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Lodge Seasoned Cast Iron Skillet - 12 Inch Ergonomic Frying Pan with Assist Handle, black

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4.7 11,083 ratings

Size: 12 Inch

Style: Skillet

Brand	Lodge
Material	cast-iron
Special Feature	Alcohol-Free
Color	Black
Capacity	5 Milliliters

About this item

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.

Customer ratings by feature

Durability

4.8

Versatility

4.7

Heat distribution

4.6

Heat resistance

4.5

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Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
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From the manufacturer

Lodge Cast Iron Skillet

An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come.

Product at a Glance:

The right tool to sear, sauté, bake, broil, braise, fry
Brutally tough for decades of cooking
Seasoned for a natural, easy-release finish that improves with use
Unparalleled in heat retention and even heating
At home in the oven, on the stove, on the grill or over the campfire

Why Buy Lodge Cast Iron

As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.

About Lodge Cast Iron

Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.

Cooking And Caring For Your Lodge Seasoned Cast Iron

Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.

Wash cast iron by hand with mild soap or none at all.
Dry promptly and thoroughly with a lint-free cloth or paper towel.
Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
Hang or store cookware in a dry place.

WARNING: California’s Proposition 65

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		Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch	Lodge Cast Iron Chef Collection Skillet, Pre-seasoned - 12 in	Lodge Yellowstone - 12" Skillet	Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black	Utopia Kitchen - Saute Fry Pan - Chefs Pan, Pre-Seasoned Cast Iron Skillet - Nonstick Frying Pan 12 Inch - Safe Grill Cookware for indoor & Outdoor Use - Cast Iron Pan (Black)

Customer Rating	(11083)	(17691)	(144)	(466)	(106169)	(24442)
Price	From $28.49	$29.90	$39.95	$29.90	$19.90	$21.59
Shipping	—	FREE Shipping. Details	FREE Shipping. Details	FREE Shipping. Details	FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime	FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime
Sold By	Available from these sellers	Amazon.com	Pattern Professional	Amazon.com	Amazon.com	Utopia Deals
Color	Black	Red Silicone	Black	Black	Black	Black
Item Dimensions	18 x 12.31 x 2.25 inches	18 x 12.56 x 2.25 inches	18.7 x 12.76 x 2.83 inches	18 x 12 x 2.25 inches	16.12 x 10.68 x 2 inches	16.92 x 13.38 x 12.6 inches
Item Weight	7.90 lbs	7.50 lbs	5.00 lbs	7.50 lbs	5.07 lbs	7.83 lbs
Material	cast-iron	Cast Iron	Cast Iron	Cast Iron	cast-iron	Cast Iron
Size	12 Inch	12 Inch	12"	Yellowstone 12" Skillet	10.25 Inch	12 Inch

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Product information

Brand

Lodge

Material

cast-iron

Special Feature

Alcohol-Free

Color

Black

Capacity

5 Milliliters

Compatible Devices

Electric Coil / Gas

Product Care Instructions

Hand Wash Only

Maximum Temperature

260 Degrees Celsius

Item Weight

7.9 Pounds

Number of Pieces

Model Name

L10SK3PLT

Has Nonstick Coating

Yes

Is Dishwasher Safe

Yes

Product Dimensions

18 x 12.31 x 2.25 inches

Item Weight

7.9 pounds

Department

unisex-adult

Manufacturer

Lodge

ASIN

B00006JSUB

Item model number

Miniature Skillet

Customer Reviews

4.7 11,083 ratings

4.7 out of 5 stars

Best Sellers Rank

#42,353 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#255 in Skillets

Is Discontinued By Manufacturer

Date First Available

May 5, 2003

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Product guides and documents

User Guide (PDF)

User Manual (PDF)

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Customer reviews

4.7 out of 5

11,083 global ratings

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E'jaaz Ali

The best

Reviewed in the United States on September 17, 2023

Size: 12 InchStyle: SkilletVerified Purchase

This can be handed down for generations. Quite a hefty unit, but I don’t think you can beat the versatility and durability.
By no means am I a pro- but it’s been fun to learn to use and care for cast iron as time goes on.

Similar to stainless steel- ensure the pan is heated adequately for it to become ‘non-stick’
A relatively cool pan will destroy your food lol

I advise cleaning while the pan is still hot. You will see many do’s and don’t’s online about cleaning cast iron but that’s for you to learn and explore.

