Fried chicken is not the real thing unless it’s cooked in cast iron. Deeper than standard skillets. Includes iron cover. Seasoned. Ready to use….

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So you want to make perfect cornbread? Then this is the pan for you. Cast Iron is ideal for that perfect cornbread crust, not too thick, not too dark. Unique cooking properties of Cast Iron cook evenly without hot spots. The Lodge Cornbread pan is partitioned into eight sections for individual, ready to serve portions. Recipe included. Seasoned and ready to use.

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I bought this pan for making scones and while I have only used it once so far, I couldn’t be happier with it! The scones baked faster and came out crisper than baking them on a cookie sheet.

Just a few comments on the use of this pan. According to the Lodge website, you should NOT put the pan into a hot oven. Instead you should first grease the pan, then put it into the oven at the start of the preheating, letting the pan preheat slowly while the oven does. Once the oven is hot, pull out the pan, fill being careful not to burn yourself, then put the pan back into the oven. This method was great for the scones, since they started to rise as soon as the dough hit the hot pan!

I had to run a knife around the edge of each wedge to get the scones out of the pan, but they didn’t stick. I imagine as the pan gets more seasoned over time, the wedges should pop out easier. I have a cast iron bread pan that I have used twice weekly for 8 months now and all I do is tip the pan over and the baked bread just falls right out.

I cleaned this pan easily with a dish rag and hot water – NO SOAP. Found the rag was easier to get into the corners than a sponge. DO NOT SOAK cast iron pans as they will rust. If this happens, as it has to me, you need to re-season the pan. To do this, first scrub off the rust with a rag or scrubber making sure to dry the pan very well. Next you coat the pan with a thin layer of shortening, wiping off any excess. Then put the pan upside down into a hot oven (350 or 400 degrees) and bake for an hour. I put a sheet of foil on the rack beneath the pan to catch the shortening drips. When done, turn off the oven and let the pan cool a bit before taking out. Pan will be very hot!

I am thrilled with this pan and the fact that it is made in the USA is an added benefit!

LOVE this pan – Crime Fighter – USA
Wow…if you want to make some great corn bread, buy this pay. After making my Jiffy Bread corn mix with a few secret ingredents, I put it into this wedge pan and bake. Bake to a golden brown, take out of the oven and let the pan cool down with the corn bread still in it. As the bread cools it pulls away from the sides….yummy. Highly recommend this wedge pan.

LOVE this pan – J. Sullivan – Massachusetts
I own several Logic cast iron pieces and I have to say, this one is awesome! I love the fact that it makes serving size portions. I make the best cornbread and scones in this pan. It’s important to put the pan in oven as it slowly heats up with your preheat time. And also ALL sections of pan should be covered with whatever oil you choose for coating pan. I use coconut oil and it gives a nice slight flavor to my recipes and nothing sticks. There is a super delicious blueberry streusel scone recipe in [...] if anyone is interested. Just adapt recipe for a sectioned pan. I find that most recipes are more than this pan can handle so 2 pans would work well as this one is small or just do a second batch, which is what I do. Just don’t forget to re-season pan. It’s also very important (I learned this one the hard way) to not fill sections too high. Leave 3/16″ from top so nothing is spilling over. Other than that you can’t go wrong. Enjoy and happy baking!

Good cooks know that cast iron cooks best. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it. 6 1/2″ diameter, 1-1/4″ deep, skillet is a kitchen’s most essential item.

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This pan is 6.5″ diameter at the top, not the bottom. It will hold a sandwich, but not more. My previous experience with pan measurements held that the measurement was taken at the base of the pan . . but not this one. I have not tried it yet, but it certainly is CUTE. I hope I like it as much as it is CUTE. I will report back later.

Love this pan!!! – Stephanie A. Demuth –
Great for scrambled eggs, sauteed onions, or other small jobs. Great price and great product!

food sticks and cooking surfsce is rough – bbones –
I love this pan except the first time I used it the food stuck to the pan. Also the cooking surface is kind of rough. Maybe that is why food sticks. I thought i usewd enough oil where the food would not stick

Ribbed bottom for low-fat cooking. For burgers and steaks. Provides even heat distribution.

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Seasoned, ready to use 9″ is an essential item in any kitchen. Cast Iron conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it.

I’ve been using this skillet for a couple of months now and am happy to have an iron skillet back in my kitchen again. I bought this skillet because I live with companion parrots and the Teflon surfaces are potentially fatal for them if overheated. I doubt those toxic fumes are all that healthy for mammals either.

