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Lodge 10.25 Inch Cast Iron Skillet – Pre-Seasoned Frying Pan with Teardrop Handle – Oven, Stovetop, Grill & Campfire Use – Made in USA – Durable, Non-Toxic, Even-Heating Cookware – Black
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Purchase options and add-ons
Brand | Lodge |
Material | Cast Iron |
Special Feature | Induction Stovetop Compatible |
Color | Black |
Capacity | 10.25 Cubic Inches |
About this item
- PFAS-FREE & NON-TOXIC COOKWARE: Lodge 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. We are committed to making products that are safe for you and the people around your table too. Every step in our manufacturing process is designed to protect our employees, the people who love our cookware, and the environment.
- SEASONED COOKWARE FOR EASY COOKING: Lodge pre-seasons every pan with 100% natural vegetable oil, giving it a non-stick finish without synthetic chemicals. The more you use your skillet, the better the seasoning becomes for effortless cooking.
- RUST? DON’T PANIC! IT’S NOT BROKEN: If you notice a spot that looks like rust upon arrival, it’s just oil that hasn’t fully carbonized. If rust appears, simply clean with steel wool, dry, and re-season with vegetable oil.
- VERSATILE COOKING FOR EVERY MEAL: Whether you're searing, sautéing, baking, broiling, braising, frying, or grilling, this skillet handles it all. With superior heat distribution and retention, it ensures perfect, even cooking every time—whether on a stovetop, grill, or campfire.
- MADE IN USA & FAMILY-OWNED: Lodge has been a family-owned business since 1896, crafting high-quality cookware that’s built to last. Proudly made in the USA, this skillet is perfect for generations of cooking.
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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 |
4.6 out of 5 stars 126,952
|
4.6 out of 5 stars 126,952
|
4.6 out of 5 stars 126,952
|
4.6 out of 5 stars 126,952
|
4.6 out of 5 stars 126,952
|
Price | $19.99$19.99 | $49.90$49.90 | $15.99$15.99 | $12.99$12.99 | $78.80$78.80 |
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 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 |
|
Is Discontinued By Manufacturer | No |
Date First Available | September 27, 2007 |
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Lodge 10.25 Inch Cast Iron Skillet – Pre-Seasoned Frying Pan with Teardrop Handle – Oven, Stovetop, Grill & Campfire Use – Made in USA – Durable, Non-Toxic, Even-Heating Cookware – Black
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Product Description
Product Description
What makes this the classic American skillet? Made in the USA for more than 125 years, it's been a staple in kitchens around the world. Crafted in America with iron and oil, its naturally seasoned cooking surface is ready to help you turn your meals into delicious, shareable moments. Cast to last! Seasoned and ready to use. Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge 10.25 Inch Cast Iron Skillet has been crafted to cook memorable meals for generations. It offers an abundance of possibilities. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place.
Amazon.com
The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.
Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri
Brand Story
By Lodge
Top Brand: Lodge
Compare with similar items
This Item Lodge 10.25 Inch Cast Iron Skillet – Pre-Seasoned Frying Pan with Teardrop Handle – Oven, Stovetop, Grill & Campfire Use – Made in USA – Durable, Non-Toxic, Even-Heating Cookware – Black | Recommendations | |||
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Price | -20% $19.99$19.99 List: $24.90 | $29.99$29.99 | $20.99$20.99 | $19.90$19.90 |
Delivery | Get it as soon as Saturday, Jul 19 | Get it as soon as Saturday, Jul 19 | Get it Jul 16 - 17 | Get it as soon as Saturday, Jul 19 |
Customer Ratings | ||||
Sold By | Amazon.com | QFen | Home VSS | Pattern Professional |
capacity | 10.25 cubic inches | 1.9 quarts | 3 kilograms | 375 milliliters |
material | Cast Iron | Uncoated Iron | Cast Iron | Cast Iron |
diameter | — | 10 inches inches | 10 inches inches | 8 inches inches |
has nonstick coating | ✗ | ✗ | ✗ | ✓ |
dishwasher safe | ✗ | ✗ | ✓ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ |
model name | Miniature Skillet | — | — | LC8SK |
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers find this cast iron skillet to be of excellent quality, noting it heats up very fast and distributes heat evenly, with one mentioning it's perfect for making steaks. They appreciate its size, particularly noting it's great for two eggs, and praise its durability, saying it will last a lifetime. Customers find it easy to clean and consider it good value for money. The weight receives mixed feedback - while some find it lightweight, others note it's heavier than expected.
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Customers love this cast iron pan, praising its cooking performance.
"Great product" Read more
"Great skillet just as advertised" Read more
"Great pan. You just have to oil them after washing it to prevent rust." Read more
"Works great! Cooks well. Small size is perfect for everyday use." Read more
Customers praise the skillet's quality, describing it as well-made, solid, and reliable, noting that it will last a lifetime.
