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HomePower, Light & SolarLED Shake and Crank LightsLodge Logic Pre-Seasoned 6-1/2-Inch Skillet |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 100 customer reviews )
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Most Helpful Customer Reviews
87 of 87 found the following review helpful:
 Extremely versatile little skillets Mar 25, 2011
By Timothy B. Riley
Watch Video Here: http://www.amazon.com/review/R1HII6O6UZ6J5U I started buying an assortment of small Lodge skillets and serving plates. I really like the way that they keep food warm on the table which is especially useful for dinner parties when people are enjoying themselves and eating slower. In addition, they look pretty cool too, especially when you are serving rustic or country dishes.
I like the 6 1/2 inch skillet for both side dishes and entrées. In this short video I compare this size Lodge skillet to some of the other small pans. I also show a few of the dishes that I have made in it. I hope that this video review is helpful to you.
Old Dutch 008MB 5.5 Inch Round Matte Black Cast Iron Hobnail Trivet
Lodge Logic L5MS3 5 Inch Miniature Skillet
Lodge Logic 3.5-Inch Miniature Skillet
85 of 85 found the following review helpful:
Pre-Seasoned is the Way to Go!!! Nov 11, 2005
By NuJoi
"Create with me"
After struggling with a set of three regular cast iron pans from a different manufacturer, I finally boxed them up for Goodwill. I never mastered the seasoning part of cast iron usage. I ended up with a sticky residue and one pan rusted. After about three attempts of scouring and reseasoning, I gave up and ordered three Lodge Logic Pre-Seasoned skillets.
It is fanstastic. It worked like a charm with the first use -- no problems with sticking at all. I actually smiled while making my burger! My cornbread was also back up to Southern standards thanks to my 10-inch pan.
The 10-inch works well for cornbread and frying. (Actually cast iron is the only way to make good cornbread.) I use the 8 for single burgers. The 6 I bought out of habit, but it also works well for single burgers.
Clean up is relatively easy. Wash with hot water; Lodge does not recommend using soap. Dry thoroughly. I then heat mine on the stove top, turn off the heat, add a tablespoon of oil and use a paper towel to spread the oil on the entire pan inside and out. After the pan cools, I wipe away any excess oil and store the pan.
For anyone who wants a head start on leaving heirloom cast iron pans, I strongly suggest this product.
34 of 34 found the following review helpful:
A very useful size! Apr 25, 2005
By R. W.
"RW"
This skillet is turning out to be a very handy addition to my large (and growing) collection of Lodge Logic cast iron.
It's a great size to fry a couple of eggs (and since a lid from another set of cookware fits, I can poach the eggs in this skillet too), reheat a single portion of leftovers, or bake up that cup or two of leftover batter (so who wants to pop the muffin pan back into the oven for such a small amount?).
All in all, a great little pan! Thanks, Lodge.
25 of 26 found the following review helpful:
small and easy to use Jan 20, 2006
By fairview
This is a perfect size for making a grilled cheese sandwich or to sauté some onions. Great for cooking a hamburger. Small and relatively light and easy to use and store it is a perfect size for when you dont want to take out a larger skillet. It doesnt take up much room on the stovetop either for when you have several things going at once. Highly recomemmended.
16 of 16 found the following review helpful:
WRONG Seasoning Process ! ! Apr 06, 2011
By K. Wiggins
"Just HIS servant"
I am shocked that Lodge would give these screwed up seasoning procedures. I have owned and used Lodge Cookware for almost 35 years. When I bought my first lodge frying pan 35 years ago, the instructions were VERY CLEAR. The user was to use a saturated grease such as Crisco and the End User was even "warned" NOT TO USE OIL of any type!
( 1 ) The cookware needs to be wiped thoroughly clean.
( 2 ) Pre-heat the pan in a 400 to 500 degree oven for 15 minutes or so.
( 3 ) Wipe a thin coat if the Crisco or other saturated "GREASE" onto the surface.
Make absolutely sure to wipe ANY excess off
( 4 ) Place back ito 400 - 500 degree oven (upside down) for approximately ONE
to one and one half hours.
( 5 ) Shut the oven off BUT DO NOT REMOVE cookware from oven. DO NOT remove until
oven has completely cooled down to room temperature. This process may require
three to four treatments to assure a great non-stick surface.
The problem today is: The majority of people simply just do not wish to put forth the extra effort to do the job right. We want shortcuts for everything. I am really shocked that Lodge would pack these kind of seasoning instructions with ANY of their cast iron cookware. Some "old fashioned" methods simply CANNOT be beat.
See all 100 customer reviews on Amazon.com
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