I have become addicted to fresh-baked cornbread, easy and perfect baked in this skillet; and I love my Saturday scrambled eggs the old-fashioned way. Maintaining the seasoning took some practice and I had to dig out a bamboo wok spatula after I scraped the skillet bottom with a metal one. The manufacturer’s website has good advice for routine care and seasoning. It is unavoidably heavy, and I don’t think my 59 year-old slightly arthritic female wrists could handle a much bigger size. I am pleased this is a product made in America with a proud company history. I expect it to out-live me and be another generation’s favorite when I am long gone. Well worth the money and I swear it makes everything taste better.

Got for my Daughter – Irish Eyes – New York State
I bought this for my daughter. It was hard to find this size and she only wanted a 9″ skillet so this fit the bill perfectly. She loves it.

Nice litlle skillet! – Deborah K. Anderson – Rockton, IL USA
I like to make cornbread in this cast iron pan; it’s a good every day size. The pre-seasoning is nice because I’ve never had much luck with doing the seasoning myself.

get one – cc – Santa Barbara CA USA
We’ve had the U.S.-made Lodge 9″ skillet for several months. It’s the least expensive piece of cookware in the house. It’s also the most frequently used. Anodized aluminum, multi-ply stainless, Teflon this-and-that…this little cast iron skillet is now the workhorse for two. It came pre-seasoned and that was good enough…almost as easy clean-up as the non-stick; just abide by their instructions and keep the detergent away. Downside: heavy and hot. It takes some wrist strength to wrangle this guy full of food with confidence, and the relatively small handle is part of the casting…the highly conductive and heat-retaining casting…so get an insulated gripper unless you’re used to working with a towel at hand. Other than that, get one and enjoy the finish cast iron can provide.

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This deep skillet is perfect for Chicken Frying or as a multi purpose cooking vessel. Utilizing Lodge’s exclusive Pre-Seasoned finish, this pan is ready to use. No pre-seasoning required. Capacity is a full 5 qt and comes with self basting iron cover. Perfect for slow frying or cooking chicken to perfection. 12″ diameter 3 1/4″ deep

I got the Lodge Logic Cast-Iron Chicken Fryer when I learned that properly seasoned cast-iron cookware are an alternative to Teflon cookware. With the Lodge Logic Cast-Iron Chicken Fryer, I no longer have to contend with Teflon cooking surfaces that start to flake and lose their their non-stick properties over time.

Besides having a non-stick surface, the Lodge Logic Cast-Iron Chicken Fryer has a lot more to offer:

Heat Retention and Distribution
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With cast-iron, heat is evenly distributed throughout the pan so you won’t get hot spots that will burn your food. The excellent heat retention property of cast-iron also help to cook food quickly so more of the vitamins in the food are retained.

Deep Sides
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I use the Lodge Logic Cast-Iron Chicken Fryer mostly as a regular pan. The deep sides (3-1/4″) help to keep the stove top clean by acting as a shield to keep splatter from grease and bits of food from reaching the stove top.

Durability
———–
The Lodge Logic Cast-Iron Chicken Fryer is a one-piece cookware with no joints or rivets. It is extremely durable under normal use. In fact, cast-iron cookware do oftentimes outlast their owners! Do note, however, that cast-iron pans DO crack when subjected to extreme temperature changes. So, be sure to let an extremely hot cast iron pan cool some before attempting to wash it.

Non-Stick Surface
—————–
When properly seasoned, cast-iron cookware should provide a non-stick cooking surface.

When I got the Lodge Logic Cast-Iron Chicken Fryer, I found that even though it came “pre-seasoned”, it wasn’t quite non-stick! The solution was simple enough – all I had to do was to “season” it some more.

I did some research and found that you cast-iron is best seasoned with animal-based fats or other vegetable-based saturated fats because saturated fats are less likely than non-saturated fats to turn rancid. Non-saturated fats are also more likely to leave a sticky residue than saturated fats when baked.

- Animal-Based Fats
The most notable animal-based fat is of course lard. However, I was unable to find commercially available lard that wasn’t hydrogenated (hydrogenation is a process used for making liquid fats solid or semi-solid and for increasing shelf life). If you want lard that’s not hydrogenated, your best bet would be to render your own pork/bacon fat.

- Vegetable-Based Fats
Non-hydrogenated Palm oil and Coconut oil are both saturated vegetable oils that are readily available in the natural foods section of most supermarkets. The use of Coconut oil, however, is discouraged because coconut oil has a strong flavor and will impart a tinge of its flavor on foods cooked in cast-iron cookware that have been seasoned with coconut oil. I used Spectrum Organic Vegetable Oil (which is actually just 100% palm oil) to season my Lodge Logic cookware.

