Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
- Lodge Logic 8-inch skillet cooks eggs, sausage, and burgers
- Rugged cast-iron construction heats slowly and evenly
- Pre-seasoned with vegetable oil formula and ready for immediate use
- 2 pouring lips drain fat; loop in handle allows hanging
- Wash with a stiff brush and hot water; lifetime warranty
Seasoned, ready to use. A kitchen’s most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron. 8
Rating: 
(out of 83 reviews)
List Price: $ 12.99
Price: $ 8.49
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Review by kittyworld for Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
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I cook for myself, so this little skillet is the perfect size for 3-egg omelet in the morning, or veggie saute for dinner. I am a small to medium sized female w/ skinny arms, but this skillet is not too heavy so I can still lift it w/ one arm. It’s not really non-stick because the eggs won’t easily slide off the pan like they would from a good new non-stick pan, but it’s much much better compared w/ my stainless steel skillets. As long as you soak the pan in water after cooking, by the time you finish your meal, the food residue can be easily washed off with a brush or sponge. I use a nylon dish brush with hot water and cleaning is very fast and easy. I never use soap or steel wool. Leaving a bit grease on acts like re-seasoning. This is the same way I take care of my carbon-steel wok. The only complaint I have is that the handle is way too short. The skillet is relatively heavy but even with my small hands it still feels as if the handle only fits half of my palm, so it forces your hand to hold it really close to the hot pan – really bad design. Though I use it everyday and find it indispensable, the short handle alone is why I am unwilling to give it a five star rating.
Review by NuJoi for Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
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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.
Review by Fruit Loop for Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
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I’m still using the Lodge Cast Iron Skillet that my mother got for a wedding present in 1954! I give this pre-seasoned version as wedding gifts, housewarming gifts, and to those kids stepping out into their own apartments. Cast Iron is ALWAYS a superior value for the money, and this pre-seasoned version takes the hassle out of “getting it ready to use.” Forget expensive wedding registries – buy the bride a Lodge Cast Iron Skillet and Dutch Oven! She’ll hand it down to the next generation. A must have for EVERY kitchen
Review by Spyce for Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
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Another reviewer mentioned roasted potatoes. I agree, this is the perfect little skillet for a single serving size of potatoes. Try this recipe for a late night snack:
1 baking potato
2 or 3 unpeeled garlic cloves, (optional)
1 pat of butter
Shredded cheddar cheese
Olive oil
Salt & pepper to taste
Wash potato and cut in half lengthwise. Cut the pat of butter in half and place in skillet. Put a potato half, cut side down, on top of each piece. Lightly coat the garlic cloves with olive oil. Place cloves in skillet. Place skillet in oven and bake at 375 degrees for about 45 minutes or until tender. The cut portion of the potato will brown and crisp. Remove potato halves and garlic from skillet. Carefully remove garlic skin. Make a slit in the cut portion of the potato halves. Add garlic if using and season to taste with additional butter, salt and pepper. Top with cheddar cheese.
I make this in my 8 inch cast iron skillet a lot. It’s the perfect size for single serving meals and snacks. It also makes the best hash browns and since it’s not that heavy and already preseasoned, you can flip the hash browns like the pro’s!
The 8″ and 6″ cast iron skillets are also great for tapas. Set them on trivets and serve right at the table.
Review by J. McMahan for Lodge Logic Pre-Seasoned Cast-Iron 8-Inch Skillet
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I own 2 of these little pans, 1 of them for over 30 years & the other had been my mom’s for many years beyond that. Had I known back then what I know now (how many times have we all said that?), I would have bought mostly cast iron instead of all the other cookware. It does take a little time to properly care for cast iron but it’s sooooo worth it to me. These cast iron skillets turn out a great grilled cheese sandwich, too! Just use a lid on the pan & be sure to cook only on medium-low heat.
Several years ago my mom gave me a wonderful recipe (see below) to make cornbread on the stovetop in the 8″ skillet using a lid, flipping the cake over once the batter looks almost done to cook the other side. You have to use 2 spatulas to flip it (the reason for using the 8″ skillet). I tried flipping a 10″ ONCE & found it takes a better woman than I to get that right! This technique makes a more moist & better cornbread according to my DH & me. Another added benefit is that you don’t have to heat up the oven/kitchen.
In a small bowl, mix 1 cup of **self-rising white or yellow cornmeal, 1 Tbs. sugar (optional). In a separate small bowl, whip 1 egg with fork & stir in 2/3 cup milk. Add egg/milk mixture to cornmeal. Stir together just until all is moist. Melt 1 to 2 Tbs. shortening in skillet over medium heat. Sprinkle pan with cornmeal (not too thick) stirring to brown it. This will give you a crustier side. Lower heat to medium-low & add batter to pan and cover. Check batter & once it’s looking a little more done than a pancake would, flip the cake using 2 sturdy nylon spatulas. I prefer to cover after flipping & it will be done in less than 5 more minutes. For crustier bread leave lid off after flipping. **Or use regular cornmeal with 2 tsp. aluminum free baking powder, 3/4 tsp. salt in place of self-rising – I’m sort of guessing at these amounts as a replacement for self-rising.
If you’d like to read my method of seasoning cast iron, go to the Lodge Biscuit pan and read my review there. Lodge Logic Pre-Seasoned Drop Biscuit Pan
My DH laughs at me because of my admiration of raw cast iron, enameled cast iron and how I care for them. I now have 2-10″, 1-12″, the biscuit pan, muffin pans, as well as the Lodge Pizza Pan. The pizza pan makes a wonderful crust. If we have left over pizza, we melt butter in one of the larger skillets over medium heat. Put 2 or 3 slices in & cover with a lid. Reduce heat to medium low. It will take just a little patience but it will taste as if it were fresly baked. You’ll probably stop warming pizza in the microwave.