| Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet |  | Brand: Lodge
List Price: $12.99
Buy New: $9.89
as of 3/22/2010 08:19 EDT details
You Save: $3.10 (24%)
Seller: Amazon.com
Rating:  79 reviews
Autographed: No
Memorabilia: No
Batteries Included: No
Shipping Weight (lbs): 2
Dimensions (in): 13.3 x 8.7 x 1.8
MPN: L5SK3
Model: L5SK3
UPC: 075536300504
EAN: 0075536300504
ASIN: B00008GKDG
Availability: Usually ships in 24 hours
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| Features:
| • | Lodge Logic 8-inch skillet cooks eggs, sausage, and burgers | | • | Rugged cast-iron construction heats slowly and evenly | | • | Pre-seasoned with vegetable oil formula and ready for immediate use | | • | 2 pouring lips drain fat; loop in handle allows hanging | | • | Wash with a stiff brush and hot water; lifetime warranty |
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| Editorial Reviews:
Product Description
The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning." To many this is a mysterious or overly time-consuming process. Even if you treasure fond memories of eggs and pancakes cooked in grandmother's ancient, blackened skillet, you might have no idea how to turn your new pan into such a treasure. Fortunately Lodge has come out with the new Logic line, which has been evenly coated on all surfaces with an electrostatic spray of vegetable oil. Next the cookware is put into an extremely high temperature industrial oven which bakes the coating into the surface. Not only will you be spared the time and effort of seasoning, but also the new piece you buy will look and perform better than if you had seasoned it at home. Just like that heirloom panyou will find that even pineapple upside down cake doesn't stick to this surface. This small skillet is excellent for making biscuits, cornbread, eggs, and omelets.
Amazon.com Review
The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. On the small side at eight inches in diameter, this skillet cooks up a couple eggs or hamburgers, or a steak for one. The looped handle allows hanging, and the two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri
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| Customer Reviews:
Showing reviews 1-5 of 10
 NICE!!!! March 18, 2010
J. Paiz (Corpus Christi, TX)
This small skillet is great! I use it for baking cornbread, braising meat, blackened fish, etc...
It's size is perfect for one or two people. Use it a while to build a non-stick surface before cooking eggs on it.
Adorable, affordable, SO useful for a thousand reasons March 2, 2010
Julia Greer (U.S.A.)
1 out of 1 found this review helpful
Lodge skillets truly are one of the last great bargains in cookware. I have several pieces in the Lodge Logic line, and they make my heart sing... the non-stick patina that's developed over months/years of use, the substantial heft of each piece, the rustic beauty, and most of all, that unmistakable delicious flavor that only cast iron can impart.
I recently added two of these 8" skillets to my collection. I had been eyeing them for my daily single-sized omelets (I plan to wait until the skillets are a bit more seasoned before attempting to cook eggs in them), but every day I think of countless new uses for them. They are perfect for:
- a single, perfect grilled-cheese sandwich
- heating up last night's left-overs
- sauteing baby portabella mushrooms as a side dish for dinner
- skillet creme brulee or blackberry cobbler with ice cream for dinner guests - each guest gets their own perfectly-sized skillet
- quesadillas
- huuuuuge, perfectly-shaped sourdough pancakes, made one at a time (or two at a time if you have two of these handy skillets!)
- crepes
- tapas... get several of these for several types of tapas and serve right in the skillet
- French toast for one
- baked brie
- individual-sized frittatas or quiches
- skillet no-knead bread or cornbread
and so much more... I really wish I'd known about these when I was single. I would have eaten so much better! But, they come in so handy as junior companions to my 12" workhorse skillet and my two-burner reversible grill/griddle, I am happy to make up lost time with these little gems.
At $10 and change, I recommend you purchase as many as there are members of your family. Or if you're single, buy two... so you can impress dates by serving individual-sized appetizers or dessert! Then ask for two more for Christmas, so you can add a fun, gourmet twist to your dinner parties.
As with all cast iron, even though this is pre-seasoned, it's a good idea to season it again yourself before using. Generally you don't use soap or detergent on cast iron (and NEVER put cast iron in the dishwasher!!), but when I first get a new piece, I hand-wash it with hot water and a tiny drop of mild dish soap. Dry it thoroughly with a dish towel... then, to remove any remaining water that has been absorbed, put it on the stove or in a hot oven for a few minutes so that any remaining water will evaporate.