- The Seasoning Process
Rub only a *thin* and even coating of fat on the cast-iron pan and bake the pan in the oven for an hour. Remember, more isn’t better – I had to learn this the hard way. I applied too much of the Spectrum Oil on my first couple of coatings and found that the baked on oil became very sticky. I had to scrape out the sticky coating with a wooden spatula and start over. So, go easy on that coating of oil/fat! I had to repeat the seasoning process 6 times before my Lodge Logic became seasoned.

- The Seasonedness Test
A good test of whether your cast-iron cookware is truly seasoned is to cook an egg with it using no oil whatsoever. If the egg doesn’t stick to the pan, your cast-iron pan is seasoned.

Conclusion
———-
The Lodge Logic Cast-Iron Chicken Fryer is a very good alternative to Teflon cookware and should last a lifetime. Once seasoned, it is perfect for healthy fat-free or low fat cooking. Highly recommended!

Great for Fried Chicken – Thomas F. Seiter – Moore OK
I have only used it a couple of times but it is a very deep skillet which is great for frying chicken.

pretty good – L.L. – chi
I like the pot but it does start to rust very fast, my solution was to cook it some more in the oven and it was fine.

Your grandchildren will fight over it. – mwh –
The Lodge 12″ chicken fryer is a very heavy pot, but is just wonderful. It holds a lot of food in a single layer and the high sides keep grease splatters to a minimum. The pre-seasoning was done very well and food did not stick even on the first use. Great for a big pot of stew or frying fish. A quick wash in warm soapy dish water doesn’t remove the finish. If you can handle the weight, this is a great piece for your kitchen.

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Cast iron construction provides even heat distribution for best cooking results and adds nutrition and flavor to food. Extremely durable and easy to clean. Natural finish. Sectional cornbread pan puts tasty crust on entire wedge. Great for making scones.

I really like this cast iron skillet.. I make corn bread in mine, I like the wedges.. The pan is very heavy, but it’s cast iron, so that should be expected.. Remember that if You have weak wrists or arthritis, other wise it’s Great.. doesn’t stick, I spray it with a little pam just in case..

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Logic Skillet with Assist Handle< h2> This cast iron skillet is made even easier to use by its assist handle that helps you keep control of the contents. Pre Seasoned Cast Iron Skillet< h2>Pre seasoned using a proprietary blend of vegetable oil and baked at very high levels, you’ll experience the non stick surface previously only known after years of use. Measures Skillet w assist handle, 13 1 4″ dia. , Depth 2″

This skillet seems to be a little better made (thicker) than the 15″ skillet. I wish I would have got the 12″ as my small skillet and not have purchased the 10″. This 13.25 is the perfect size for most of my cooking. I usually cook for a family of 3.

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Jan 28, 2010 11:37:19

Start your own family heirloom. The do everything, use anytime skillet is built to last several lifetimes.. Full 15 inch diameter so you can really load it up. Cast Iron is a fantastic cooking medium. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it.

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I’ve been looking for a large cast iron skillet for a long time and when I found it at this price I had to put it on my wish list for Xmas. When I open the gigantic box and found this wonderfully black, smooth and shiny utensil I had to see if it would fit on my stove and it FIT! It may not play well with others in sharing the stovetop, but it cooks without sticking and finally I have more room to actually cook decent sized burgers! I love to use my oven to slow roast and I wanted something other than my Dutch Oven to do it in. Sometimes you don’t want to use an 8-quart pan when a smaller one will do. I found the perfect lid necessary by doing a Google search for ‘seasoned cast iron lid for 15 inch skillet’. The search showed that the one by Cajun Cookware on Amazon is unavailable, but [...] carries it at the price of .74 w/.00 shipping. I will be ordering that lid today. Check Special Offer Price!

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Jan 14, 2010 18:56:05

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Lodge Logic Pre-Seasoned 5-Inch Wonder Skillet Information

Product Reviews Post Time
Jan 10, 2010 01:42:21

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4.5 of 5.0

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Lodge Logic Pre-Seasoned 5-Inch Wonder Skillet Reviews By Customers
After checking out the reviews, I bought this small skillet to make French Toast. As the other reviewers said, my home made bread does not fit perfectly, and I had to trim some slices slightly on two sides. Also, the handle is small and gets extremely hot. Now for the reasons I assigned 5 stars. Because of its size, in comparison with other cast iron pans, it is very light weight, which is great for people with joint problems or who want to avoid even moderately heavy lifting. Also, there is never enough storage space in kitchens, and this pan takes up little space; it can be hung if desired. Although it is pre seasoned, after using it, I scrub with hot water, heat it, and rub with oil; there has been no sticking. I also cook with a tiny amount of margarine (or butter), much less than with my previous pan. My family has really enjoyed what I prepared. Check Special Price!

