it’s annoying and not the easiest thing in the world to do.
- To help get encrusted food off the pan, pour some water into the pan, and put it back on the stove. The water will start boiling, and once you pour it out, it’ll be much easier to clean.
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This entry was posted by Chris on Sunday, May 15th, 2005 and is filed under Products.
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