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.

Small but handy. can fry 4 to 5 inch four pieces fish at a time. Fish taste good.

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 ..

Its a lengthy review. But I think its worth to review it completely. I was skeptical initially if I have to spend this much money. But once I received the product I was completely satisfied. Its been two months that I am using this skillet. I must say its a better alternative to non stick tawas and cooking in cast iron kadai adds iron to food.Pros1) It's preseasoned. It will be better if you just wash it and apply a coat of oil before first use.2)24inch skillet will be large enough for 2-3 people.3)best for deep frying and slow cooking. food doesn't stick to the bottom provided oil is well coated all over the skillet while starting4)even heating5)energy efficientThese cannot be considered as cons. Precautions I would stay. You tube videos can be referred on how to maintain cast iron tawas1) requires proper maintainence. After cooking has to be cleaned and should not be soaked in water for longtime. If let in water for long time, starts to form rust2)heat it and apply oil after every wash. This helps in longer life.3)takes time to heat initially though it retains heat once it is heated.4) bit heavy. Shouldn't be an issues considering the advantages it offers.Packing wasn't proper and the handle was protruding outside the box. Though I wanted to reduce the rating for poor packing by Amazon, I ddn't do it because I just loved the skillet.

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!

I bought this skillet after reviewing almost every company for cast iron skillets. The best part is that I did not have to season the skillet before the 1st use. The surface is smooth compared to other skillets I have seen from different companies. The skillet is heavy-duty. The heating is quick and even. It's completely non-stick. I have used it to fry fish, chicken, etc and with the medium or high flame it cooks food evenly without burning. Cleaning is also easy. I just wash and dry it, put it on medium flam to let all dampness evaporate and then lightly coat it with cooking oil. Its worth the price. For a person like me who doesnt have time to maintain cast iron this is the best option with minimal upkeep required.

There is no zero star.Or I would hav given zero star.Its more about the seller.Please do not purchase from ATM Retail. It apparently ships from a different state (got to know from the courier tracking) and he had shabbily packed the skillets. I missed to take the picture of the entire box so I can show how badly it was packed.I ordered 2 skillets.The seller had not packed it in its original Lodge box.Whenever we purchase any item, be it anything,it comes in its original brand box.The skillets were kept just like that inside the carton box.1 skillet was fine. The other had a broken handle.It dint look as if it was broken during transit.It looked as if it was broken and then kept inside the box. I raised a replacement request and received the replacement yesterday and it was cracked.The packing was pathetic.It was kept just like that inside a broken box.This time, the box was also looking pathetic.Please see who the seller is and then buy.Do not buy from this seller. This seller had not paid any attention to the packing nor the product.There was no bubble wrap around it.Its a cast iron skillet and it will break if it is dropped.So care should have been given to the packing. It looked like he sent me two pieces which were returned by someone else.Regarding the product, I received 1 which was not broken. I still have my doubt if its original because of the pathetic packing. It was already seasoned.I bought an 8 inch pan. Its smaller than our regular dosa pan. Its good enough for a big omelette or 2 small steak pieces.I dint check the weight but it should be around 1 kg and a half. When you think about the cooking you can do in this pan, it doesnt feel so heavy. It has a rough surface but it doesnt affect its non-stick property after seasoning it. But the packing was so bad that I am sure it would have gone through dust. So I first washed it with soap and soft brush. Then dried it and applied oil, then heated it.The first thing I tried was egg. May be cuz I dint heat to a very high temperature, the egg got stuck to the pan. I had to scrub to remove the food from the pan. Then followed the same procedure to season it again. I tried one more egg on high heat. It took a while to get hot. We have to make sure that the pan and oil is hot before adding the food. The egg fry just slid in the pan without any spoon. I used a cloth to hold the handle. The handle gets very hot. The egg was crisp and brown on the outside and soft on the inside. It had a better taste compared to cooking in a non-stick pan. Non-stick pan can stand no where close to a cast iron pan. Another beautiful thing is it took very less oil. I dint have to put lot of oil like I usually do in an aluminium pan to get fluffy egg fries. Sorry dint take the picture of the beautiful egg fry.The next thing I tried was chicken fry. I had used vinegar, wine and sauce to marinate it.So it got stuck to the pan. But the chicken got cooked very nicely. It was brown on the outside and soft inside. And it was very easy to clean the pan after cooling it.As soon as you get the pan, clean it well, dry it and apply oil and heat it. You can heat it to dry the pan and then apply oil on it. Spread it nicely with a soft cloth which doesn't give lint. Or you can use a cut onion piece to rub oil as we apply in our dosa pans. Apply oil and spread it using onion.You need to buy cast iron for your daily cooking. Its amazing. Its so so much better than non-stick pans. Non stick pans take a long time to heat and also makes the food chewy. This one keeps the food soft.

