Lodge Enamel Oval Casserole Review

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(More customer reviews)Cast iron usually isn't my first choice of cookware for several reasons: it isn't non-stick; it's heavy (I have tendonitis in my hands); and it can't go in the dishwasher. Thankfully, Lodge's new enamel-coated line takes care of most of these issues!
I recently got my hands on one of their two-quart enamel-coated casserole dishes for review, in apple green. I love the wide, shallow design. After all, many casseroles wind up with browned, crusty toppings--which are the best part!--and this allows more of the casserole to come out that way. I also find this a little easier to lift, particularly because of the wide handles, although you definitely need both hands and I still let my husband move it in and out of the oven for the most part.
Two quarts is barely enough for most casseroles, I find; I usually prefer dishes that are two and a half quarts just because they allow a little more room for error and help to avoid spill-overs. However, I think most reasonably-sized casseroles will fit in this.
The quality of the enamel coating is part of what I love most about Lodge's enamel-coated line. In the past I've used Le Creuset enamel-coated cast iron (bought quite a while ago, so if they've improved their coating in recent years I can't address that) and it was definitely inferior. It wasn't as slick, so it didn't clean as easily nor release food as easily. It also didn't stand up all that well to metal utensils. In contrast, it's hard to imagine this coating wearing down any time soon. We made cornbread in it and it slid out of the pan without any help at all.
I love the way this pan heats evenly, holds heat and keeps a casserole warm until you come back for seconds, releases food with ease, and cleans like a charm despite the fact that you should wash it by hand. It's elegant, the wide and shallow design is perfect for giving you more of the browned topping that's so delicious on most casseroles, and it makes the niftiest oval loaf of cornbread. What more could you want?
Well okay, I wish it could go in the dishwasher on general principle, I wish they could come up with a way to make cast iron lighter for those of us with hand problems, and I wish it held just a little bit more. But in good conscience I can only take about half a point off for those, so consider my rating to be 4.5.

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The enamel coating eliminates the need to "season" the cast iron and creates a non-reactive surface that can be used for cooking as well as marinating, refrigerating or freezing.Lodge Enamel can be used on electric, gas and induction cooktops on low to medium temperatures.It can also be used in gas, electric or convection ovens below 500 degrees.Although dishwasher safe, hand washing is recommended for preserving the appearance of the enamel. This 2 Quart oval casserole is great for individual lasgna dishes as well as au gratin dishes. Liberty Blue

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Lodge Logic Pre-Seasoned Perch Muffin/Cornbread Pan Review

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(More customer reviews)I've got the non pre-seasoned pans and I seasoned them according to the instructions. The key I've found it to preheat the oven and put the empty pans in at the same time. When the oven is at the right temperature, pull the pans out, and dribble a little oil (I use light olive) into each fish, take a paper towel and rub the inside completely then spoon/pour in the batter. Then they pop out perfectly every time.
The design is cute, but as with any sort of bread thing, the pattern shows through but not perfectly. Still fun to use. Two pans will handle a regular batch of muffin batter from my Joy of Cooking. (I like buttermilk c/ bananas walnuts, or blueberry, or craisn's or apples as well as the cornbread recipe that lodge sends with the pans.

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Southern chefs will tell you that nothing bakes cornbread, muffins, or hushpuppies like a good cast-iron pan, and this Lodge Logic perch pan is among the best. The vessel features a series of five fish-shaped impressions, each measuring 4-1/4 inches long and 2-1/2 inches wide. The piscine shapes are clever and precise, complete with fins, scales, and other perch-specific details. Meanwhile, the batter cooks beautifully thanks to the cast-iron material, which heats slowly but evenly and holds its heat far longer than stainless and aluminum rivals. The resulting muffins and cornbread cakes are cooked to the peak of perfection, with slightly crisp exteriors and moist, flavorful insides. It's the perfect way to add a watery touch to your next meal, particularly if your family is filled with fishermen.
Unlike traditional cast-iron cookware, Lodge Logic pans come preseasoned through a proprietary "electrostatic" vegetable oil spray system. The preseasoning process readies the bakeware for cooking right out of the box, making it far more convenient than old-style cast-iron pans that required oil and oven seasoning before use. The timesaving process also generates a nonstick finish that helps preserve the bakeware for generations while crafting an attractive heirloom appearance. Lodge recommends hand washing the pan with a stiff brush and hot water for best results. The pan measures 15-1/4 by 1 by 5-5/8 inches (W x H x D) and carries a lifetime warranty.