I have since purchased many other lodge cast iron products (non-enamel) and will continue to do so until my wife gets mad

Helpful

molly 56

Still needs to be seasoned

Reviewed in the United States on September 15, 2023

Size: 12 InchStyle: SkilletVerified Purchase

This is a good cast iron pan but, it is not very welled seasoned out of the box. Take the time to season it correctly before using. It is a good heavy pan that heats evenly. (like good cast iron should) Seasoned correctly it is a pleasure to cook on and clean when finished.

Helpful

C. Brown

Very good product

Reviewed in the United States on August 27, 2023

Size: 8-InchStyle: Skillet + Hot Handle HolderVerified Purchase

I bought this cast iron pan and the silicone holder for my daughter. I had purchased the same product several years ago and it has worked quite well. It's a heavy little pan and it's made well and it lasts a long time. I have no problem cooking anything in it. I highly recommend this product.

Helpful

Samuel Gerry

Great cast iron skillet

Reviewed in the United States on February 10, 2013

Size: 12 InchStyle: SkilletVerified Purchase

TL;DR version - The skillet is awesome, it cooks everything from dutch babies to searing meat without any sticking or hot spots. No kitchen is complete without a cast iron skillet.

------

Now that's out of the way, if you haven't cooked with cast iron you're missing out, and you've also got a lot to learn, so here's a crash course to help figure out if this skillet is right for you.

Advantages of cast iron:

* cast iron has a high density, thus is retains heat extremely well
* it's great at distributing even heat
* properly seasoned cast iron can perform with the best non-stick pans
* they are built to last longer than you, many are passed down generation to generation
* you could rearrange a home intruder's face with a good swing of a cast iron pan

Disadvantages of cast iron:

* unseasoned cast iron will rust quicker than you imagine
* takes longer to heat up than your nonstick or steel
* will probably crack if thermally shocked or dropped
* they are heavier than any other type of cooking vessel

A lot of the disadvantages of cast iron are easily addressable with a bit of common sense. First and foremost, cast iron has to be completely seasoned. This means the cooking surface, the bottom, the handle, everything. The good news is, this is pretty easy to do and the more you use the pan the better your seasoning gets.

Seasoning your cookware:

There are many discussions as to how to properly season cast iron. A recent post on lifehacker sums them up best. Basically what everyone agrees on is the vessel is covered in a layer of fat, and is put under high heat until the fat polymerizes. You let the pan cool, and repeat until you have multiple thin layers of polymerized fat. The discrepancies are what type of fat to use, the baking temp/time, and the best practices to maintain your seasoning.

Traditionalists will argue that lard is best, because that's the way it always has been done. I've seasoned with bacon fat, and I'm a big fan of it. It satisfies the inner animal in me and makes me feel I'm cooking in the manliest way possible without putting a whole animal into a fire - not that I'm insecure about such things. I've also seasoned with vegetable oil, and found that it produces almost identical performance that lard does. The food science crowd suggests using flax seed oil, because it polymerizes easiest. I haven't had a chance to try seasoning with flax seed oil, but it's what I plan on doing after my next move in a few months. Another point to bring up, is that cast iron used to be offered polished and unpolished. The Lodge skillet comes unpolished, meaning it has a textured surface. I think before I do the flax seed oil seasoning, I will likely use a dremel/sandpaper to smooth the cooking surface purely for aesthetic purposes to flaunt that I take care of my cookware. Polished cast iron does offer the benefit of more exposed internal pores, so the seasoning sticks better, but I've never had an issue seasoning so this point is moot.

I've done both high heat and medium heat for seasoning, and I find that the hotter the oven the better the seasoning. If you fail to season above 350f, you will likely end up with a browned pan that is slightly sticky because the fat didn't form a polymer, and will make you leave an unnecessary low star Amazon review and never know the benefits of cast iron. My suggestion is scrub the skillet with steel wool and soap until the water runs clear and you're sure there's no soap remaining on the cast iron. Dry the skillet completely, and cover with oil; make sure you get the handles, bottom, and top. Place a cookie sheet below the oven rack to catch any drips so you don't burn the house down. Heat the oven to 400f to 500f and put the skillet in there and bake for an hour - not including the preheating time. Putting it in a cold oven may be unnecessary, however this is the thermal shock downfall I mentioned earlier. It's better to get into the habit of avoiding massive temperature changes so you can pass the skillet down to your children's children. After the hour, shut off the oven and allow the skillet to cook down. This initial seasoning layer isn't quite ready for primetime, if you were to cook something with tomatoes, lemons, vinegar you could very well screw it all up because of the low PH reacting to the thin layer of fat polymer and possibly penetrating all the way to the cast iron. Too much science for me, so to be on the safe side if I'm going to be using the oven with temperatures in excess of 375f I make sure the cast iron gets another layer of fat and gets re-seasoned. Usually after about 3 or 4 trips to the oven, it could withstand just about anything.

