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Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch

4.6 out of 5 stars 8,787 customer reviews
| 540 answered questions

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12 Inch
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  • 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
  • Pre-seasoned heavy cast-iron skillet
  • Superior heat retention and even cooking
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102 new from $20.06

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Product Description

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 Information

Size:12 Inch
Product Dimensions 19 x 13 x 6 inches
Item Weight 8 pounds
Shipping Weight 8.1 pounds
Manufacturer Lodge
ASIN B00006JSUB
Item model number L10SK3
Customer Reviews
4.6 out of 5 stars 8,787 customer reviews

4.6 out of 5 stars
Best Sellers Rank #1,027 in Home & Kitchen (See Top 100 in Home & Kitchen)
#16 in Kitchen & Dining > Cookware > Skillets
#30 in Kitchen & Dining > Cookware > All Pans
Date first available at Amazon.com May 5, 2003

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Customer Reviews

Top Customer Reviews

Size: 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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Size: 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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Size: 9 Inch Verified Purchase
After receiving the skillet and wanting to re-enforce the pre-seasoning, I seasoned it again myself 3 times with canola oil in a 475 degree oven for 50 minutes each session. After that, I used my skillet for 2 weeks straight to cook steak and fatty fish fillets (I even pan fried some chicken once). I think I cooked with it a total of 10 times.

Today, curious about exactly how nonstick this skillet has become, I tested it by frying an egg. I used 1/4 teaspoon of oil to grease the pan first, then dropped the egg in. To my delight, I was able to flip and lift the egg clean from the cooking surface. There was zero sticking.

Emboldened by this success, I decided to put the skillet through the ultimate sticking test: making fried rice. Due to the high starch content of rice, fried rice loves to stick and burn onto any and all cooking surface that lets it. I was ecstatic to discover that my skillet even lets me fry rice with zero sticking (using 1/2 teaspoon of oil). The only cleanup I did was to wipe it with a paper towel. That was it. And I've only been using it for 2 weeks!

This skillet is a freaking miracle. So long, nonstick! See you never.
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Size: 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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