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Lodge Logic Camp Dutch Oven Review

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(More customer reviews)People seem to either love, hate, or have total disinterest in cast iron cookware. I love it. It seems to have a lot more soul than "modern" utensils.
I've been reading "Little House on the Prarie" to my daughter and she enjoyed hearing how the Ingalls used a pot just like daddy has.
This dutch oven is quite versitile. I can use it with campfire coals, with charcoal, over my Coleman campstove, or in the oven at home. The legs are too long to use on my rangetop at home (without risking damage to the range surface).
Dutch oven cooking is an acquired skill (on top of the general cast iron learning curve), but I've had no problems so far. I have mostly used it to make chicken or beef stew when camping.
Once you get hooked on dutch ovens, then you start wanting accessories. I use a charcoal chimney to start the coals, a pair of metal tongs to move the coals around, and a metal oil drain pan to contain the coals. I've just ordered a Lodge lid lifter, lid rack, and leather gloves to make the whole process a bit easier and safer.
I'm also already thinking of my next dutch oven. It will be the "deep" 8 quart. The 4 quart being reviewed here is 10" diameter at the lid and 3-1/2" deep. The "deep" 8 quart is 12" at the lid and 5" deep. (The standard depth 12" oven is 6 quarts, the standard depth 8 quart is 14" diameter). For soup or stew I like to leave some space below the rim so I probably only get 3 quarts in the 4 quart model, while the deeper 8 quart model would allow a greater percentage of the volume to be used. I imagine for bisquits or other baked goods the standard depth is probably fine.

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This 4 qt portable "camp stove" is the pot that does it al.Flanged lid for hot coals inverts for use as griddle.Integral legs on oven for campfire and fireplace cooking.Seasoned and ready to use.10 inch diameter, 3-1/2" deep

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Lodge Logic Cast Iron Dutch Oven with Spiral Handle Review

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(More customer reviews)I received my eagerly-awaited Dutch oven a couple days ago and made some chili to try it out. It works great, with excellent heat retention... good for browning beef at higher temperatures, and bubbles merrily away even at low heat. Great for anything you want to simmer long and low for the best flavor.
An added bonus - the lid from this Dutch oven also fits the Logic 10-1/4" skillet if required.
To clean, I fill it with hot water, boil a bit to lift the grease, then rinse with hot water and wipe with a paper towel, using a bit of nylon mesh from an onion bag for any stubborn bits, then dry and re-oil.
A couple notes:
If you receive a Logic Dutch oven and find a couple gobs of sticky, brown, almost rust-colored stuff on the handle flange, it is likely NOT rust. Because of the shape of this pot, the pre-seasoning process sometimes leaves a bit of extra, thickened oil in this location. If this is the case, it can be easily rubbed off with a fingertip, much like rubber cement.
The pre-seasoning is very effective, but the inside of the lid, well-designed to keep moisture inside the pot, is a vulnerable spot. Depending on what you cook, the inside of the lid will likely require additional seasoning; I only oiled the cooking surfaces and the first use (no tomato, but enough water to simmer the chili) removed much of the seasoning between the self-basting points. No rust, so it was a simple matter of wiping the inside surface of the lid with peanut oil and putting it in a 450 degree (F) oven a couple times. I'd suggest doing this to the lid before use, and any time the seasoning in this location appears to be thinning. I did not lower my rating for this, as its simply the nature of the beast, not a design or manufacturing flaw.

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The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.
At 12 inches in diameter and 4-3/4 inches deep, this 7-quart Dutch oven holds a heap of chili, chicken and rice, or fruit cobbler. This model is not the campfire style, with legs, wire handle, and a lid for coals. This one is flat-bottomed to sit on a stovetop burner or in the oven, with a domed lid that sends moisture back into the pot. It features a traditional wire ball handle that's been popular for over a century. While the Dutch oven comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy oven with a lifetime limited warranty against defects, and when cared for properly, this virtually indestructible pan should last for generations.