The first skillet i received was in very bad packaging and had a crack..contacted Amazon and told them about the same .. was assured by amazon agent that she would return this and as I was ordering another pan would make sure this doesn’t get repeated..,returned it and ordered a second one.. with my fingers crossed hoping there won’t be any issues with this. When I recieved this skillet, packaging was equally poor.. it was just in a torn cardboard box..when I opened it had few rust marks but no crack visible.. the surface of the Lodge skillet is very bumpy.. not at all smooth..I was not sure weather this is a good thing.. searched over net and found that many people find Lodge skillets very rough ...haven’t cooked anything as of now.. will update soon regarding the same.. have seasoned my pan by washing, applying oil and then baking in oven for an hour.. ( searched the net for the seasoning video).. I am sure it will make the skillet better..would surely buy a Indian locally made pan and compare both and update the same...Update... Used the skillet to make dosa... Dosa didn’t stick at all.. but the was an issue removing it as the sides of the pan are pretty high.. so the removal part was a little difficult.. though the dosa was nice and crisp but would buy a griddle for the same...Update- According to many on net... the most difficult is to make eggs I guess.. so I tried it myself.. and the outcome was wonderful.. used very little butter and the eggs came out perfect.. the sunny sides didn’t stick at all and it had a lovely browning effect .. I am really impressed...Lodge is actually quite good..

Déçue, accroche, et quant je l'ai lavée à la main elle est devenue marron. De se fait je ne m'en suis servi qu'une fois.

We got both the 10-inch and 8-inch Lodge cast iron pans, and they’ve quickly become kitchen favorites. The quality is outstanding—solid, heavy-duty, and built to last. They heat evenly and cook beautifully once seasoned right.My wife absolutely loves them! Whether it’s searing, baking, or frying, these pans deliver every time. If you’re thinking about getting into cast iron cooking, Lodge is the way to go. Worth every cent!

TL;DR: I have one and I love it. But it works different than a regular pan.I picked one of these up about four years ago during the COVID lockdown. It's a solid workhorse that I have been using for almost all personal cooking. I believe these are still proudly made in the USA, and they are still affordablecompared to other cookware. The skillet is especially good for making steaks, burgers, omelettes, bacon, and seared onions. I've been using it a lot to cook marinated beef, pork, and chicken from Hmart (the Korean supermarket). Another favorite dish is roasted sweet potatoes. I've been using avocado oil as a healthier cooking oil. I have only used it on the stovetop, but it can also cook inside the oven. The 10.25" size has worked well for me. I usually fire itup to cook a week's worth of meals. At this point, it would be worth having a second one for parallel processing.If you haven't used a cast iron skillet before, there are some special considerations. Especially around cleaning and seasoning, which are related. Seasoning is like a chemical treatment of the cast iron to keep food from sticking too much to the cooking surface. There will be some sticking though, and it is important to clean after each use. Although these are less non-stick than "non-stick pans", cast iron also does not contain synthetic chemicals likePFAS that have been used in non-stick cookware. PFAS are apparently harmful to ingest and start getting into food as the cooking surface degrades. Cast iron cookware is from an era before these chemicals became so widespread.Here is some cast iron guidance from my experience. Do not run it through the dishwasher. Do not leave it in the sink, especially in contact with water (to avoid rust). Preferably avoid cleaning it with soap and water altogether. Do not pour cold water into a hot skillet since the temperature shock might cause it to crack. Avoid setting the heat too high on the stovetop; this burns off your hard-earned seasoning and may set off the fire alarm. I usually set the burner to 3-4 out of 10.Before using the skillet, I followed a suggestion on the internet about sanding down to the bare metal and starting over with my own seasoning. Lodge's casting process apparently results in the rough texture, and I think their factory seasoning also contributes. Other brands offer skillets with much smoother surfaces, but they seem to cost substantially more, and I don't mind a little DIY for something like this that should last a very long time. I didn't have power sanding tools so I sanded by hand, removing the factory seasoning and smoothing down the metal. To kickstart the new seasoning, I applied an imperceptibly thin layer of oil and baked the skillet in the oven. I repeated that several times. Then, for the first cook, I fried some potatoes, onions, and butter. I did another round with bacon. The bacon was delicious, but I just realized that I still have the grease saved from it in the back of the fridge... After that I just used the skillet normally. I didn't note down my exact process like the sandpaper grits, and the number of oven seasoning rounds, and the type of oil I used, but there is plenty of detailed guidance on the internet if you need it.After each use, I clean it and then finish off by applying the thinnest possible coat of grapeseed oil (which is less expensive than avocado oil) while the skillet is cooling down on the stovetop. I apply the oil to the entire skillet including the handle and the underside. I used a paper towel or napkin to wipe off any excess oil - if you don't do this, it becomes a layer of crust rather than seasoning. Not a big deal though, it can be scraped off.For my cleaning process, I keep the skillet heated. I boil a pot of water and pour it on the skillet to burn off most of the residue. I use a wooden spoon to scrape off anything that's still stuck on. Sometimes a metal spatula helps ifthe spoon isn't scrapey enough. I pour the greasy run off into disposable cups and let them cool before taking them out to the dumpster. I would say to avoid pouring this stuff down the drain.One of my most useful resources has been the YouTube channel "Cowboy Kent Rollins". Definitely check him out if you're new to cast iron cooking and want to get advice from a cowboy guy.There are some Lodge accessories (or similar from third parties) that might be worth checking out: this includes scrapers, chain mail scrubbers, silicone handles, and lids. One more thing to mention is that there are a variety ofLodge skillets with special designs on the back. I got a basic one with the logo. A special design might be cool if you have multiple skillets (to tell them apart) or if you are giving one as a gift.

I was a bit worried about this pan because it was so expensive but I’m so glad I bought it, it’s exactly what I wanted, excellent quality and very heavy, it heats evenly and holds the heat for a long time after the gas is off. I have fried steak but mostly pancakes for the kids. Highly recommend it.

I like the qualityBut the package was Ripped and damaged