Customer Reviews:
Showing reviews 6-10 of 200
 What A Value! October 21, 2002
22 out of 22 found this review helpful
This very heavy skillet is phenomenal! The problem with the typical non-stick pan is that it isn't receptive to very high heat, but this pan will become non-stick and is most certainly able to sear foods over high heat. The word I hear is that these Pre-seasoned Lodge items knock 2 years off the seasoning process, which is quite nice. I own more expensive items like Le Creuset that are enameled cast iron, but this item is most certainly a staple for searing in a semi non-stick surface. As the Lodge sticker says, this item will last for generations with proper care, and it gets better over time.
Best Skillet I've Ever Owned December 5, 2003
17 out of 17 found this review helpful
I've only had this skillet for over a month, but I already find myself using it more than any other skillet in my kitchen, including the expensive, supposedly "non-stick" ones. This skillet never sticks, and it is superior for browning not only meat, but also vegetables. I've even used it for stir-frying as well as simmering stews, and it performed wonderfully. The pre-seasoned aspect of this skillet is key - I wouldn't buy any cast-iron product not pre-seasoned anymore, because seasoning it myself is just too frustrating. It's also important not to use soap to wash this skillet - just water. Remember that as soon as you place it back on the heat source, any bacteria will be automatically destroyed!
For a TRULY GREAT Steak! July 15, 2003
15 out of 15 found this review helpful
I'm a big fan of pan-frying steaks and have "shied away' from cast iron because of the fear of seasoning incorrectly.Well, no more! This makes TRULY the best steak ever: crispy, crispy crust and perfect inside. And the pre-seasoning worked like a dream! Try it; you won't regret it.
REALLY LIKE THE PRESEASONED SKILLET January 25, 2003
Sharon Abbenhaus (Norfolk, NE USA)
15 out of 16 found this review helpful
I have been using cast iron cookware for nearly 40 years. I thought I took good care of the items, but it seemed like I was constantly reseasoning them. As I got older, the pans seemed to get too heavy for me. I sold all of them (except for my grandmother's dutch oven) at our farm sale 8 years ago. I really missed them so when I heard of the new preseasoned skillets, I bought the 12-inch skillet in November. That extra helper handle is great and I have no trouble lifting the pan. I really feel that cast iron is the best for frying meats. I have used this skillet several times a week and I really like it.
You'll still need to season the pan well if you want to make pancakes on it. August 7, 2005
mermaids4ever (Northern California)
11 out of 11 found this review helpful
We went searching for Lodge cast iron that was made in the US after seeing some pricey but poorly made cast iron products at Macy's (and other stores) that were made in China. My husband and I remember our grandmothers cooking with Lodge cast iron. We want to get rid of the Teflon since we've learned of the health hazards associated with cooking in it.
The 12" Lodge skillet is of excellent quality. Be forewarned though, that the "pre-seasoning" applied by the manufacturer is not sufficient if you want to make pancakes. We were skeptical but hopefull that the pre-seasoning would work as adverstised. Our first use of the skillet resulted in two sourdough pancakes firmly glued to the bottom of the skillet, even though it was well coated with coconut oil! We still love the skillet and plan to purchase the Lodge grill and dutch oven or chicken fryer. All of them will spend a few sessions in the oven (well coated with oil) to get them ready for use. Lodge will last through several generations as long as you don't put a hot pan under cold water (I'm always amazed when I see someone take a hot pan off the stove and put it under the tap with cold water! I'm even more amazed when they then wonder why the pan warps,cracks (enamelware) or shatters after they do that and then accuse the product of being defective. Kitchen common sense no longer appears to be common.)
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