Customer Reviews:
 Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet October 12, 2008
1 out of 5 found this review helpful
I have read a number of positive reviews and decided to buy this pan. Unfortunately, I was not lucky with my purchase. Even with a good care of the pan, it got rust after being used for a week. I have never used soap or a dishwasher! It is really hard to clean because food stick to it. Can not return it because S&H cost would be more expensive than this pan...
 Great Pan October 5, 2008
You can't even get a cheap aluminum pan for this price anymore. My pan arrived with a small crack in it. Amazon replaced it for free and it wasn't a very big hastle. Check your items good, you could barely see the crack, but you could hear it when you knocked on the pan. Great product at a great price with free shipping.
 Lodge Rocks September 19, 2008
This is one of two pre-seasoned items that I have purchase from Lodge. The other is the 5-quart dutch oven (great product). I couldn't complain about this product if I tried. It is exactly what a cast-iron skillet should be!
Best Pan in the Universe! September 8, 2008
This is it! My favorite size and brand pan in the universe! The size is great for most dishes you will make for 2-4 people. With cast iron, the only drawback is the weight, so the smaller the better. People sometimes complain about sticking with cast iron, but keep it seasoned and this will not be a problem. I can make an omelet on mine!
Great Skillet With the Required Care August 29, 2008
0 out of 1 found this review helpful
I own the best hard-anodized aluminum pans - Anolon Allure. But this skillet is for high temperature browning without worry. The non-stick coatings, if turned up too high will emit toxic fumes, especially to birds. Cast iron does not.
Cooking a steak in a nonstick pan you need to let it soak in water for 10 minutes and then use a non-metal potscrubber brush.
Cooking a steak in a nonstick pan you need to let it soak in water for 10 minutes and then use a metal potscrubber brush, then wipe it with a paper towel and place it on a burner for 30 seconds to let any water evaporate. Then very lightly coat it with oil.
Also it best for the heat source to be under ALL the surface area of the bottom of the pan. Using an infrared temperature sensor I measured 500 degrees in the center and 300 where the burner was not directly underneath. Again, its important to match the burner diameter to the pans diameter.
If you understand these concepts then you will be serving both tasty and healthy food. Go right ahead and use metal cooking utensils too.
Lastly, for stovetop use, I love my skillet but not the cast iron lids as i don't want to draw away heat from the cooking area. Instead I use a metal outlined glass lid which took a bit of an effort to match the oddball 10 1/4" size.
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