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Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
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- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry, rub with cooking oil
- The right tool to sear, sauté, bake, broil, braise, fry or grill
- At home in the oven, on the stove, on the grill or over the campfire
- Great for induction cooktops
- Brutally tough for decades of cooking
- Unparalleled in heat retention and even heating
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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.
Compare to similar items
This item Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Home-Complete||Fresh Australian Kitchen|
|Color||Red Silicone||Black||Black||Black||Black||Black Cast Iron|
|Item Dimensions||13 x 19 x 6 in||10.69 x 16.12 x 2 in||10.75 x 12.5 x 2.75 in||10.1 x 15 x 2.7 in||12.6 x 16.54 x 2.56 in||12.48 x 16.54 x 2.68 in|
|Material Type||Cast Iron||cast-iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||12"||10.25"||12"||10 Inch||12 inch||12.5 Inch Cast iron Skillet|
The Lodge Cast Iron 12-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. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting and two subtle side lips for pouring. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.
Note 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
Top customer reviews
I didn't feel like spending $300 for an antique skillet on ebay, however, so I bought one of these and polished the entire interior surface with a power drill and an avanti quick strip disk, and finished it off with an orbital sander. I then seasoned it with crisbee (which works well with smooth cast iron). The end result is a Lodge skillet with a smooth, non-stick surface, just like the old time classic skillets! All it took was an afternoon's worth of work!
Still, I find it pretty irritating that there are no major manufacturers of smooth-bottom cast iron skillets in this day and age. It's a completely neglected market!
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!
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.
Pros: Great quality, helps produce wonderfully flavored food when well seasoned, durable, great price.
Con's: (not necessarily for me): quite heavy for some users, Silicone handle cover not really useful (slips on handle when tilting pan to drain and won't provide nearly enough heat protection to grab while cooking (this should not be seen as a negative for the pan just that the included silicone handle sleeve is not useful to me). Another con, and this is my fault for getting the 10.25" pan and not the 12" pan, is that a regular piece of bacon won't lay flat in this pan until reduced down by cooking. Silly I should mention this I know, but hey it's something I noticed.
Overall: great pan and would recommend this to anyone looking for a great skillet. Remember to never use soap, or steel wool containing soap as this will clog the poors in the pan and mess with the flavor (quite noticeably). Always dry it immediately after rinsing as it will develope rust, which is easy enough to remove. I also lightly coat the pan with EVOO when finished.