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

by Lodge
| 115 answered questions

List Price: $34.99
Price: $30.39 & FREE Shipping on orders over $35. Details
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Sold by The Houseware Shoppe and Fulfilled by Amazon. Gift-wrap available.
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

Father's Day Gifts in Kitchen & Dining
$30.39 & FREE Shipping on orders over $35. Details In Stock. Sold by The Houseware Shoppe and Fulfilled by Amazon. Gift-wrap available.

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: $41.21

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This item: Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Customer Rating (5435) (95) (237) (12)
Price $ 30.39 $ 34.66 $ 80.68 $ 189.95
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By The Houseware Shoppe Amazon.com antonline Amazon.com
Material cast-iron Cast Iron Cast Iron Cast Iron
Item Weight 0 pounds 9 pounds 0 pounds 6.8 pounds
Color Charcoal Black Black Marseille
Warranty Description Lifetime Information not Provided Lifetime limited manufacturer's warranty Information not Provided
Size 12 Inch 12-Inch 17" 11 3/4"
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Product Description

Style Name: Classic | Size: 12 Inch

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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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 Details

Style Name: Classic | Size: 12 Inch
  • Product Dimensions: 19 x 13 x 6 inches
  • Shipping Weight: 7.6 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B00006JSUB
  • Item model number: L10SK3
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5,435 customer reviews)
  • Amazon Best Sellers Rank: #61 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Reviews

Most Helpful Customer Reviews

1,726 of 1,795 people found the following review helpful By Joe Bob "Barefoot Okie in FL" on November 17, 2007
Style Name: ClassicSize: 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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1,287 of 1,337 people found the following review helpful By Ron Atkins on June 24, 2004
Style Name: ClassicSize: 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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412 of 434 people found the following review helpful By Tom on November 18, 2006
Style Name: ClassicSize: 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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113 of 116 people found the following review helpful By Terry L. Stebbins on December 3, 2009
Style Name: ClassicSize: 3.5 Inch Verified Purchase
This review is to those reviewers who have a misconception of what a 3.5" skillet is supposed to be,Lodge's stated dimensions are right on the money and cannot be blamed for you expecting the product to be larger than you thought so check the posted photos and you will see for yourself that the stated size is accurate and in defense of Lodge remove your negative & inaccurate posts.this is another great Lodge product.
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531 of 576 people found the following review helpful By fast_matt on February 13, 2003
Style Name: ClassicSize: 10.25 Inch Verified Purchase
After waiting a month to get the thing because it was back-ordered, I FINALLY got to try out my skillet. I love this thing! Most of my cookware is garden-variety non-stick and hardly suited to things like searing steaks or fajita meat.
You can run this pan as hot as you dare without hurting it - works great for steaks, and makes an awesome cheese steak. The pre-seasoned coating works as advertised, and the cast iron gives good heat transfer and VERY even heat across the entire pan. I think I'm going to be using this skillet A LOT.
A handy suggestion regarding cleaning that I stumbled across on another website... be SURE to use a hot pad while doing this! Immediately after cooking, fill the pan with HOT water (not cold; you could crack it!), put it on high heat, and bring the water to a rolling boil... this will lift debris off the pan bottom. Dump the water and immediately wipe dry with a paper towel, set on the (turned-off) burner briefly to dry completely, and wipe the cooking surfaces with oil.
Another note - want those steaks well-done but juicy? Buy the Lodge Logic 5-qt Dutch oven; the lid fits this skillet! Sear both sides of the steak on medium-high (about 3 min each), then flip, reduce the heat to medium, cover, and cook as desired, flipping the steak once along the way (about 5 minutes per side for a small, well-done filet mignon). Your cooking times may vary, but the combo of cast-iron skillet for searing and lid to keep things moist while cooking works exquisitely. Brown, not black, outside... and tender inside.
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