Lodge Logic Pre-Seasoned Skillets - Don't Let the Low Price Fool You!
Lodge Logic Pre-Seasoned Cast Iron Skillets with Recipes
Have you ever tried cooking with a Seasoned Cast Iron Skillet? With the right pan it is a fabulous way to cook just about anything from pancakes to sausage, steaks to sauted chicken, whatever you can imagine it tastes great from a Seasoned Cast Iron Skillet.
The Lodge Logic Pre-Seasoned Cast Iron Skillets are the best on the market, really! Well don't just take my word for it read one of the reviews from the 1,541 happy Amazon customers who rave about their Lodge Logic Pre-Seasoned Skillet. These raving reviewers have kept the Lodge Logic Pre-Seasoned Cast Iron Skillet on the Amazon Kitchen Best Seller List for an incredible 2,899 days! Plus the Amazon price is 50% less than ordering direct through Lodge Logic.
Images courtesy of Amazon
Cast Iron Skillet Poll
Have you cooked with a seasoned cast iron skillet?
Lodge Pre-Seasoned Cast Iron Skillets - Standing the test of time
Lodge Logic is a trusted name in superior cookware, family owned since 1896 it is highly possible that your mother or grandmother cooked delicious meals using one of their quality crafted cast iron skillets.
Their foundry still located in Tennessee makes Lodge Logic the only remaining US producer of pre-seasoned cast iron cookware and with a "zero hazardous waste streams" program Lodge Logic is dedicated to living green and preserving our environment.
Purchase a Lodge Logic skillet and you know you're supporting a company with a respected, well-grounded reputation.
Buy Pre-Seasoned! - Why mess with doing it yourself?
You will Love your Lodge Logic Pre-Seasoned Cast Iron Skillet!
Buying pre-seasoned cast iron means you can start cooking as soon as it arrives! No need to season yourself.
Plus you can use your new Cast Iron Pan with a variety of heat sources, open flame, on the grill, gas, electric, and induction.
Once you start cooking with this cast iron skillet it will become your favorite pan, easy to get comfortable with, easy to create dynamite dishes, and easy to clean.
Cast iron does not scrape and scratch like aluminum and stainless steel, plus it heats evenly and holds that heat steadily from oven to stovetop. How many of your current pans can you place in the oven?
Pre-seasoned Cast Iron Cooking and Care Tips
Take care of your pan and it will take care of you
- Take care of your pan and it will take care of you
- Never wash in the dishwasher
- Rinse with hot water and wipe out, no need to use soap
- Do not allow to air dry as rusting may occur
- Towel dry while still warm to retain the pre-seasoned curing
- Store in your oven but remember that it is there when turning your oven own
- If you store with a lid place a paper towel between the lid and pan to allow air movement
- Add a bit of oil when cooking starting out on low heat and increasing to the desired temperature
- Gas flames should not extend up the sides of the skillet
- If your stove top has different size burners it is best to match up the skillet size with the burner size
- Seems like common sense to me but do not use your cast iron pan in the microwave
Easy Clean 1-2-3
Let's take a closer look at this Cast Iron Pre-Seasoned Skillet
The Lodge Logic Pre-Seasoned Skillet is available in six sizes; 6.5", 9", 10.25", 12" (the size I use the most), 13.25", and the large 15".
Each size is 2" deep and comes with two side lips for pouring, plus they have two handles to aid in handling a heavy pan
Easier to clean that stainless steel and better at non-sticking than Teflon
Ideal for browning, searing, sauting, frying, baking, roasting, and just about any style of cooking.
Use it for everything from eggs over-easy to pan sized cookies, from seared Ahi Tuna to perfectly grilled New York steaks.
*Personal note: I enjoy a steak prepared in what is called Chicago Blue, meaning flame seared on the outside and slightly rare on the inside; delicious at my favorite steak restaurant but difficult to do at home until I bought my Lodge Logic Pre-Seasoned Skillet, the closest prep to restaurant.
Yummy Yummy! - Sorry couldn't find her recipe
Are Recipes Better When Prepared in a Lodge Logic Cast Iron Skillet?
Prep Time: 1/2 hour
Total Time: 1 1/2 hours
Roasted Chicken with Orange Marmalade in the Lodge Logic Skillet
- 1 Whole Roasting Chicken (roughly 3.5 lbs.)
- 3/4 cup Teriyaki Sauce
- 1/4 cup Orange Juice
- 1/4 cup Orange Marmalade
- 2 tablespoons Olive Oil
- 6 cloves thinly sliced Garlic
- 2 Bay Leaves
- 2 large pieces Orange Rind
- 6 Scallions green parts only sliced into large pieces
- 1/2 pound fresh Green Beans with ends removed
- 1. Preheat the oven to 375 degrees F. Rinse the chicken and pat dry with paper towels. Tuck the wings under the back and tie the legs together with kitchen twine.
- 2. In a small bowl combine the teriyaki sauce, orange juice, and orange marmalade. Heat the olive oil in a large Deep Skillet or Dutch oven over medium-high heat. Add the garlic and saute' for 2 minutes; add the onions and green beans, and cook, stirring, for 4 minutes.
- 3. Remove from the heat, move the vegetables to the sides of skillet, add the chicken, and rub thoroughly with the orange-teriyaki sauce.
- 4. Add the bay leaves and orange rind to the pan, place in the oven, and roast until the juices from under the chicken's leg run clear, about 1 hour, basting every 15 minutes. After 1 hour, turn off the heat and let the chicken rest in the oven with the door cracked open for about 15 minutes.
- 5. Carve and serve with scallions and green beans.
Prep Time: 20 minutes
Total Time: 25 - 27 minutes
Kickin’ Skillet Scampi with Linguine - Courtesy of the Lodge Kitchens
- Kosher salt
- 1 -1/2 pounds Linguine
- 5 tablespoons Extra Virgin Olive Oil
- 6 tablespoons unsalted butter
- 3 tablespoons minced fresh Garlic
- 2 pounds large Shrimp
- peeled and deveined
- 1/2 teaspoon coarsely ground Black Pepper
- 1/4 teaspoon Hot Red Pepper Flakes
- 1/4 cup fresh Flat-Leaf Parsley
- 1/4 cup freshly squeezed Lemon Juice
- 1/4 cup freshly grated Parmesan Cheese
- 1.Bring to a boil a large pot of water seasoned with 1 tablespoon of kosher salt, add the linguine, and cook until al dente, 7 to 10 minutes.
- 2.Drain, run under cool water, drain again, place the linguine back in the pot and toss 1 tablespoon olive oil. Set aside, keeping warm.
- 3.Melt the butter with the remaining olive oil in a 10” to 13” well seasoned cast iron skillet over medium-high heat. Add the garlic and saut for 3 minutes, being careful not to burn.
- 4.Add the shrimp, 1 teaspoon of kosher salt, and the pepper; saut until the shrimp begin to turn pink, 5 to 7 minutes. Remove from the heat and toss with red pepper flakes, parsley, lemon juice, and Parmesan cheese.
- 5.Pour the shrimp mixture over the cooked linguine, tossing to combine, and serve immediately.