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Lodge Pro-Logic Cast-Iron Aebleskiver Pan Review

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(More customer reviews)I've been cooking aebleskivers for several years in an excellent no-name cast iron pan that I bought in Solvang ten years ago. It is very well broken in with a smooth non-stick patina in all seven indents. I want to teach my sons how to cook aebleskivers themselves because they will be out on their own soon, and it never hurts to be able to attract a woman who loves Danish delicacies!
Therefore, I have been looking to buy some additional aebleskiver pans and I was excited to see this new pan from Lodge, so I ordered one to give it a try. I like the design a lot and am impressed with how it heats up quickly and holds it's temperature nicely. The first batch of aebleskivers had some sticking, but I expected that. I will need to use it a lot more before it has the same non-stick surfaces as my old pan (no, it's not for sale!), but I can tell that this pan will get there with use.
By the way, I've found that there are many recipes for aebleskivers and several different techniques for cooking them. I'm sure that they all will work well with some practice, but I'll describe the one that I've settled on, because it is so easy:
Heat the pan at a medium-low setting. Take about two cups of prepared pancake mix (I use Krusteaz Buttermilk) and add a couple of teaspoons of sugar. Mix it in and stir in enough cold water to make the consistency about the same as you would for drop bisquits. Don't overmix it and let it sit for awhile to rise a bit before you cook it. Put a little butter or margerine in each indent and add about a teaspoonful of batter to each indent (If you're new to aebleskivers, I recommend trying only three at once.) I then drizzle a little butter on the edges of each indent. After about a minute, I use a knitting needle (or chopstick) to turn each aebleskiver one quarter turn. I add a little more butter and then turn them so the round side is up. I keep turning them with a spoon until they're done. (You'll just have to break one of them open to check, because it's dependent on your batter and temperature.)
Once you get it down (usually after a few rejects), serve them in threes on a small plate with thinned out raspberry jam and powdered sugar. Once you eat them, you'll understand why people go through all this just to make a pancake that looks like a racquetball!

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This seasoned and ready to use Danish Cake pan is also called an "Aebleskiver, which means "Sliced Apples" in Danish, is excellent for making Danish "pancake balls".Considered a specialty bakeware item, the little round cups are filled with dough and as it starts cooking, the chef uses a little wooden stick to "flip" it into a little ball which can then be filled with fruit, such as sliced apples.It has a9" diameter and is 16 5/8" long.The impressions are 3 1/4" in diameter and 1" deep.

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Camp Chef CSC-8 6-Ounce Bottle of Cast-Iron Conditioner Review

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(More customer reviews)This conditioner is better than Crisco or any other shortening or oil because it won't go rancid like other oils can. If you don't use your Dutch oven or other cast iron all winter and it just sits somewhere, chances are good that it will be rancid come spring and you'll have to strip and re-season it. That won't happen with this conditioner.

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Camp Chef Cast iron conditioner-the best way to season cast iron cookware. Tube contains 6-ounce net weight (170g) of cast iron conditioner.

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Lodge Enameled Cast Iron 6-Quart Dutch Oven Review

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(More customer reviews)Enamel on cast iron cookware like this, was, until recently, only available from makers like Le Creuset. Lately, several lower cost makers have come on the scene, like Target and Innova. The new budget priced Lodge cookware is in the same price range as the low cost alternatives but completely out performs them.
I have all of the brands I have mentioned. The Lodge is the same weight as the Le Creuset which is much heavier than the other budget models. The ridge where the lid and sides meet is a matt black porcelain on the Lodge and Le Creuset but is just exposed cast iron for the other budget models (which leads to rusting if you are not careful). The porcelain resists staining (even tomato sauces) in the Lodge and Le Creuset but the other budget models stain very easily. And finally, the Lodge and Le Creuset maintain a very polished interior finish that resists sticking which others do not. So, I see no performance differences at all between the Le Creuset and the Lodge whereas the comparably priced budget models are certainly inferior.
If you plan of using these pots very heavily (every day for example) you might want to upgrade to the higher priced Lodge product. It has 4 coatings of enamel as opposed to 2 in this model. But if you use them once or twice a week I dont think you will need the added wear resistance.

