Lodge Cast Iron Skillet vs Lodge Pre-Seasoned 12-inch Cast Iron Skillet

It said it might need some extra oil the first few times and it might need more seasoning. I figured bacon would be a good first product because it's so greasy. The bacon stuck really bad to the pan, I had to scrape it off the bottom and those spots where it stuck were terribly sticky. After the bacon I fried a couple burgers in the pan, they got that nice crusty outside like you only get from a skillet like this or from a really nice restaurant grill

I expected the pans to be rough, but not so rough, and that they would be better, and more evenly seasoned. But in the end, if they last a lifetime, as they should, I won't remember the misgivings in years from now.

Thanks everybody! I've looked at Lodge before, I'll probably end up going with Lodge instead, it's a brand I know a lot of people trust! I've actually been debating getting a cast iron flat top too for my glasstop stove. :)

It said it might need some extra oil the first few times and it might need more seasoning. I figured bacon would be a good first product because it's so greasy. The bacon stuck really bad to the pan, I had to scrape it off the bottom and those spots where it stuck were terribly sticky. After the bacon I fried a couple burgers in the pan, they got that nice crusty outside like you only get from a skillet like this or from a really nice restaurant grill

It'll rust. We just put it back on the stove with the burner on until it's dry. Easy. Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well

It'll rust. We just put it back on the stove with the burner on until it's dry. Easy. Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well

Cast iron is supposed to be cheap, durable, and reliable; and that is exactly what Lodge is. Start with their 12” skillet and work more into your collection from there.

Properly cared for your cookware should last your lifetime, be virtually non-stick and extremely low maintenance. NEVER - Allow your cookware to air dry. This will cause rust and you will most likely need to scrub with steel wool, rinse, dry and re-season and you may to repeat this process many times to return it to a desirable condition. Iron cookware can crack if exposed to extreme temperature changes / hot to cold

As for continued maintenance, instead of washing it last like I used to do with other pans, I wash it first. I towel dry it, then set it back on a low-medium burner to heat/dry completely for about 10 mins while doing the other dishes. Thorough drying is critical to prevent rusting. Then a little canola oil on a paper towel, give it a real light coat inside, leave it on the burner another 15 mins while I finish the rest of the kitchen clean up

Bottom line: whatever I may have used this for, I'll probably still use my big crock pot, and it has a lid. Walmart has these same Lodge items..

Therefore, many hours of prepping were involved before I fried the first egg - that stuck. I knew I would need to season more aggressively due to the roughness of the cast iron. Do not expect a smooth, mirrored finish as comes on high end cast iron. This is more rustic

The only cast iron cookware that I find to be of better quality than these are those manufactured many decades earlier. I have a couple of smaller Griswold cast iron skillets made around 1930-1940 and there's a definite difference. Good quality vintage cast iron cookware is generally thinner walled and slightly lighter in weight. Many of the older pieces also have a raised bottom ridge, or smoke ring

Flaxseed oil is the only edible oil that has waterproofing properties, so it would make the surface even more non-sticking. This is so much fun!

Cornbread doesn't stick. Burned eggs don't stick. And where burned eggs won't stick, there's not much that can. For the first few months, I gave it a pat of butter before cooking anything low-fat, and a Crisco wipe after cleaning it

Preheat well and a little fat if the food you are cooking has none. My current nonstick is worn out but I haven’t been bothered to replace after my lodge cast iron griddle and pan showed I could do everything I wanted.

God it is cheap- $20! It is heavy, but strong and they say built to last a lifetimes. I believe it. But it heats hot and evenly and I think food tastes better coming off it. I hope to stay with it and see it through

The 12 inch skillet is heavier than most vintage and antique cast iron and it is not as smooth as the oldies. However, this finish is definitely not as rough as many of the competitors, especially some of the imported stuff. The skillet heated evenly and it was roomy enough for three large thighs. The 12 inch Lodge skillet was flat and sat evenly on the burner - some other brand new imports that I have seen, and damaged oldies, will wobble on the burner because the base is not flat - it is a keeper

I’m able to do steaks for the whole family, deep dish pizzas and of course, big breakfasts. It’s well finished and consistent with Lodge quality. The only challenge that I have with it is that it is thick and heavy. The short handle makes it unwieldy so you need 2 hands to move it around

When I went out on my own I went the route of non-stick skillets & pots, not knowing at the time about the dangerous chemicals released at certain temps. Tried stainless& didnt like those at all, but knew of no other choices that were PFOA free.

When I went out on my own I went the route of non-stick skillets & pots, not knowing at the time about the dangerous chemicals released at certain temps. Tried stainless& didnt like those at all, but knew of no other choices that were PFOA free.