Sorry for the long review - for the short review, count the stars!
I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200.
Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this.
But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay!
The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have defeated the experiment. This time, I was going to give the Lodge pre-seasoning a chance before I broke out the sandpaper. So I scrubbed the pan out with a plastic brush and a little soapy water, rinsed well, put it on a medium burner, and waited. Cast iron tip number one - give it a little time. Then give it a little more time. Cast iron conducts heat much more slowly than aluminum, so you have to have a little patience.
Then I threw in a pat of butter, and brought out the natural enemy of badly seasoned cast iron - the egg. And, sure enough, it stuck - but not badly, just in the middle. A bit of spatula work and I actually got a passable over-medium egg. Hmmm. But still not good enough. So I cleaned up the pan, and broke out the lard.
I have only one justification for using lard. I don't remember Grandma using refined hand-pressed organic flax oil, or purified extra-virgin olive oil made by real virgins. Nope, it was pretty much animal fat in her iron. A scoop of bacon grease from the mason jar beside the stove and she was ready to cook anything. Grandaddy wouldn't eat a piece of meat that had less than a half-inch of fat around it. "Tastes like a dry old shoe.", he'd declare if it was too lean. In the end, I'm sure their diet killed them, but they ate well in the meantime. Grandaddy was cut down at the tender age of 96, and Grandma lasted till 98. Eat what you want folks - in the end, it's pretty much up to your genetics.
So I warmed up my new pieces, and smeared a very thin layer of lard all over them - use your fingers. Towels, especially paper towels, will shed lint, and lint in your seasoning coat doesn't help things at all. Besides, it's kinda fun.
Here's cast iron tip number two - season at the highest temp you think you'll ever cook at - or higher. If you don't, you won't get the full non-stick thing, and the first time you bring it up to that temp you'll get clouds of smoke from the unfinished seasoning. I put my pieces in a cold oven, and set the temp for an hour at 500 degrees (F, not C). Yeah, I know, Lodge says 350. Lodge doesn't want panicked support calls from people whose house is full of smoke. Crank the heat up.
You have two choices here. You can put a fan in the kitchen window and blow smoke out of your house like the battleship Bismarck under attack by the Royal Navy, or invest in an oxygen mask. You will get smoke. You will get lots of smoke, especially if you're doing several pieces at once, like I just did. This is a good thing - that's smoke that won't be jumping out to surprise you the first time you try to cook with any real heat. The goal is to heat until you don't get smoke, and in my experience, 500 degrees for an hour does that pretty well.
Let the pieces cool in the closed oven. Then re-grease and repeat. And repeat again. And don't glop the fat on. Just enough to coat. More thin layers are better than fewer gloppy layers. I managed four layers last night without my neighbors calling the fire department.
Seems like a lot of work? Look at it this way. It's a lifetime commitment. Treat your iron well, and it will love you right back like you've never been loved before. And this is pretty much a one-time deal, unless you do something silly.
The end result of my all-night smoking up the kitchen exercise? Dry, absolutely no stickiness, black as a coal mine at midnight and shiny - but still bumpy - could it possibly work with that rough surface?
I put the skillet back on a medium burner, put a pat of butter on and tossed in a couple of eggs. After the whites had set a little, I nudged them with a spatula, and they scooted across the pan. I'll be... it works. My wife came back from the store and wanted scrambled eggs. If there's anything that cast iron likes less than fried eggs, it's scrambled. But it was the same thing all over again. No stick. No cleanup. Just a quick hot water rinse with a brush in case something got left on the pan (I couldn't see anything, but hey), then I put it on a med-hi burner till dry, put a thin coat of lard on the pan and waited until I saw smoke for a minute. Let cool and hang up. Done.
So. do I like the bumpy texture of the Lodge pre-season? Nope. Does it work? Yes, and contrary to my misgivings, it works very well. My wife pointed out that even some Teflon cookware has textured patterns in it. The Lodge pre-season isn't a perfect surface out of the box - but it does give you a big head-start. After a night's work, my iron is ready to face anything, and you just can't beat that.
