Lodge Logic 10.25" Cast Iron Skillet
Written: Feb 15 '07 (Updated Feb 15 '07)
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Pros: cheap, lasts forever, food tastes better, naturally non-stick, easy clean-up
Cons: Heavy
The Bottom Line: A kitchen without a cast iron skillet is a poorly equipped kitchen
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| Howard_Creech's Full Review: Lodge Manufacturing Logic 10.2 Inch Pre-Seasoned S... |
I recently decided to expand my cast iron fry pan collection and bought a Lodge 10 1/4 inch cast iron skillet from Amazon.com. When I was a youngster we often traveled from the flat prairies of North Central Indiana to the mountains of Eastern Kentucky to visit my grandparents. My Grandmother would start cooking as soon as we arrived; I loved the platters of southern fried chicken, fried 'taters, country-style cornbread, and home-made gingerbread that came out of her kitchen, it was all delicious. She cooked almost everything in one of her Wagner cast iron fry pans. I've had a Wagner "1891" 10 1/4 inch cast iron fry pan (just exactly like the one my Granny had) for more than 25 years.
Some cooks avoid cast iron cookware because they think that it's old-fashioned, heavy, and difficult to cure properly. Cast iron skillets have an old-fashioned utilitarian appeal; cooks have been using them for generations (think of the campfire scenes in countless Westerns). Cast iron cookware IS heavy - my new Lodge 10 ¼ inch skillet weighs five pounds, empty. New cast iron cookware must be properly cured before use, but the curing process is very simple. Wipe the entire pan with a light coating of vegetable oil and place it on the middle rack in the oven. Set the temperature to 200 degrees and let the pan "cure" for 4-5 hours (until the silvery gray surface begins to darken) - remove from the oven and allow to cool thoroughly - rinse out with warm water and wipe dry with a paper towel.
Once cured, cast iron is naturally non-stick. Cast iron distributes heat evenly and efficiently, but pan handles do get hot. A heavy-duty potholder is a required accessory when using cast iron cookware. Cast iron skillets can be used on top of the stove for frying chicken or making gravy and in the oven for making cornbread (or home-made gingerbread). Everyone needs dietary iron and cooking in a cast iron fry pan will add that trace amount of iron to your food. Metal, wooden, and plastic utensils can be used with cast iron cookware.
Ergonomically, I like the longer up-curved handle and integral thumb rest of my Wagner fry Pan much better than the short straight handle of the Lodge skillet, but I do like the built-in hanger/hand grip on the front edge of the Lodge pan. My new Lodge 10 ¼ inch cast iron skillet cost less than ten dollars, works perfectly every time, and will easily last as long as my Wagner skillet – that ain’t too bad for ten bucks.
L&M 02/15/07 w470
Recommended:
Yes
Amount Paid (US$): 10.00
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Epinions.com ID:
Howard_Creech
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Member: Howard Creech
Location: Louisville, KY
Reviews written: 334
Trusted by: 1276 members
About Me:
Photographer/Writer fascinated by Movies, Music, Books, American Diner Food, History, "Popular Culture", and Travel.
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