Reddit reviews Lodge L14SK3 Cast Iron Skillet, 15"
We found 13 Reddit comments about Lodge L14SK3 Cast Iron Skillet, 15". Here are the top ones, ranked by their Reddit score.
Foundry seasoned, ready to use upon purchaseUse on all cooking surfaces, grills and campfiresOven safeSauté, sear, fry, bake and stir fry to heart's contentMade in the USA
Kinda depends on what it really is. The Lodge L14SK3 is a 15" skillet with about a 12" cooking surface, or there is the L12SK3, which is about 13.25" across the top. You could ask the seller what numbers and letters they see on the bottom near the logo. I think you're looking at the L14SK3, which sells on Amazon for $50, so $20-25 would be a pretty good deal.
These were the things I initially bought when gathering cookware.
Enameled cast iron dutch oven
Cast Iron Wok or a carbon steel wok.
Stainless steel cookset
Pressure Cooker
Cast Iron skillet
Stainless steel roaster
*Pyrex Bakeware
https://www.amazon.com/Lodge-L14SK3-Skillet-Cast-Black/dp/B00063RWUM
Can't go wrong frying with a cast iron! Here is a [large diameter pan.] (https://www.amazon.com/gp/aw/d/B00063RWUM/ref=mp_s_a_1_fkmr0_1?ie=UTF8&qid=1492195064&sr=8-1-fkmr0&pi=AC_SX236_SY340_QL65&keywords=cast+iron+skillet+16+inch+with+lid)
I linked the 15", but there is a 17" as well. You may need a larger diameter heat source for the bigger one though.
Ha! I probably have the least manly/cool wishlist ever.
The manliest thing on my list is probably this cast iron skillet.
The manliest thing I've probably ever done was change my tire on the side of the road. I was pretty damn proud :)
Heres a cast iron ( legitimately good sale not kidding look at camelizer) to re-heat it
http://www.amazon.com/Lodge-L14SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/
15 inch Lodge skillet under $40...
https://www.amazon.com/Lodge-L8SK3-Skillet-Pre-Seasoned-10-25-inch/dp/B00063RWUM/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1478199914&sr=1-1&keywords=lodge%2Bcast%2Biron&th=1
not sure if it's allowed or not but here it is
Lodge L14SK3 Cast Iron Skillet, 15" https://www.amazon.com/dp/B00063RWUM/ref=cm_sw_r_cp_api_i_sRkZDbY8YK1AP
I have a lodge 15 inch cast iron skillet as my largest skillet. It's huge and weighs about 10 lbs, but it's fantastic for searing a meal's worth of chicken and finishing in the oven.
Other options that fit are 2 porterhouse steaks or 9 -10 strips of bacon. I rarely use it to cook entirely on the stove top since my electric range only covers 12 inches. Whatever I make ends up in the oven.
Definitely worth it for being my favorite piece, and one that generates the most conversation when guests see me using it!
http://www.amazon.com/Lodge-L14SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/ref=sr_1_1?ie=UTF8&qid=1420409798&sr=8-1&keywords=lodge+15
Cast iron! Worth every penny.
It says Taiwan and Made in USA on it??
Keep your eyes open. I looked for one for a long time before I found this one. I only paid $30 for it.
You can also get a Lodge one for $36 on Amazon.com right now.
To expand on this a bit...
Definitely check out Craigslist and/or call Goodwill/SA/thrift shops in your area. Many times they have cast iron stock for next to nothing. Cast iron is cast iron... Unless it's cracked, it's fine. Nothing some oven cleaner and lard/shortening won't turn back to brand new.
I've got quite a few sizes, but I find that I use my behemoth Lodge:
http://www.amazon.com/Lodge-L14SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/ref=sr_1_1?ie=UTF8&qid=1395461461&sr=8-1&keywords=lodge+skillet+16
More than anything. Great size for two ribeyes, big enough to brown 8# pork butt before going into the slow cooker, and you can cook an entire breakfast (bacon, eggs and hash) in one pan. It also keeps stovetop spatter to a minimum when doing burgers due to it's size.
It also doubles as a formidable weapon. :)
For cooking steaks... My way is a bit different than /u/AliasHandler, and more like Alton Brown's. Kosher salt steaks 45m-1h before and keep on wire rack. Toss pan in 500 degree oven. Oil steaks with canola oil. Pull pan, set on hot burner. Toss in steaks, sear for 1.5 minutes or so. Flip, add a pat of butter on top, shove back in oven. Cook another 2-5 minutes depending on thickness and doneness desired. Rest 7-10 minutes.
You want that pan HOT. In the summer I'll put the cast in the grill, as I can get it up to 600+ degrees, and get even better sear/caramelization on the outside. After doing it in cast iron, you'll never want a gas-grill-grate cooked steak again. :)
Edit - And please understand that rare doesn't equal raw. Don't be afraid of the pink. ;)