"Great quality and durable." Read more
"Good quality satisfied" Read more
"Very sturdy and good for cooking" Read more
"...We've had it for a few years. It is good quality, but the interior finish was a bit rough which smoothed out over time with use...." Read more
Customers find the skillet to be an excellent value.
"I’ve been missing out! For such a great price, I had to get two, one for my stove and one for campfires...." Read more
"Great price. Good quality pans. There's a bit of a learning curve on cleaning and maintaining these pans, but they are well worth the extra effort...." Read more
"It's cast iron, cooks so well. Great value." Read more
"...Well, here it is, a pre-seasoned cast iron skillet at a good price. So, how have things gone? I love it...." Read more
Customers find the skillet easy to clean.
"I've had mine for two months and use regularly. It's easy to clean, and I have seasoned the plan twice more, and it performs beautifully...." Read more
"...No sticking for me, especially because I use low heat. Easy to clean. Well made and just an overall beautiful piece of equipment to use and admire...." Read more
"...That means it was very easy to clean as well! I washed it with soap and water, heated it on the stovetop and added a bit of oil to coat it all over...." Read more
"...I guess you could make grill marks on your meat, but the thing was hard to clean. I had hoped I could return it but Lodge shot down my return...." Read more
Customers find the skillet cooks evenly and quickly, with one mentioning it's perfect for making steaks.
"...if you have a glass top stove simply because it holds the heat and cooks evenly...." Read more
"Amazing pan! Cooks evenly and adds nice crust on pizza, steak and baked goods. Its heavy and holds seasoning coating." Read more
"...Was easy to season..." Read more
"...Great for pizza , steaks or anything you want to make!! It doesn’t come with a lid !" Read more
Customers have mixed opinions about the pan's weight, with some finding it super heavy while others appreciate its lightweight design.
"...I tend to forget that we are 80yrs old because these skillets are very heavy, as they should be...." Read more
"Love this. Nice and heavy. Does the job" Read more
"...Still working on it. Very heavy and also inexpensive." Read more
"Build quality: Super good quality! Heavy, non stick, long lasting cast iron!..." Read more
Reviews with images

I cook almost everything in my Lodge Cast Iron Pan
Top reviews from the United States
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- Reviewed in the United States on June 17, 2023Size: 15 InchVerified PurchaseAfter 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.
- Reviewed in the United States on September 21, 2019Size: 10.25 InchVerified PurchaseIf you haven't already taken the leap into cast iron you should think about it. First off the pan is cheap, durable and generally non-stick. Does this mean nothing will stick to this pan? No but if you have the right temperature and use the right amount of fat/oil when cooking and take care of this pan it will take care of you. I would say this pan excels at proteins first and foremost. I have cooked bacon, eggs and pancakes right after one another and nothing stuck to this pan. I would say vegetables are also a favorite in this pan as well because of the great flavor this pan helps create through the oil and char you can achieve with this pan.
If you are the type of person that cooks and then puts the pans in the sink for a later time then cast iron might not be for you but I have left this pan in a sink for a few hours or on the stove top overnight and cleaned the next day so it is worth a shot. If you are the type of person who lets pans soak in water overnight or puts them immediately into a dishwasher for cleaning then this pan is definitely not for you unless you are willing to make an exception with this pan.
Did I have immediate success with this pan right away? No I didn't. I had food stick and I had issues with cleaning the pan and reseasoning the pan and had to look for advice on the internet to solve my issues because not many people use cast iron so I couldn't ask them.
Some of my mistakes were simple ones to make as I have always used either stainless steel or non-stick pans. I didn't wait long enough for the pan to heat up. Take it easy and heat this pan up on medium before you start cooking. Don't think this amount of iron will be hot in 5 minutes. You may need to wait 15 minutes to get this pan heated evenly but I would say put the pan on the heat before you start your prep. The next issue is using enough oil. You don't need a ton of oil but you should use a healthy amount. If you are frying then yea sure use a ton of oil but generally your food doesn't need to be swimming in oil but coat the bottom of the pan. I would advise against using black pepper on your steak if searing. The high temps will burn the pepper causing smoke and burnt flavor on your steak. You are better off using just salt before cooking and fresh cracked pepper afterwards. Acidic food like tomatoes are okay in the pan but make sure you have a well seasoned pan. I would stay away from sauces but cut up tomatoes in the pan for your first few uses should be fine. You need to build a good layer first before tackling sauces. This pan excels at bacon and frying so if you are in the mood to do either this pan will be your best friend. The pan is shallow so it isn't meant for deep frying but I have done fish and chicken where I had to flip and it worked great.
