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  • Lodge LCS3 Pre-Seasoned Cast-Iron Chef's Skillet, 10-inch
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Lodge LCS3 Pre-Seasoned Cast-Iron Chef's Skillet, 10-inch

by Lodge
| 16 answered questions

List Price: $26.95
Price: $25.21 & FREE Shipping on orders over $35. Details
You Save: $1.74 (6%)
Only 4 left in stock.
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  • Sloped sides with tear-drop handle
  • Pre-Seasoned and ready-to-use
  • Superior heat retention and even cooking
  • Use on all cooking surfaces, grills, campfires and oven safe
  • Made in the USA
5 new from $12.99 1 used from $22.45

Frequently Bought Together

Lodge LCS3 Pre-Seasoned Cast-Iron Chef's Skillet, 10-inch + Lodge ASHH41 Silicone Hot Handle Holder, Red + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack
Price for all three: $37.26

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Customer Rating 4.4 out of 5 stars   (219) 4.6 out of 5 stars   (4,290) 4.6 out of 5 stars   (76) 3.5 out of 5 stars   (80)
Price $25.21$15.92$35.09$25.12
Shipping FREE Shipping$18.49$10.99$11.74
Sold By The Houseware ShoppeAmazon.comAmazon.comAmazon.com
Material Cast Iron cast-iron cast_iron cast_iron
Weight 1 pounds 5.67 pounds Information not provided 7.3 pounds
Color Black Black Black Information not provided
Warranty Description Lifetime Lifetime Lifetime limited manufacturer's warranty Lifetime Warranty
Size 10 inch 10.25 Inch 12" 12-Inch
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Package Quantity: 1
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Product Details

Package Quantity: 1
  • Product Dimensions: 15 x 10.1 x 2.7 inches ; 1 pounds
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00008GKDJ
  • Item model number: LCS3
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (219 customer reviews)
  • Amazon Best Sellers Rank: #907 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Package Quantity: 1

Designed for the gourmet, the Lodge Chef Skillet is great for omelets, cornbread or sauteing. This unique 10-inch skillet has sloped sides and features a teardrop handle. 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. 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. Measures: 10-inch diameter, 1.75-inch deep


Customer Questions & Answers

Customer Reviews

Excellent product, extremely good quality.
LMB
I am very pleased with this pan and have used it every day since receiving it last week.
sailor
You can bake bread in it, fry bacon in it, sear and cook steak and chops in it.
Korey

Most Helpful Customer Reviews

183 of 192 people found the following review helpful By Rutherford on May 30, 2009
Item Package Quantity: 1
Lodge is my favorite cast iron label because it is well made and inexpensive. Now it even comes pre-seasoned, although it still requires some additional seasoning before it reaches top nonstick form. This can be done by baking it with oil or bacon/ham grease or just by using it to cook a few times. The more cast iron is used properly, the more nonstick it becomes. If one learns to change cooking habits, following usage and cleaning instructions, better results will be achieved in short order.

Unaware of the Teflon industry unethically hiding their toxicity reports from the public and the government for more than 20 years (not to mention the toxins they dumped into the environment), I raised my children on Teflon nonstick pans. None of my food ever turned out with the flavorful browned finish that cast iron provides, but I was lazy and I bought into the idea of the new conveniences. Now that I know Teflon is actually dangerous to not only our individual health but to the planet, I've replaced all of my Teflon with cast iron, bought cast iron for my young adult children, and I'm trying to help them learn to cook on it so they too will learn that it is not only better for their health, but it also produces superior texture and flavor.

I started by going back and remembering how my grandmother used hers. It is all she used until she died at 91-years-old. Her cookware is still entirely useable and has been divided up among relatives.

Grandmother cooked everything on cast iron, and she knew how to use pieces in multiple ways so that she required fewer of them. For example, she used her large fry pan to cook homemade pancakes by turning it upside down on the burner and using the bottom as a griddle!
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174 of 195 people found the following review helpful By Lindy on September 10, 2008
Item Package Quantity: 1
Nope, it's cuz Lindy stir-frys. Lindy has used cheap non-sticks skillets, expensive non-stick skillets and was considering the ones that cost a bomb in Williams-Sonoma (Lindy like shiny...oooh..., aaah...) when the kindly and knowledgeable saleswoman informed her that there was not a non-stick skillet on the market that could tolerate daily stir-fry even with the temperature correctly set to medium heat (err....yeah....) for much more than a year. This tallied exactly and precisely with Lindy's experience with non-stick coatings, no matter the price.

Sigh. Lindy is not made of money. Sigh.

So at the nearest Wally World, Lindy found this skillet in the clearance section without the instructions for seasoning. Half price. Score!

A quick internet search netted much advice for seasoning the pan.

Update (11/23/12): Here's the classic method for seasoning a pan.

From the Lodge website:

"Re-Seasoning your Lodge Cast Iron
While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely.

Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 - 400 degrees F.

Place cookware upside down on the top rack of the oven.
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46 of 48 people found the following review helpful By Lori Hinkle on January 14, 2004
Item Package Quantity: 1
This is such a great pan for omlets because of the sloped sides that allow you to slide underneath. This would be a great first peice of cast iron for someone new to using it because of the size and it is pre-seasoned. I use it all the time & it just keeps getting better!
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22 of 22 people found the following review helpful By R. KLING on July 25, 2004
Item Package Quantity: 1 Verified Purchase
Is not fully seasoned out of the box but within a short time will be a non-stick HIGH heat saute pan. Lighter in construction than other lodge pans it handles well. The casting ridges are not ground down but you will be using a potholder. Great tool period.
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59 of 67 people found the following review helpful By EK on August 24, 2012
Item Package Quantity: 1 Verified Purchase
Cast iron is safe (unlike teflon and other chemical nonstick surfaces). It's also very heavy. And sadly, Lodge cast iron pans have a rough surface, which make them that much worse with regards to sticking (slick cast iron surfaces are much more nonstick).

Lodge's comes pre-seasoned, but unfortunately the pre-seasoning is pretty bad. So the first thing you'll need to do is season it more. The easiest way to go about this is to cook nothing but bacon in it for the first several uses. In between batches, poor out the fat, scrape off the crumbs with a spatula or wooden spoon or whatever else you have, and wipe the pan several times with paper towels until you can't wipe up any more grease. This will ensure that you have the thinnest layer of oil on it. Then stick the pan in a 400 deg oven for an hour, turn off the oven, and leave the pan in there until it cools or until its next use. When you cook your next batch of bacon, repeat. Do this several times and your pan will be well seasoned enough to cook an egg on it.

Stuff can still stick to well-seasoned cast iron. If you get the stove temp right and add just the right amount of oil, you should be able to scramble an egg with minimal sticking. If the pan's too hot, your pan's gonna be a mess with egg stuck all over. If it's too cold, again, big mess. It takes practice getting the temp right, but you'll eventually get it. Thankfully, cooking meat isn't nearly as critical. Just preheat, add oil, and lay your room temperature meat in the pan (cold meat is more likely to stick).

There are a million other ways to season a pan, some better than others. Lard from the Mexican market is cheap and works great. Apply a thin layer until your paper towel cannot wipe up any more, bake for an hour, cool down, repeat.
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