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Lodge Mfg Co > 
Item#: 9SIA1MM1DK5332

Lodge Logic 12 Inch Pre-Seasoned Skillet L10SK3

  • Frying Pans & Skillets
  • Metallic
  • Cast Iron
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This 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. 12 inch diameter. 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.


Learn more about the Lodge Mfg Co L10SK3

General

Brand
Lodge Logic
Model
L10SK3

Size

Size/Dimensions
12

Type

Type
Frying Pans & Skillets

Details

Color
Metallic

Color

Color Mapping
Black

Detail

Material
Cast Iron
Special Features
Oven-Safe

Color

Selling Unit
Each
Dishwasher Safe
No

Quick Info


Customer Reviews of the Lodge Mfg Co L10SK3

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  • stephen h.
  • 12/9/2012 9:29:00 AM
  • Tech Level: High
  • Ownership: 1 month to 1 year

5 out of 5 eggsInvest the time - it'll work like a charm

Pros: Once you thoroughly clean the "pre-seasoning" with a steel brillo pad and re-season the pan, it will become your favorite pan.

The original seasoning may have been oil based, but it left a film on the pan that reminded me of that stuff they use to attach credit cards to paper when they deliver them to you. (You know, that weird sticky viscous stuff?) Anyway, I washed it thoroughly, and re-seasoned it with a generous helping of Canola oil all around. I placed it in the oven @ 350 for 90 minutes, and out came a perfect flat non stick frying pan.

Eggs and bacon with a little butter come out perfect and are super easy. To clean I just wipe it out with paper towel while its still pretty warm. I am very happy with the Lodge cast iron cookware.

Cons: The preseason is rubbish. Plan to scrub it well and re-season once you get it. It is well worth it.

Other Thoughts: I have used other cast iron ware, and this one had the perfect dimensions. Otherwise I would have bought some other cast iron cookware.

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  • Dawid K.
  • 12/4/2012 10:30:51 AM
  • Tech Level: Average
  • Ownership: 1 week to 1 month
  • Verified Owner

4 out of 5 eggsGreat deal

Pros: Great deal on a cast iron pan, can't beat it for the price.

Cons: Its a large pan and it is very heavy. You will need cooking gloves and will have to pick it up by both handles.

Other Thoughts: The way this was packaged was questionable, it could have been damaged, but ended up surviving. There was not enough packaging material in the box and the box was
in bad shape when it arrived.

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  • anand r.
  • 11/25/2012 7:59:02 AM
  • Tech Level: High
  • Ownership: 1 day to 1 week
  • Verified Owner

4 out of 5 eggs

Pros: great item. would highly recommend. safer and healthier option than no-stick and lasts a lifetime. I have been converting all my non sticks skillets, pans, to cast iron one by one.

Cons: This item is heavy and requires careful handling - can ding/chip counter tops if not careful.

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  • YVELISSE R.
  • 11/24/2012 1:53:18 PM
  • Tech Level: Average
  • Ownership: 1 week to 1 month
  • Verified Owner

5 out of 5 eggslodge skillet

Pros: This is my second lodge product, i alsohave a lodge hibachi grill and just just like the grill is a great productI like to cook my steak on it also great for chicken breast it give a nice color.

Cons: no cons so far

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  • Mark E.
  • 10/19/2012 2:56:24 PM
  • Tech Level: High
  • Ownership: more than 1 year
  • Verified Owner

5 out of 5 eggsOld Reliable

Pros: Big and it's a Lodge

Cons: None

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  • Mark E.
  • 10/17/2012 1:04:42 PM
  • Tech Level: High
  • Ownership: 1 month to 1 year
  • Verified Owner

5 out of 5 eggsFried taters yum!

Pros: Large and solid plus it's a Lodge

Cons: Cast iron hard to clean.

