Lodge Pre-Seasoned Cast Iron Covered Deep Skillet, 5 Quart

Just as described. Works very well. Quite heavy, must handle carefully. Great directions regarding proper care. Quite versatile can be used in the oven or on top of stove. Pre-seasoned well… just need to follow proper care and it will only get better. Easy to use and maintain.

Amazing skillet,seasoned and love cooking in it! Deep enough to make sauces or soup in!

My daughter got hooked on cast iron using my pans, and is starting to build her own collection. All she wanted for her 20th birthday was more cast iron. I picked this for her because of the versatility of the size and shape. This is a pan she can use to pan broil, do stir fries, cook chili or spaghetti sauce and of course, fry chicken. It arrived in perfect shape, standard Lodge seasoning. So if you want to just go with it as is, you can. If you want to strip the seasoning and re-season, there are great instructions on the net to do that. She opted for the original seasoning, gave it a quick scalding water rinse, toweled dry, then added a couple coats of seasoning using Crisco she keeps exclusively for pan seasoning. She also fries bacon in her pans once a week to help the seasoning. The lid has little bumps all over it, this is so condensation drips back into the pan for a self-basting effect on things like roasts. When you lift the lid after it's cooled, give it a firm shake over the pan to get the last drops off the lid. It has both a handle and a grip to make it easy for a two handed lift. Cast iron is fantastic for the way it heats up and retains heat, and for how non-stick it is with proper care and seasoning. I have no doubt that my daughter will be passing this pan down. She's just thrilled with it. EDIT: This pan has become the most used pan in our kitchen. Even my son, who gets a little nervous using his sister's cast iron, will choose this pan regularly for one pot meals.

I got the Lodge Logic Cast-Iron Chicken Fryer when I learned that properly seasoned cast-iron cookware are an alternative to Teflon cookware. With the Lodge Logic Cast-Iron Chicken Fryer, I no longer have to contend with Teflon cooking surfaces that start to flake and lose their their non-stick properties over time. (Teflon 101: Teflon contains PTFE [Polytetrafluoroethylene], which the FDA finds to contain "insignificant" amounts of PFOA [Perfluorooctanoic acid], a toxicant and carcinogen in animals -Wikipedia. Insignificant amounts or not, I'm not taking chances.) Besides having a non-stick surface (which is PTFE- and PFOA-free), the Lodge Logic Cast-Iron Chicken Fryer has a lot more to offer: Heat Retention and Distribution ------------------------------- With cast-iron, heat is evenly distributed throughout the pan so you won't get hot spots that will burn your food. The excellent heat retention property of cast-iron also help to cook food quickly so more of the vitamins in the food are retained. Deep Sides ---------- I use the Lodge Logic Cast-Iron Chicken Fryer mostly as a regular pan. The deep sides (3-1/4") help to keep the stove top clean by acting as a shield to keep splatter from grease and bits of food from reaching the stove top. Durability ----------- The Lodge Logic Cast-Iron Chicken Fryer is a one-piece cookware with no joints or rivets. It is extremely durable under normal use. In fact, cast-iron cookware do oftentimes outlast their owners! Do note, however, that cast-iron pans DO crack when subjected to extreme temperature changes. So, be sure to let an extremely hot cast iron pan cool some before attempting to wash it. Non-Stick Surface ----------------- When properly seasoned, cast-iron cookware should provide a non-stick cooking surface. When I got the Lodge Logic Cast-Iron Chicken Fryer, I found that even though it came "pre-seasoned," it wasn't quite non-stick! The solution was simple enough - all I had to do was to "season" it some more. I did some research and found that your cast-iron is best seasoned with animal-based fats or other vegetable-based saturated fats because saturated fats are less likely than non-saturated fats to turn rancid. Non-saturated fats are also more likely to leave a sticky residue than saturated fats when baked. - Animal-Based Fats The most notable animal-based fat is of course lard. However, I was unable to find commercially available lard that wasn't hydrogenated (hydrogenation is a process used for making liquid fats solid or semi-solid and for increasing shelf life). If you want lard that's not hydrogenated, your best bet would be to render your own pork/bacon fat. - Vegetable-Based Fats Non-hydrogenated Palm oil and Coconut oil are both saturated vegetable oils that are readily available in the natural foods section of most supermarkets. The use of Coconut oil, however, is discouraged because coconut oil has a strong flavor and will impart a tinge of its flavor on foods cooked in cast-iron cookware that have been seasoned with coconut oil. I used Spectrum Organic Vegetable Oil (which is actually just 100% palm oil) to season my Lodge Logic cookware. - The Seasoning Process Rub only a *thin* and even coating of fat on the cast-iron pan and bake the pan in the oven for an hour. Remember, more isn't better - I had to learn this the hard way. I applied too much of the Spectrum Oil on my first couple of coatings and found that the baked on oil became very sticky. I had to scrape out the sticky coating with a wooden spatula and start over. So, go easy on that coating of oil/fat! I had to repeat the seasoning process 6 times before my Lodge Logic became seasoned. - The Seasonedness Test A good test of whether your cast-iron cookware is truly seasoned is to cook an egg with it using no oil whatsoever. If the egg doesn't stick to the pan, your cast-iron pan is seasoned. Conclusion ---------- The Lodge Logic Cast-Iron Chicken Fryer is a very good alternative to Teflon cookware and should last a lifetime. Once seasoned, it is perfect for healthy fat-free or low fat cooking. Highly recommended!

