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Product DescriptionLodge Cast Iron Seasoned Skillet w/ Assist Handle
Ensure a crispy texture to deep-fried foods, sear meats, simmer soups or cook casseroles without splatters using the Lodge Cast Iron Deep Skillet. This multi-functional piece of cookware works wonders with slow-cooking recipes. Adds authentic country style flavor and golden browning to breads, rolls, and desserts. Pre-seasoned and ready for use. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls and retains heat so your delicious meal remains warm for a long time. Doubles up as an excellent source of nutritional iron. Nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware.
• Made of cast iron
• Assist handles for easier handling
• Pre-seasoned and ready to use
• Multi-functional cookware
• Virtual Non-stick surface
• Works with induction stove tops
• Brutally tough for decades of cooking
Lodge - America's Original Cookware:
When Joseph Lodge began making cast iron in the late 1800s, he began a legacy of enduring quality that has carried forward for four generations and counting. Today, Lodge is still a family-owned and operated business producing the finest, most extensive selection of cast-iron goods on the market. Amazingly, some of the first cast-iron frying pans, tea kettles, and Dutch ovens made over 100 years ago are still in use. Lodge's privately-held metal formula, precision molds, and exacting wall thickness are the result of years of dedication to improving quality that began with the first skillet from the first mold. Not even the most expensive stainless or aluminum cookware can rival the even heating, heat retention, durability, and value of Lodge Cast Iron.
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2 Questions | 6 Answers
Displaying questions 1-2
Q:What does preseasoned mean?Asked on 10/11/2009 by Anonymous
A:The cast iron surface has been conditioned by the manufacturer to make it a non-stick frying pan. There are no artificial surface materials on it.Answered on 3/4/2010 by Cast Iron Enthusiast from Cleveland, Ohio
A:Cast iron pans require seasoning before use. Generally a coat of grease is applied to the pan and place in the oven for about one hour at 350 degrees. If done correctly and used correctly, food will not stick.
This pan has a process that has preseasoned it for you.Answered on 4/30/2010 by Mike from Jacksonville, FL
A:cast iron cookware has to be sealed with fat to prevent rusting and to give a smooth cooking surface the more you fry in a cast iron skillet the smoother the cooking surface will getAnswered on 5/18/2010 by beginning cook from shreveport la
A:"Seasoning" of the cast iron pan is needed to prevent rusting and impart a non-stick surface. Preseasoned means that the factory seasoned the pan, so it's pretty much ready for use. In general, preseasoned pans are quite adequate and with use with oil will become better, but you might also want to further season it more out right.
The seasoning process can be quite involved requiring some sort of lard or oil to coat the surface of the pan, and then baking it at high temperatures (400-500F)in the oven to bond the fat to the metal-lots of smoke. The high temperature baking also puts a rust-resisting protective magnetite layer. Using harsh detergents and grease-cutting dishwashing liquids will remove the seasoning and the pan will require re-seasoning, so most people just wipe down their cast iron cookware with coarse salt after use or to boil water to remove any baked on grease and then put a thin layer of cooking oil on it before storage.Answered on 5/18/2010 by GatorCW from Gainesville, FL
A:Typically cast iron pans will rust due to their composition. A coating of oil will prevent this. Preseasoned means pre oiled so you can just rinse and use it the first time. Hence why you are not supposed to use soap to clean it and why you need to oil it after washing itAnswered on 5/18/2010 by Steve from Spring Valley, Ny
Q:Is the Lodge Logic Skillet unseasoned. I am looking for this type of pan without preseasoning. I want the benefit of the iron to come through to the food. Also, does anyone know if the preseasoned pans allow the "bleed through" of iron? Thanks!Asked on 12/6/2008 by Marcie from Tampa, Fl.
A:Cast iron cookware shouldn't be used until it has been seasoned. Seasoning just means that there has been a coating of oil cooked onto the surface. If one tries to cook with it prior to seasoning, the food will stick, it will be difficult to clean and it will rust before it is used again. If oily foods are being cooked, the pan will eventually be seasoned anyway so if you only want to cook in an unseasoned pan you will need to buy a new one each time.Answered on 2/28/2010 by Captain Ken from East Texas
Displaying questions 1-2