One Perfect Sandwich at a Time – David Gurgel – Roseland, New Jersey United States
This is a high-quality product from Lodge. The heavy cast iron provides even heat on even the smallest burner. I scrub it with a brush and soapy water after each use and re-oil it with a light spray of Spam. Cooking with a non-stick pan is a sin when you could use indestructible cast iron.

When there is a call for a single grilled cheese or a single egg and bacon sandwich, this little guy will be all you need. It of course works well too to melt butter, warm sauces, and sauté onions when cooking a more ambitious meal. Because of the weight, you can set it aside on a trivet with little temperature loss over 5 – 10 minutes.

Like all Lodge cast-iron products, your great grandchildren will still be using it.
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Love it! – Sammie’s mom – Basking Ridge, NJ
The size is perfect for small meals for my kids! It fits 1 grilled sandwich, a small portion of scrambled eggs, a small stir fry, etc. I chose the cast iron to increase the amount of iron in their diet because they are very picky vegetarians. It takes a little more work to clean just because you can’t put it in the dishwasher and you have to scrub a bit, but it is not a big deal at all.
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I “wondered” what I’d ever use it for. – K. Robertson –
I got this out of pure curiosity, “wondering” what I’d ever use it for. I found it’s great for heating up cheese dip on the stove (and it goes directly to the table), grilling a few onions or garlic cloves, heating a small amount of leftovers, toasting pumpkin seeds or peanuts, melting butter, heating up sauce or gravy. It’s also good for individual servings of hot dessert, and it’s shallow enough to use as a burger press too.
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Lodge Logic Pre-Seasoned 10-1/2-Inch Cast-Iron Square Skillet Information

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Jan 04, 2010 22:03:21

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4.5 of 5.0

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Lodge Logic Pre-Seasoned 10-1/2-Inch Cast-Iron Square Skillet Reviews By Customers
I tought I was going to have to give up on cornbread baked in cast iron. No matter what I did, or how I treated the molds, everything stuck!, all the time. I literally spent hours trying to “cure” my molds and pans to no avail. This was my last effort and thank you Lodge Logic, it worked! I bought the 10 1/2″ square skillet and what great results. It is also just the perfect size for a homemade cornbread recipe. I now also have the 12″, the 8″ and just ordered the dutch oven. I’m sold on Lodge Logic and AMAZON.com. So easy to order and items always arrive promptly. Thank you so much. Another great thing about shopping at Amazon.com is you can take all the time you need, research anything you’re interested in, pick from hundreds of selections and you’re not getting pushed and shoved and rushed down an aisle and still not finding what you’re looking for. I find I’m doing most of my shopping at Amazon now, from kitchen, to shoes to jewelry. Thanks again. Check Save Price!

Absolutely great for steaks – L. Epstein – Los Angeles, CA
We bought this one to cook steaks without a grill (500F in a oven for at least half an hour to preheat the pan, then on the stove over big flames, then one minute for each side (oil the meat, not the pan, we use egg timer) and then back in the oven for 3-5 minutes till it is done your way). Like others, I recommend to fry some fat meat or bacon first, because while the pan is seasoned, the surface is NOT smooth and will benefit from some bacon frying a lot.
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A lot more than cornbread can be cooked in this pan – K. Robertson –
This pan is often marketed as a “cornbread skillet”, and it IS great for cornbread. But it really should be called an “everything skillet”, since really, what can’t you cook in it? It can be used on the stovetop as a skillet, or the oven as a roasting pan.
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Too heavy – Tiggertmk – Quartz Hill, CA USA
We decided to throw away all of our teflon pots and pans and switch to cast iron. Lodge has a great reputation and they have earned it. We really do like all our cast iron pots and pans but my only complaint would be the weight. I have some Wagner cast iron that is just as good to cook on but weighs a lot less. I will not be getting rid of any of my cast iron anytime soon but I might not buy any more of these heavy pieces.
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This skillet’s weight and care requirements put off some cooks, but, as has been known since the Middle Ages, cast iron permits precise baking and flavor- retentive cooking, has a natural nonstick finish when seasoned, and lasts for generations (thereby increasing its value). As it blackens with use, cast iron imparts to food a mystical aura of rustic nourishment and flavor. –Fred Brack

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