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Lodge L14SK3 Cast Iron Skillet, Pre-Seasoned, 15-inch
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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
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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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|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||14.25 x 17.25 x 4.25 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Iron|
|Size||15 Inch||12-Inch||16"||14 Inch|
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
and, wow, this thing is heavy, black and big enough that you could hide underneath it during a nuclear attack.
barely fits in the oven, actually on the top rack it even holds the door open slightly but not enough to defeat its chosen purpose!
the Uncle buck pancake sized PIZZA PAN.
and it does deliver. and how..nothing browns like cast iron and pizza is no different i guess, made a fast no frills pizza with a quick dough to try it out and it did not disappoint me at all.
nice brown crust, crispy out to the tip of the slice. no floppy pizza here!
i was worried that the pan was so massive that the bottom wouldnt get done as fast as the top...not the case.
on the bottom rack at 500 degrees for fifteen minutes was almost too long.
done top bottom and everything in between with a great rise/oven spring on the dough.
and this was just very a rough first test, i think for alot of baking roasting chores this bad boy is going to be my best friend for aloooong time. Also makes a great gong!
if you are thinking about it and like cast iron and know how to treat it and love super crispy pizza crust.
What the heck are you waiting for!
and for that matter all of lodge cast iron is worth the ticket price..buy it once and it will outlast your grandkids.
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!
If you're going to get one piece of Lodge cast iron, get this one.
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 brush. A nylon scratchy pad or a chain-mail scrubber work fine, but the brush gets most everything (I got mine for a buck at Kmart, and it has a useful scraper edge; don’t waste your money on chain-mail). For hardcore dried-on stuff, put hot water in the warm pan and let it sit for 15 minutes or so before scrubbing (if you’ve done all of the above, this will almost never happen; the only time I have to do it is when I forget to clean the pan before it cools). Dry thoroughly, rub in just a little oil, 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 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 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 10 minutes in one pan: onion, garlic and red bell pepper for about 2 minutes; then thin-sliced summer squash; then a handful of raw cashews and some mushrooms; then stir in diced tomato when everything’s cooked. 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 combo cooker 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!
Most Recent Customer Reviews
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