Lodge makes a great product. For the quality, durability, and versatility, you can't beat Lodge cast iron. Plus, it's made in America. I like that. If you've never experienced cast iron cooking, you've just been cheating yourself. Plus, the price, for a piece of lifetime cookware, is insanely cheap.
And my sandpaper is still on the tool shelf.
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Price: <$25
Size: 10 to 11 in.
Material: Cast Iron
Color: Black
Brand: Lodge
Compatible Devices: Electric Coil
Compatible Devices: Gas
Compatible Devices: Smooth Surface Induction
Care Instructions: Hand Wash Only
Special Features: Induction Stovetop Compatible
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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.
Compare with similar items
 | Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch | Lodge Cast Iron Buffalo Nickel Skillet, 10.25 Inch | Victoria 10-Inch Cast-Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia | Lodge L10SKL Cast Iron Pan, 12", Black | |
|---|---|---|---|---|---|
| Customer Rating | (63782) | (16707) | (780) | (11309) | (12620) |
| Price | $19.90 | $29.90 | $28.67 | $24.99 | $24.97 |
| Shipping | FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime | 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 | Amazon.com | Amazon.com | Amazon.com | IronIsTheWay | Amazon.com |
| Color | Black | Red Silicone | Black | Black | Black |
| Item Dimensions | 16.12 x 10.68 x 2 inches | 18 x 12.56 x 2.25 inches | 16.12 x 10.68 x 2 inches | 16.25 x 11 x 2.75 inches | 14.56 x 12.63 x 2.25 inches |
| Item Weight | 5.07 lbs | 7.50 lbs | 5.15 lbs | 2.40 lbs | 6.61 lbs |
| Material | cast-iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron |
| Size | 10.25 Inch | 12 Inch | 10.25 Inch | 10" | 12 Inch |
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Cooks wonderfully and easy to maintain (See Tips)
Reviewed in the United States on February 26, 2023
I was a cast iron denier for years because I read so much about the difficulty of maintaining it -- and for the fact that it is so heavy. I started experimenting with a no-name brand a year ago and got the hang of it until the bottom of its coating started flaking. I immediately went to by a Lodge instead and have been happy with the decision.Pan is already pre-seasoned and smooth (compared to the no-name one), and maintenance has been really simple: after cooking, put water on the pan and heat it up. Then scrub with metal or wood to get the gunk off. Drain, rinse, heat up again to evaporate all the water, then apply a thin film of oil.If you have JUST received the pan, it's best to use bacon to season it per Lodge's instructions.We have made many meals with the cast iron and I use it for practically everything. Just put some olive oil or butter while heating up the pan slowly until desired temperature and cook.Maintains heat very well.Skip the silicone handle as that is NOT reliable at all -- started falling apart after just a couple months of usage. I just use a towel to hold the hot handle.Lid is a must for camping. I also like the Lodge "A5-11" tool to lift the lid with.
Reviewed in the United States on February 26, 2023
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Reviewed in the United States 🇺🇸 on November 17, 2007
Reviewed in the United States 🇺🇸 on February 26, 2023
Pan is already pre-seasoned and smooth (compared to the no-name one), and maintenance has been really simple: after cooking, put water on the pan and heat it up. Then scrub with metal or wood to get the gunk off. Drain, rinse, heat up again to evaporate all the water, then apply a thin film of oil.
If you have JUST received the pan, it's best to use bacon to season it per Lodge's instructions.
We have made many meals with the cast iron and I use it for practically everything. Just put some olive oil or butter while heating up the pan slowly until desired temperature and cook.
Maintains heat very well.
Skip the silicone handle as that is NOT reliable at all -- started falling apart after just a couple months of usage. I just use a towel to hold the hot handle.
Lid is a must for camping. I also like the Lodge "A5-11" tool to lift the lid with.
