Lodge L10SK3CN 30.5 cm / 12 inch Pre-Seasoned Cast Iron Round Skillet/Frying Pan, Black

a staple for every kitchen

Never had a cast iron pan before as I was scared off by seasoning it, rust issues if washed incorrectly and other care required. But actually caring for this pre-seasoned Lodge has become a labor of love as it works so well. Steaks are brilliant, eggs slide out, lamb shanks and other meat browned in record time. Veggies roasted to perfection. If you haven’t had a cast iron pan before, take the plunge. You won’t regret it. After use I wash it in warm water (no soap), scrub it with a nylon brush, dry it, and then lightly oil it with a paper kitchen cloth and some canola oil. Truly, a cast iron pan can take the place of non-stick Teflon, ceramic and aluminum pans. The only downside is the cleaning care required, longer heating up time and heavier weight. But I will soon order the 12 inch version, call me a convert.

Seasoned this cast iron as per youtube videos and it works like a non-stick pan would and retains heat nicely, it is my first cast iron. It is very heavy though, website described it as 3.5kg but this feels around 7kg. This would probably last a really long time.

The pan is pre-seasoned and very easy to use. I’ve used it to cook salmon and chicken so far and have had excellent results. To maintain the seasoning, I season with oil post use. I like the fact that it can be placed in the oven to cook further for certain recipes. It is just the right weight and perfect size for a family meal. The product it self reached is in less than one day!

After couple of months coating is getting off... very sad with this purchase... over hyped..

Delivered on time with good Quality

Very good

I got this skillet and it's amazing to cook with, the side is a little chipped but not a big issue. Great product for people that like to cook stakes.

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.

これで焼くと魔法のようです。 蓋は必須です。

Big size for big family, able to cook easily 1.5kgs of meat. Heavy, slightly sticks at the bottom but overall good.

Conoscevo il brand, ottimo prodotto, non ha bisogno di trattamento, arriva già pronto all'uso. Lo consiglio come alternativa alle padelle con rivestimento in teflon che comunque rilasciano particelle tossiche nel lungo periodo, queste in ghisa sono assolutamente sane e cuociono alla perfezione senza aderire.

This skillet is great. It's quite small - the cooking area is just about big enough for a couple of eggs, or a small steak, but it's a convenient size for my student room. It's good and solid, and very weighty. If you haven't used cast iron skillets before, it's important to remember that it's non-stick properties come from a thin layer of polymerised cooking oil 'season' - the heat and the iron causes unsaturated fats to join together to in a film. I'd recommend cooking with sunflower oil, which I found to give a good seasoning, and cooking hot. When the pan's well seasoned, it's a lot like a non-stick layer, and water runs off it. It comes pre-seasoned, but I'd also suggest brushing a very light layer of sunflower oil on it whenever you're roasting food in the oven and leaving it in there for a couple hours to build the season. The layer of oil should be so thin it looks like it's hardly there - if you use a cloth to wipe most of it off before you put it in the oven, and put it in upside down, that works good. I love this skillet.