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Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 10.25-inch
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- Cast iron provides superior heat retention and is unparalleled for even cooking
- Cast Iron Skillet is seasoned with vegetable oil for a natural, easy-release finish that improves with use
- Easy care: Hand wash, dry, rub with cooking oil
- Skillet is 10.25 inches in diameter and includes red silicone hot handle holder
- Made in USA, Lodge Cast Iron Skillets are at home in the oven, on the stove, on the grill or over the campfire. Works great with induction cooktops.
- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry, rub with cooking oil
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From the manufacturer
Saute, sear, fry, bake and stir fry to heart’s content
Use and Care
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge Cast-Iron Skillet
Pre-seasoned skillet is ready-to-use right out of the box
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the rim, southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge cast iron skillet is crafted to cook memorable meals for generations.
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Home cooks love Lodge for the even heating and natural, easy-release finish. Outdoorsmen love the versatility and durability. Everyone loves the value of cookware that performs for decades. At Lodge, we don’t just make cast iron; we make heirlooms that bring people together for generations.
100 Years and still cooking:
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
The Lodge Cast Iron 10.25-inch Skillet and Red Silicone Hot Handle Holder is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. This pre-seasoned Skillet works like a charm right out of the box. Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 10.25-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it's baked in commercial ovens at very high temperatures.
Top customer reviews
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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.
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!
But now came the test - how would she cook? I've picked up some more cooking wisdom over the years, and changed my pan frying skills a bit. This seems to do the trick: preheat on MEDIUM-LOW to LOW heat with a teaspoon of oil, and it's ready to cook just about anything. The skillet and I have finally come to an understanding, and the cooking surface is as slick as teflon. Even cheesy scrambled eggs slide right out. After each time I use it, I wipe it out with paper towel/scraper/salt, maybe give it gentle clean with barely soapy water on cooking surface (yes, I'm in that camp), and towel dry thoroughly. Then I put it back on burner over HIGH heat, and add another teaspoon of oil which I rub around the cooking surface with a wadded-up paper towel. I leave the heat on until the oil in the pan BARELY starts to smoke, then shut off the heat and give the pan one more wipe with the clean side of that wadded-up paper towel. Leaves the skillet looking show-room beautiful and ready for the next meal.
Original Post: I was so excited to get my first cast iron pan! I've been trying to care for it exactly as the Lodge website (and most of these comments) suggests.
The silicone handle is great - doesn't get too hot, and slides on and off easily.
I've been cooking a lot of bacon in the pan to help with the seasoning, but sticking is still a bit of an issue (tried some hashbrowns the other day...didn't work so well). I've also noticed that the bottom doesn't quite heat evenly, even after "preheating" before placing food on the pan. I only use the pan on our largest burner, and it covers most of the pan bottom, but there is still a hot spot in the center third of the pan.
I'll attribute the current issues to this being a new pan in need of more TLC before I make my final judgement. So far I do enjoy cooking on the pan and feel very homey using cast iron in the kitchen!