Product Features:

• Heirloom pan for kitchen or camping
• Superior heat retention and even cooking
• 12 inches in diameter, 2 inches deep

Product Description:

Seasoned, ready to use. This 12 inch skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.

Customer Reviews:
What can I say....
This is the most straightforward, versatile, rugged, dependable piece of hardware in my kitchen. Classic, and if well taken care of, I'll be giving it to my grandchildren.

2010-03-12 | Rating: 5

Castiron Pan
I thought I was done with using cast iron as I had
trouble with sticking and burning. Was very pleased that
the Logic did neither. It is definitely a keeper
and maybe buy a second one.

2010-03-11 | Spains (Bellville, OH, US) | Rating: 5

Good Quality, Great Price
I purchased this Lodge 12 inch skillet along with the 8 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.

When I first got the pans, I decided to polish the pans using sand paper. I read on another review that you could use sand paper to help polish the pan, which would make it become non-stick more quickly. After doing some research it seemed to make sense, many companies producing cast iron cookware use to polish their pans, many years ago (but of course to save on production cost they stopped doing this.) When you get the pan you can feel/ see the rough cast finish. I took an orbital sander and started with an 80 grit and worked up to 220 grit sand paper. You sand down the pre seasoning that was applied direct from Lodge, but soon the bottom of the pan becomes much smoother, and almost shiny. Having this smoother surface also allows the food to slide easier making them more non-stick. Cast Iron pans build up a nice black Patina over time. This patina is essentially the pores of the pan filling in with oil/fats. Eventually the patina builds up to fill in all the pores and the pan should become more non-stick. While I did sand away the pre seasoning that was applied by Lodge, my guess is that with a smoother surface and with fewer pits to fill, the seasoning/ patina will build up faster, to make the pan become non-stick more quickly. Seasoning the pan is simple, you do this by taking a fat/oil and coving the pan with the oil and then placing it in the oven for a few hours. You should season you pans even though Lodge pre seasons them for you. The more you cook in your Cast Iron pans the better they will perform, as they continue to builds up the patina, making the pan almost glossy black (this is a good thing). The patina also helps prevent rust. Even if take a standard pan the patina will build up over time and fill in all the pits. Over all the Lodge pans seem to be good quality, they should last a life time, I am happy with my purchase, and I look forward to seeing what food I can prepare in my new cast iron pans.

2010-03-01 | Prudent Buyer (Vacaville, CA) | Rating: 4