Lodge 12-Inch Pro Logic Pre-Seasoned Cast Iron Skillet - Ready to Use Right Out of the Box!

MSH in Canada: The media could not be loaded.  Lodge Pro-logic 10" - This has been a great pan for me for years. I also own the 12-inch beast. Pro-logic sloped sides means an easy slide out of most everything. Yeah, they’re heavy but the thermal mass is worth it. I can sear a chop on both sides briefly, remove it from heat, slap on a lid, and let it coast to perfection with that residual heat. Fifteen minutes start to finish. I hear this “twelve hours for sous vide, reverse sear” nonsense and think…learn how to cook instead. LOL

I’ve never once purposely “seasoned” this or any of my cast iron. I just use them all regularly with oil/fat and that happens over time. Yes, even with eggs (see video). Wash with or without soap and scrubbing as needed. Stop worrying. It’s cast iron which is (probably literally) bulletproof. Place on a warmed burner or in a low oven to dry completely = zero rust issues. I paid CDN$32 in 2018, currently listed at CDN$52 - still worth it. Fifty bucks for this once a lifetime or countless “disposable” non-stick pans. Choose wisely kitchen warriors.

Canada on Aug 28, 2023

Francisco: Muy buen sarten. Sencillo de usar y mantener. En mi caso lo uso diario

Ventajas:
Funciona en parilla y horno.
Muy práctico para preparar comida para dos personas.

Desventajas:
Es necesario usarlo con un guante ya que el mango se calienta bastante.
No usar con una tapa con jaladera de plastico. Se va a derretir.

Tips:
Seguir las instrucciones de mantenimiento.
Hay que usarlo unas cuantas veces para que la comida no se adhiera al sarten.

Que puede ser mejor:
Personalmente prefiero los sartenes de 28 centimetros sin embargo Lodge no fabrica este tipo de sarten en esas dimensiones. (Lodge comercializa uno de 28cm de origen chino con caractristicas muy diferentes a este sarten)

Mexico on Jun 21, 2023

Jackson B.Jackson B.: I brought this pan in 2018. It is my most used pan. It is heavy. The weight is a good thing as the thicker bottom helps heat retention and prevents noticeable hotspots.

For cheap George Foreman money just buy this it’s more versatile and easier to clean. It gets washed after cooking and put back on the burner for my next meal. Given the construction, I have very few doubts this pan will be with me for a very long time.

I didn’t even realize I had owned this pan for 4 years when I decided to write this review. It gets used almost every day if not multiple times throughout the day. If I’m camping this bad boy comes along. I’ve included a list of meals that turned out well and how to make scrambled eggs in my review in hopes that someone new to cast iron would find this useful.

This is downright an amazing sauté pan. You will not be disappointed. It has the wonderful benefits of being usable on gas, wood fire, and electric.

I was really sad I didn’t see this on Lodge’s website so I’ll be buying another one just in case. I will never need another pan of this design.

I make a one pan breakfast on this thing: ham, bacon, or sausage,...

United States on Jan 18, 2023

Edward Inzauto: I’ve had this pan for something like 13 years and I still use it, so in that way, it’s very good. It’s fairly well seasoned and has done its job for over a decade.

However, it’s not as good as the classic Lodge pan design in my opinion, and offers a relatively small cooking surface of about 7 inches for its weight of 5.1 pounds. By contrast, the 8-inch Lodge Classic Skillet has a similar-sized cooking surface and weighs only 3.2 pounds, per the manufacturer. The 10.25” pan offers two inches more cooking surface for the same weight as this pan. This pan’s sides have a gentle slope to them, making it easier to slide food out of the pan, but vastly reducing the cooking surface while maintaining a heavy weight.

Those are all characteristics I could have known before purchasing, but only from actual use did I learn the following drawback of this pan: The surface of this model was very rough compared to the much smoother Classic Lodge Skillet that most people who’ve used cast iron are familiar with. It was harder to season evenly and did not become nearly as nonstick as rapidly as those beloved pans. Now it’s fine, but there was a lot of frustration many...

United States on Dec 22, 2022

pris: Most useful lodge pan, just love it the rounded bottom, great for omelette, brilliant for everything, a perfect pan for anyone that can cook, no sticking, easily clean, the more used the better it gets, passed the scramble eggs test just after it arrived, wouldn’t part with it, it had a different handle compared to the other lodge pans, slightly wider, might b a fraction to wide for my little hand, however it cooks so well I will live with the handle

United Kingdom on Jul 07, 2019

Jamie Smith: I put on about six high heat coats of flax oil. I find the texture of the pan to be a bit more rough than I would have expected, so cleaning isn't as hassle free as I would like.

Canada on May 24, 2019

Un cliente habitual de amazon: Cocinar con hierro calado es otra historia. Tengo otras (más Lodge, Petromax, Le Creuset, etc) pero esta se ha convertido en mi sartén de referencia.

En EEUU ha sido muy criticada por no se compatible con las tapas, pero su forma (incluyendo el peculiar asa principal) me parece muy cómoda. El peso (siendo alto como no puede ser de otra manera) es más que aceptable y el asa secundaria cómoda.

Además, sin saber muy bien si es la experiencia que acumulo, los curados adicionales que apliqué han quedado de maravilla y hago lo que quiera sin problemas, incluyendo por supuesto huevos.

Con lo cual, sin duda, la volvería a comprar.

Spain on Apr 06, 2018

L. Rust: Still Laughing out-loud at the negative Reviewers complaints: "It's Heavy" (duhhh, it's cast iron), "Within minutes, the handle becomes super hot and we cannot even touch it" (duhhh, it's cast iron), "requires you to dry it and 'oil' it after each use" (duhhh, it's cast iron), "Very disappointing & irritated with the thought of re seasoning after a simple casual grilling of hamburger or chicken breast" (duhhh, it's cast iron).... Ok, buy the Teflon non-stick cookware instead & enjoy the eggs that you didn't pepper but look like they were (umm umm, Teflon tastes so good). Daily I love cooking with my Lodge cast iron Wok, Skillets, Pots & Pans that I've bought over the years. When I clean them, water glides off the surfaces & cleaning is quick & easy. Don't be a dope; when you buy cast iron cookware you've chosen a product with incredible potential to become the BEST cookware you'll ever own. Give it attention, care & time; you'll enjoy it for a lifetime. Simple TO-DO's are: 1) season it yourself (there is no such thing as "pre-seasoned") 2) when you unpack your pan, wipe it down with corn oil, put it in the oven at 450 degrees for an hour or so. Do this a...

United States on Jan 21, 2013