Now that you're seasoned, how do you not screw this up? First and foremost, I use metal utensils on it because it inevitably makes it easier to clean if stuff isn't stuck to it for very long. Providing you're not trying drill for oil through the pan, the polymer should be hard enough to not flake off and ruin your day. Next, make sure you invest in a large thing of salt. I don't think it's anything chemical about salt that allows it to clean the pan, but it's an edible scouring powder. I've read that because we generally don't use dish soaps that contain lye, they should be gentle enough to use on cast iron. I cannot confirm or deny this, because I find just using salt and a bit of oil to make a paste works just as well. Get a paper towel and polish down the dried bits of food until it resembles how it started. It may not have the same shine, but you should be completely drying the skillet and applying a real thin coat of oil to it. There's your shine. It's important to continuously use the skillet to maintain the coat. This doesn't mean every night, but treat yourself to a steak for dinner or pannekoeken for breakfast once a week - your skillet and taste buds will thank you.

74 people found this helpful

Helpful

pbanderson

If you have never used cast iron cookware just be sure to follow the cleaning directios

Reviewed in the United States on September 9, 2023

Size: 12 InchStyle: SkilletVerified Purchase

This was a gift for my grandson. He was excited to get it and loves using it.

Helpful

Tom

Your Grandmother knew best, and she was right.

Reviewed in the United States on November 18, 2006

Size: 12 InchStyle: SkilletVerified 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. Afterward, you will want to fry fatty foods such as bacon, fried chicken, or fish in your newly seasoned pan, as these types of oily foods help to reinforce the new seasoning you've just applied. After a round of frying bacon or chicken, your skillet will be ready for virtually anything else you want to cook in it.

This skillet will quickly become the most frequently used pan in your kitchen, and that's a good thing because the more you use it, the more seasoning you're actually applying to the iron. Some have complained that they have lost a small area of the seasoning in their pan, and have had to remove the rest of the seasoning by hand before reapplying the Chriso and baking process. Actually, you can follow the steps above and be just fine. If, for some reason though, you have to remove all the seasoning, simply put the pan upside down in the oven and run the oven through the cleaning cycle once, then allow the oven and pan to cool. The skillet will come out like the day it was made, but you must wash, dry, and reseason it right then and there. Doing so will prevent rust, which is one of the few real dangers to cast iron. Two other dangers include, never adding or running cold water into a hot iron skillet or Dutch Oven because the sudden temperature change will cause the pan to crack. And finally, NEVER, under any circumstances, wash a cast iron pan in a dishwasher. Dishwasher soap is strong enough to remove even the oldest seasoning and the steamy, humid environment created during the drying cycle will then cause the pan to rust.

Clean all cast iron pieces by hand with hot water and a stiff bristled brush, NO SOAP EVER, and then dry the piece right after washing using a paper towel. You can then apply a very light shot of cooking spray, inside and out, to protect the pans seasoning; paper towels are helpful in spreading the spray over the pans entire surface. I realize this has been a rather long review, but I hope the various instructions listed above are helpful to first time buyers/users of cast iron cookware.

Finally, for first time buyers, I recommend purchasing the Lodge Preseasoned 3 skillet set which includes a 6", 8", and a 10" skillet, in addition to this 12 inch pan. Together, whether cooking in the kitchen or over an open fire while camping, these 4 skillets will give you the versatility of cooking for one person or the entire family. You will also want to get a Lodge Preseasoned Iron Lid and a regular splatter screen for this skillet because they raise the potential uses of the pan even more. I've used cast iron for years, and it really is the way to go. If you consider the cost of other types of cookware, and how long it will last when compared to cast iron, you really can't go wrong with purchasing 3 or 4 pieces for your everyday use. Remember too, that your kids, and their kids in turn, will be using these pans long after you're gone. With a probable service life of more than one hundred years, I'm sure you won't be disappointed.