This is a do all skillet/pan/ Dutch oven. Really, you can do it all with this one. Deep fry, pan fry, roast, and bake. I've done all those things in mine.

Background you can skip We started on a journey of replacing the Calphalon / Cephalon / Tefal / and Stainless potts and pans that we accumulated over the years. The reason is that the non-stick stuff, over time, comes off and who knows what it really does to your body long term. The cast iron pan we received of my mother, already 35 yrs old when we received it, was an eye opener as nothing stuck in it and it was glorious to cook in. So we decided to go pan by pan and build up a full "site" of cast iron pots and pans. We've tried various brands, initially, thinking "cast iron is cast iron". WRONG. The smoothness of the surface, quality of the seasoning, fit of the lid, even thickness etc are all critical in making something GREAT cookware versus a horrible failure. Lodge has been a winner in every category of cast iron cookware for us. At this point we have a complete cookware collection and 90% is Lodge and we love it. The trick with cast iron? Read up on directions on how to cook with and hot to properly clean. Too many people ruin the seasoning by not understanding how to care for it. If the seasoning ever gets sub-par or you make a mistake: re-seasoning is very easy with any oven and some cooking oil. Here's the good: - perfect thickness of iron - deep even and eternal seasoning: we have yet to re-season any of the pans after several years of intense use - smooth cast iron surface. The combination of seasoning and smooth surface make for virtually non-stick cooking, be it crepes or sunny side up eggs. Works great! - lid of this item fits precisely - Handle on pot as well as lid: its heavy - can withstand very very high heat, unlike non-stick. Great for over use - Keeps heat very long so dinner doesn't go cold in seconds On the downside (we're nitpicking on the first): - heavy to handle, so not great for older people. You can get a serious wrist workout from handling these - Amazon seems to have a crazy price band for this. Bought mine in the low thirty bucks and today, when writing this review, its 88. Nutty. Watch and time your purchase as it goes up and down and thats just not cool.

I’m very happy with this Lodge 5-Quart pre-seasoned cast iron deep skillet. It arrived well packaged and was ready to use right out of the box. The skillet is solid, heavy, and clearly built to last. It heats evenly and holds heat extremely well, making it perfect for frying, searing, sautéing, and one-pot meals. The deep sides are great for cooking larger portions without splatter. I also like that it can be used on the stovetop and in the oven. Yes, it’s heavy, but that’s expected with cast iron and actually shows its quality. With proper care, this pan will last for many years. Overall, this is a great value and a reliable kitchen essential. I would definitely recommend it.

I love this pan. I use it at least once a week.

If you like using cast ironyou will love this extra large braiser. Even heat. Heavy lid keeps the flavours in. It is pricey but well made and of course cast iron lasts forever and can be handed down. Shipped quickly and very well packed.

Super excellent quality. It is massive, so be careful when placing on glass surfaces

Your protein intake should be sufficient enough to be able to even lift this skillet (or even just the lid). It's heavy as you'd expect it to be. Extremely well made and looking forward to spend the rest of my kitchen life with it!

Siempre he usado este tipo de ollas y sartenes, este sarten me gusto porque se puede usar como sarten y al estar hondo tambien como olla, ademas la tapadera me parecio muy practica, es importante curarlas primero, despues de lavarla yo frio tocino hasta que queda crujiente, tambien se puede poner en el horno a cocinar el tocino, le quito el tocino y el exceso de grasa, con una servilletita trato de cubrir todo el sarten de adentro y de afuera y como siempre no lavarlas con jabon, si hay necesidad de hacerlo se tienen que volver a "curar".

AmaIng quality