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Cast Iron Skillet Lid Necessary?

I'm buying a 10" Lodge Logic cast iron skillet. Should I also purchase the lid for it? If so, what kinds of dishes do you make that require covering the pan? Cost is not an issue (both the pan and lid are inexpensive), but it's one more thing to take up space if I don't need it.

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  1. Wow...I really hardly ever cover my Wagner Ware cast iron skillet, come to think of it...I use it for browning off certain meats...making cornbread in the oven..cooking bacon, eggs.....on the rare occasion that I need to cover, I would just use another pot lid that does the job. Truth be told, I bought the skillet and oh-god-this-is-so-heavy Dutch oven with lid together from someone in the classifieds a long time ago...best $15 purchase I ever made...so I do believe there were a few times that I used that Dutch oven lid on the skillet but I have also improvised to using whatever I can find quickly in my totally cluttered array of pots and pans!

    1. I don't have a dedicated lid for any of my four cast iron skillets but I do have a universal lid similar to this one http://www.amazon.com/RSVP-STAINLESS-... that I use often. I wouldn't bother with the cast iron lid. You won't use it all that often. If storage is an issue, buy the universal lid. Far more practical.

      1. Funny, but I, who always buy lids for even the most expensive pots (sometimes costing nearly $100 for copper lid), never even considered buying a lid for my cast iron skillet. I think if I were cooking something that needed a lid, such as something with a sauce, I would use a wide saute pan instead, probably stainless steel or even copper, depending on the sauce. I am far more likely to put a splatter guard on it to reduce oil spattering.

        1. My suggestion would be to buy the 5-qt dutch oven, too (decide whether you want the bail or the loop handles). The 10-1/4 inch lid should fit the 8SK (10-1/4") skillet.

          1 Reply
          1. re: MikeB3542

            I already have an enameled cast iron dutch oven (Le Creuset). When the Lodge skillet arrives, I'll check if the LC lid works with it. Thanks for the suggestion.

          2. I have a wide light steel lid that fits a variety of pans (up to about 12"). I also have several spatter screens that are handy with frypans like this.

            The Lodge lid might be better if you use the skillet like dutch oven - for a braise where you want most of the steam to condense and fall back in the pot. But usually you need something deeper for braising.

            Lodge also sells a pair of skillets, one of which can be used as a domed lid for the other.

            In my first kitchen I had an 8" iron skillet, and a 1 1/2 qt pyrex casserole who's lid also fit the skillet. In fact I still have the lid and skillet.

            1. Well, I seem to be in the minority but I was willing to pay MORE for three lids for my Griswold frying pans (a #8, #9, and #10) than I paid for the skillets themselves, and I love them. I now can use my skillets to make gratins and scalloped potatoes, to cover meats that are braising so they don't spatter, and to help finish cooking vegetables like onions and peppers, that have been fried but are not yet tender....Really, there's almost nothing, now, I can't do in these lovely pans. I have a high dome lid for my #10, and thus there's even enough room to cook a small pork roast after I've seared it, just by popping on the lid.

              1. Oh, forgot to add: the lids for the Griswolds are "self basting" in that they have specially designed rings that redirect the condensation back onto the foods cooking in the skillet. I don't know if the Lodge lid does this, or not, but it's something to look for...

                1 Reply
                1. re: Beckyleach

                  The Lodge lid has "bumps" on the inside that are supposed to accomplish the same thing. I haven't seen any comments on how well they work.

                2. Thanks for everyone's help. Based on your feedback, I think I am going to buy the pan by itself and see if any of the lids I have on hand will fit.

                  1. There is a unusual lid you can get for lodge, which is not really a lid. It is flat cast iron with grooves. This can be placed on a ring and heated up and placed directly on top of the food so you can cook both sides together.

                    https://secure.lodgemfg.com/storefron...

                    I see no purpose to a cast iron lid. They get hot, stay hot and are heavy. I prefer a glass lid for the few occasions I need one.

                    The most useful lid I have came from Ikea.

                    http://www.ikea.com/ca/en/catalog/pro...

                    It is flat, and the handle folds flat. It fits neatly in a drawer or the dishwasher.

                    5 Replies
                    1. re: Paulustrious

                      Possibly Lodge lids ARE heavy, but I use the vintage cast iron that's much, much lighter....I have a number 12 ERIE skillet that weighs less than 7 pounds, for instance. On the other hand, I barely could lift a #8 Lodge that I tried to pick up off the shelf in Walmart, recently.

                      The older lids are much lighter, as well....and I love the look of the matched sets on my stovetop. My #8 and my #10 Griswolds w/lids just live there, in fact.

                      1. re: Beckyleach

                        I was curious so I went and weighed one: the low dome self-basting lid for a #8 Griswold weighs just slightly over three pounds.

                        Just an FYI

                        1. re: Beckyleach

                          Sorry, hit "post" too soon. I checked on Amazon and the standard lid for a #8 Lodge Logic weighs 5 pounds. So, if you want a lid but want to avoid the weight, the vintage stuff may be the way to go...

                          1. re: Beckyleach

                            I did consider vintage Griswold or Wagner Ware on eBay. However, the prices for skillets in good condition are driven up by the collectors and the cost for one that comes with a matching lid is astronomical, often $200 or more. On top of that, shipping can add $10-$20. An old pan may weigh a little less, but the price is right for the Lodge.

                            1. re: cheesemaestro

                              I agree. Stay away from the "matched sets." I found my skillets in junk shops for under ten bucks each, for the most part....and thus I was able to justify the $40 or $50 I paid on Ebay for subsequent lids.

                      2. if I can find lids for any cast iron skillets or pots etc. I do so. many times on the skillets I slow cook steaks or bake chicken and the lids hold the moisture.

                        1. When I am at home in a kitchen I rarely have a need for a lid -- instead I cover with a screen to cut down on splashing oil.

                          When I camp I use a cover. But sadly instead of the wonderful cast iron cover that is available, when I bought this pan what was for sale was a cheap aluminum cover.

                          Regardless, it serves to keep wind-blown debris out of the meal and hold heat inside prior to serving.

                          1. I have a monster of a cast iron skillet made by Stansport. It's enormous, and the lid is like a manhole cover. The skillet and lid together feel like 30 lbs. I'm not kidding.

                            I do use the lid. I use it on and off during frying chicken, and when I do skillet potatoes I put it on and off. I cant' think of anything where I keep the lid on during the whole cooking process.

                            When you need the lid, the weight is helpfuI say go fo the lid. l to seal.