719 people found this helpful

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Louise

Au-delà de mes espérances

Reviewed in France on August 13, 2023

Size: 12 InchStyle: SkilletVerified Purchase

Je voulais remplacer ma poêle en Téflon et j’ai donc choisi cette poêle en fonte.
Je l’ai culottée plusieurs fois (cuisson avec de l’huile à l’intérieur, j’ai attendu que ça se mette à fumer, puis je l’ai retirée du feu, nettoyée, et j’ai recommencé ça 3 fois, puis je l’ai graissée une dernière fois et l’ai mise dans le four à 180 degrés pendant une heure. J’ ai utilisé de l’ huile de colza, on peut aussi utiliser de l’ huile de tournesol.

J’ai cuit des aiguillettes de poulet sans aucun souci; j’ai fait des pancakes, cuisson impeccable; poissons panés, parfait. Je rajoute juste un peu d’huile végétale à l’aide d’un spray pour la cuisson, rien n’accroche et les aliments sont extrêmement savoureux.

Après cuisson, je lave bien ma poêle avec une brosse, sans liquide vaisselle, je sèche bien ma poêle, soit à feu doux, soit avec un torchon, et je remets une fine couche d’huile avec un vieux torchon prévu à cet effet pour éviter la rouille. Elle a déjà un très bel aspect.

Je ne la trouve pas particulièrement lourde pour une poêle en fonte, je m’attendais à pire. J’utilise des gants de cuisine pour la manipuler car toute la poêle est en fonte.

Esthétiquement elle est très belle, je ne la range pas, je la laisse en évidence.

Le rapport qualité/prix est excellent pour une poêle en fonte d’aussi bonne facture, c’est un excellent investissement.

3 people found this helpful

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Christophe Bueno

Le passé c’est l’avenir

Reviewed in France on August 29, 2023

Size: 12 InchStyle: SkilletVerified Purchase

Après un culottage conseillé par Food is love la fonte est juste parfaite et matériau le plus pur à l’heure actuelle. Seul bémol ma commande n’a pas été actualisée. Malgré avoir reçu le produit il est noté en retard sur mon compte. Allez un peu de sérieux malgré l’été !!

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Zarahemla

Easy to Clean - Great to Cook in.

Reviewed in Australia on July 20, 2023

Size: 12 InchStyle: SkilletVerified Purchase

I made a small case to store my skillet in. The skillet should last for 100's of years if looked after. Follow these 7 steps as a guide. 1/ Wash the skillet using boiling water and a wooden spoon, but make sure the skillet is HOT, if not hot the cast iron will crack!! 2/ Do not place skillet in the dishwasher, or use soap or detergent, as this will ruin the pan's coating.
3/ Do not use paper towel, use a lint free cloth.
4/ Thoroughly dry the skillet. 5/ Apply a light coat of avocado oil to the inside and outside of the skillet. 6/ Buff to remove any excess oil.
7/ Store the skillet in a dry place.

jgarza

Duradero hasta que se acaba o sea nunca

Reviewed in Mexico on September 9, 2023

Size: 8 InchStyle: BundleVerified Purchase

Lo mejor en su clase

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Hair Raizing Craftsmanship

Made to last

Reviewed in Australia on August 22, 2023

Size: 12 InchStyle: SkilletVerified Purchase

Can't beat cast iron for cookware. I use it on the stove and bbq

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Lodge Seasoned Cast Iron Skillet - 12 Inch Ergonomic Frying Pan with Assist Handle, black

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Lodge Cast Iron Skillet

Why Buy Lodge Cast Iron

About Lodge Cast Iron

Cooking And Caring For Your Lodge Seasoned Cast Iron

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Lodge Seasoned Cast Iron Skillet - 12 Inch Ergonomic Frying Pan with Assist Handle, black

About this item

Customer ratings by feature

There is a newer model of this item:

Discover similar items

What do customers buy after viewing this item?

From the manufacturer

Lodge Cast Iron Skillet

Why Buy Lodge Cast Iron

About Lodge Cast Iron

Cooking And Caring For Your Lodge Seasoned Cast Iron

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