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February 6th, 2012 
FAKE NEWS for the Zionist agenda Lodge Logic Cast Iron Skillet
February 5th, 2012
If you’re lucky enough to have a husband or wife who likes to cook for you, maybe you’ll be lucky enough to have them cook for you with a Lodge Logic Skillet.
Lodge Logic Cast Iron Skillet
Becky, my wife, recently bought one of these skillets (with the lid) and she has been cooking all sorts of meals with it. Lamb chops, sausages and quiche all taste much better when prepared in the Lodge skillet. The meats are more succulent and the quiche is lighter and… fluffier??? I don’t know how to describe how the quiche is better, but it definitely is. She also made scrumptious skillet scones which all disappeared as if by magic. *poof* Gone.
Our boys don’t need much encouragement to eat their meals—this is a polite way of describing the ferocity of their hunger after a few hours without eating—but with skillet meals, the only sounds out of them are biting, chewing and the occasional appreciative groan.
This skillet is heirloom quality and made in the U.S.
12 Responses to “Lodge Logic Cast Iron Skillet”
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February 5th, 2012 at 4:27 am
Nice skillet.
When properly seasoned, cast iron skillets are as easy to cook on as teflon, but without all the risks.
Overheat a teflon non-stick skillet or pan and the fumes off of it can kill any birds in the immediate environment.
Hard to imagine that something so toxic to other animals is entirely safe for use in the human food chain.
February 5th, 2012 at 4:54 am
We bought his exact skillet at Goodwill 5 months ago for $10. We could not believe anyone would donate one of the best skillets around. I agree, we started cooking breaded chicken and my god it was juicy, moist and light. No comparison to other stainless steel skillets we use. I have been using this pan exclusively, although there is a little bit of time with cleaning, but it is well worth it. Also, the skillet is great for making corn bread in the oven.
February 5th, 2012 at 6:51 am
A cast iron dutch oven is also great to have. Pot roast seared and then baked (cheap chuck steak/roast) with potatoes, carrots and onions is my favorite meal.
February 5th, 2012 at 7:10 am
I got the 5qt Dutch oven for Xmas…. the stews, pot roasts, and quite a number of meals are now being cooked on our woodstoves. Amazing Fantastic.
February 5th, 2012 at 7:31 pm
I use our Lodge dutch oven to bake bread, at least once a week. It’s the “no knead bread” popularized by Sullivan St. bakery in New York, search “Bittman bread” for the easy technique. It is real artisan bakery quality bread, no lie — the stuff that costs $4 a loaf.
We use a mix of 3 parts Great River organic whole wheat bread flour and 1 part unbleach organic all purpose (so it puffs up like French country bread). Our kids DEVOUR it, with olive oil. The flour is available through Amazon, use Kevin’s link! It’s less than a dollar pound for the 25 lb. box, and lasts us six months+ with weekly loaves. Also use it for weekly lentil stew, one of those great “15 minutes of prep and let it simmer for two hours” dinners everybody loves.
Have not tried making quiche in a Lodge skillet, that sounds awesome and I will order one.
February 5th, 2012 at 8:23 pm
My wife is a great cook (Russian) and we have been using the Lodge Logic Skillet for two years here in NZ…fantastic! Stays right on the range top and ready for anything. http://www.amazon.com/exec/obi…..ogoncom-20 Now will get the pan with the next visitor 12 lbs! Any idea if Amazon ships this to NZ Kevin?
February 5th, 2012 at 8:26 pm
One thing the instructions said with the skillet and which we have followed is not to use any detergent on it when washing…seems strange. No idea why unless this ruins the seasoning of the metal.
February 6th, 2012 at 12:23 am
I knew there would be a bunch of cast iron skillet users on here. haha.
@Windhorse
Yes, the reason for not using detergent is to maintain the seasoning. The “Logic” part of Lodge Logic is Lodge’s method of pre-seasoning the skillets at the factory to give people a bit of a head start on building up the seasoning.
(Becky explained all of this to me and made sure that I knew to never use soap on her skillet.)
I saw a video somewhere about how they do it. They spray a mist of some sort of vegetable oil on the skillets and they put them through a gigantic furnace/oven thing.
Re: Shipping to NZ:
Amazon does ship this to NZ. That’s how we got it. And the cost was was MUCH less than buying it in NZ. I think that, some of the time, NZ retailers simply order things from Amazon and then double the price. Retailing is broken in NZ.
February 6th, 2012 at 12:38 am
Re: No knead bread: Here’s Becky’s Farmlet post on this from a few years ago:
http://farmlet.co.nz/?p=191
February 6th, 2012 at 12:54 am
Nice. So where’s the recipe for the skillet scones?
February 6th, 2012 at 3:47 am
how much was the shipping for the skillet and lid?
February 6th, 2012 at 4:56 am
Clean and sterilized cast iron with diluted apple cider vinegar and water. Wipe dry, heat it up and wipe/melt Crisco shortening on it to maintain seasoning.
If you ever botch the seasoning up, throw it in a fire to burn off the seasoning and start over with Cisco. Store with a paper towel hanging out from under the lid to wick out moisture.