No kitchen is truly complete without a seasoned cast-iron skillet, and a Southern cook can find a way to use it every day. Whether you're baking the perfect cornbread or frying up your grandma’s best chicken, this skillet is sure to improve with each delicious recipe.
Here is what the Garden & Gun editors have to say about this classic: “Real Southern cooking starts in a cast-iron skillet, a vessel that retains even heat whether you’re baking cornbread, braising quail, or frying chicken. And the finest ones are made by the oldest cookware foundry in the country, Lodge Cast-Iron, in the mountains of Tennessee. The company’s Logic line is preseasoned to create a glossy heirloom patina right out of the box. As long as you remember to never, ever wash it with soap, the skillet will last a lifetime—and then some.”
• 12" diameter
• Pour spout
• Hand-wash in warm soap-free water and dry immediately
• Rub with a light coat of vegetable oil after very wash