Also take care of this pan. Scrub it down with soap and water. Yes you can use soap I do all the time but I also rinse thoroughly and dry immediately over heat and spread another thin, thin, thin layer of oil on it too. Every other month or so I give it a good scrubbing and then apply a light coat of oil and stick in a 500 degree oven, upside-down for an hour or so and then turn off the oven and let it cool. This adds additional seasoning to the pan. You can overseason the pan which I have done and all I did was heat, scrub, wash which eliminated most of the excess seasoning. A salt scrub can help as well or if you really are in the weeds you can get a more aggressive scour pad and remove all the seasoning and start from scratch. Shouldn't take more than 30 minutes to strip and then dry. The time in the oven will be what takes the most time but at that point its set and forget. You just need multiple layers so it will need a lot of oven time like 6 hours or more depending on your diligence.
The best advice is keep cooking and don't be afraid to experiment, keep the temperature lower than you think you need and don't rush the food it will be done when it is done.
5.0 out of 5 starsIf you haven't already taken the leap into cast iron you should think about it. First off the pan is cheap, durable and generally non-stick. Does this mean nothing will stick to this pan? No but if you have the right temperature and use the right amount of fat/oil when cooking and take care of this pan it will take care of you. I would say this pan excels at proteins first and foremost. I have cooked bacon, eggs and pancakes right after one another and nothing stuck to this pan. I would say vegetables are also a favorite in this pan as well because of the great flavor this pan helps create through the oil and char you can achieve with this pan.I cook almost everything in my Lodge Cast Iron Pan
Reviewed in the United States on September 21, 2019
If you are the type of person that cooks and then puts the pans in the sink for a later time then cast iron might not be for you but I have left this pan in a sink for a few hours or on the stove top overnight and cleaned the next day so it is worth a shot. If you are the type of person who lets pans soak in water overnight or puts them immediately into a dishwasher for cleaning then this pan is definitely not for you unless you are willing to make an exception with this pan.
Did I have immediate success with this pan right away? No I didn't. I had food stick and I had issues with cleaning the pan and reseasoning the pan and had to look for advice on the internet to solve my issues because not many people use cast iron so I couldn't ask them.
Some of my mistakes were simple ones to make as I have always used either stainless steel or non-stick pans. I didn't wait long enough for the pan to heat up. Take it easy and heat this pan up on medium before you start cooking. Don't think this amount of iron will be hot in 5 minutes. You may need to wait 15 minutes to get this pan heated evenly but I would say put the pan on the heat before you start your prep. The next issue is using enough oil. You don't need a ton of oil but you should use a healthy amount. If you are frying then yea sure use a ton of oil but generally your food doesn't need to be swimming in oil but coat the bottom of the pan. I would advise against using black pepper on your steak if searing. The high temps will burn the pepper causing smoke and burnt flavor on your steak. You are better off using just salt before cooking and fresh cracked pepper afterwards. Acidic food like tomatoes are okay in the pan but make sure you have a well seasoned pan. I would stay away from sauces but cut up tomatoes in the pan for your first few uses should be fine. You need to build a good layer first before tackling sauces. This pan excels at bacon and frying so if you are in the mood to do either this pan will be your best friend. The pan is shallow so it isn't meant for deep frying but I have done fish and chicken where I had to flip and it worked great.
Also take care of this pan. Scrub it down with soap and water. Yes you can use soap I do all the time but I also rinse thoroughly and dry immediately over heat and spread another thin, thin, thin layer of oil on it too. Every other month or so I give it a good scrubbing and then apply a light coat of oil and stick in a 500 degree oven, upside-down for an hour or so and then turn off the oven and let it cool. This adds additional seasoning to the pan. You can overseason the pan which I have done and all I did was heat, scrub, wash which eliminated most of the excess seasoning. A salt scrub can help as well or if you really are in the weeds you can get a more aggressive scour pad and remove all the seasoning and start from scratch. Shouldn't take more than 30 minutes to strip and then dry. The time in the oven will be what takes the most time but at that point its set and forget. You just need multiple layers so it will need a lot of oven time like 6 hours or more depending on your diligence.
The best advice is keep cooking and don't be afraid to experiment, keep the temperature lower than you think you need and don't rush the food it will be done when it is done.
Images in this review
- Reviewed in the United States on June 22, 2025Size: 8 InchVerified PurchaseGreat cast iron skillet! Bought this one for my Blackstone Adventure Ready skillet with side burner. Perfect size. Big enough to fit ribeye steak. Even heating throughout the pan. Easy to clean up and re seasoned. Will definitely recommend it for your overlanding trips!
