10.25" Lodge Logic Pre-Seasoned Cast Iron Skillet

fintlewoodlewix

Mar 27, 2025 5:09 PM

3.3K Comments

Joined Jul 2017

fintlewoodlewixMar 27, 2025 5:09 PM

3.3K Comments

Quote from dealmashuguna

:

What if unable to use oil?

Why would you be unable to use oil? Use olive or avocado oil, and it gives you health fats. Canola and similar are probably fine too. Just avoid animal fats and coconut oil most of the time. Now and then will probably be alright.

1

fintlewoodlewix

Mar 27, 2025 5:13 PM

3.3K Comments

Joined Jul 2017

fintlewoodlewixMar 27, 2025 5:13 PM

3.3K Comments

Quote from shigro420

:

You don't even need a good seasoning. That whole concept is so overrated. Every time you put oil on the hot pan, it seasons it, so every time you're cooking, it gets reseasoned. Guess what...

I WASH MY CAST IRON WITH SOAP! Oh, the travesty! Wash with soap, cook as normal, no difference.

However, I find the best way to clean my cast iron is to just boil an inch of water and scrape clean. Works like a charm but does also strip it like soap does. Then just add oil and it's seasoned again... almost like magic.

When there's a good season on the pan, food comes off easily and with less or no oil added. It doesn't take much to make a season. Generally, I don't even wash the pans now. I scrape with a spatula and then maybe wipe with a paper towel, unless I cook the wrong food in the pan, like something acidic. Sauces and similar are better off in a stainless pan.

3

RelaxedSeagull491

Mar 27, 2025 5:14 PM

233 Comments

Joined Apr 2019

RelaxedSeagull491Mar 27, 2025 5:14 PM

233 Comments

Quote from Selman

:

I like my lodge skillet because it is thicker than my others. I don't like the stubby handle. Since, it is thick, it's the one I like to use at extreme heat for steaks and blackening. But, the stubby handle sucks because it rapidly heats up. They make a silicone grabber handle, but it fits loosely.For those reasons I mainly prefer my Victoria cast iron. It has a longer handle. It is a little thinner, but that's kind of good on a 12" or 14" skillet.

Agreed. The Victoria cast iron skillet is the best design at its price point in my opinion. The only downside is that you can only find those on amazon, their website, or sometimes at Macy's while Lodge tends to be everywhere. My mother almost went with Lodge's Chef skillets since she preferred a longer handle, but the sloped walls were too short. She ended up with a Victoria skillet since that has the longer handle and higher walls. If you don't need a longer handle then it's hard to pass up on a classic Lodge cast iron skillet.

Selman

Mar 27, 2025 5:19 PM

4.3K Comments

Joined Jul 2010

SelmanMar 27, 2025 5:19 PM

4.3K Comments

Quote from shigro420

:

You don't even need a good seasoning. That whole concept is so overrated. Every time you put oil on the hot pan, it seasons it, so every time you're cooking, it gets reseasoned. Guess what...

I WASH MY CAST IRON WITH SOAP! Oh, the travesty! Wash with soap, cook as normal, no difference.

However, I find the best way to clean my cast iron is to just boil an inch of water and scrape clean. Works like a charm but does also strip it like soap does. Then just add oil and it's seasoned again... almost like magic.

You are shouting at the wind. Nobody said anything that would invite such an over the top reply.

You even contradict yourself. He said you need a good seasoning. Then you say you don't need a good seasoning. Then you say to just cook in it which makes a good seasoning. Guess what...

NOBODY EVEN TALKED ABOUT SOAP.

So goofy, man.

Last edited by Selman March 27, 2025 at 03:57 PM.

3

2

WildRigger47

Mar 27, 2025 5:35 PM

1.6K Comments

Joined Aug 2008

WildRigger47Mar 27, 2025 5:35 PM

1.6K Comments

Quote from shigro420

:

You don't even need a good seasoning. That whole concept is so overrated. Every time you put oil on the hot pan, it seasons it, so every time you're cooking, it gets reseasoned. Guess what...

I WASH MY CAST IRON WITH SOAP! Oh, the travesty! Wash with soap, cook as normal, no difference.

However, I find the best way to clean my cast iron is to just boil an inch of water and scrape clean. Works like a charm but does also strip it like soap does. Then just add oil and it's seasoned again... almost like magic.

The proof of how misguided you are with cast iron cooking & cookware care is right within your own words and whatever food is so sticking in your cookware.
It really shows when you say "I find the best way to clean my cast iron is to just boil an inch of water and scrape clean."
You are freely admitting you have a need to SCRAPE it clean, or boil water in it, which you would not have to do if you had a properly seasoned cast iron cookware.

Contrary to what you believe, seasoning is not a 1-time process. Adding oil is just the bare initial start of any seasoning process and not true seasoning at all.
You say "Every time you put oil on the hot pan, it seasons it, so every time you're cooking, it gets reseasoned". Almost correct, but 100% correct would be every time you put oil on the hot pan it deepens the seasoning over time, but NOT if you soap, boil water, and scrape the cast iron's seasoning in-between, every time you cook & wash.

