Lodge Pre-Seasoned Cast Iron Skillet with Silicone Handle Holder, 12 Inches | Non-Toxic & Naturally Non-Stick Frying Pan with Silicone Hot Handle Holder, Pan is Safe for Oven & Stovetop Use

I’ve been extremely impressed with this Lodge 12-inch cast iron skillet. The quality is outstanding, especially for the price, and it feels like it will last a lifetime. It heats evenly, retains heat exceptionally well, and gives my steaks a perfect restaurant-quality sear every single time. If you’re looking for a durable, high-quality cast iron skillet at an excellent value, I highly recommend this one.

I’ve wanted one of these pans for the longest time. The versatility of being able to use this camping and directly in the fire was awesome. The size was perfect for cooking eggs and some burgers or reheating tamales. I like that this is a product that is made to last a lifetime and something that will actually hold up. It is made with great material and the seasoning and flavors will only get better in time. Very easy to clean! This pan is heavy. I should have packed oven mitts to help me take it off the fire better.

The Lodge Seasoned Cast Iron Skillet 12-inch is a classic, affordable workhorse made in the USA. It excels for everyday cooking on the stove, in the oven, on the grill, or over the campfire. This skillet shines with heat retention and searing. It delivers excellent Maillard browning on steaks, burgers, or chicken with minimal temperature drop when adding cold food. The thick walls ensure even cooking once preheated (give it 5–10 minutes). Nonstick qualities: Factory seasoning works well out of the box for most foods (bacon, cornbread, searing). It improves dramatically with use - eggs and delicate items release better after months of seasoning buildup. The surface starts pebbly/rough but it smooths over time. Versatility: Ideal for stovetop-to-oven transitions (e.g., sear then finish in oven), baking cornbread, roasting chicken, or deep-frying. Campfire use is legendary and rugged enough for open flames. Heat distribution: Strong retention but slower to heat up initially (especially on electric coils). No major hot spots once hot. Unbeatable value and longevity - Lasts generations (100+ years possible). Made in USA; virtually indestructible. At this price, the Lodge 12-inch is one of the smartest kitchen investments. It delivers pro-level results, versatility, and heirloom durability. With basic care, it’ll outperform disposable nonstick pans for decades. Pair it with the included silicone holder for safer handling. Highly rated across thousands of users and expert tests—still a top pick in 2026.

I really do think everything tastes better in this. LOL It's heavy enough, but not too heavy where I can't lift it. You may need two hands, though. Simple to rinse. I do not use soap. The red rubber handle that comes with it is perfect. Just the right size at 12 inches. I do think if you cook with cast iron, every household needs this particular pan.

After seeing my Lodge 10-1/4" cast iron skillet, which is decades old and in perfect condition, my grandson requested one just a little bit larger for his Christmas gift. He wants to use it on his Traeger grill. After checking to see what sizes were available, this 12" skillet is the next size up so I ordered it. I like the second helper handle on a skillet this large and heavy. It also includes a removable silicone handle cover. I didn't consider any brands other than Lodge. Lodge is the traditional heavyweight cast iron cookware and these are still made in Tennessee, USA. With minimal care they last forever; one of mine was my mother's. They come pre-seasoned, but I always season them again in the oven a couple of times before I start using a new one. With repeated use the finish gets black and smooth, and you know they're perfect then. Hand wash only, dry promptly, and don't let it soak in the sink. To season, wipe all surfaces evenly with a paper towel that has some canola or vegetable oil on it. Apply only a very thin coat of oil, not nearly enough to run or puddle or it will turn out sticky. Bake at 450 for an hour or more and leave it in the oven til cool. Works like seasoning a Blackstone griddle. The more you cook in it the better the seasoning becomes. I was hoping the skillet would be packaged in a Lodge box, as it's for a gift, but it arrived in an amazon box which is no big deal and doesn't affect the skillet at all. The insert, helper handle, and bottom all say Lodge. It looks great and the quality seems the same as my very old ones, a rare thing today. It's a good value, not expensive for what you're getting.

This is a review for Lodge cast iron skillets in general, as I have both this and a smaller 10 inch skillet. Let's start off then. With my first pan, I was learning about using cast iron on the fly. I had no real experience cooking with or maintaining cast iron. However, after some quick internet research, things worked out fairly smoothly. I tested the factory "seasoning" of the pan by attempting to cook an egg with some corn oil as lubricant. It stuck quite a bit. However, I then stuck to cooking foods with lots of fat, such as bacon or roast pork bellies in the pan for a few weeks. I abstained from using dish detergent on it, sticking mainly with using a nylon spatula to scrape off any stuck-on bits along with a bit of hot water to help the process along. Now the cooking surface is extremely resilient to sticking. While the slickness is not quite at the point where eggs slide around, they do come off easily and don't stick to the pan. Same with pancakes. Even stray bits of pancake batter that land on unoiled areas of the pan while cooking come off easily with a simple nudge of the spatula. The pan retains heat well, as cast iron should, and is great for use on both the stove top and oven. While reading people's routines for maintaining their cast iron may seem unduly difficult in comparison to more modern cookware, in practice it's really quite simple. For the 12" skillet, I seasoned it after my mother had issues with it due to her inexperience with cast iron. Using leftover bacon fat, I spread a very thin layer over the entire surface the skillet with my fingers. The texture of the pan gives the continual rubbing in of seasoning fat a strangely pleasant sensation. I then wiped out any extra fat using a paper towel, aiming to get the thinnest layer I could achieve. I placed the skillet in a 500 degree oven for 1 hour, and then allowed to cool inside the oven, before repeating the process 2 more times for a total of 3 layers. After that process, I attempted to cook a few eggs over easy to see how the newly seasoned pan performed. While not perfect, for the most part the eggs didn't stick. A little more pork belly and this pan should be slick in no time. The main issue with the pans generally stems from people's inexperience with the pans, how to handle them, and how to maintain them. Also, these pans are pretty heavy. They can be quite unwieldy to handle for those who don't have a lot of strength. I've heard the antique cast-iron cookware from makers like Wagner and Griswold were comparatively lighter than any modern examples. Despite any negatives, these cast-iron workhorses are most constantly used pieces of cookware in my kitchen. What people say is true. Take care of your cast iron, and it'll take care of you.

