After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love.
Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too.
++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high:
High Canola 400°-450° 4m 34s
Medium Canola 400°-450° 6m 43s
400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.
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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
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 | — | $17.90 | $21.44 | $21.99 |
| Delivery | — | — | Get it as soon as Monday, Jan 20 | Get it as soon as Tuesday, Jan 21 |
| Customer Ratings | ||||
| Sold By | — | Amazon.com | Hot Deals Electronics | QFen |
| capacity | 10.25 cubic inches | 10.25 inches | 10 cubic inches | 1.9 quarts |
| material | cast-iron | Cast Iron | Cast Iron | Uncoated Iron |
| diameter | — | — | 10 inches inches | 10 inches inches |
| has nonstick coating | ✓ | ✓ | ✓ | ✗ |
| dishwasher safe | ✗ | ✗ | ✗ | ✗ |
| oven safe | ✓ | ✓ | ✓ | ✓ |
| model name | Miniature Skillet | Pre-Seasoned Cast Iron Skillet | 10 Inch Cast Iron Skillet Set | — |
Inspiration from this brand
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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Top reviews from other countries
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JoseMReviewed in Mexico on November 25, 2024
Muy bueno, calienta muy bien, uniforme
Size: 10.25 InchVerified Purchase - H DaleReviewed in Canada on February 16, 2024
Lodge Cast Iron Skillets, Pre-Seasoned, 8" and 10.25" - Black. Great Heat Distribution
Size: 10.25 InchVerified Purchase -
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SylviaReviewed in Brazil on June 18, 2022
Ícone da cozinha americana e de quem quer cozinhar bem!!
Size: 10.25 InchVerified Purchase - bogartReviewed in the United Arab Emirates on October 6, 2024
Good Value
Size: 10.25 InchVerified Purchase
