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

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!

The Lodge 3-qt. "chicken fryer" is just what it should be: easy to use, easy to clean up, perfect for all kinds of things, especially meat recipes that call for a lot of liquid or many ingredients - like stews or pot roasts. We use it more often than our 5-qt. Dutch oven, which is too big for most everyday meals. This one goes in the oven, too, just like a Dutch oven but with a handy skillet handle. Cleanup with a long-handled brush under hot running water is simple. After the first few uses, you really don't need to re-season it very often, if ever. For young people new to cooking, I recommend this item along with 2 ordinary Lodge skillets (say, 9 and 10 inches), and a round Lodge griddle with handle (perfect for making pancakes and grilled cheese sandwiches). These 4 pieces will take care of many cooking needs. For use & care, just Follow the Simple Directions provided, and don't overthink it. Never put cast iron in the dishwasher or the fridge. Wash and dry after each use. Lodge makes good stuff, and it will outlast you! I use my grandmother's 9-inch skillet nearly every day, and it's well over 100 years old - still works like new. P.S. - The deep skillet is too narrow at the bottom to fit more than 2 or 3 chicken pieces; and the idea of deep-fried chicken is not how I was taught to do it. I use a low, wide, 12-inch nonstick pan (much lighter than cast iron) when I feel like being Col. Sanders.

I have a few Lodge cast iron cookware, including the 8", 12-1/4" shallow skillets and THIS 10-1/2" deep skillet with lid. Over time, it dawned on me that all I really needed was this deep skillet. With its size and depth, there is almost nothing this skillet cannot do. You can cook an egg and some bacon in it in the morning (no need for the 8"), make some wonton soup in it for lunch (no need for a sauce pan), stir-fry some chicken in it for dinner (no need for a wok), cook up some really fancy dishes with it in the oven, etc. The lid itself is well made. It fits so nicely and its weight helps create a tight seal. I love this so much that I bought one for each of my children to take to college. If you are worried about how to clean, don't be. It's iron, so scrubbing it with soap and a stainless steel mesh scrubber is absolutely fine. Clean it, rinse it, dry it (on cooktop) and stow it away (in the oven itself if you are short in storage space). That's easy, isn't it? With those said, I'll end my review with a word of warning, this piece is pretty heavy. It might be heavier than you have imagined. Please use both hands for good measures when moving it around.

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

I have been using cast iron cookware for 55 years I'm now 75,and I have found it is worth all the trouble, in the beginning before it was preseasoned and now that it is seasoned it's even better… I have read a lot of cons because of sticking, cleaning and more. The trick is patience and learning how to really cook with it. Never cut the stove on high to start let it warm first then gradually increase your heat. ALWAYS use oil I use spray Inside and out after washing then wipe it down with a paper towel. I always place a paper towel between my lid and the bottom. If you season your pot and it's sticky it's because you didn't do it properly. You can google how to do it and if you follow exactly it will work. Just an old lady with many years of experience with cast-iron and by the way LODGE is the best. This skillet is called Scooters pot in our home because it is how I cook breakfast the way he likes it with pan sausage or bacon with smother fried potatoes and scrambled eggs all together and it holds enough for everyone. Keep cooking with Lodge cast iron and when you are 75 you will have a skillet to pass down that is filled with memories. The more you use it the better your experience will be.

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 my new pot

This pan is amazing

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

Outstanding quality that will last more than a hundred years just like it's manufacturing company in Tennessee. Perfect ergonomics that helps a lady to easily lift and use this item despite its heft. The best cast iron cookware one can buy in India. A little pricey for obvious reasons.

Cast iron - the very best. It's cheaper than le crueset and as good

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".