Review on Lodge L8SK3 10.25-Inch Pre-Seasoned Skillet by Tim Wilson

We use this pan for everything but eggs. We've had this one for quite some time so I feel like I can give a longer term review. My biggest complaint about this pan is that it doesn't come with enough pre-seasoning, so we watched a few videos and guides and did it. Now it seems that the more we use the pan, the better it gets. My husband and I just love this item. The only thing that seems wrong are the eggs. Cast iron seems like a bit of a learning curve, but once you get the hang of it it's a lot of fun to cook with and the food comes out delicious. Tips on how we seasoned it: There are many opinions as to which oil to use, but we just used plain vegetable oil. We made sure the pan was clean and then covered it with a thin layer of oil. We put it in the oven while we heated it to 475 degrees. Once it got up to temperature, we turned it off and just left the pot there until it cooled. The goal is to "burn" the oil, so bring it to the smoke point until it's dry and firm in the pan. That makes his coat good. We've made this 3 or 4 times, but the more times you use it, the better your non-stick surface gets. Tips: Don't wash with soap, it will ruin it. We bought a chain scrubber which we enjoy using. Smoothing it out a bit also seems to help, but that might be in my head. When I wash it, I just use a washcloth and hot water. The more often I use the pan, the easier it is to clean. When you're done washing, don't get them wet. It will rust. We just put it back on the stove with the burner on until it dries. Easy. Keep in mind that cast iron doesn't heat quite evenly, but it does hold heat well. This simply means that you must heat the pan sufficiently before using it to ensure the food cooks evenly. Overall I love this pan! It gets better with every use.