Then, coat with a *light* coating of grapeseed oil or organic vegetable shortening. Turn the oven on 400 (or higher, if you dare!) degrees. Put your new skillet into the oven upside-down and line the bottom of the oven with aluminum foil to catch any drips. "Bake" for 1-2 hours. Turn the oven off, then leave the skillets in all night to cool and solidify. Your skillet will have a deeper hue and glossy sheen that it didn't have when you bought it. This will make it a bit more naturally non-stick. The more you use it (or if you want, you can repeat the above seasoning process), the more non-stick it will become.
With proper care, cast iron will become your most well-loved cookware. I'm so excited to have added two of these 8" skillets to my Lodge cast iron collection and can't wait to come up with even more uses for these adorable, super-handy little skillets!
 Good Pan, Good Price March 1, 2010
Bill (Vacaville, CA)
1 out of 1 found this review helpful
I purchased this Lodge 8 inch skillet along with the 12 inch skillet. I am happy with my purchase. The pan seems to be very solid and cook evenly. I have only cooked a few things so far. First I cooked cornbread, it turned out amazing. I have also cooked some sausage and eggs, they also cooked well. The eggs stuck to the pan a little, but not a big deal. As I use the pans more I'm sure the seasoning will continue to build up and the pans will become more non-stick. But they were still easy to clean up, I just added some water in the pan for a few minutes and the food came right off, with a scrub brush. Good price on Amazon and free shipping is great. The pan should last a life time.
 Love Lodge, but hate "Pre-Seasoned" February 19, 2010
Acontius (Florida)
1 out of 2 found this review helpful
I've always bought the regular Lodge skillets and loved them. Went with the pre-seasoned this time because I wanted this size.
Wow, what a pain. I picked the best I could find from a stack on a big-box store shelf, so I know I didn't get a lemon (unless the whole batch was badly pre-seasoned!). The coating flaked off, got my hands black, and smelled really rusty. No WAY I could cook with it that way!
It has taken me about five rounds of boiling soapy water and then vinegar and water to get most of that nasty coating off of there with a steel scurbber. (Then I seasoned by coating with oil and heating in the oven for 20 minutes.
I'm still wary of that residue. Never have I seen (and smelled) so much rust (trapped UNDER the coating) come off a skillet--new or badly stored in a garage. This was horrible.
I'm used to cast iron, for sure. Been using good old American-made Lodge skillets for years, plus we regularly use a big cast iron wok imported from China.
So, I'm giving only two stars because the pre-seasoning is a messy hassle.
Now I've got to cook dinner.
Love It - It Lives On My Stove February 17, 2010
JBC (Santa Rosa, CA)
2 out of 2 found this review helpful
I use this skillet so often it basically just lives on my stove. I live alone and usually cook for one, and this skillet is the perfect size for me. I debated between this and the Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet, and I'm glad I chose the 8 inch pan. I've since seen the 6-1/2 inch skillet in a store, and that would've been too small. My current favorite entree is chicken fried tofu (I'm vegan), and this easily holds two slices of tofu, and will accommodate 3 slices with just a little pushing. So this small skillet lets me fry up 2-3 slices of tofu without wasting too much oil - perfect!
I'm a recent convert to cast iron, and I'm cooking more than ever just to have an excuse to use the skillets (in addition to this one, I also own the Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle, which is perfect for tortillas and pancakes, and the Lodge Logic Pre-Seasoned Combo Cooker, which is perfect for...well, everything else). The sear you get with these pans is remarkable. I frequently saute mushrooms and fry up veggie patties, and I'm still enthralled with the perfect sear on the patties and the lovely browning of the mushrooms. Yum!
One note: I personally recommend not cooking with olive oil in cast iron pans. The pans heat up more quickly and get hotter than my other pans, so the olive oil starts smoking sooner than I'm used to. And once it's smoked, it leaves a sticky residue in the pans, no matter how hard I scrub with a brush under super hot water. I'm sure others have used olive oil successfully, but I'm not always attentive enough to keep it from smoking and getting sticky. I've been happily using safflower oil, which is a neutral flavored, high heat oil that cleans up easily without soap.
Bottom line: I love this pan, and would heartily recommend it to anyone who's willing to use and care for it properly.
Showing reviews 1-5 of 10
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