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Lodge Cast Iron Skillet, 12-inch
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- 12 INCH CAST IRON SKILLET. This seasoned skillet is ready to use and is extremely versatile. It has a 12 inch diameter and is 2 inches deep. The ergonomic design allows this skillet to be taken from the campfire or stovetop to the table, making it essential for every kitchen.
- PRE-SEASONED COOKWARE. A good seasoning makes all the difference. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy based vegetable oil. The more you use your iron, the better the seasoning becomes.
- MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
- MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories. This dynamic skillet can be used for slow weekend mornings with bacon and eggs or summertime BBQ’s with roasted veggies.
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.
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|Sold By||Available from these sellers||Amazon.com||Amazon.com||ALNI Products||Amazon.com||Amazon.com|
|Item Dimensions||13 x 19 x 6 in||13 x 19 x 6 in||10.75 x 12.5 x 2.75 in||12 x 15 x 1.7 in||10.1 x 15 x 2.7 in||18.8 x 13.5 x 1.9 in|
|Material Type||cast-iron||Cast Iron||Cast Iron||—||Cast Iron||Cast Iron|
|Size||12"||12"||12"||3||10 Inch||11 3/4"|
LODGE 12 INCH SEASONED CAST IRON SKILLET
The 12-Inch Seasoned Cast Iron Skillet offers both elegance and versatility to your kitchen. Whether you’re learning to cook, or a seasoned expert, this pan is timeless. If well cared for, it can be passed down from one generation of chefs to the next. This skillet translates beautifully from the kitchen to the table as you make every meal a memory.
CARING FOR YOUR CAST IRON
Caring for your cast iron doesn’t have to be complicated! Lodge cookware is pre-seasoned, so you can make your family's favorite recipe without needing to season the skillet first. You can use it on the stove top or the campfire (just not the microwave), and enjoy the easy-release finish that cast iron is known for.
After hand washing your cookware, simply place it on a burner for a few minutes and then rub in a thin layer of oil to help maintain your hard earned seasoning.
LODGE MANUFACTURING COMPANY
Founded in 1896, the Lodge family has been making high quality cast iron for over a century. Joseph Lodge created a legacy that has lasted through more than half of U.S. history. Even through tough times like the Great Depression, the Lodge family has been committed to keeping their employees and their families afloat. Novelty items such as cast iron animals and garden gnomes were sold in order to keep paychecks coming and families fed.
The Lodge Manufacturing Company is still family run, with both CEO’s being the great-grandsons of Mr. Joseph Lodge himself. As technology has evolved overtime, Lodge has seamlessly stepped up to the plate with innovative products and patented technology.
PROUDLY MADE IN THE U.S.A.
For over 100 years Lodge has been dedicated to manufacturing quality cast iron products that can be passed down from one generation to the next. From summertime campouts to Sunday night dinners, Lodge is happy to be at home on your table.
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
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I needed a new skillet and decided to go with another iron skillet and purchase this one from Amazon. It arrived in a couple of days and in perfect condition. As with all my cast iron I treated it the same way out of the box. I scrubbed it with hot water and coarse kosher salt, rinsed, then set on a burner and turned the burner on low, then gradually increased the heat until fully dry. While the pan is hot, I take a little bit of Crisco Shortening (about a tablespoon) and drop it in the pan, using a pasty brush I spread the melted shortening over the full interior surface, then I take a paper towel and wipe out any excess (but not too dry you want it to have a slight sheen to it), then I rub the outside of the pan, including the handle, sides and bottom. *note* Do this every time you've used your cast iron cookware, and you will never be disappointed in its performance.
NEVER - Use soap or detergent on your iron cookware you'll ruin the seasoning with soap. If you do have a sticking when the pan has cooled add hot water only, allow to soak for about 15 minutes or so and clean as usual. Properly cared for your cookware should last your lifetime, be virtually non-stick and extremely low maintenance.
NEVER - Allow your cookware to air dry. This will cause rust and you will most likely need to scrub with steel wool, rinse, dry and re-season and you may to repeat this process many times to return it to a desirable condition.
Iron cookware can crack if exposed to extreme temperature changes / hot to cold. Food should never be stored in iron, it is for cooking and serving from within a short time period only.
I hope my long winded review/comment has helped in some way. I love my iron skillets. I'll be back for more pieces.
If you're going to get only one piece of Lodge cast iron, get this one (and the GC12 glass lid too -- you'll need it).
How to make your Lodge ironware (almost) non-stick:
A) Season your cast iron:
1) Scrub the cooking surface thoroughly with Brillo or S.O.S, and hot water. If the finish is damaged, sand it with coarse sandpaper, then use Brillo. Scrub the non-cooking surfaces with soap and hot water. Dry completely, and never use soap again.
