Lodge Seasoned Cast Iron Skillet - 12 Inch Ergonomic Frying Pan with Assist Handle
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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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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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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!
There are lots of dishes I like in this but here are some highlights:
* Pork Tenderloin (shown, with BBQ seasoning)
* Apple Pies
* Breakfast Hash
* Bacon (back or streaky)
... anything really.
If you look at the history behind cast iron pans, people have been using them for years, for basically everything.
You do have to care for your pan. Learn how to season it, learn what not to cook in it (high sugar items can be troubling) and learn how to clean and store it. On that last one, I heat it up to get it very dry, then rub it with a bit of coconut oil and let it cook into the iron. Before it all burns off, turn off the heat and just leave it. That will keep your seasoning happy.
I can see this being passed on to my kids one day
* Excellent heat retention
* Brilliant browning on Meat and Veg
* Virtually impossible to hurt it
* It's fun to learn how to use it well
* Requires reseasoning every so often
I bought this with my own money
Most recent customer reviews
The first thing I made was a pineapple upside down cake. [just like my dad
used to make when I was a kid] It turned out great!Read more