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This 6 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing.The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven.Not recommended for use on outdoor grills or over open outdoor flames.Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron.The cast iron vessel has superior heat distribution and retention, evenly heating bottom sidewalls and even the lid.Tightly fitting lid seals in moisture.The excellent heat retention reduces the amount of energy needed for cooking.Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean.Lid knob is oven safe to 400 degrees Fahrenheit.The black rim on the pot is matte porcelain, not exposed cast iron.Hygienic porcelain enamel is non-reactive with food.Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware's original appearance. 10 3/4" diameter, 4 1/2" deep.Caribbean Blue

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Lodge Logic Pre-Seasoned 9-Stick Cornstick Pan Review

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(More customer reviews)This item is not nine inches wide. It is the same width as the seven stick cornstick pan, but costs ten dollars more. So you are paying ten dollars to get two extra cornstick molds of the same size. Hopefully, the item description will be changed soon. Now, I have to pack up and ship back several of these, but at least Amazon is paying the freight. Lodge Logic is the greatest for cooking and baking though. I think this is just a random error. Just be sure and buy the seven stick pan for 7.99. The cornsticks will be the same size.

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Cast iron is cornbread's best friend.This seasoned, ready to use pan features 9 individual cornsticks impressions. Cornstick pans are a traditional favorite. Seasoned and ready to use

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Lodge Logic Pre-Seasoned Cast Iron 4-Quart Dutch Oven with Iron Cover Review

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(More customer reviews)What is not to like? I love to crank my heat up and get things going, splash the wine, sear the meat, try it with teflon and you end up with chemical soup.
This is good old fashioned safe cooking, from the stove top to the oven, no melted handles, easy clean up, will last longer than a life time. I feel more comfortable using the little handles to take the pan out of the oven, have not tried the swinging handle version.
This is a great product at a great price, I could not find it cheaper anywhere else but Amazon.

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Beautifully designed, this 4-quart dutch oven is great for slow cooking foods. Features include exclusive self basting lids and easy grip handles. Part of the Lodge Pro-Logic series, this dutch oven features an exclusive proprietary oil fired process that creates a pre-seasoned cast iron cooking utensil. You get all the great benefits of cast iron like even heating, excellent heat retention and legendary cooking performance without having to season the pan. Pro-Logic cookware is designed with graceful rolled edges, stylishly curved lines and comfortable sleek handles. Seasoned and ready to use. 10-inch diameter,4-inch depth.

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Lodge Logic Pre-Seasoned Saguaro Cactus Pan Review

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(More customer reviews)My kids love these little cornbread saguaros because they love cornbread, everything about Arizona, and especially these statuesque desert sentinals. I bought the non-seasoned version of this pan last year and I'm still breaking it in, so the corn bread sticks a bit. I'm sure that the new pre-seasoned version will break in faster. Make sure to preheat the mold and grease it before putting in the batter and don't fill them too full. Enjoy!

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Southern chefs will tell you that nothing bakes cornbread like a good cast-iron pan, and this Lodge Logic cactus pan is among the best. The vessel features a series of five saguaro cactus impressions, each measuring 4-1/4 inches long and 2-1/2 inches wide. The cactus shapes are clever and precise, with a pair of arms that extend out and up in the traditional saguaro manner. Meanwhile, the batter cooks beautifully thanks to the cast-iron material, which heats slowly but evenly and holds its heat far longer than stainless and aluminum rivals. The resulting cornbread cakes and muffins are cooked to the peak of perfection, with slightly crisp exteriors and moist, flavorful insides. It's the perfect way to add a Southwestern touch to your chili and black-eyed pea recipes.
Unlike traditional cast-iron cookware, Lodge Logic pans come preseasoned through a proprietary "electrostatic" vegetable oil spray system. The preseasoning process readies the bakeware for cooking right out of the box, making it far more convenient than old-style cast-iron pans that required oil and oven seasoning before use. The timesaving process also generates a nonstick finish that helps preserve the bakeware for generations while crafting an attractive heirloom appearance. Lodge recommends hand washing the pan with a stiff brush and hot water for best results. The cactus pan measures 15-1/4 by 1 by 5-3/4 inches (W x H x D) and carries a lifetime warranty.

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Lodge Enameled Cast-Iron 3-Quart Dutch Oven, Island Spice Red Review

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(More customer reviews)Let me begin by stating that I am the proud owner of over one dozen pieces of Le Creuset, and they are fabulous. My in-laws asked me to purchase a few Lodge Enamel pieces for them, and after an initial inspection, I was blown away by their quality and value. Simply gorgeous. To the untrained eye it would be difficult to differentiate between the two brands.
As for performance, I conducted a side-by-side evaluation. Simultaneous preparations of cassoulet, one in a 3 QT Lodge Dutch oven and another in a 3.5 QT Le Creuset French oven. The results - indistinguishable. Clean-up was identical.
Bottom line; I could have purchased the same performance for 1/4 of the price.


