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.
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.
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This item: 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
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From the brand
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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.
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This Item  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 | Recommendations  |  |  | |
| Price | -42% $19.70 List: $34.25 | $29.90 | $17.03 | $20.99 |
| Delivery | Get it as soon as Thursday, Nov 14 | Get it as soon as Thursday, Nov 14 | Get it as soon as Thursday, Nov 14 | Get it Nov 15 - 16 |
| Customer Ratings | ||||
| Sold By | Amazon.com | Amazon.com | Amazon.com | Home VSS |
| capacity | 10.25 cubic inches | 1 pounds | 10.25 inches | 3 kilograms |
| material | cast-iron | Cast Iron | Cast Iron | Cast Iron |
| has nonstick coating | ✓ | ✗ | ✓ | ✗ |
| dishwasher safe | ✗ | ✗ | ✗ | ✓ |
| oven safe | ✓ | ✓ | ✓ | ✓ |
| model name | Miniature Skillet | Miniature Skillet | Pre-Seasoned Cast Iron Skillet | — |
The Right Skillet for Large Volume Cooking
I bought this Lodge 15 inch cast iron skillet because I got tired of running out of space to cook large volume breakfasts in my 10.25 inch skillet. When cooking for more than two people, it's nice to have plenty of room. I like to cook breakfast in a single skillet. Eggs, potatoes, vegetables and meat all in one skillet greatly reduces cooking time and cleanup, allowing me to get on with my day. I also like to bake cornbread in a cast iron skillet. This 15 inch skillet will allow me to bake large serving cornbread for pot luck events.I already owned several Lodge skillets of various sizes, several Lodge griddles, a couple of Lodge Dutch ovens and a Lodge 14 inch cast iron wok. I also own lids for my cast iron. I bought the 15 inch skillet lid because it also perfectly fits my 14 inch wok. It's nice to have a lid to cover food until everyone comes to eat. I always like to have the proper tools and equipment for whatever I'm doing.The factory seasoning was pretty good but I always scrub and re-season my cast iron before I start cooking with it.Tip 1: Before purchasing this, just be aware of how large it really is. See my photo of the 15 inch skillet next to 8 inch and 10 inch skillets. The skillet will heat evenly even if all of it doesn't fit onto your stove burner. Cast iron conducts heat so well that cooking is easy.Tip 2: You also need to determine in advance where you're going to store this huge skillet. I like to stack skillets in the lower cabinet underneath my cook top. I like to leave two smaller skillets out all the time because those get used so much.
Top reviews from the United States
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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.
Size: 10.25 InchVerified Purchase
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.
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Muy buen sartén
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Sylvia
Ícone da cozinha americana e de quem quer cozinhar bem!!
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Beste Pfanne – Robust und vielseitig!
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