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  • Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch
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Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch

by Lodge
| 38 answered questions

List Price: $18.00
Price: $10.59 & FREE Shipping on orders over $35. Details
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Classic
8 Inch
  • 8-inch Skillet can saute, sear, fry, bake and stir fry
  • Pre-Seasoned and ready-to-use
  • Superior heat retention and even cooking
  • Sturdy handle with hole for hanging when not in use
  • Made in the USA
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Frequently Bought Together

Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch + Lodge ASHH41 Silicone Hot Handle Holder, Red + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack
Price for all three: $22.03

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This item: Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch
Customer Rating (4484) (699) (998) (1218)
Price $ 10.59 $ 129.95 $ 14.97 $ 36.97
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Sold By Amazon.com Corydor Amazon.com Amazon.com
Color Black Black Black Black
Dimensions 1.8 inches x 13.3 inches x 8.7 inches 7.25 inches x 13.75 inches x 12.25 inches 1.5 inches x 15.9 inches x 10.3 inches 3.75 inches x 10.63 inches x 14.81 inches
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Product Details

Style Name: Classic | Size: 8 Inch
  • Product Dimensions: 13.3 x 8.7 x 1.8 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B00008GKDG
  • Item model number: L5SK3
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (4,484 customer reviews)
  • Amazon Best Sellers Rank: #326 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Style Name: Classic | Size: 8 Inch

Product Description

The Lodge Cast Iron 8-inch Skillet is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Fry up chicken, saute vegetables or bake an apple crisp in this generous 8-inch pan that features two handles for heavy lifting and two subtle side lips for pouring. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. This pre-seasoned skillet is ready-to-use right out of the box. While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens.  This brown spot is not rust but in fact, carbonized seasoning and will darken with use.  The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time “Just keeps getting better”. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.

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. On the small side at eight inches in diameter, this skillet cooks up a couple eggs or hamburgers, or a steak for one. The looped handle allows hanging, and the 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

Customer Reviews

The seasoning is good for first time use.
como651
I use this pan for everything: frying or scrambling eggs, searing meat and fish (great for scallops), and even making flat bread.
Bittman
These cast iron pans will last a lifetime!
Jim McGiveron http://nosmokejim.blogspot.com

Most Helpful Customer Reviews

1,197 of 1,240 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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1,372 of 1,436 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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334 of 350 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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492 of 532 people found the following review helpful By fast_matt on February 13, 2003
Style Name: ClassicSize Name: 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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