Cooks wonderfully and easy to maintain (See Tips)
Reviewed in the United States 🇺🇸 on February 26, 2023
I was a cast iron denier for years because I read so much about the difficulty of maintaining it -- and for the fact that it is so heavy. I started experimenting with a no-name brand a year ago and got the hang of it until the bottom of its coating started flaking. I immediately went to by a Lodge instead and have been happy with the decision.Reviewed in the United States 🇺🇸 on February 26, 2023
Pan is already pre-seasoned and smooth (compared to the no-name one), and maintenance has been really simple: after cooking, put water on the pan and heat it up. Then scrub with metal or wood to get the gunk off. Drain, rinse, heat up again to evaporate all the water, then apply a thin film of oil.
If you have JUST received the pan, it's best to use bacon to season it per Lodge's instructions.
We have made many meals with the cast iron and I use it for practically everything. Just put some olive oil or butter while heating up the pan slowly until desired temperature and cook.
Maintains heat very well.
Skip the silicone handle as that is NOT reliable at all -- started falling apart after just a couple months of usage. I just use a towel to hold the hot handle.
Lid is a must for camping. I also like the Lodge "A5-11" tool to lift the lid with.
Images in this review
Reviewed in the United States 🇺🇸 on February 25, 2023
Reviewed in the United States 🇺🇸 on September 21, 2019
If you are the type of person that cooks and then puts the pans in the sink for a later time then cast iron might not be for you but I have left this pan in a sink for a few hours or on the stove top overnight and cleaned the next day so it is worth a shot. If you are the type of person who lets pans soak in water overnight or puts them immediately into a dishwasher for cleaning then this pan is definitely not for you unless you are willing to make an exception with this pan.
Did I have immediate success with this pan right away? No I didn't. I had food stick and I had issues with cleaning the pan and reseasoning the pan and had to look for advice on the internet to solve my issues because not many people use cast iron so I couldn't ask them.
Some of my mistakes were simple ones to make as I have always used either stainless steel or non-stick pans. I didn't wait long enough for the pan to heat up. Take it easy and heat this pan up on medium before you start cooking. Don't think this amount of iron will be hot in 5 minutes. You may need to wait 15 minutes to get this pan heated evenly but I would say put the pan on the heat before you start your prep. The next issue is using enough oil. You don't need a ton of oil but you should use a healthy amount. If you are frying then yea sure use a ton of oil but generally your food doesn't need to be swimming in oil but coat the bottom of the pan. I would advise against using black pepper on your steak if searing. The high temps will burn the pepper causing smoke and burnt flavor on your steak. You are better off using just salt before cooking and fresh cracked pepper afterwards. Acidic food like tomatoes are okay in the pan but make sure you have a well seasoned pan. I would stay away from sauces but cut up tomatoes in the pan for your first few uses should be fine. You need to build a good layer first before tackling sauces. This pan excels at bacon and frying so if you are in the mood to do either this pan will be your best friend. The pan is shallow so it isn't meant for deep frying but I have done fish and chicken where I had to flip and it worked great.
Also take care of this pan. Scrub it down with soap and water. Yes you can use soap I do all the time but I also rinse thoroughly and dry immediately over heat and spread another thin, thin, thin layer of oil on it too. Every other month or so I give it a good scrubbing and then apply a light coat of oil and stick in a 500 degree oven, upside-down for an hour or so and then turn off the oven and let it cool. This adds additional seasoning to the pan. You can overseason the pan which I have done and all I did was heat, scrub, wash which eliminated most of the excess seasoning. A salt scrub can help as well or if you really are in the weeds you can get a more aggressive scour pad and remove all the seasoning and start from scratch. Shouldn't take more than 30 minutes to strip and then dry. The time in the oven will be what takes the most time but at that point its set and forget. You just need multiple layers so it will need a lot of oven time like 6 hours or more depending on your diligence.
