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Continuing the tradition of innovation and quality, Lodge introduces the new Heat Enhanced and Seasoned cast iron. Lodge’s premium iron is taken through a patented heat-treating process that inhibits rust growth, keeping your cookware maintenance worry-free. The Lodge Cast Iron Skillet is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. This pre-seasoned Skillet works like a charm right out of the box. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Also, it retains heat better so your delicious meal remains warm for a long time. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. A simple Cast-Iron skillet, like the one your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Made in the USA.
Patented heat-treating process inhibits rust
Lodge Logic 8-Inch skillet cooks eggs, sausage and burgers
Rugged cast-iron construction heats slowly and evenly
2 pouring lips drain fat; loop in handle allows hanging
Wash with a stiff brush and hot water; lifetime warranty
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Ed C –
BUYERS BEWARE!This is not the H5SK3 heat treated pan. This is the ordinary L5SK3 normal pan, which you can easily get for a much cheaper cost. I am returning the product.
Ms L. Penfold –
I seasoned it again, just in case. It has a smooth surface, is a good size, and I’m using it a lot. I’ve changed to cast iron because I want to stop using plastic utensils that you need on non stick coated pans (minimising microplastics). I’ve fried eggs in the pan without problems. Love it.
Never Too Old To Learn –
This 8″ pre-seasoned cast iron skillet was one of the gifts my husband gave me for my birthday, so that I could make the skillet cookies and brownies like you get at restaurants. I figured it would take several tries to get the recipe right, but they were perfect the very first time! I used my regular chocolate chip cookie recipe. So first, I rinsed out the cast iron skillet with hot water, rubbing it with my plastic scratchy pad (no dish soap). I dried it with a towel. I poured a little Canola Oil into the skillet, and wiped it all out with a Bounty paper towel, leaving the oily residue but no standing oil. I put the skillet into the oven, and heated the oven to 375 degrees. Meanwhile, I sort of shaped a blob of cookie dough to a 1″ pancake on a plate. It stuck to the plate, so there was no easy way to do it. When the oven beeped that it was ready, I carefully took out the cast iron skillet (the handle will be at 375 degrees so I didn’t want to burn myself), and plopped the blob of cookie dough into the hot skillet. I tried to smooth it out with the back of a wooden spoon, but it wouldn’t flatten, so I just put it into the oven. My cookies usually bake for 12 minutes, so I set the timer for 15 minutes. At 15 minutes the top of the skillet cookie was browned and so I took it out of the oven, and I put a knife in, and it came out clean. I put the skillet on a pot holder and set the timer for 10 minutes for it to finish cooking and to cool a bit. At that point, I cut the cookie into pie-shaped pieces. The cookie did not stick to the skillet at all! Tomorrow I am making homemade ice cream with my next birthday present. The skillet cookie would be great with vanilla ice cream, hot chocolate sauce, and whipped cream. However, the cookie was awesome just by itself. I think it makes a cool presentation.
Jan Powers –
I bought this to use to fry eggs as well as other things. It took a while to get it properly seasoned, but now eggs just slide out – no sticking at all. Furthermore, it does it without chemicals. I use it on an induction hot plate as well as in the oven. Heats evenly and holds the heat really well.It is really well made and a nice product.09/29/2021 Update – the more I use this skillet, the more I LOVE it! We recently bought the Lodge cast iron enameled dutch oven and the quality is just the same – over the top perfect! When the 10″ Lodge skillet goes on sale, we will buy it to replace our 40 year old skillet.I read a review on a Lodge skillet where the person said you could get the same exact thing cheaper in another brand. Well maybe, but I doubt it. Lodge skillets are priced middle of the road, but the quality is amazing!
J.C. –
I purchased this 8″ cast iron fry pan to replace one that was 50 yrs old that I dropped on a tile floor and broke the handle. It is pre-seasoned but I still oiled and heated to season it once. It is just as good as the old one. I am very happy since my experience in general is that new stuff isn’t anywhere as good as old stuff.That is not true with this pan. I love it!!!!!!!