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  • Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
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Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch

by Lodge
| 81 answered questions

List Price: $34.99
Price: $29.99 & FREE Shipping on orders over $35. Details
You Save: $5.00 (14%)
In Stock.
Classic
12 Inch
  • Pre-seasoned heavy cast-iron skillet
  • Superior heat retention and even cooking
  • Two handles for heavy lifting
  • 12 inches in diameter, 2 inches deep
  • Heirloom pan for kitchen or camping
54 new from $19.99 2 used from $30.53

Frequently Bought Together

Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch + Lodge ASHH41 Silicone Hot Handle Holder, Red + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack
Price for all three: $42.31

Buy the selected items together


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Customer Rating 4.6 out of 5 stars   (4,063) 4.5 out of 5 stars   (201) 4.6 out of 5 stars   (76) 3.4 out of 5 stars   (76)
Price $29.99$23.89$36.84$25.12
Shipping FREE ShippingFREE ShippingFREE ShippingFREE Shipping
Sold By CorydorAmazon.comAmazon.comAmazon.com
Material cast-iron aluminum cast_iron cast_iron
Weight Information not provided 1 pounds Information not provided 7.3 pounds
Color Charcoal Black Black Information not provided
Warranty Description Lifetime Lifetime Lifetime limited manufacturer's warranty Lifetime Warranty
Size 12 Inch 10 inch 12" 12-Inch
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Special Offers and Product Promotions

Style Name: Classic | Size: 12 Inch
  • Buy Used and Save: Buy a Used "Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch” from Amazon Warehouse Deals and save 12% off the $34.99 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all Used offers from Amazon Warehouse Deals.

Product Details

Style Name: Classic | Size: 12 Inch
  • Product Dimensions: 19 x 13 x 6 inches
  • Shipping Weight: 9 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00006JSUB
  • Item model number: L10SK3
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (4,063 customer reviews)
  • Amazon Best Sellers Rank: #240 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Style Name: Classic | Size: 12 Inch

Amazon.com

Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri

Product Description

Seasoned, ready to use. This skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.


  • Perfectly cooks steaks, pancakes, chicken, and plenty more
  • Rugged cast-iron construction heats slowly and evenly
  • Pre-seasoned with Lodges vegetable oil formula and ready for immediate use
  • 2 Pouring lips and helper handle; loop in primary handle allows hanging


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Customer Questions & Answers

Customer Reviews

4.6 out of 5 stars
5 star
3,140
4 star
533
3 star
149
2 star
97
1 star
144
See all 4,063 customer reviews
Heats evenly, easy to cook with, easy to clean.
D. Hukill
Steaks, burgers, any type of sauteed chicken recipe, stir-fry, fajitas, cornbread, bacon and eggs, pancakes, french toast, grilled cheese sandwiches, and on and on.
philo_vance
It's the perfect size for making breakfast for one or two people.
Gatton

Most Helpful Customer Reviews

1,098 of 1,135 people found the following review helpful By Ron Atkins on June 24, 2004
Style Name: ClassicSize Name: 12 Inch
I own several Lodge cast iron products and use them everyday. I have 3 teeneage boys that enjoy cooking, and after they destroyed a few teflon coated pans, I decided I would go heavy into cast iron. These pans are indestructible. You can use them in the oven or stovetop, and if you keep it seasoned properly food will not stick. Also, to avoid sticking problems, you may want to remember to allow the pan to get hot before applying oil or food.
As to seasoning, the Logic line now comes preseasoned. But don't make a big deal about this. To season a cast iron skillet simply coat it lightly with oil and bake it for a half hour or so. I have also seasoned these skillets on the stovetop. Cast iron is also great because it does not easily scrap like stainless steel and aluminum pots. Aluminum pans are painful to me, as my teeth fillings react to the aluminum. With cast iron, you won't have this problem. I also take my Lodge pan camping and set it right over the coals to cook. No melted handles or scorched bottoms to mess with.
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987 of 1,035 people found the following review helpful By Joe Bob "Barefoot Okie in FL" on November 17, 2007
Style Name: ClassicSize Name: 10.25 Inch Verified Purchase
Sorry for the long review - for the short review, count the stars!

I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200.

Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this.

But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay!

The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have defeated the experiment. This time, I was going to give the Lodge pre-seasoning a chance before I broke out the sandpaper. So I scrubbed the pan out with a plastic brush and a little soapy water, rinsed well, put it on a medium burner, and waited. Cast iron tip number one - give it a little time. Then give it a little more time. Cast iron conducts heat much more slowly than aluminum, so you have to have a little patience.

Then I threw in a pat of butter, and brought out the natural enemy of badly seasoned cast iron - the egg. And, sure enough, it stuck - but not badly, just in the middle.
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239 of 251 people found the following review helpful By Tom on November 18, 2006
Style Name: ClassicSize Name: 12 Inch Verified Purchase
Cast iron skillets, and Dutch Ovens are probably the most versatile pans you can own; it's a fact that fights have actually broken out in families over who is going to inherit the heirloom cast iron cookware after a loved one passes. Lodge Manufacturing, in South Pittsburg, Tennessee produces some of the last cast iron pieces to actually be made in America. They also happen to make the best in the world. They produce the only type of skillet I've seen that can go from the stovetop, right into the oven, and then onto the table. In addition, these pans can be used with great success over an open fire while camping, something no other cookware can do. Since this skillet comes preseasoned, you get to skip the job of seasoning the pan before it's first use. However, if you don't maintain this preseasoning, you'll have to reapply a new coat.

Seasoning cast iron is a very simple process, the instructions that follow apply to any piece of cast iron cookware needing seasoned. First, heat the oven to 400 degrees, then, using your hands, coat the iron pan inside and out, including the handle, with SOLID SHORTENING ONLY, such as Crisco(not butter flavored), or even lard. Then bake it, upside down, on the upper oven rack for an hour. Line the ovens bottom rack with alumnium foil and you'll catch the drippings that fall as the shortening melts and gets absorbed by the iron. Then allow the pan to cool before attempting to handle it again. If your oven has a hooded fan, you will want to run it to remove the fumes and odors caused by the melting shortening. That's all there is to it. You can also do this process outside in a gas grill, or even a charcoal grill so long as it has a cover.
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645 of 698 people found the following review helpful By D. Horton on February 28, 2003
Style Name: ClassicSize Name: 12 Inch
Let me start by saying we have a kitchen full of 20+ pieces of Calphalon Hard Annodized Commercial cookware. I was always of the opinion that quality cookware carried a price that was justified by the performace of the cookware. So I thought if I wanted cast iron I should look at LeCreuset... wrong! Lodge blew that theory out the window! I can't express how well this simple pan works. Let it get hot and it will hold the temp like nothing else, oven to cooktop. I finally decided to get a good cast iron skillet after hearing Alton Brown (Host of Good Eats - ...- TV Food Network - ...) rave about cast iron for the last few years. He steared me to Lodge, Lodge's web site (lodgemgf.com) told me about the pre-seasoned "Logic" line. This stuff makes cast iron simple. No messing around with seasoning a new pan. Simple care instructions. And clear instructions to reseason should the need occur. At the price these pans sell, there is no excuse to not have one, (or more) in your kitchen. It will soon become your favorite pan. I bought a 5 quart Lodge Logic Dutch Oven at the same time and it is fantastic as well!
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