a question regarding Lodge pans...

I have been wanting to buy some Lodge skillets for years. What's the deal with the Logic finish? Is this a temporary seasoning? Does it wear off and if so, do you have to reseason the old-fashioned way? Is it worth the extra money, or should I just buy the original finish?

Does anyone have an inexpensive on-line source for the large skillets?

Thanks,
Al

Al Ehrhardt wrote:I have been wanting to buy some Lodge skillets for years. What's the deal with the Logic finish? Is this a temporary seasoning? Does it wear off and if so, do you have to reseason the old-fashioned way? Is it worth the extra money, or should I just buy the original finish?

Does anyone have an inexpensive on-line source for the large skillets?

Thanks,
Al

The pre-seasoning is basically what you would get after doing maybe 5 seasonings in your own home. It only wears off if you don't take care of the pan.

It's worth the extra money if you don't want to do the first few seasonings. Otherwise, nope.

Amazon will ship the Lodge pans with free super-saver if you hit $25, or "free" 2-day if you've paid for Amazon Prime. They've got the 12" unseasoned for $15, seasoned for $23.

Hi Al,

There was a recent thread on cast iron, which might offer some information.

Regards,

I had the pre-seasoned Lodge reversible griddle at one time. It sat nicely over 2 gas burners and I seasoned it every so often. I never had any problems with it and worked great for grilling burgers, steaks and chicken indoors (so long as you have a good vertilation system.)

I have 2 Lodge pans (heavy and break your wrist heavy) and 1 Lodge dutch oven. At the time I bought mine I don't think they had pre-seasoned. At any rate, rather than use their instructions which involves baking the pan in the oven and which was not so effective on the first pan, I tried using another method which I think I got from Cooks Illustrated though now I cannot recall the exact source.

You heat the cast iron pot/pan on the stove top for 10 minutes at high heat or until the pan is very hot. Then you pour about 1/2-1 tablespoon of oil into the pan and using tongs and a piece of paper towel rub the oil all over the inside and outer edges of the pan. Let pan cool and repeat heating/coating cycle several times or until you have a nicely seasoned surface. Though it produces quite a bit of smoke, this worked beautifully on my dutch oven and my second pan. On another somewhat related note, this will sound strange but every time I use my cast iron pan or dutch oven and have finished cleaning and seasoning them with oil, I always find myself stopping to admire the finish on the inside. Kinda weird but maybe its b/c I did the finish myself. Anywho back to birthday party planning.

I was at Edward Don's 2 weeks ago and they had some of the larger Lodge CI pans - 10% off at the time on all pans. I got a 9" seasoned for about $13.50.

I have been using my logic for three years and never looked back. Having seasoned cast iron skillets and woks in the past, I find that it is worth the few extra bucks. During the first few uses the logic will stick, but after that it will be golden.

I was at the Housewares Show Sunday and the Lodge rep there said most of their pans are pre-seasoned now.

Lodge was introducing two new lines at the show, Lodge Color, a 2-coat enamelware at a about a third to half the cost of the 4-coat Lodge Enamel they launched last year, and cast iron with stay-cool stainless handles that is marginally lighter than their regular stuff and lots more expensive.