Reviews for Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet
People say Lodge is really similar to Le Creuset.
An object of utility and beauty. Oh, the eats!
Lodge cast iron, where have you been all my life! I bought a Le Creuset pan in my youth for beaucoup bucks. Loved it, but lost it in a divorce. I just bought this American made classic for less money than, I don't want to even say how long ago. I like it as much, or better. I seasoned it with three coatings of sunflower oil, which has a high smoke point for the oven temps used to season it. Perfection. Great web site. I recommend using a silicone sleeve to manage the handle heat, and a Japanese fiber brush. Mix some sunflower or canola oil in with your olive oil in the event that your cooking temp exceeds 350°F.
at 1/10 the cost of enameled pans, it’s worth the spin!
ok - we come from using Le Creuset enameled pans we could throw in the dishwasher so we were super hesitant to try these thinking they would be a nightmare to maintain. We figured at 1/10 the cost, it was worth a shot - how could we go wrong? Turns out it’s pretty easy and we ended up getting the smaller 8” pan as well! For the record, Lodge themselves say washing with soap is just fine. While it’s a debate inside our household, I err on not using soap when possible and if soap is totally necessary - so be it - at least the company isn’t against the practice! We are sure to put the pan on the stove to dry it completely and then we season the entire pan (all the way to the its rims) with a light coat of oil. So far so good. Not everyone in the household is as an*l about caring for the pan so I’m going to be honest, I can see a slight silver of rust showing up. I honestly don’t think any rust would show up if you are very careful of caring for your pan as I’ve described above. At least at this price, I don’t have to worry about it and it is well worth paying 1/10 the cost of an enameled pan which after reading lots of reviews, they simply don’t make them like they used to make them 30-40 years ago so why bother. The proof in the pudding is if we ended up passing these down to our grandkids or not! :D
Highly recommended for healthy nonstick cookware
I haven't used non-enameled cast iron since my later childhood years. I always had some good memories with Lodge...grandma's pancakes, a hearty stew cooking in a Ben Franklin wood burning stove and so on... I love my Le Creuset (the only enameled cast iron I'll buy), but I have been wanting to bring back some old family recipes, prepared in their traditional way...with Lodge...still made in the USA...I had to get some pieces. I've always hated nonstick, Teflon coated and the like cookware. I even tried enamel over metal pans...they work ok, but I like cooking with fats and oils...and that tends to make the enameled layer not so nonstick and the flavors just aren't right. So, back to Lodge... I almost forgot how inexpensive and easy these are to care for. I started with this 10.25" skillet. It was easy to clean with mild soap before use. I did a quick seasoning (although it is pre-seasoned well) with an organic cast iron oil...super easy! My first "dish" made in this was a custardy French toast for my daughter and I. The heat was easy to attain, and our French toast cooked evenly and to perfection. --Absolutely no sticking. I seriously wasn't expecting nonstick effect upon first use!!! The butter and coconut oil I used melted beautifully...no scorching and the oils were evenly distributed in the dish, while cooking. I was also able to use stainless steel utensils without fear. I've always made a good French toast, but this batch was my best yet. The egg mixture that overflo... Read More
I'm in love. This pan is all I need for most of my cooking
I've been using this for 2 months now. I absolutely love it!! Cleaning is so easy, everything cooks wonderful. Watch the Youtube of how to properly clean cast iron skillet. It will really help you. I also bought the chain mail cleaning scrubber. I've pretty much only used this cast iron pan for the last 2 months. I cook a LOT. Breakfast, lunch and dinner. I cook everything from typical American breakfast foods, pasta, fish, steak, to even Japanese food. The only time things sticks no matter what would be scrambled eggs (but sunny side up doesn't stick) Even then, cleaning is simple. I am now considering getting rid of all of my other high end frying pans. Even my Le Creuset wasn't this good. ALWAYS use low temperature and I always warm up the pan for about 3-5 min before I start cooking. Nothing sticks.
BEST EGG PAN ON THE OPEN MARKET!!!
I've been searching for the perfect egg pan and this is it! So pleased with this product. Over the past few years I've gravitated away from paint coated teflon pans. When a cold egg hits a traditional pan, the temp rapidly drops and the cooking process slows way down. The great thing about cast iron is the ability to maintain heat evenly across pan. I try to cook healthy and most cast iron home cooks typically begin with fat, butter, oil ect. For the past 2 years I have been using Costco's Kirkland brand zero calorie cooking spray containing: canola oil, soy and water. There is zero taste and eggs glide on surface. The 2 pack is super cheap and the results are amazing. My ideal egg pan would be this exact size with an enamel cooking surface. Unfortunately this is really hard to fine. Most quality models available are vintage circa 1950s -1960s Le Creuset and the newly manufactured models are made in china with not so great reviews. You cant go wrong with this American made cast iron pan. This pan delivers on results and affordability. You wont be disappointed, im a fan.
I am in love with this pan - size matters
I love the heat distribution, easy to clean feature and heat resistance. It is also NOT HEAVY and it an 8" skillet, which is rare. I love the le creuset enamel lined but for $12 instead of $120 this is fantastic.
It can easily handle, say, two 16 oz. porterhouse or NY strip steaks.
Update: I cannot freaking believe I ever cooked without this. The heat retention and distribution is phenomenal. I just seared the most beautiful salmon filet ever along with frying perfect sunny side up eggs. The pan was very well pre seasoned. I did npthing but rinse it and wipe ot down before warming it up and getting my dinner going. This goes down as the most valuable purchase snd satisfying purchase I have made in the kitchen. 10/10 would recommend. This thing is massive! I have yet to try it, but holy smokes. It looks gorgeous, it feels gorgeous, and I could probably fight off a home invasion with this thing. Will report back with update on how it cooks. But honestly, for the price, I can already tell this thing is top notch. It may not be fancy Le Creuset, but I don't need that. I don't need Martha's kitchen. I just need my steak evenly cooked through to a delicious medium rare and my salmon fillets cooked with a beautiful seared crust.
Moving to Cast Iron and Never Looking Back!
When it was past time to replace our non-stick fry pans, I started doing some research and even the "Eco" ones aren't meant to be used at high temperatures (that are easily reached on consumer ovens) so I set out looking for alternatives. There's all kinds of fancy stainless steel and aluminum options and even enameled cast iron (think Le Creuset) but I didn't want to drop that kind of money on pans. Instead I picked up a set of three of these pans (8", 10", and 12") for a crazy low $64 with Prime shipping! (It looks like the prices on some of these have gone up, so sorry if that's the case). I was surprised at how good the seasoning is on them out of the box, and in the last two months of using them, they've continued to be wonderful pans. The best part is I know they'll last forever.
Best purchase of the year!
What took me so long to embrace cast iron? This work horse of a skillet is just amazing! I don't understand why other people report sticking. Nothing sticks to mine. I cook grilled cheese, hamburger, eggs, bacon, country green beans, steak you name it, in this pan and it all turns out beautifully. Once a week I rub the inside down with shortening, turn it upside down on my center oven rack with foil below it on the next rack down and cook it for an hour at 375. It comes out 100% non stick. I wash it out after use with water and it wipes clean. Next to my le creuset dutch and all clad stainless this is up there in my top 3 as favorite cooking tool. Amazing!