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This 3 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing.The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven.Not recommended for use on outdoor grills or over open outdoor flames.Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron.The cast iron vessel has superior heat distribution and retention, evenly heating bottom sidewalls and even the lid.Tightly fitting lid seals in moisture.The excellent heat retention reduces the amount of energy needed for cooking.Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean.Lid knob is oven safe to 400 degrees Fahrenheit.The black rim on the pot is matte porcelain, not exposed cast iron.Hygienic porcelain enamel is non-reactive with food.Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware's original appearance.9 3/4" diameter, 3" deep. Island Spice

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Lodge Logic Serving Pot with Iron Cover Review

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(More customer reviews)This would be a great pot to subsitute for a dutch oven for a single person or couple because of it's smaller size. We are a family of 4 and it is the perfect size for side dishes like baked beans also. When you don't need the bigger 5 quart dutch oven, this pan gets the job done. As always, LOVE the pre-seansoning!

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This seasoned and ready to use 2 qt serving pot with loop handles and iron cover is perfect for oven to table presentations of soups, stews, beans and family favorites.8" diameter, 2-7/8" deep

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Lodge Logic Pre-Seasoned Drop Biscuit Pan Review

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(More customer reviews)I'm having so much fun with this pan! Makes melt in the mouth drop biscuits--I use the recipe for buttermilk drop biscuits in the "Cast Iron for Dummies" cookbook--that are just as pretty and fluffy as rolled biscuits. Just don't forget to preheat the pan! I've turned out excellent "spoon" yeast rolls in this pan too, and it works great for baking individual pineapple upside down cakes. I use cast iron for nearly all my cooking and this pan is a welcome addition to my kitchen.

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Seasoned and ready to use drop biscuit pan with seven impressions3 1/4" in diameter and 1" deep.Bake big, fluffy biscuits without a rolling pin. Just spoon your favorite mix into the wells to create perfectly shaped, mouth watering biscuits. Unique open frame design permits easy handling.

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Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan Review