- Reviewed in the United States on June 9, 2025Size: 10.25 InchVerified PurchaseThis Lodge 10.25-inch cast iron skillet has quickly become my go-to pan for just about everything. From morning eggs to weeknight tacos to perfectly seared ribeye steaks finished in the oven—this skillet handles it all like a champ.
The pre-seasoned surface was ready to go right out of the box, and it just keeps getting better with use. Heat distribution is excellent, and it holds heat like no other pan I’ve owned. Whether I’m cooking on the stovetop or sliding it into the oven, it delivers consistent, delicious results every time.
Cleanup is easy with a quick wipe and a little oil, and I love knowing this pan will last for generations. If you're looking for a versatile, durable, and reliable piece of cookware, this is it.
Highly recommend for anyone who loves to cook—or wants to start! Don't clean with soap, hot water and a wooden spoon or spatula
Top reviews from other countries
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kzReviewed in Japan on December 16, 2024
5.0 out of 5 stars 魔法のスキレット
Size: 9 InchVerified Purchaseこれで焼くと魔法のようです。
蓋は必須です。
- RoseReviewed in India on October 21, 2022
5.0 out of 5 stars Very nice product
Size: 13.25 InchVerified PurchaseBig size for big family, able to cook easily 1.5kgs of meat. Heavy, slightly sticks at the bottom but overall good.
- Robin TaggartReviewed in the United Kingdom on September 26, 2015
5.0 out of 5 stars A lovely traditional cooking implement that offers life-long build quality and potential health benefits.
Size: 12 InchVerified PurchaseThese pre-seasoned Lodge cast iron pans - if cared for properly - are a life-long purchase, or possibly longer, if you decide to hand them down to the next generation!
They are beautifully made, with a clean, consistent cast, and a considerable heft, even in the smaller sizes. The iron has a tight, fine grain which produces smooth curves and crisp details on the pan, and provides a visible sense of quality. Equipping your kitchen with a set of these would be ideal if you appreciate traditional, quality items that can be passed down from generation to generation - they are genuinely 'Modern Retro'. Unchanged in design over hundreds of years, there is a sense when cooking with these that a great-great-grandmother has done the same somewhere back in the distant past. In this manner, they are eminently suitable for cooking traditional and slow-cooked dishes.
Pros: Solid, long-lasting, high quality construction that saves on energy (as less heat is needed) and may improve the taste of your foods.
A slower approach on a lower setting will infuse the pan with an even heat all over. The cast iron may not actually add anything taste-wise to the food being cooked, but - possibly by not taking anything away either - it definitely does help food taste better! Meats sear really well, sealing in more flavour. There is absolutely no chance of any contamination from non-stick chemicals or coatings as the pans are entirely naturally coated (cooking oil).
Cons: Need slightly more maintenance than a modern non-stick pan, and the considerable weight can make them a bit of a handful!
Pre-seasoning (cooked-on oil) ensures less hassle when the pan is new, and as you add to the seasoning through time, the non-stick qualities of the pan increase.
Unlike normal non-stick pans, you can use metal kitchen implements with impunity, as the surface is practically bulletproof. However, you must wash the pan in a gentle soap solution after each use, and re-coat the pan with oil before storing it away. In practice, this only takes a couple of minutes and leaves the pan with a satisfying black lustre. Not doing it, or leaving the pan damp, can result in rust quickly forming on the raw iron. However, even this is not a disaster as a gentle scrub and re-oiling will get rid of the rust (although leaving rust on for longer could result in physical damage to the surface of the pan).
Due to their robust construction and the nature of cast iron, these pans tend to weigh heavily, even in the smaller sizes. This helps the pan spread and retain heat evenly, but can make them a bit of a handful when moving them around the stove. As an integral part of the pan, the handles heat up at the same rate, so be careful with them! The positive side of this is that the pan can go from stove top to oven to table top (and even BBQ!) without alteration, or risk of a plastic handle melting. Buy a pair of good quality silicone mitts or oven gloves and always lift them using both handles. Lodge do silicone covers for the handles and tempered, oven-proof glass lids in sizes to fit the main pans.
For general use, the 8" and 10" sizes should be adequate, with 12" for larger meals or extended family cooking. They are also available in deep versions that can be used as a casserole. We store ours on the gas stove top as we like the look of them so much!
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Freddy HernandezReviewed in Mexico on May 11, 2025
5.0 out of 5 stars Super bueno
Size: 3 Piece SetVerified PurchaseMuy muy buen producto.
- Dinesh MysoreReviewed in the United Arab Emirates on February 3, 2020
5.0 out of 5 stars It’s simply big and beautiful.
Size: 15 InchVerified PurchaseI simply love it. It’s big and beautiful. My family is thoroughly enjoying preparing meal in this. I would strongly recommend if you have not started cooking in Cast Iron skillets.