Lodge Logic Pre-Seasoned Cast Iron Deep Skillet - 10.25-inch (Black)

Purchased product name Lodge L8DSK3, but got Lodge CF (chicken fryer). However, it's a perfect skillet. Excellent finish. Preseasoning is perfect and has a good patina, however I have seasoned multiple times before cooking anything.Seasoning method : Seasoning consists of two steps - polymerization (bonding of oil to iron) and carbonization (caramelized deposit from frying onions, potatoes and mustard). Most seasoning methods shown by Indian youtubers are incorrect. Follow Guga Foods Cast Iron Restoration method which ensures the best polymerization and carbonization for seasoning. Keep cooking. The more you cook, the more seasoning improves.Cleaning : Always wash with warm water and salt. Cold water must never touch a warm or hot cast iron. It will cause it to crack. Use salt to clean and use plastic scrub or coconut fiber along with salt to clean. Using hard scrubber or steel wool will remove the seasoning or flakes will come out. Vim/Prill contains caustic soda which may strip off the seasoning, so use them rarely.Storage : Never store water in cast iron. It will rust. Always rub a layer of oil before storing away.Acidic food : you can cook vinegar, tomatoes, curd and lemon in cast iron only after a month of regular usage. And remove such food immediately after cooking. Acidic food strips away seasoning and rust forms.Hope these tips are useful for a long lasting and rewarding experience cooking in cast iron.

I used this deep skillet twice, my meat dishes turned out yummy.lodge products r fantastic. Easy to maintain. Just follow a few vedeos n do the basics.Weight is not a problem,yu get use to it. The beauty of cast iron is ,it retains heat for a long time. I am planning to buy a second lodge square skillet,at present it's out of stock.

As expected during the order.. It is real cast iron (from its surface texture) and dont find anything to doubt about its originality. I like it. We are using it for more than 3 months. But remember, it is thick and heavy to handle. Seems it maintains heat and could save some gas compared to Aluminium vessels.

Very nice! I was apprehensive initially cuz its expensive and when it was delivered, there were two tiny pinholes. But I kept it cuz youtubers told me its fine, the pinholes wont really cause any problems and im so glad I kept it :) its super heavy though!Update after almost a month of using regularly: This skillet is amazing! It is a bit too big, so I might recommend the non-deep version however, this is brilliant nonetheless. At first, I struggled to get the pan hot enough (which makes it nonstick) but now, no problem! Also, even if you cook eggs in it and don't clean it, it doesn't smell. and I'm super sensitive to smells! I stopped washing it (I know it sounds disgusting but trust me on this) and omg this pan amazes me everytime I use it <3 bought a tiny 8inch version too. Excited to bake breads in that one. This is too big, won't fit in my microwave convection oven!

At first sight, one could be forgiven for wondering why on Earth anyone would buy cast iron cookware: it is very expensive (Lodge is probably the finest make around), requires proper maintenance, not too easy to clean (avoid soap, use special stainless steel and/or bristle scrubbers), heavy (curtains if it falls on your foot), lacks protection from heat (no rubber handles, exercise great caution when hot) - and brittle to boot (it can be damaged/broken if dropped onto a concrete floor). But it makes wonderful food, evenly cooked to perfection - no other cookware achieves this to such a degree. And if looked after properly, they can last, quite literally, for a hundred years. No jokes - once you've cooked with them, you'll find yourself replacing all your other pots and pans - I now have well over a dozen saucepans, Dutch ovens, frying pans skillets and so forth.

So excited to received my cast iron deep skillet but disappointed since the product has cracked which will lead to a more damage in time of using and some coating was removed. Asked for a replacement, hope so not damage one. This is my 2nd cast iron from Lodge that's why I'm quite disappointed, my excitement gone 😑

My simple kadai does the same and does not burn the food as this one does. This is good only when the pan is more then half filled and food is cooked at the lowest flame Looks like the bottom is quite thin. Even at the low flame onions start burning. if the pan is not immediately dried after washing it gets heavily rusted like any stuff made out of cheap iron would do.

I have over the years tried ever non-stick pan possible but realised that even the slightest scratch on the these pans (however expensive) makes them carcinogenic. Given the prevalence of cancer, I began looking for alternates. The Lodge cast iron pan delivers on all that it promises. It leaches iron into the food so its great for those who are anaemic, unlike non-stick pans are not carcinogenic and the quality of the product is fantastic (there is cast iron and there is cast iron). Unlike other pans which deteriorate over time, this pan actually gets better with usage - it become virtually non stick. Yes it is heavy but that the nature of the beast - one gets used to it soon enough. Its is also much cheaper in the US but with the problem of weight restrictions who will carry such a heavy pan back to India? Finally, it does require maintenance - you have to apply oil after each usage but given the real health benefits and its long life, I do think its worth it.