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Lodge Logic 5 piece Cast Iron Cookware Set - $65 @ Amazon

SunnyD

SunnyD

Belgian Waffler
Linky

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Preseasoned, includes 10.5" round griddle, 8" skillet, 10.25" skillet, 5qt dutch oven & 10.25" cover.
 
:thumbsup: I love my LL 10.25" skillet. We cook just about everything in it. I've even used it on my infrared grill. Heats fast and evenly, and clean up is simple (no soap!).

The set has been this price for about a month now, but it's still a super deal. Take care of them and these pots will last you a lifetime.
 
Downside is their pre-applied coating doesn't always hold up and is a huge PITA when it starts to flake. I think the problem is related to heat, in my experience going over 450f accelerates the problem.

I've got a skillet and dutch oven that have had this issue. Once they started flaking I couldn't figure out how to clean the crap off (even soaking in oven cleaner), so I ended up roasting them at 650+. That caused the coating to crack/flake a lot more and with some effort and a sharp steel tool I was able to scrape them clean.

Basically, these seem to be OK for most ordinary kitchen tasks, but not good for high heat applications or direct coal fire.
 
Looks to be dead, but fwiw, I've used my LL skillet at high temps (over open fire) and low temps for long periods of time (think 8 hours in the smoker at 200 degrees) and haven't had any flaking problems. We clean with plastic scrapers and a flexible brush with short nylon bristles -- no natural fibers, and NO SOAP of course. We use flaxseed or other high-heat oils (grapeseed works too in a pinch) after every cleaning. We only dry the skillet with clean paper towels, and use the same to apply the oil. So far it's worked really well. Nearly a decade using the same skillet, and it's still working like it's brand new.
 
smackababy said:
I think perhaps I use cast iron wrong. I even use soap on it (gasp!). Never had a problem.
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You may not have had a problem, but if you're using soap on it then it's not seasoned at all, and it's probably not nonstick either. You should try cleaning it with nothing but water and a brush, and applying a tiny but of oil after each use.
 
cytoSiN said:
You may not have had a problem, but if you're using soap on it then it's not seasoned at all, and it's probably not nonstick either. You should try cleaning it with nothing but water and a brush, and applying a tiny but of oil after each use.
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Yeah, sounds like way too much work. I have a wok if I need something seasoned and a pain to take care of. >_>
 
smackababy said:
Yeah, sounds like way too much work. I have a wok if I need something seasoned and a pain to take care of. >_>
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Depends on how much time you want to invest taking care of it. I'm lazy - when the food's done, I bring it over to the sink and spray some water in it and use a plastic bristle brush to scrub it clean, then put it back on the burner to cool down. Never had a problem. Mine is definitely not non-stick, but it generally does better than my other pans.

Cooking in cast iron is the bomb. I just like the way food comes out better, whether it's a chicken cutlet or a pan-fried burger.
 
Kaido said:
Depends on how much time you want to invest taking care of it. I'm lazy - when the food's done, I bring it over to the sink and spray some water in it and use a plastic bristle brush to scrub it clean, then put it back on the burner to cool down. Never had a problem. Mine is definitely not non-stick, but it generally does better than my other pans.

Cooking in cast iron is the bomb. I just like the way food comes out better, whether it's a chicken cutlet or a pan-fried burger.
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I have a few cast iron skillets, and I love them. I just don't do all that seasoning nonsense and clean them with soap. Never had a problem.
 
The seasoning is what makes them cook so well and makes them (relatively) nonstick. It takes 30 seconds to rinse/rub a brush over it, then another 30 seconds to dry with a paper towel and rub a teaspoon of oil on it. I doubt soap/water/drying rack is much faster. But of course, to each their own. In my opinion, it's worth it.
 
Mine came in today. The pre-seasoning isn't great, as mentioned. You can already see it's sort of peeling at the edges in a couple places. Doesn't matter though, my wife will take care of it and I won't worry about it. That's what wives are for. (Yes, I went there)
 
Has anyone tried sanding their Lodge cast iron skillets? Given the crappy factory coating, and that these skillets have a pretty rough surface, I'm tempted to do it and then use the method shown on Triglet's link to re-season (used the method on a cast iron wok and had amazing results)
 
I've read of people doing that to smooth out the rough spots -- you're not going to hurt anything as long as you season afterwards. Probably around 320 grit would work.
 
I had a Lodge cast iron skillet and it was not non-stick from the very start. After a week or so, when I would wash it with soap, the bottom would get rusted when it dried. Then the whole thing started to rust. Plus it was too heavy and bulky for the things I cook. I probably did not care for it properly.
 
raildogg said:
I had a Lodge cast iron skillet and it was not non-stick from the very start. After a week or so, when I would wash it with soap, the bottom would get rusted when it dried. Then the whole thing started to rust. Plus it was too heavy and bulky for the things I cook. I probably did not care for it properly.
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I can assure you that you did NOT care for it properly.
 
SunnyD said:
Linky

Free ship (supersaver or prime)
140GeUY

Preseasoned, includes 10.5" round griddle, 8" skillet, 10.25" skillet, 5qt dutch oven & 10.25" cover.
Click to expand...

Thanks.
 
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