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(More customer reviews)This review is divided into two parts:
1. A short review for those who want quick info
2. A long review for those curious about the ins and outs of this great piece of cookware.
I have also attached photos (see customer images above)SHORT REVIEW
Pros:
*Preseasoned
*Multiple uses
*Makes best pizza ever
*Heats evenly
*Won't stain
*Provides iron in diet
*Easy cleanup
*Made in the USA
Cons:
*It is 11 pounds (Not a con for me, but could be heavy for some)
Bottom Line:
Glad I bought it and would recommend it to anyone interested.LONG REVIEW
What comes in the box:
*Lodge Logic Preseasoned Pizza Pan 16 x 15 x 2.5 (** Cooking surface is 14 inches **), 11 pounds.
*Recipe Card with recipes for: pizza dough, pizza sauce, muffuletta pizza, mushroom & sweet pepper pizza, herb roasted potatoes, & instructions on how to care for your cast iron.
Preseasoned:
Preseasoned is a great thing but realize what it means. It means that it is on its way to being fully seasoned; like 2/3 of the way done. Before you can get that true black cast iron slickness, it still needs one or two more rounds in the oven with Crisco or just cook a pound a bacon on it like I did. Multiple uses:
*Pizza Pan
*Roasting vegetables
*Overall Baking sheet (bake cookies, breads, biscuits, fries, pastries, etc). Please note that flavors can transfer onto the pan so you may have to clean it between different uses.
*Griddle on stove for eggs, bacon, pancakes, burgers, hot dogs and similar items
*Stir Fry (Use it on one burner; the middle gets the hottest and it gets cooler towards the edges, just like a wok!)
*Broiler Plate for the oven
*Shallow roaster
*Tortilla warmer
*Crepe/dosa maker
As a side note I have used this in the oven at 450 degrees without a problem. Just remember that the pan will be extremely hot and any sudden changes in temperature may cause the pan to warp or crack so please be careful. For example, if I took the pan out of a blazing hot oven and ran cold water on it right away, it may bend or break.
Pizza:
It makes the best pizza I have ever had. The pan heats evenly all the way to the center creating a perfect, uniform crust. I sometimes make my own dough but in a pinch I go down to my favorite local pizzeria and buy some dough from them. The pan can make crispy or soft pizza.
Everyone has their own method to making pizza and this is mine:
For crispy pizza:
Place the dough on room temperature Lodge Pro Logic Pizza Pan and put it in a 400 degree oven for 5-8 min. Once the dough starts to get firm, take it out the oven, spread out a half a cup of sauce, and evenly cover with cheese. At this point you can add whatever toppings you like (make sure meat toppings are already cooked). Bake for about 10 to 15 minutes until desired crispness. 2 minutes before I pull it from the oven, I add a little more cheese so it is just melted and gives you that string cheese pull like in the commercials. (see customer image above)
For softer pizza, follow the same directions as above without first baking the dough.
I serve & cut the pizza in the pan. Although the pizza does still cook while in the pan, I noticed it basically keeps it warm until the last slice. I use a pizza cutter from the dollar store which will cut the pizza but will not scratch or scrap the seasoning off. If you cut your pizza in the pan, please be careful not to scratch seasoning. If you do, just reseason (see below).
Because it is cast iron, it won't stain like a pizza stone or get those burnt spots like aluminum does. Also, cooking in cast iron provides iron in your diet because the food absorbs some of the iron.
Size:
It makes a pizza big enough for 2 people with a good appetite (assuming they have a side dish) or 3 people with less of an appetite. Sometimes the pizza is so good I can eat the whole thing myself! Normally, I eat about 2/3 of the pie along with a side salad and I am satisfied--I do have a good appetite. If I had a large family, I would definitely consider buying two. Of course for you folks with the large family, try one pan first and then make the decision yourself. (The photos included above do have a US quarter in the picture so you can gauge the size of the pie).
Clean up & Seasoning:
After cooking, take a dry paper towel while the pan is still warm and wipe it down (if it is really dirty use a little water but I never use soap). If you use water, you can reheat the pan to get it dry. After it is clean and dry, spray it with Pam and then wipe away any excess oil. Place pan back in the warm oven or on top of the burner just used. That's it! The residual heat will reseason the pan while the oven/stove is cooling down. Food never sticks using this method. If your seasoning ever comes off, just apply some oil and bake in the oven; repeat as necessary. Be careful not to use too much oil while seasoning or you will get a sticky or gummy residue on it--this should be avoided.
An added bonus is that it is made in the USA by Lodge, so you can buy and use with confidence knowing this product was made here by a company with over 100 years experience in the business. Lodge customer service has always been super helpful and friendly to me.
So in conclusion, this is a great pan that I am sure you will love as much as I do!If you have any questions or comments, feel free to post them. I check this post regularly and would love to hear from you!
I hope you found this review helpful. Thanks for reading.


Click Here to see more reviews about: Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan

Cook up delicious homemade pizza with the help of this round cast-iron pizza pan. The unit measures a generous 14 inches in diameter by 1/2 inch deep--large enough for dinner with the family or for appetizers on game night with a group of friends. And thanks to its heavy-duty cast-iron construction, it cooks its contents beautifully, spreading the heat quickly and evenly throughout the bottom and retaining heat in a way that turns out excellently cooked pizza crusts. In addition to pizza, the pan can also be used for making roasted veggies or baking biscuits and cookies. Chefs will also appreciate the pan's large loop side handles that make it easy to transport from the kitchen counter to the oven and back out again.
The pan hails from Lodge's Pro Logic line, which updates the classic Lodge look with contemporary rolled edges and graceful curved lines. Pro Logic items are also pre-seasoned through a proprietary "electrostatic" vegetable-oil spray system. The pre-seasoning process readies the pan for cooking right out of the box, making it far more convenient than old-style cast-iron items that required oil and oven seasoning before use. The timesaving process also generates a nonstick finish that helps preserve the cookware for generations. As with most cast-iron cookware, Lodge recommends hand washing the pan to protect the surface. Made in USA, the seasoned 14-inch pizza pan carries a limited lifetime warranty, and pizza recipes come included.

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Lodge LCC3 Logic Pre-Seasoned Combo Cooker Review

Average Reviews:

(More customer reviews)if you are just outfitting your kitchen, start with this pan. Especially if you are cooking for 2 or 3. The 10" deep skillet is one of the least expensive, decent fry pans available. You can do a dutch apple pie with the lid on in the oven, you can cook eggs, pancakes, french toast on the lid. If you are cooking for 4, and want just one fry pan, get the 12". Otherwise this pan does it all. Roast, fry, oven and stove top. The pans are tough, mine is going on 20+ years.
Downside, takes a bit more oil or grease than a Teflon pan, but then if you own a parrot you already know you can't cook on Teflon. Makes you wonder how good it is for the rest of us.

