Loge Cast iron skillet

Krista Anna Lewis

“They make a damn good pan, and cooking in iron as much as possible has made my vegetarian iron levels that of a red meat eater. I just re-oil with Algae oil after each clean and the seasoning has maintained beautifully. I prefer the ones without the extra handle for spacing on my electric stove, but they are useful when using as a baking sheet in the oven.”

Ashley Schoenith

“An old cast iron skillet is always a good find, even if it’s in need of some TLC. The workhorse of the kitchen, a great example of something that’s better old than new. The walls are actually thinner, lighter overall and well seasoned if you’re lucky. 🍳 this is my favorite vintage pan that I purchased at Scott’s in Atlamta from the best cast iron vendor, a Wapak”