Lodge Logic 15" Cast Iron Skillet

5.0 stars
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By: Lodge
Walmart #: 001495787
$47.97
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  • Durable Cast Iron Skillet
  • Original nonstick surface
  • Made in the USA
  • Customers also considered

    About this item

    We are proud to carry on the legacy started by our great grandfather, Joseph Lodge, as the sole American manufacturer of cast iron cookware with the Lodge 15" Cast Iron Skillet. It is completely versatile and will go from the kitchen to the campfire with ease. The 15" Skillet will last for decades and continue to provide excellent performance year after year. Foundry-seasoned for a natural, easy-release surface that improves with each use. This must have kitchen tool is the perfect choice for searing, sauteing, simmering, braising, baking, roasting and frying. The rugged cast iron construction heats slowly and evenly. Not only can you fry chicken and eggs, you can bake biscuits, cakes and breads! You will find it perfect for use at home on any cooking surface stovetop (electric, gas or induction!), on the grill or over the campfire. No other cookware has the same heat retention as cast iron. Proudly made in the USA since 1896! Now let's eat!

    Lodge Logic 15" Cast Iron Skillet:

  • Measures: 15" Diameter; 2-1/4" Deep
  • Weighs: 12 lbs
  • Helper handle for easy portability
  • Sturdy integral ovenproof handles
  • Optional Pan Scraper available ~ not included (Model# SCRAPERPK)
  • Optional Silicone Hot Handle Holder available in various colors and protects hands from heat up to 450F ~ not included (Model# ASHH11 is black)
  • Optional Silicone Assist Handle available in various colors and protects hands from heat up to 450F ~ not included (Model# ASAHH11 is black)
  • Optional Max Temp Handle Mitt ~ not included (Model# HHMT)
  • Safe for all cooking surfaces: electric, gas and induction stovetops, oven, fire and grill
  • Seasoned cast iron is the original nonstick surface
  • Cast iron is an excellent source of nutritional iron
  • Natural Healthy Cooking
  • Cast iron is economical and durable
  • Makes a great gift
  • Made in the USA
  • Model# L14SK3

    To Clean and Maintain Seasoning:
  • Hand wash (add a little soap if you prefer)
  • Dry
  • Rub with cooking oil

  • Specifications

    Multi Pack Indicator: No
    Model No.: L14SK3
    Shipping Weight (in pounds): 12.15
    Product in Inches (L x W x H): 22.5 x 15.0 x 2.5
    Assembled in Country of Origin: USA
    Origin of Components: USA
    Walmart No.: 1495787
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    Customer reviews

    Customer Reviews | 110 reviews | 4.8 out of 5

    5.0 stars

    110 reviews | 4.8 out of 5

    5 stars
    95
    4 stars
    10
    3 stars
    3
    2 stars
    0
    1 stars
    2
    98%
    Would recommend to a friend

    Age

    Gender

    Love it enough to marry it
    4/29/2010

    Customer review by myratfink

    5.0 stars by myratfink

    Words cannot describe how happy this pan makes me. Four years ago it looked like a monster and I wondered if I should have bought such a huge pan. I burned several things in it due to the learning curve of cast iron - it's not as sensitive to your adjustments of the flame on the stove, so once it's hot, it can get rip-roaring hot on any temp above medium. But once you find the sweet spot, boy, oh boy. The non-stickiness only gets better as time goes on. If it looks "dry" after using/cleaning, rub some oil on it and leave it on a medium low burner or moderate oven until oil loses it's glossiness. Don't soak for more than an hour or two, don't use soap - baking soda for worst-case scenario, and if you need to scrub it, use a flat-edged metal spatula instead of steel wool or other abrasive tools. This pan doesn't look enormous to me any more, in fact, it's the only thing that comfortably cooks for my family of five. It's a great size for searing off meat and roasts, making quesadillas, 3 or 4 pancakes or small sandwiches at a time, 4-5 hamburgers, a dozen or more scrambled eggs, or maybe 6-8 fried eggs. This pan never leaves my stove-top and is used several times a day. Most of the time I can just wipe it clean, the rest of the time a quick rinse will usually do. Scrambled eggs are the exception and still necessitate a bit of soaking and scraping, although even those are doing better and better and as my pan gets more seasoned and I hone my technique, I find I can keep them from sticking for most of the cooking process. Fried eggs now slide around in the pan better than they EVER did in a non-stick. Even burnt cheese no longer sticks to this pan. Amazing! I can't believe I ever wasted my time with anything other than the classics. I do agree that the handle is too short to properly support the weight of the pan with one hand, but realistically, I'm not sure ANY handle could practically do that for a 12-pound pan. This is no problem for me since this pan has its very own dedicated burner, and I only move it when it's cool. I grab a potholder when I need to pour something from it hot. Pouring will be awkward no matter how you do it - it's a TWELVE POUND pan. Try a ladle :)

