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Best Sellers | | Home 15-1/4" SEASONED SKILLET (Lodge Mfg. L14SK3) | |
|  | |  | | | 15-1/4" SEASONED SKILLET (Lodge Mfg. L14SK3) | | | | | SKU:
DIB -- 614570 | | Availability:
Out of stock | | | | | | Cast-iron construction provides even heat distribution for best cooking results and adds nutrition and flavor to food. Extremely durable and easy-to-clean. Natural finish. Made in U.S.A. No. L12SK3: 13-1/4" diameter, depth 2-1/4" No. L14SK3: 15-1/4" diameter, depth 2-1/4" | | | | | |
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| | Product Details | | Product Weight: | 14.0 pounds | | Average Customer Rating: |  based on 195 reviews |
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| | Features | Skillet With Assist Handle
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| | Customer Reviews | Average Customer Review:
Write an online review and share your thoughts with other customers.
1 of 1 found the following review helpful:
 My first Cast Iron - AWESOME Nov 14, 2009
I'm 27 now. I got this as my first cast iron 2 years ago when I was 25. It has replaced ALL of my cookware except 1 small Teflon skillet I occasionally use.
Anyways, like most people, I managed to lose the seasoning pretty easily. The first time with very little soap, and the second time by using steel wool. I don't recommend using either.
So I ordered the Lodge Pro-Logic 10" Skillet cuz I had given up on this one. But while I'm waiting for that, I figured I'd give this old one another try. I bought a pack of bacon: cooked 4 strips and used the bacon grease to reseason the cast iron at 350º for 1 hour and let it cool for a few hours. Then I used it to make the rest of the bacon over several days.
1 week later and no soap or steel wool, and this skillet is AMAZING. I'm eating the scrambled eggs made with this skillet as I write this. I've used it to cook steak, bacon, eggs, fajitas, chicken, veggies, everything. Next to my Wusthof knife, it's one of my favorite items in my kitchen. I don't think most people need much other than a few essentials: 1 quality knife, 1 cutting board, 1 cast iron skillet.
From my experience, I would suggest the following:
- DO NOT USE SOAP
- DO NOT SCRUB HARD OR USE STEEL WOOL
- DO NOT USE VEGGIE OIL FOR SEASONING
- Use stainless steel or wood spatulas
- If you mess it up, you can re-season and save it
- Bacon is amazing on it
- It gets better and better with more use
Lodge Logic Skillet Nov 14, 2009
This is probably the best skillet I have ever purchased. It was everything the manufacture claimed it was. I am not only using it stove top, but tried it for baking bread, which produced a perfect round loaf, perfectly baked. It is so easy to clean, I could not believe it. Thank you to the Food Network for doing a feature story on this piece of cookware!
 Great product Oct 19, 2009
Skillet worked very well for my cornbread recipe. The only concern I have is it has a small spot on the inside of the skillet that doesn't come off with washing. Not sure where it came from or what it is.
Food tastes better / Skillet for life Oct 19, 2009
I've been using this skillet for a while now and have not had any problems with it. As many people have said, if you don't want to learn how to use cast-iron properly, you should probably buy something else. To keep food from sticking I keep it well seasoned with olive oil (baked on) and I always heat the pan before I use it. Cast-iron will last a lifetime if it doesn't rust, so never put it in the dishwasher or let it soak in water for long periods of time.
0 of 1 found the following review helpful:
 hard to clean Oct 17, 2009
It is a good pan, but very hard to clean. Be sure to towl dry after wast it.
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