Lodge L14SK3 15-Inch Pre-Seasoned Cast-Iron Skillet
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- 15-inch deep cast-iron skillet for large cooking tasks
- 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. Care:Wash with mild soapy water and dry and oil immediately
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From the manufacturer
Saute, sear, fry, bake and stir fry to heart’s content
Use & Care:
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge Pre-Seasoned Cast-Iron Skillet
Pre-seasoned skillet is ready-to-use right out of the box
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyor ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.
Made of Cast-Iron
Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.
Can Be Used With A Variety of Heat Sources
At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.
- Made of cast iron
- Assist handles for easier handling
- Pre-seasoned and ready-to-use
- Multi-functional cookware
- Virtual non-stick surface
- Words with induction stove tops
- Brutally tough for decades of cooking
Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, works to purify the water of the local streams and planting trees to improve air quality and beautification.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
100 years & still cooking. ..
Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at our Tennessee foundry. Starting with raw materials and finishing with our seasoning process, we continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, we are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; we make heirlooms that bring people together for generations.
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
After in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
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Universal Housewares Pre-Seasoned Cast Iron 15 Inch Skillet
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||22.19 x 15 x 2.87 in||13 x 19 x 6 in||—||2.75 x 18.5 x 16 in||15 x 20.2 x 2.5 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
The Lodge Cast Iron 15.25-inch Skillet is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 15.25-inch pan that features two handles for heavy lifting. 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. 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.
Top customer reviews
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Personally, I feel that cast iron, in general, is fantastic, because it will last for several life times if taken care of properly. In addition, it doesn't have Teflon, which is becoming a constant concern for those who know better.
It is durable for decades, if not centuries, IF CARED FOR PROPERLY.
It distributes heat more evenly.
It retains heat longer than other cookware.
Once well seasoned, it almost takes care of itself.
If you have a recipe that requires you to start the meal on the burner, then transfer it to the oven, this is perfect, since you don't have to worry about some plastic or silicone handle grip melting in the oven. Just remember to have an oven mitt when handling.
It's heavy. People with arthritis, or some other physical impairment may have a problem with its weight.
There is a learning curve, which takes some getting use to, because of the fact that it retains heat more evenly, and retains it.
Un-learning how to clean your cookware can be counterintuitive. Don't soak it, don't use soap, and don't scour it. (It removes the seasoning that makes cast iron so great and virtually nonstick.)
The 10.25 inch skillet is deep enough, in my opinion, to be more of a pan, and not a skillet. This is the one item that I bought later than any of my other cast iron purchases, but it is the one pan that I use more than anything else. After a good 8-9 months of use, it almost maintains itself. I've even gone so far as to bring it to a family cook out, and told no one to touch it or clean it. I didn't want them to get burned from the heat retention, or ruin it with soap and a scouring pad. And regarding it's cleaning, I strongly recommend AGAINST getting a fancy 8-12 dollar scrubber. Realistically, while the cast iron will probably outlive you, these cleaning brushes will get gunked up rather quickly. Even high pressure water blasting can only clean these to a certain, but not total, degree. So I recommend getting one from a big box store, or even a dollar store. I go through one of these every few months, and spending 8-12 bucks on one of them is simply nonsensical.
MY BOTTOM LINE: If you're willing to put a little more time in cookware that will take care of your culinary needs, as long as you take care of it, then buy this. Yes, you'll have to do some small amount of rethinking how you cook, but ultimately, anyone who is passionate about cooking will appreciate cast iron. But, if you want a light weight, easy to maintain even for a five year old, then cast iron products may not be for you.
I'm quite happy to say that after over a year of continuous use, this is still my favorite pan. As I continue to build up the seasoning, the non-stick factor has actually improved. I did notice that if cooking with butter, that has a tendency to linger, so if you like butter, you'll taste it slightly next time you use the pan, even if you don't use butter. It's sad that some people have had their pans crack, and I can only speculate as to why, but again, as someone who uses this daily, I have had no problems. The only additional information I can impart at this time is to make sure you rub some cooking oil (of your choice) on the bottom after every use, since that makes physical contact with the grates of your range, or stovetop, or grill, and as a result, that is more prone to losing its seasoning faster than the interior of the pan, which in turn can lead to rust.
I'd appreciate any questions or comments, so please feel free to ask me anything about cast iron products, and I'll do my best to help you. And if this review was helpful, please give me a positive vote.
Thanks for taking the time to read my review.
I like the 6 1/2 inch skillet for both side dishes and entrées. In this short video I compare this size Lodge skillet to some of the other small pans. I also show a few of the dishes that I have made in it. I hope that this video review is helpful to you.
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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!
I made this short video to show this tiny skillet in action. I hope that it is helpful to you!
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