The best advice is keep cooking and don't be afraid to experiment, keep the temperature lower than you think you need and don't rush the food it will be done when it is done.
I cook almost everything in my Lodge Cast Iron Pan
Reviewed in the United States 🇺🇸 on September 21, 2019
If you haven't already taken the leap into cast iron you should think about it. First off the pan is cheap, durable and generally non-stick. Does this mean nothing will stick to this pan? No but if you have the right temperature and use the right amount of fat/oil when cooking and take care of this pan it will take care of you. I would say this pan excels at proteins first and foremost. I have cooked bacon, eggs and pancakes right after one another and nothing stuck to this pan. I would say vegetables are also a favorite in this pan as well because of the great flavor this pan helps create through the oil and char you can achieve with this pan.Reviewed in the United States 🇺🇸 on September 21, 2019
If you are the type of person that cooks and then puts the pans in the sink for a later time then cast iron might not be for you but I have left this pan in a sink for a few hours or on the stove top overnight and cleaned the next day so it is worth a shot. If you are the type of person who lets pans soak in water overnight or puts them immediately into a dishwasher for cleaning then this pan is definitely not for you unless you are willing to make an exception with this pan.
Did I have immediate success with this pan right away? No I didn't. I had food stick and I had issues with cleaning the pan and reseasoning the pan and had to look for advice on the internet to solve my issues because not many people use cast iron so I couldn't ask them.
Some of my mistakes were simple ones to make as I have always used either stainless steel or non-stick pans. I didn't wait long enough for the pan to heat up. Take it easy and heat this pan up on medium before you start cooking. Don't think this amount of iron will be hot in 5 minutes. You may need to wait 15 minutes to get this pan heated evenly but I would say put the pan on the heat before you start your prep. The next issue is using enough oil. You don't need a ton of oil but you should use a healthy amount. If you are frying then yea sure use a ton of oil but generally your food doesn't need to be swimming in oil but coat the bottom of the pan. I would advise against using black pepper on your steak if searing. The high temps will burn the pepper causing smoke and burnt flavor on your steak. You are better off using just salt before cooking and fresh cracked pepper afterwards. Acidic food like tomatoes are okay in the pan but make sure you have a well seasoned pan. I would stay away from sauces but cut up tomatoes in the pan for your first few uses should be fine. You need to build a good layer first before tackling sauces. This pan excels at bacon and frying so if you are in the mood to do either this pan will be your best friend. The pan is shallow so it isn't meant for deep frying but I have done fish and chicken where I had to flip and it worked great.
Also take care of this pan. Scrub it down with soap and water. Yes you can use soap I do all the time but I also rinse thoroughly and dry immediately over heat and spread another thin, thin, thin layer of oil on it too. Every other month or so I give it a good scrubbing and then apply a light coat of oil and stick in a 500 degree oven, upside-down for an hour or so and then turn off the oven and let it cool. This adds additional seasoning to the pan. You can overseason the pan which I have done and all I did was heat, scrub, wash which eliminated most of the excess seasoning. A salt scrub can help as well or if you really are in the weeds you can get a more aggressive scour pad and remove all the seasoning and start from scratch. Shouldn't take more than 30 minutes to strip and then dry. The time in the oven will be what takes the most time but at that point its set and forget. You just need multiple layers so it will need a lot of oven time like 6 hours or more depending on your diligence.
The best advice is keep cooking and don't be afraid to experiment, keep the temperature lower than you think you need and don't rush the food it will be done when it is done.
Images in this review
Reviewed in the United States 🇺🇸 on February 23, 2023
Top reviews from other countries
David
Consider carefully if you are new to cast iron
Reviewed in the United Kingdom 🇬🇧 on March 15, 2019Carrie N
It'll last a lot longer than most relationships
Reviewed in Canada 🇨🇦 on December 5, 2018Ben.T.D
Lifetime lasting and easy to care for once learned (easy)
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No need to wash!
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