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.
Lodge - How to Restore Cast IronLodge Manufacturing Company
Image Unavailable
Image not available for
Color:
Color:
-
-
-
- To view this video download Flash Player
- 9 VIDEOS
From the manufacturer
Your New Go to Cookware
Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill and open flame.
Endless Cooking Opportunities
Use to sear, sauté, bake, broil, braise, fry, or grill. This skillet is safe to use in the oven, on the stove or grill, and over a campfire.
Pre-Seasoned & Ready for Use
Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
Naturally PFAS-Free
Our cookware is made without PFOA and PTFE, and we’re proud to say our seasoned cast iron is made with just iron and oil, as it has been since the beginning.
Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle -...
|
Lodge 15 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Us...
|
Lodge 8 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use...
|
Lodge 6-1/2 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle -...
|
Lodge Pre-Seasoned Cast Iron Skillet Set - Set Includes 8 Inch Skillet, 10.25...
|
|
|---|---|---|---|---|---|
|
|
|
|
|
|
|
| Customer Reviews |
128,116
|
128,116
|
128,116
|
128,116
|
128,116
|
| Diameter (Inches) | 10.25 | 15 | 8 | 6.5 | 8, 10.25, 12 |
| Unparalleled heat retention and even heating | ✓ | ✓ | ✓ | ✓ | ✓ |
| Oven Safe | ✓ | ✓ | ✓ | ✓ | ✓ |
| Naturally Nontoxic | ✓ | ✓ | ✓ | ✓ | ✓ |
| Seasoned with 100% natural vegetable oil | ✓ | ✓ | ✓ | ✓ | ✓ |
| Great for induction cooktops | ✓ | ✓ | ✓ | ✓ | ✓ |
| Made in the USA | ✓ | ✓ | ✓ | ✓ | ✓ |
Product information
| Brand | Lodge |
|---|---|
| Material | Cast Iron |
| Special Feature | Made without PFOA or PTFE |
| Color | Black |
| Capacity | 0.8 Liters |
| Compatible Devices | Gas, Smooth Surface Induction |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Handle Material | Iron |
| Item Weight | 3.2 Pounds |
| Is Oven Safe | Yes |
| Model Name | Miniature Skillet |
| Has Nonstick Coating | No |
| Is Dishwasher Safe | No |
| Recommended Uses For Product | Use in the oven, on the stove, on the grill, or over a campfire |
| Specific Uses For Product | Versatile cooking: stove, oven, grill, campfire |
| Shape | Round |
| UPC | 075536300634 |
| Global Trade Identification Number | 00075536300504, 30075536300505 |
| Product Dimensions | 8.27 x 1.57 x 11.42 inches |
| Item Weight | 3.2 pounds |
| Department | unisex-adult |
| Manufacturer | Lodge Manufacturing Company |
| Language | Spanish |
| ASIN | B00008GKDG |
| Item model number | L5SK3PLT |
| Customer Reviews |
4.6 out of 5 stars |
| Best Sellers Rank |
|
| Is Discontinued By Manufacturer | No |
| Date First Available | January 1, 2008 |
Feedback
Great bargain IMO
Bought the three pack. I really don’t like the rough surface on the cooking area. Some try and smooth or polish it sanding or grinding. Years ago I bought a Lodge fancy 1896 10” saute pan with riveted stainless handles. It came with the rough interior of the current skillets and I sanded it fairly smooth. My vintage heirloom Griswold and vintage Wagner are slicker even being ancient and brought back from the dead. The Griswold has been in the family at least 70 years as far as I know and maybe longer. It has been well used. Rusted. Smoke covered. Neglected for quite awhile. The Wagner has been with me at least 30 years and no telling where it had been before. It was one of my dad’s garage sale picks that ended up with me. Even with putting in the time and effort to smooth out that Lodge 1896 it’s no where near as smooth as those old skillets. So don’t waste your time as the rough surface can be seasoned easier in my observations anyway. With these I have left alone. Might make a visual difference but not worth the effort IMO. Bottom line I am happy with the three skillets that came. The 8,10, and 12 inch. Price was only about $20 more than the single 12 inch so I’m glad I have the 8 and 10 inch too. I did season them as the factory seasoning 🤷🏻♂️ . They don’t look slick with that rough finish but actually are. Cooking will only make them better. Been great so far. For those picky. There are some imperfections in casting. See some grind marks in some areas along exterior rim where casting was cleaned up. Nothing when you consider their low cost and it not affecting performance. Spend another $100-$200 if want USA made boutique cast iron with smooth interior and better finishing. I am not saying something like a Stargazer isn’t worth the dinero as it does go through a lot more finishing and fine QC . I just wanted a beater 12 inch cast iron skillet. Preferably US made. I watched a lot of reviews that when compared to those boutique pans cooking performance wasn’t substantially better with them for the price paid then the lowly Lodge. Usually the Lodge was just as good with most comparisons except for looks. And for me the rough casting of the interior hasn’t posed a problem. I do like a bargain. And I do like USA made especially when a bargain. Bottom line: a good set of cast iron skillets people familiar with cast iron should be happy with for the price and performance. BTW - NOT DISHWASHER SAFE for those not familiar with cast iron cookware. Cast iron as well as carbon steel WILL RUST if left to soak in water or not dried completely after washing with a short time on stove after towel drying followed by a light coating of oil. Only say this in response to some negative reviews I have read. If the possibility of rust appearing in your cookware is a deal breaker I’d suggest you buy something made with aluminum or stainless steel.
Top reviews from the United States
There was a problem filtering reviews. Please reload the page.
- Reviewed in the United States on September 21, 2019Size: 10.25 InchVerified Purchase
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.
I cook almost everything in my Lodge Cast Iron 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
Top reviews from other countries
-
LuiseReviewed in Germany on September 26, 2025
Super Pfanne!
Size: 12 InchVerified Purchase
Ich liebe diese Pfanne! Und man muss keinen Zirkus mit schleifen, einbrennen etc machen. Einfach damit kochen. Nach 1,5 Monaten klebt kein Ei mehr an. (Und natürlich drauf achten, keine Tomatensaucen oder andere sauren Sachen lange darin zu garen.)LuiseSuper Pfanne!
Reviewed in Germany on September 26, 2025
Images in this review
-
- SelenaReviewed in Canada on April 29, 2025
Fantastic eggs, crepes, stir fry and more!
Size: 10.25 InchVerified Purchase
An absolutely incredible pan! Works fabulously for:SelenaFantastic eggs, crepes, stir fry and more!
Reviewed in Canada on April 29, 2025
▪︎ eggs (prepared ANY WAY)
▪︎ crepes and pancakes
▪︎ stir fry
▪︎ meat! Chicken breast, pork chips, salmon, shrimp, and tofu
And I will be using it on many more foods!
It comes pre-seasoned but they reccomend cooking something in oil on the first use.
It's truly non stick pan and I adore that the handout it ships with informs you of all materials used to make the pan. Very transparent with their practices and clean materials.
Tips they share on the handout/their site
● slowly heat the pan to your desired temperature to ensure you don't crack the seasoning. I like to chop veggies while I wait.
● the pan will release eggs/protein once it has cooked enough, don't flip too early!
● I purchased the pan scrapers to get off any food debris. It's reccomended to clean this pan with a bit of soap or salt, then dry it completely and season it with oil. Easy to clean.
This pan is something that will last a LONG time. It needs a bit more bit of care than a traditional non-stick, but it is SO WORTH IT!
Images in this review
-
-
