Lodge Seasoned Cast Iron Skillet w/ Hot Handle Holder- 12” Cast Iron Frying Pan with Genuine Leather Hot Handle Holder
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- 12” CAST IRON SKILLET AND LEATHER HANDLE HOLDER. Lodge continues the tradition of quality American products with seasoned cast iron skillets and accessories. These high quality products can hang tough in professional kitchens and campsites
- SEASONED CAST IRON COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get
- LEATHER HOT HANDLE HOLDER. Lodge teamed up with legendary ball glove makers Nokona to create a premium leather handle holder. Each mitt is handcrafted in the USA out of full-grain leather, for a secure grip that protects your hands up to 600°F
- MADE IN THE USA. Lodge has been making cast iron pans in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, they are known for high quality designs, lifetime durability, and cooking versatility
- 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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For over 100 years Lodge has been dedicated to manufacturing quality cookware, 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.
COOKING AND CARING FOR YOUR CAST IRON AND LEATHER HOT HANDLE HOLDER
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 to the campfire (just not the microwave!).
Keep your hands safe from heat up to 600° F with your genuine leather hot handle holder as you sear some fresh Atlantic salmon, or use it for a family-style apple cobbler. The more you use your Lodge skillet, the better the seasoning will get.
After hand washing your cookware, simply place it on a burner for a few minutes to dry and then rub on a thin layer of the cooking oil of your choice. For extra messy situations, simmer some water in your pan and then use a pan scraper after it’s cooled. For excellent maintenance, and to prevent rust, always dry promptly and store in a cool, dry place.
MADE IN THE USA
Tucked between the Appalachian Mountains and the Tennessee River you’ll find the small town of South Pittsburg, TN; a town that Lodge is proud to call home. It’s built on family values, American history, and high quality cookware. All Lodge seasoned cast iron is proudly made in the USA, meaning you’ll get the craftsmanship that has been passed down through generations.
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For the price, I don't think you can beat cast iron skillets from Lodge. If you google "best cast iron cookware," you'll generally find Lodge listed at the top or at least as one of the favorites by different consumer research sites and publications such as Cooks Illustrated even when compared to cast iron at many times the price.
The only cast iron cookware that I find to be of better quality than these are those manufactured many decades earlier. I have a couple of smaller Griswold cast iron skillets made around 1930-1940 and there's a definite difference. Good quality vintage cast iron cookware is generally thinner walled and slightly lighter in weight. Many of the older pieces also have a raised bottom ridge, or smoke ring. However, the biggest difference IMO is the smooth, polished surface on the vintage pieces. Modern-day manufacturing of cast iron skillets (like these by Lodge) tends to leave a slightly pebbled surface. Unfortunately, it's getting harder and harder to find smooth-finish vintage cast iron cookware that's in good condition. And, when you do, it's usually quite expensive.
An ultra-hot cast iron skillet is my very favorite for searing thick tenderloin steaks and salmon. I put the skillet (minus silicone holder) into a 500° oven for about 10 minutes to heat it. Then I apply a dry rub seasoning to both sides of room temp steak filets or to top side of salmon fillets. Remove hot skillet from oven (extremely hot, so be careful), place on high flame or burner, and immediately place steaks or salmon onto skillet surface to sear to the degree of browning and crispness desired (usually just takes 1-3 minutes). Flip to other side to sear and then place back into still-hot oven to finish cooking. Amount of time in oven will depend on thickness of steak and/or fish and degree of "done-ness." Salmon and other meaty fish don't take long and, since we eat our steaks rare or med-rare, it usually doesn't take more than several minutes in the hot oven to finish.
While the pre-seasoning on these skillets (Lodge uses soy-based vegetable oil) is a nice way to start out without having to do that time-consuming step before using, you'll find that the surface of your skillet just keeps getting better and better. For many things, I find them to be every bit as non-stick as a teflon coating.
For cleaning, I use a scraper if I need to remove anything stuck on, but rarely does that happen. I never use detergent on mine. Instead I use hot water and a scrubbie to clean. Always be sure to thoroughly dry cast iron pieces so that no rust develops. And never ever put them in the dishwasher!
The silicone handle cover is a nice addition for use on top of the stove. While it can handle some oven temperatures, I remove it before placing in a 500° oven since that's higher than the recommended temp for the silicone.
I've used this for a lot. It roasts coffee so well, makes excellent pizza, and cooks up smaller portions of beef, chicken, pork, fish, vegetables, and whatever else you'd like, with ease.
This—like all Cast Iron cookware—takes a bit of time to heat up (about 10 - 15 minutes) well, and after that it holds the heat well and results in excellent heat distribution and tasty food, no matter what you cook.
I personally sanded my skillet, which makes it smoother, but is nearly identically comparable the same pan ( I have two) with the factory seasoning, after being properly seasoned that is (baking it in upside down in the oven at 450 - 500 degrees Fahrenheit with a very-light film of oil or lard such as Flaxseed Oil, Crisco, or Lard and repeating one, to four, or five times as needed).
This is very well-made skillet, one that can last longer than a lifetime and can be handed down for generations to come.
Simply put: Rugged Beauty and Elegant Simplicity—for Life and longer than that.
My only word of caution is that while it is nice to have the silicone handle for lifting when the pan is hot the handle of the skillet can slip out of the silicone if you don't grip it tightly. This happened to my wife and it nearly hit her foot which would not have been good. This Skillet might be heavy a bit for my wife.
Other than that it is a perfect product. Highly recommended!