    Was this review helpful? (71) (3)
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    myratfink
    St Louis MO
    Would recommend to a friend? Yes
    Ownership:Longer than one year
    Gender:Female
    Age:25 - 34
    Usage:Every day
    a skillet as you've not seen before!
    4/22/2010

    Customer review by ShareRe

    5.0 stars by ShareRe

    This is a huge skillet and can cook almost anything in the stove or over the campfire. The handle is a bit short for the size of the skillet yet performs its job. The cost is ridiculously affordable and I love this skillet.

    Was this review helpful? (18) (0)
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    ShareRe
    Eastern Shore, MD
    Would recommend to a friend? Yes
    Ownership:2 - 7 weeks
    Gender:Female
    Age:45 - 54
    Usage:Every few days
    Bigger is better in the kitchen
    6/23/2013

    Customer review by TheBracha

    5.0 stars by TheBracha

    If you are cooking for a bunch of people, this is just the ticket to have punched. Most any cook knows how wonderful a cast iron skillet is and this one is wonderful. One thing, it says it is seasoned, well maybe a bit but to really season a cast iron pan here is what my gourmet cooking partner says to do and she is is right on the mark. Preheat the oven to 250, liberally coat the skillet with vegetable oil and let it season in the oven for four hours, let it cool in the oven after the heat is turned off. OR Preheat the oven to 400, liberally coat the skillet with vegetable oil and let it season in the oven for two hours, let it cool in the oven after the heat is turned off. Repeat this for TEN days. Your skillet will be really seasoned and all you will ever do to clean it is wipe it with a paper towel and put it away. For the price these sell for, they can't season them ten times, that is your job. NEVER, NEVER, NEVER put this in a dishwasher or in soapy water, you will lose the seasoning and need to start over.

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    TheBracha
    Hemet, CA
    Would recommend to a friend? Yes
    Ownership:2 - 7 weeks
    Gender:Female
    Age:65 or older
    Usage:A few times per month
    Verified purchaser
    Verified purchaser
    Customer has been confirmed to have purchased the item from Walmart.
    1-3 of 88 total reviews See all