2) Rub the inside of pan with a light coating of solid vegetable shortening (Crisco). Remove excess.
3) Put upside-down on the top rack of a cold oven. Put foil on the bottom rack to catch any drippings.
4) Turn on oven to 500°. When oven reaches temperature, set timer for 90 minutes. If it smells funny, don’t worry, turn on a fan.
5) When time is up, turn oven off, and let pan cool completely in the oven.
6) Repeat steps 2 - 5 three more times, for a total of 4 treatments. Yes, it’ll take two days, but believe me – it’s worth it!
8) When you’re all done (if it’s a new pan, it’ll be a beautiful glossy black), rub in a little vegetable oil, and you’re good to go.
B) Using your cast iron:
1) Always preheat the pan. On the stovetop, start with low heat, and turn it up gradually. Don’t put your food in until the pan is good and hot – a drop of water should dance around. There’s something about putting food in a cold or lukewarm pan that makes it stick. If you’re using butter, set the heat a little lower – butter can scorch and leave a residue.
2) Cook with a little olive oil – it’s good for you. A newly seasoned pan needs a little extra oil the first few times. Use a flexible metal spatula with a thin straight edge, and scrape the pan as you turn the food.
3) Clean while still warm – use running hot water, and a stiff nylon or fiber brush. A nylon scratchy pad or a chain-mail scrubber work OK, but the brush gets most everything (I got mine for a buck at Kmart, and it has a useful scraper edge). For hardcore dried-on stuff, put water in the pan and boil it for 10 minutes or so before scrubbing. If you’ve done all of the above, however, this will almost never happen -- the only time I have to do it is when I forget to clean the pan before it cools. I read that adding salt to the boiling water helps. If you have a fiber brush, scrub while it's boiling, but don't try it with a nylon brush! Dry thoroughly, rub in just a little oil, wipe clean with a paper towel, and you’re ready for next time.
Backstory: I wrecked the finish on both pieces of my Lodge combo-cooker (LCC3) – I thought I could make a smooth hard surface by seasoning them with the pan right-side-up in the oven, with extra shortening. WRONG! What I got resembled the surface of Mars, and it was sticky, so I had to sand. I have several Lodge pieces, and I have sanded only the two damaged combo pans. Brillo works fine on everything else. It may not even be necessary to season it four times, but it’s what I do.
I fry up potatoes, onions and garlic with half a tablespoon of oil, and when they’re cooked I throw on eggs and shredded cheese – no sticking. Same deal with eggs-over-easy – a little dab of butter for flavor (or none at all), no sticking. Cornbread in the small frypan, chili or rice & beans in the Dutch oven, chicken or steak on the grill pan – doesn’t matter, very little sticks to the pan, and nothing that doesn’t come off with hot water and a quick scrub. Tomato-based stuff (chili) will degrade the finish, so you may have to re-season that pot from time to time.
I love my Lodge cast iron, and I use it for practically everything. About the only time I use my stainless these days is to cook pasta or rice, or to heat up soup or sauce. My favorite veggies are the ones I sauté on the cast iron – fresh spinach with a little olive oil and some lemon pepper, yeah baby! Cook up a complete summer meal in 15 minutes in one pan: cubed red potato for 5 or 6 minutes; then add onion, garlic, and red bell pepper for about 3 minutes; then thin-sliced summer squash; then a handful of raw cashews and some mushrooms. When everything’s cooked, stir in fresh diced tomatoes. Add shredded cheese if you want. Whoa.
I’m a cast-iron cook and proud of it. Food tastes better, and it looks better, too – every time I cook something, I want to take a picture. I leave the 12" on my stove (I use it almost every time I cook), and everyone who comes in my kitchen asks about it. I’ve even made a convert or two –Teflon kills parrots, after all (Google it), so how can it be anything but bad for us?
Rock on, Lodge, and thank you. My grandchildren are going to squabble over who gets Pop-pop’s cast iron!
I first bought the 12" cast iron and returned to buy the 8", too. I love these pans. To season the pan (yes, it is pre-seasoned, but...if you want the BEST non-stick pan...) just coat the pan with a light coating of cooking oil and put it in the oven (upside down) at 450 for 20 minutes. Then, turn the oven off and let the pan cool off. That's it! If you want to get really fancy, repeat this process 2-3 times. You'll have to chase a fried egg around the pan! Slippery!!
I have owned the pans for several months and these are the only pans I cook in now. They really hold the heat, and they really are non-stick...especially if you season them.
Yes, the pans are heavy, but you'll get used to it. I use these pans on the stove top and in the oven. The best part is when a recipe requires cooking in a pan and then transferring the contents into bakeware, so it can be placed in the oven. Nope! I just slide my cast iron pan into the oven and bake away!