After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love.
Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too.
++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high:
High Canola 400°-450° 4m 34s
Medium Canola 400°-450° 6m 43s
400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.
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This item: Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black
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From the manufacturer
Your New Go to Cookware
Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill and open flame.
Endless Cooking Opportunities
Use to sear, sauté, bake, broil, braise, fry, or grill. This skillet is safe to use in the oven, on the stove or grill, and over a campfire.
Pre-Seasoned & Ready for Use
Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
Naturally PFAS-Free
Our cookware is made without PFOA and PTFE, and we’re proud to say our seasoned cast iron is made with just iron and oil, as it has been since the beginning.
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| Customer Reviews |
125,644
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125,644
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125,644
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125,644
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| Price | $19.90 | $49.90 | $14.90 | $9.99 | $54.90 |
| Diameter (Inches) | 10.25 | 15 | 8 | 6.5 | 8, 10.25, 12 |
| Unparalleled heat retention and even heating | ✓ | ✓ | ✓ | ✓ | ✓ |
| Oven Safe | ✓ | ✓ | ✓ | ✓ | ✓ |
| Naturally Nontoxic | ✓ | ✓ | ✓ | ✓ | ✓ |
| Seasoned with 100% natural vegetable oil | ✓ | ✓ | ✓ | ✓ | ✓ |
| Great for induction cooktops | ✓ | ✓ | ✓ | ✓ | ✓ |
| Made in the USA | ✓ | ✓ | ✓ | ✓ | ✓ |
Product information
| Brand | Lodge |
|---|---|
| Material | Cast Iron |
| Special Feature | Induction Stovetop Compatible |
| Color | Black |
| Capacity | 10.25 Cubic Inches |
| Compatible Devices | Smooth Surface Induction, Gas, Electric Coil |
| Product Care Instructions | Oven Safe, Hand Wash Only |
| Maximum Temperature | 500 Degrees Fahrenheit |
| Handle Material | Cast Iron |
| Item Weight | 2.3 Kilograms |
| Is Oven Safe | Yes |
| Model Name | Miniature Skillet |
| Has Nonstick Coating | No |
| Is Dishwasher Safe | No |
| Recommended Uses For Product | Searing, Frying, Pan Roasting |
| Specific Uses For Product | Pancake, Tawa, Cooking, Omelet, Crepe |
| Shape | Round |
| UPC | 075536300801 |
| Global Trade Identification Number | 00075536300801 |
| Product Dimensions | 16.12 x 10.68 x 2 inches |
| Item Weight | 5.06 pounds |
| Department | Unisex-Adult |
| Manufacturer | Lodge Manufacturing Company |
| ASIN | B00006JSUA |
| Country of Origin | USA |
| Item model number | L8SK3PLT |
| Customer Reviews |
4.6 out of 5 stars |
| Best Sellers Rank | #44 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #1 in Skillets |
| Is Discontinued By Manufacturer | No |
| Date First Available | September 27, 2007 |
Warranty & Support
Product Warranty: For warranty information about this product, please click here [PDF ]
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Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black
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Perfect for searing
My go to pan for searing steaks especially with the big chunk of chuck after sous vide. Comes pre-seasoned. Excellent heat retention and even distribution. Can be challenging to clean if you’re not familiar with cast iron care but there’s a lot of information online to catch up. You’ll only scratch this if you really have no idea how to use cookware. Well worth the price.
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MARCELOReviewed in Mexico on January 20, 2021
Genial si se sabe usar
Size: 10.25 InchVerified Purchase
Veo mucha gente calificar mal al producto cuando lo malo son sus habilidades en la cocina y su falta de información sobre muchas cosas.MARCELOGenial si se sabe usar
Reviewed in Mexico on January 20, 2021
Esta fue mi experiencia general:
Llegó 3 días antes de lo esperado, lo saqué de la caja, hice una primera limpieza con agua hirviendo y un trapo de cocina nuevo. Está PREVIAMENTE CURADO en la página de la marca te sugieren usarlo sin repetir ese proceso.
Lo dejé calentarse unos 5 minutos y puse 5 cucharadas de aceite (bastante para mi gusto, pero es un sartén nuevo) hice unos huevos revueltos con jamón, se pegó muy poco, una experiencia muy grata para ser la primera.
Antes de que se enfriara por completo lo lavé con agua caliente y un cepillo NADA DE JABÓN, NUNCA SE USA JABÓN, hay que secar con un trapo, volver a ponerlo al fuego para evaporar toda la humedad (yo aproveché ese proceso para calentar tortillas). Por último, mientras aún seguía caliente pero se podía sostener sin quemarse hay que engrasarlo de nuevo para poder guardarlo.
No es el sartén para el día a día, no es ligero, no es rápido de limpiar pero si es un gran producto. Vale la pena, es de gran calidad.
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