Product Description

The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning." To many this is a mysterious or overly time-consuming process. Even if you treasure fond memories of eggs and pancakes cooked in grandmother's ancient, blackened skillet, you might have no idea how to turn your new pan into such a treasure. Fortunately Lodge has come out with the new Logic line, which has been evenly coated on all surfaces with an electrostatic spray of vegetable oil. Next the cookware is put into an extremely high temperature industrial oven which bakes the coating into the surface. Not only will you be spared the time and effort of seasoning, but also the new piece you buy will look and perform better than if you had seasoned it at home. Just like that heirloom pan you will find that even pineapple upside down cake doesn't stick to this surface. A perfect pot for cooking baked beans, beef stew, or pulled barbeque.

Product Details

• Amazon Sales Rank: #4675 in Kitchen & Housewares
• Brand: Lodge
• Model: L2SP3
• Dimensions: 3.54" h x 8.66" w x 9.84" l, 7.05 pounds

Features

• Seasoned ready to use

Amazon.com Review
There are lots of fancy cookware materials out there but cast iron still trumps them all with its even heating, heat retention, price, and duration. It’s these traits that make Lodge cookware favored by both indoor chefs and campfire cooks alike. The caveat is being able to lift cast iron cookware and, at 8 pounds, this serving pot will give most chefs a workout. The pot measures 8 inches in diameter and 2-7/8 inches deep and comes with a matching 8-inch iron cover. The pot arrives ready to simmer up to 2 quarts of baked beans, soup, or stew and goes right from stovetop to tabletop for serving.

While it usually takes years of cooking to burn on the prized finish that makes cast-iron cookware smooth and stick-free, the Logic line of cookware comes pre-seasoned to save you some work. Cast iron pots in this line are coated in a vegetable oil, which is then baked on in a hot industrial oven to obtain that blackened patina and silky surface. Logic cookware has plenty of fans, including the editorial staff at Good Housekeeping, who cited it as one of the best new products of the year at the 2003 Good Buy Awards. --Cristina Vaamonde

Customer Reviews

Lodge it top Notch
Love it and it will love you back.
Cant beat a good seasoned piece of Cast Iron.
Its pre seasoned but that only a start. Years of use will give you a slick as glass practically non stick surface.
I have several pieces of cast iron and use them frequently and they are seasoned very well and I love to cook on them.
And forget about what you have heard, yes use dishwashing liquid when you need to. Just dont let it stay on there. Clean it and get it off your Iron and dry it well and wipe with a little shortning.(Old fashoned soaps had LYE and that will strip your seasoning, but modern detergent in small amounts quickly used will do no harm)
Heat the skillet till smoking and turn it off and let it stay on the burner till cool.
Wipe out any excess and your good to go and on the way to a favorite treasured item.

My favorite Lodge pot!
This is my 'rice-cooking' pot. I make brown rice a lot, just for me, and it is perfect for cooking one to two cups of rice. The lid fits snugly so, after I have put the rice into the boiling water and stirred it, I can put the lid on, turn on my timer, and not touch it again until it is finished cooking. It comes out perfectly every time.

I, of course, appreciate the Lodge quality and the fact that it is still made in the USA. All my regular cast iron is Lodge.

This is just a wonderful size. I don't even put mine away anymore. I keep it out and, when not in use, I will put bananas, or other non-refrigerated produce or garlic, in it for cool storage.

fantastic 2 qt cast iron pot
I REALLY love this pot. This is a perfect pot for:
Korean soft tofu soup (for 1 or 2);
Korean bibimbap for 1;
Chinese hot pots (for 1 or 2);
Japanese oden stew (for 1 or 2);
any of the Chinese claypot stews (for 1 or 2);
very very handy for how I cook.

The cast iron is able to cook at a low steady temperature, and imparts a really nice flavor to the food that I couldn't get from plain stainless steel cookware or anodized cookware.

I really love mine. I am now looking to buy the 5 qt. dutch oven, so I can make my famous Chinese chicken soup!