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  • jim k.
  • 9/30/2012 11:02:11 AM
  • Tech Level: Average
  • Ownership: more than 1 year

4 out of 5 eggsGreat pans - need to treat them different

Pros: Versatile. Nearly indestructable. Safe for stove, oven, broiler, grills, campfires. Becomes non-stick over time. They wont wear out. Relatively inexpensive. Usable for other than cooking situations.

Cons: Needs some special handling. Can warp. Not good in microwave. Heavy, hard to store in cabinet or lift from floor or overhead. If you have not used cast iron, expect some initial problems.

Other Thoughts: First you will need nylon hard bristle scrub brush and scrub pads, coarse kosher salt. They arrive with a vegtable oil coating and probably are 'pre-seasoned'. Scrub them hard when you get them, use the salt as an abbrasive with paper towels. Some pre-seasoning will come off and leave a scaly or pitted effect, nature of the cast-iron beast, with time and use this eventually smooths to a stick free surface.

Yearly or when it seems needed, hard scrub them, dry them, put some crisco or what you like in them and into a 350 oven until it melts. Rub every surface with paper or cloth to grease them. Bake them upside down for an hour or so, sheet pans or foil underneath to catch drippings - the grease can harden like an epoxy so foil is great. Turn off heat and leave in oven to cool, overnight. Wash lightly and use. This seasoning is part of their maintenance. Do it.

Avoid using metals on them, you can gouge the seasoned surface to bare iron. It's not that you cannot use them, just don't chisle or scrape or scratch. If you do though, see previous paragraph.

First few uses can seem disasterous, expect that and keep heart. Avoid heavy use of dish detergents, they do have degreasers that will unseason things. Paper towel and coarse salt will dislodge cooked on things. Light use of dish soap with nylon brush or scrub pad should keep it clean. Application of oil after cleaning might be good, your choice.

These can crack and warp if you shock them. Do not drop hot pans into cold water, remember what happened at the end of Aliens-3.

Cast-iron cookwear is centuries old. Almost anything can be created, heated, re-heated. Embrace the simplicity.

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  • Dentin S.
  • 9/29/2012 10:55:43 AM
  • Tech Level: Average
  • Ownership: 1 week to 1 month
  • Verified Owner

3 out of 5 eggsgreat product terrible shipping

Pros: The skillet itself is great. Wish i could give 5 eggs for the product.

Cons: Since this was not handled by Newegg Directly the shipping took almost two weeks to get to my door. I ussually get things in less than a week of ordering. This claimed that it had been shipped for a full week before it actually had any tracking details.

Other Thoughts: I wish they could show the ratings of both the product and the shipping. I would have given five eggs for the product and zero eggs for the shipping.
If I had known it would take so long to get here I would have purchased the same exact skillet at Target for a few dollars more.

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  • Youming Y.
  • 9/13/2012 1:53:07 PM
  • Tech Level: Low
  • Ownership: 1 day to 1 week
  • Verified Owner

4 out of 5 eggsMixed success

Pros: It's freakin huge, and deep! Looks like it'll be great for pan-frying, and huge servings of stir fry

Cons: It's quite, quite heavy, too much so to be lifted with one hand for plating. Unfortunately that means that if you're using two hands to hold it (with mitts or kitchen towels, as the handles get HOT!) you can't scoop out things, and if you're trying to scoop out things, you'll probably smash it against any good dishware below.

Only way to really get things out is to leave the skillet flat, and scoop things out of it as you go, and then pour the drippings afterwards.

Also, attempted to make scrambled eggs with a generous helping of butter, and failed miserably. There is now quite a bit of dried/cooked on egg stuck to the pan that no amount of scraping is getting off. I've tried boiling water to get the egg off, but no real progress so far.

Other Thoughts: Some basic recipes (i.e. optimum temperature for scrambled eggs, etc.) would be helpful, as I've basically destroyed the original coating with these stuck on eggs, and am at a loss as to how to get these eggs off.

I might just try turning the heat on full blast, charring the eggs off, and starting over.

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Item#: 9SIA1MM1DK5332
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