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Get two pieces of cookware in one package with this cast iron Combo Cooker from the Lodge Logic line. It features a 3-quart base that can act as a deep skillet or shallow Dutch oven and a shallow 10-1/4-inch skillet/griddle that also acts as a lid to the 3-quart base. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.
While both come pre-seasoned to prevent food from sticking, they work best when sprayed or lightly coated with vegetable oil before use. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy oven with a lifetime limited warranty against defects, and when cared for properly, this virtually indestructible pan should last for generations.

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Lodge Logic Pre-Seasoned Cornbread Wedge Pan Review

Average Reviews:

(More customer reviews)I am very glad that I finally picked up this piece! I have several Lodge pieces and they are all very important pieces in my kitchen.
I would like it to be a little bit larger and was also kind of hoping it would come with some basic cooking instructions. But, since I am fairly experienced with cast iron, I didn't have a hard time figuring out the best way to use this pan.
If anybody out there is thinking about getting it, or has already purchased this pan and has yet to master it, here is what I have come up with -
1) Preheat your oven (I use 450F for cornbread). THEN, put a small amount of butter (or whatever fat it is that you prefer) in the wedges and kind of brush it around so that it will coat both the sides and the bottom. Put the pan in the preheated oven to get it nice and hot.
2) Meanwhile, have your cornbread batter ready to go. I found that it takes about half of the recipe that I was using in an 8" square Pyrex previously. Take the pan out of the oven (I have one of those Lodge skillet handle potholders that works great). IMMEDIATELY, spoon the batter into the wedges. I have found (through trial & error) that filling each well to about 3/16" from the top works great. Get it right back in the oven. For me, 15-16 minutes baking time seemed to be about perfect.
As long as you heat up the pan and the fat that you use in the pan (I prefer a little tiny bit of butter in each well), it will cook evenly and nothing will stick to the pan. I mean, there isn't even residue in the corners or anything. The pan looked clean when I removed the cornbread. I did this several times with identical results.
One more hint for the day - If you want to additionally season the pan (I did this before the first time I used it), scrub it out and dry it VERY well. Place a thin coat of Crisco over every surface of the pan. Don't slather it on thickly, and be sure that the top surfaces don't have any excess (I gently run a paper towel over the top ridges of the pan). Preheat the oven to 400-425F. Put the pan in the oven upside down, so that there is less surface area on the oven rack, and leave it in the hot oven for at least an hour. Turn off the oven, leaving the pan inside to cool of its own accord. You will have a beautifully seasoned pan that doesn't have the residue that you get using oil.

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So you want to make perfect cornbread? Then this is the pan for you. Cast Iron is ideal for that perfect cornbread crust, not too thick, not too dark. Unique cooking properties of Cast Iron cook evenly without hot spots. The Lodge Cornbread pan is partitioned into eight sections for individual, ready to serve portions. Recipe included.Seasoned and ready to use.

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Lodge Logic Cornstick Pan Review

Average Reviews:

(More customer reviews)Pre-seasoned cast iron is great. Followed the directions in a Cooking Light recipe and got wonderful crispy cornsticks. Popped out of the pan easily, no sticking. Preheat the pans in a 425 degree oven for 5 minutes. Remove and immediately coat with cooking spray. Spoon in batter and bake for 18 minutes.

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Renowned for its excellent cornbread-baking ability, grandmother’s cast iron skillet has been refashioned into this unique dish explicitly designed for baking cornbread. This pan measures 12 by 5-1/2 by 1 inches and houses seven impressions shaped like ears of corn. Simply make batter according to a favorite recipe and pour into the whimsical vessels. After baking, individual corn-shaped loaves carrying kernel markings are ready to be slathered with butter or served alongside chili. This Lodge cast-iron baking dish--manufactured in America’s sole remaining domestic cast-iron foundry--is unparalleled in durability as well as heat retention and dispersal. A variation on the traditional cast-iron construction, this pan is pre-seasoned with a proprietary vegetable-oil formula baked onto the cooking surface. Pre-seasoning allows for immediate use while preventing rust and creating a nonstick surface for easy food release and simplified cleaning. If cared for properly, this pan will last for generations. Cast iron should be hand washed; avoid using soap or detergent.

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