An absolute necessity when going camping, made from high grade cast iron, once hot, you can cook food in this pan for a long time. Comes with a rubber handle holder that makes it easy to handle hot pan. Turns out this is everything i wanted and it has not disappointed me once, very easy to clean and maintain, just wipe clean with a rag and its ready for use next time.

I love cooking with cast iron, and this Lodge skillet has become one of my favorite kitchen essentials. The 12-inch size is perfect for everyday meals, and it's also great for baking. We've even made homemade pizza in it, and the crust came out crispy with evenly cooked toppings better than we expected! It heats evenly, retains heat really well, and feels incredibly durable.

I love it. Easy to use and pre-seasoned.

Este tipo de sartenes tiene mas de 100 años de historia, es impresionante que tanto su uso como el proceso de fabricacion no ha cambiado mucho. El usar uno de estos sartenes puede ser retador, sobretodo por su preparacion o curacion, asi como el estricto cuidado que debes tener para garantizar un optimo funcionamiento, asi como su durabilidad. Existen muchos videos sobre diferentes tecnicas empleadas para su curacion, pero aqui como en muchos otros casos, lo mas simple es lo mejor. Comparto lo que me ha resultado para su curacion, y poder explotar al maximo la versatilidad del sarten, asi como el generar una capa antiadherente natural. 1. Limar con una lija de agua de grano fino todo el sarten, por adentro, afuera, orillas, y mango. Con este procedimiento se asegura uno de retirar todo el precurado con el que viene, que hace que se sienta rugosa la superficie, y que aun precalentandolo, los alimentos se termina pegando y resulta en una experiencia frustrante. 2. Enjuagar con agua fria y con un poco de jabon usando una esponja para quitar todo el polvo, es ideal que la apriencia del sarten sea suave al tacto, pulida y lo mas lisa posible. 3. El sarten se debe colocar sobre la hornilla a temperatura media para asegurarnos toda el agua y humedad desaparezcan. Siendo de acero fundido, el agua y la humedad son sus peores enemigos. 4. Agregar poco menos de una cucharadita de aceite de oliva, canola o linaza. Estos aceites recubren , protegen y no se echan a perder con el tiempo, garantizando la superficie antiadherente, asi como evitan transferir olores o sabores a los alimentos. Frotar el aceite con un trapo por todas las usperficies del sarten, y con otro trapo retirasr el exceso. Una vez completado este paso, y teniendo precalentado el horno a 200 grados se debe colocar el sarten siempre boca abajo por 30 minutos, dejando el aceite se consuma de forma ntaural. Al terminar el tiempo, retirar el sarten con mucho cuidado, y de nueva cuenta agregar aceite siguiendo la descripcion anterior. Esto debe hacerse al menos unas 3 veces cuando el sarten es nuevo, despues solo sera necesario 1 vez segun el uso que se de. 5. Dejar el sarten enfriar y revisar al tacto la superficie, debera sentirse lisa, con un aspecto templado y ennegrecido. Esto es normal. Como cuidados basicos, una vez terminado de cocinar en el, nunca pasar al agua fria, pues puede sufrir daños por los cambios de temperatura, lo ideal es solo enjuagar con agua caliente, una esponja suave y secarelo sobre la hornilla. Aplicar un poco de aceite, quitar excesos, y calentar por completo en la hornilla. Siguiendo este proceso, tu sarten durara por muchos años, ofrecinedote sabores unicos, y una versatilidad de usos. Muy recomendable!

A minha frigideira Lodge🍳 chegou antes do prazo, perfeita, ainda não usei porém a qualidade é indiscutível 👍

I'm very pleased with this skillet. It is exactly what I expected. When maintained according to the instructions it is nearly non-stick. It does require a bit more effort to clean than a Teflon pan since it should be washed, dried and oiled after each use. Still, because of the expected longevity of this type of skillet it's worth the effort. The only negative factor is that the pan is quite heavy. That's both a good and bad thing. It's good for holding heat but it's too heavy to easily carry with one hand.

Die Pfanne leistet mir inzwischen seit Jahren treue Dienste. Der Silikongriffi st nicht so zweckmäßig; ich befürchte, dass er vom Pfannengriff rutscht, denn die Pfanne ist wirklich schweeeer. Zum Glück hat sie auf der gegenüberliegenden Seite einen zweiten Griff.