Lodge 10-Inch Cast Iron Skillet

by Lodge

Product Features

• 10 inches in diameter by 1-3/4 inches deep
• Nonstick when seasoned
• Excellent heat retention
• Cooking with cast iron supplements nutritional iron intake
• Made in the USA

Product Details

• Product Dimensions: 10.2 x 14.8 x 2.7 inches ; 5 pounds
• Shipping Weight: 6 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00004S9H8
• Item model number: 7SK2
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #507,162 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Review

There are certain dishes that absolutely require cast-iron cookware, and others that just simply taste better when made with it. Just try throwing an aluminum pot onto the campfire and watching the blisters form or sampling a hearty spoonful of jambalaya that wasn't made in a cast-iron kettle. Fancy alloys and coatings on other types of cookware are simply trying to emulate the innate qualities of properly seasoned cast iron: heat retention, even heat distribution, and a scratchproof nonstick surface that will never warp. Since 1896, Lodge has been steadily producing the world's most extensive selection of professional cast-iron cookware, lovingly poured one piece at a time. Cared for properly, these products will last for generations. --Dominic Johnson

Customer Reviews

Most Helpful Customer Reviews

28 of 28 people found the following review helpful:

5.0 out of 5 stars A MUST HAVE ! ! !, October 15, 2000

By 

Tutone "Gourmet Geek" (Newport Beach, CA USA) - See all my reviews

This review is from: Lodge 10-Inch Cast Iron Skillet (Kitchen)

I'm a 47 year old bachelor, a pretty darned good cook & entertainer, and I just cannot believe that it took me until about a year ago to discover the joy of cooking in a properly seasoned cast iron skillet; something that my Great-Grandmother knew 100 years ago. I decided to buy one just to try it out on a great looking Pan Seared Rib-Eye Steak recipe that Alton Brown of the TV Food Network featured on one of his programs (you should still be able to get the recipe on the foodtv.com website). His technique for the steaks just didn't work right in aluninum or stainless steel. After getting the skillet and seasoning it, I again tried cooking up the steaks. Incredible. After cleaning up the pan with a little hot water and a scotch-brite pad, then heating it up again until thoroughly dry and applying a thin coat of oil with a paper towell, I left it out on the stovetop to cool of overnight. The next morning I tried it on a couple slices of bacon and fried eggs... the eggs didn't stick to the pan! I was amazed. Good-bye to "disposable" non-stick pans. Since then I've purchased a few other sizes and find myself using cast iron skillets for almost everything, with good old-fashioned sharp metal utensils, the cast iron is virtually indestructable (cast iron cookware is not recommended for highly acidic foods). Now, don't get me wrong, I'm not about to give up my favorite copper Evasee, or non-stick omlette pan, or clad stainless steel saute pans & stockpots, or heavy Le Creuset French ovens. But my Lodge cast iron skillets have become an integral part of my cookware, and the 10-inch skillet is the perfect all-around size, in fact I now consider it indespensible. And... if you ever do "hurt" the skillet, just scrub it up good with steel wool or a scotch-brite pad and plenty of scouring powder, then put in through the "self-cleaning" cycle of your oven (or bury it in the coals of a campfire overnight) and it will come out looking just like new (be sure to re-season). Enjoy!!!

21 of 21 people found the following review helpful:

5.0 out of 5 stars essential for the kitchen, May 2, 2000

By 

D. Offer (Austin, TX USA) - See all my reviews
(REAL NAME)   

This review is from: Lodge 10-Inch Cast Iron Skillet (Kitchen)

This pan is the second most used in my kitchen, after the cast iron dutch oven also by lodge. I've used it for pancakes, eggs, browning meat, stir fry and probably a great many things I've forgotten. It is easy to clean and essential for my kitchen.

6 of 7 people found the following review helpful:

5.0 out of 5 stars It's a GREAT thing!, July 17, 2000

By 

D. Wolf "wolfd" (Fairfax, VA USA) - See all my reviews
(REAL NAME)   

This review is from: Lodge 10-Inch Cast Iron Skillet (Kitchen)

I use this pan all the time. Every good thing you've heard about cast iron cookware is true. I prefer uncoated pans like this to others like Le Crueset because they impart extra flavor; and, let's face it, once seasoned, they look so damn cool. It heats evenly and quickly. Properly seasoned nothing sticks to it.