They are, indeed, preseasoned -- although you will still need to make sure
you clean them & especially dry & re-oil them per the manufacturer's
instructions is you want them to stay that way.

Contrary to what one of the other posters had to say, you *want* weight in
cast iron. Not only does the weight affect heat distribution, it also
affects how heat is retained and released to the cooking food. A light
skillet might work OK for something that cooks quickly (i.e., frying an
egg), but would be unsuitable for many other uses.

For example, I sometimes heat my skillet to 500° in the oven before searing
steaks in it. Other times, it's perfect for tenderloin roasts and the like
where you sear the meat on the stovetop and then put the skillet and all
into the oven.

--
Jim.

"tenplay" > wrote in message
...
skoonj wrote:
> "tenplay" > wrote in message
> ...
>
>>I'm looking for a good quality skillet. The saleswoman at a local
>>department store recommended Lodge iron skillets even though they don't
>>sell them. That was impressive in itself. Does anyone own one? If so,
>>what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>
>
> Everyone owns one, and we all love them.
>
> I believe Bed Bath & Beyond sells them. They're not uncommon and generally
> cheap anywhere. It's not clear, though, whether you were looking for cast
> iron and are now asking about Lodge, or whether you were simply looking
> for
> any skillet and are now considering cast iron. Are you already a cast iron
> user?
>
> -T
>
>

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.