- Product Dimensions: 48.3 x 33 x 15.2 cm
- Shipping Weight: 3.7 Kg
- Item model number: L10SK3
- ASIN: B00006JSUB
- Date first available at Amazon.ca: July 23 2008
- Average Customer Review: 474 customer reviews
- Amazon Bestsellers Rank: #13,276 in Home & Kitchen (See Top 100 in Home & Kitchen)
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Lodge L10SK3 12-Inch Logic Pre-Seasoned Skillet (Charcoal)
|Price:||CDN$ 62.98 & FREE Shipping. Details|
- 12-Inch in diameter, 2-Inch deep
- Heirloom pan for kitchen or camping
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Size : 12 Inch | Color Name: Charcoal
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Seasoned, ready to use. This 12-Inch 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.
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Top Customer Reviews
First, let me say the larger 12" is too wide for most electric stove burners; it will overlap the cold part of the stove too much for effective, even cooking. Unless you have a stove top with extra large burners, stick with the 10 1/4 inch Lodge pans.
The 10 1/4 is exactly the right size to cover the typical "large" stove top burner - the spiral type or flat ceramic surfaces.
There are a number of accessories available from Lodge that fit this and other skillets. For example, if you add their cast iron lid, it becomes a "roasting" (or "broasting") skillet for oven use.
Add their glass lid for either stove top or oven use - the plastic handle is safe up to 400F.
What's interesting is those extras also fit the 10 1/4 deep version of this skillet so you don't have a bunch of duplicate, incompatible accessories around.
For daily use, the non-deep version is my go-to pan. The size and shape are ideal, as large as will fit on a typical stove burner.
Rub a steak in salt and pepper, drop it in the skillet pre-heated with some oil and butter and sear on both sides of a few minutes. Perfectly cooked steak, as good or better than if you'd grilled over fire. Try cooking burgers and hot dogs on cast iron too - they get nicely crusted over, like you'd expect from a BBQ. This, of course, isn't unique to Lodge brand cast iron but Lodge has made just about the ideal form factor for kitchen use, with this 10-1/4 skillet and it's deeper counterpart.
As with all Lodge cast iron, these skillets come pre-seasoned. In my experience, they're not seasoned thickly enough to make them non-stick from the start so I wipe them with olive oil and bake them in the oven until the oil polymerizes, forming another coating. I'll repeat that process at least three times to build up a nice thick non-stick seasoning. Google "seasoning cast iron" for lots of opinions on how to do this.
In use, these skillets are great. They're thick enough not to warp at all at varying temperatures and to retain heat well. You can turn your heat down quite a bit once the pan comes up to temperature.
The downside is weight. The assist handle opposite the main handle is especially useful when you've got a filled skillet.
Highly recommended, whether or not you're willing to buy into the rest of the Lodge accessory system.
A little side-note; I also have the lodge dutch oven, 5 quart. The lid from that dutch oven fits perfectly on this pan.
Overtime the "non stick" will get better and better. Just understand that you have to use oil and fat when using cast iron to build up a layer of "seasoning" I wipe a thin (VERY THIN) later of canola on this after each use, and then put it back on the oven until it smokes for a few minutes. This adds to the season, AND ensure its dry after you rinse it (so it doesn't rust!)
I use this several times a week, to toast nuts and seeds to put on my salads. I also use it to melt cheese (the cheese forms a delicious crust) as well as to make eggs for one. It's a surprisingly functional pan. Ohh, it's also good for caramelizing onions. You don't need a giant pan for that.