    Customer Q&A

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    by cassidy59
    • You can go to the Lodge website and find a lid for the 12" skillet but not this one. That could change any time they decide to make a lid but the 12 is more popular than the 15 and thus they have a lid for that. Many places sell the 12 inch lid for less than list price and if you get free shipping all the better because this is HEAVY.
      by TheBracha
      Was this answer helpful? (0) (0)
    • You may be able to find a lid if you look for any 15" skillet that has a lid and get a replacement lid. There are some big skillets out there. You can also use a piece of large aluminun foil like my husband does. Keeps the moisture out and if cooking outside, keeps the rain out. Turn burner off if raining and cooking outside if cooking with grease in the pan for frying. This keeps the grease from poping.
      by foody111
      Was this answer helpful? (0) (0)
    • I have seen the lid on the wal-mart site that fits this pan. I just use a large pizza pan.
      by Catdonna123
      Was this answer helpful? (2) (0)
    • Walmart do carry a universal cover that should fit the pan. Berjazzy61
      by Berjazzy61
      Was this answer helpful? (1) (0)
    • I have not found one yet, but used my paella pan to cover it the other night.
      by idorapark
      Was this answer helpful? (0) (1)
    • not that i have found it is really big
      by mick68
      Was this answer helpful? (0) (0)
    • No! i have a lg glass lid that belongs to another pot and thats what i use
      by freddie56
      Was this answer helpful? (0) (0)
    • Cast Iron skillets generally do not come with lids. Try eBay or online for just a lid.
      by futchcreek
      Was this answer helpful? (0) (0)
    • I believe you can buy a lid through the Lodge web site.
      by JuniorChef
      Was this answer helpful? (0) (0)
    • no
      by needlenita
      Was this answer helpful? (0) (0)
    asking about rust prevention because I had pans in the past that were in storage and started to rust!
    by mac11
    • You have to season them, they do not come with all the seasoning a good cast iron pan needs. FROM MY REVIEW: One thing, it says it is seasoned, well maybe a bit but to really season a cast iron pan here is what my gourmet cooking partner says to do and she is is right on the mark. Preheat the oven to 250, liberally coat the skillet with vegetable oil and let it season in the oven for four hours, let it cool in the oven after the heat is turned off. OR Preheat the oven to 400, liberally coat the skillet with vegetable oil and let it season in the oven for two hours, let it cool in the oven after the heat is turned off. Repeat this for TEN days. Your skillet will be really seasoned and all you will ever do to clean it is wipe it with a paper towel and put it away. For the price these sell for, they can't season them ten times, that is your job.
      by TheBracha
      Was this answer helpful? (5) (0)
    • You pre-season it by heating it in a hot stove and then puting a little oil on a paper towel and coat. cook for approx. 15 mintues. Wipe out excess oil. If it gets rusty, just remove the rust (brillo pad if needed) and repeat above. as long as a thin coating os oit is on it, it will not rust.
      by foody111
      Was this answer helpful? (1) (0)
    • THis pan is preseasoned so it shouldn't rust if stored in a dry environment. To make certain that it doesn't rust, rub it with a light coat of cooking oil. Buff the oil into the surfaces well and put it up.
      by Catdonna123
      Was this answer helpful? (1) (0)
    • you 'season' with a little bit of oil - canola whichever you prefer
      by kariscyan
      Was this answer helpful? (0) (0)
    • Season very good before packing. You can also use those little dehumidifier packets and pack in a large zip lock
      by DudesCanCookToo
      Was this answer helpful? (0) (0)
    • I would scrub the pan really good. Don't worry about the seasoning as you want to scrub clean and run through a self cleaning oven cycle. Any seasoning at this point will be burnt off. Wash the pan and start new. Add a thin layer of oil all over the pan and place in oven at about 300 to 350 and let it bake for a couple of hours to season it. If you do this a couple of times you will have a better seasoning. When you finish cooking with it put plain water in it and let it soak for awhile and everything should wipe out easily. Use only good hot water to wash it. Never use soap as it will ruin the seasoning. You can lightly oil the pan when done for storage untill next use and it should never rust.
      by Nanciej
      Was this answer helpful? (1) (0)
    • First I always dry this pan on the stovetop till all the water evaporates If I wont be using it I rub some oil on the sides and bottom..if you boil Some water in the skillet it cleans the pan pretty easily with a kitchen Sponge/soft scrubber
      by Elizabeth50
      Was this answer helpful? (0) (0)
    • Never store cast iron wet or where it can become wet. If your pan does get some rust from improper storage, just scour it out with some steel wool or abrasive cleaner. It will need re-seasoning after this treatment.
      by An anonymous customer
      Was this answer helpful? (1) (0)
    • for removal just use some elbow grease scrub with soft to mediumor medium to hard bristle brush and hot water (about boiling ,use gloves to keep hands from getting burned).not wire brush unless it is very bad. once all rust removed reseason.apply oil after each time you cook just rub a little with a papertowel around sides of pan this forms a barrier which keeps the rust from harming your cookware but for more precise instructions go to lodgemfg.com
      by 4ncmom22
      Was this answer helpful? (0) (0)
    • Dry well and rub olive oil on pan and place in waxed paper bag for long tern staorge
      by Samscamp
      Was this answer helpful? (0) (0)
    1-3 of 7 questions See all

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