The need for me to scrape my cast iron is extremely rare. I've never used soap or 'boil water' in it to clean it.
Why? Because my cookware is near 99% clean AFTER cooking in it, before a quick rinse with water and a wipe with paper towel to clean away the excess oil. The fact that it doesn't need such severe cleaning should tell you something.
Been doing it for over 50 years.

ulieq

Mar 27, 2025 5:51 PM

4.8K Comments

Joined Mar 2006

ulieqMar 27, 2025 5:51 PM

4.8K Comments

Quote from Sixtyten

:

14 bucks is almost an automatic buy for something that will last through the next 3 apocalypses. Extras enable dual-wield mode 🍳 🍳

or until you dishwash it

1

hereforthedeal

Mar 27, 2025 5:54 PM

137 Comments

Joined Apr 2011

hereforthedealMar 27, 2025 5:54 PM

137 Comments

Quote from Fletch113

:

Same here. Bought for $10.00 in 2017. Never knew I had it and need to go looking now.

Bought in 2016 for 15.92 so reverse inflation for me. Might just get another one

dazedxxx

Mar 27, 2025 6:06 PM

3.4K Comments

Joined Feb 2016

dazedxxxMar 27, 2025 6:06 PM

3.4K Comments

Quote from shigro420

:

Good luck using cast anything effectively in a blunt force/impact situation. Maybe a hit or two but it'll surely crack in half. One poster noted the stubby handle, so your wield is going to be short, as well. We can discuss kitchen-based pugilism in another forum, as this one is about the product as used in a domestic sense.

I speak from experience...I once used a big 18 or 20 inch skillet on offense against a fish, and got 2 or 3 wacks before the handle broke off. I didnt expect that!

Last edited by dazedxxx March 27, 2025 at 11:08 AM.

db5304

Mar 27, 2025 6:27 PM

80 Comments

Joined Oct 2012

db5304Mar 27, 2025 6:27 PM

80 Comments

Quote from JumpingJack502

:

I'll be the one to say it, with the advancement of nonstick coatings and knowledge of properly using stainless steel, there is very little reason to have a cast iron pan around the kitchen unless you like casseroles or reverse sear steak often. They just don't offer enough utility. My Lodge pan sits at the bottom of stack almost indefinitely.

I would still be careful with most non-stick coatings. Many of them still use a teflon or similar enough material that can break down. With that said I love using carbon steel myself. less maintenance than cast iron (more than stainless) with instant heat transfer, and less likely to stick than stainless. but there is a reason most chef's use stainless, I think if you really know how to dial your temp's in they are ideal.

1

JumpingJack502

Mar 27, 2025 6:43 PM

1.6K Comments

Joined Aug 2021

JumpingJack502Mar 27, 2025 6:43 PM

1.6K Comments

Quote from db5304

:

I would still be careful with most non-stick coatings. Many of them still use a teflon or similar enough material that can break down. With that said I love using carbon steel myself. less maintenance than cast iron (more than stainless) with instant heat transfer, and less likely to stick than stainless. but there is a reason most chef's use stainless, I think if you really know how to dial your temp's in they are ideal.

I definitely agree. Carbon steel is a great way to cook (aka for me it's my wok). Sort of reinforces the idea that cast iron is erroneous in most cases except maybe for the boomers thumbing down my comments. 😁

huja

Mar 27, 2025 6:48 PM

761 Comments

Joined Jul 2009

hujaMar 27, 2025 6:48 PM

761 Comments

Sweet deal. I bought it for $15.92 in 2016. One of the few things that has gotten cheaper.

tominmaine

Mar 27, 2025 6:51 PM

50 Comments

Joined Aug 2017

tominmaineMar 27, 2025 6:51 PM

50 Comments

In for one, thank you!

Rethcir

Mar 27, 2025 7:33 PM

54 Comments

Joined Nov 2005

RethcirMar 27, 2025 7:33 PM

54 Comments

I just bought a 12 inch one, I frickin love it. It is a bit heavy, the 10 might be better if you aren't cooking bigger meals as much, or if you toss things around the pan with wrist action a lot. Lodge is the best brand you can get too.
THAT SAID.. check your local Facebook Marketplace, you may find some people practically giving away used ones that could just use a little light love and re-seasoning.

1

Rethcir

Mar 27, 2025 7:37 PM

54 Comments

Joined Nov 2005

RethcirMar 27, 2025 7:37 PM

54 Comments

Quote from JumpingJack502

:

I'll be the one to say it, with the advancement of nonstick coatings and knowledge of properly using stainless steel, there is very little reason to have a cast iron pan around the kitchen unless you like casseroles or reverse sear steak often. They just don't offer enough utility. My Lodge pan sits at the bottom of stack almost indefinitely.

I do use a nonstick a good amount, but everyone knows that the nonstick coatings degrade in performance over time, and who knows how much of that coating ends up in your food..

Stainless Steel at least has the advantage of being dishwashable (usually), but compared to nonstick or cast iron, cooking is noticably more difficult.

Cast Iron is induction compatible as well..

10.25" Lodge Logic Pre-Seasoned Cast Iron Skillet

$14

$34

Editor's Notes

Original Post

Editor's Notes

Original Post

Community Voting

Top Comments

Join The Conversation

62 Comments

Join The Conversation

Related Searches

Popular Deals

Trending Deals