Kitchen & Housewares : Lodge Logic 12-Inch Pre-Seasoned Skillet

Rating: - Cast iron pan
My wife loves this pan. It's a plus that this pan already comes pre-seasoned. It's a bit heavy but hey it's cast iron. This is a good value as these last forever with proper care not like the teflon coated pans which are dangerous to use when the coating eventually starts peeling (poison).Her only recommendation is to clean and dry it as soon as it cools.It becomes harder to clean if you let pan greases sit in it over night.If you lose the shine on this just coat it with a little vegetable oil and leave it in the oven with the pilot light on for a couple of days and it will be good as new.

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Rating: - New cast iron disciple
I love my Lodge skillet. Never thought it would beat cooking a steak on the outdoor barby, but I now cook my steaks no other way. In fact, the taste and texture are the same as any of the best restaurants, including, for me, most recently, Capitol Grille, in Baltimore's Inner Harbor. The service at home wasn't as good, though.

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Rating: - I love this pan!
I've had this pan for years. I use it mostly for eggs and beef dishes like beef stroganoff. After reading some of the reviews, I noticed that people have mentioned food sticking. I have found that if the pan is heated up enough before putting anything in it, the food won't stick. I have done this with eggs as well as steaks. I also use soap and hot water with a scrub brush on it, but after I rinse it, I use a paper towel to dry it off, then rub it down with canola oil and bake it on 450 degrees for about 45 minutes. I do this with all my cast iron cookware. It keeps it in great shape.

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Rating: - Great Pan
Just received the 12 and 10 1/4 pans and put them to the test with french toast, scrambled eggs and an omelet. If this is the performance for years to come, it's the ideal cookware. The french toast turned out just as my childhood memories recalled. The scrambled eggs showed absolutely no signs of sticking. The 10 inch was used to make an omelet and posed no problems. The omelet folded with ease.
I have a non-stick pan that cost more than twice as much and performs extremely poorly compared to this pan. Non-stick surfaces seem only to be truly non-stick for about a year of constant use, and are purported to have health connected issues. I won't throw the non-stick out just yet, but I expect it won't be long before I do.
Two things to remember is to heat it thoroughly before using and oil it after each use. My test is using the handle to make sure its heated; the handle seems to be the last part of the pan that gets hot. To oil it I use an oil sprayer (not cooking spray) with vegetable oil.

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Rating: - Go for it!
It's a great product. It's not as heavy as some people write about it. It scared me a bit when ordering, but I'm really happy with it now! An average person can EASILY lift it with both hands. It's getting heavy with food in it, but why would you want to carry it around the house anyways? It has big surface and deep enough (not shallow like most of the other big diameter pans on the market). Like with any other cast iron pan I had to get used to washing procedures (no soap + greasing), but it's not difficult and worth it! No concerns about carcinogens like with so-called 'non-sticky' products + adds vital iron to your food (essential element that most of us are lacking and buying supplements for). So just go for it! Except consider if you have a big enough burner on your stove. If not - I'd advise to go with a smaller diameter.