Lodge 5 Quart Pre-Seasoned Cast Iron Deep Skillet with Lid – Signature Teardrop Handle & Assist Handle – Use in the Oven, on the Stove or Grill, or Over a Campfire – Use to Sear, Sauté, Bake, Broil, Braise, Fry, or Grill – Black

Goodbye Flaky (And Possibly Deleterious) Teflon Cookware
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 FatsThe 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 FatsNon-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 ProcessRub 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 TestA 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!

Even cooking
Cast iron to me is the best cookware, easy to season and clean

Top Quality
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 would describe this piece of cookware as monumental. It is old fashioned cast iron – made in USA. It will last indefinitely and will probably still be in use by my great grandchildren some day. This is a very large, deep pan perfect for frying, baking, and roasting. As a bonus, the lid fits the Lodge regular frying pan in that size.

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”.

Ya lo utilice primero para un pan de elote y quedo perfecto, la limpieza es muy fácil, excelente producto y muy duradero.