Pre-Seasoned Cast Iron Skillet for Indoor and Outdoor Use. Induction Frying Pan. Oven, Grill and Metal Utensil Safe Skillet Frying Pan with Pouring Lips. Made in the USA. 26 cm/10.25 inch

The quality is good—it's heavy, sturdy, and built to last. It offers great heat distribution and retains heat superbly, making it perfect for searing and achieving an even cook. I find it easy to clean, and by making sure to oil it after cleaning, I’ve had no issues with rust. This skillet is absolutely a good long-term investment and will only get better with age and use. A perfect 5-star product!

If i could give this 10 stars i would. Right out of the box the cooking surface was SMOOTH. The seasoning was insanely good right out of the box, it holds heat better than other cast iron pans I've used. It's just wild that I never got a pan from Lodge in the past, truly a game changer in the kitchin

A fabulous saucepan worth the money

I bought this cast iron skillet as I was fed up of replacing non-stick pans and thought that it would be much harder for the family to destroy this one. This is the first cast iron pan I have owned and was a little wary at first so I did a bit of research on YouTube. I did not pre-season the pan as it looked fine with the Lodge pre-seasoning so I just gave it a thorough scrub before the first use. The first thing I cooked was bacon as I had heard that that was a good thing to cook in a new cast iron pan. The bacon cooked wonderfully, so full of flavour. It is simple to wash out. Just a rinse and scrub with plain hot water (no washing up liquid) using a grill pan brush, a warm on the stove to get rid of any moisture and then a quick wipe over with a tiny bit of oil with kitchen paper and it is ready for the next use. I have cooked all sorts in it, even eggs. It is great for cooking things on the stove and then putting in the oven or under the grill to finish off and meat always seems to taste better than the equivalent cooked in teflon. The handle does get hot as it is made of cast iron too but a Le Creuset handle glove fits very well and takes care of accidentally grabbing the hot handle. Cast iron does take a different sort of care than non-stick pans but one soon gets into a routine. It needs preheating to bring it up to the correct temperature before use which can take a little time and after use it needs to be well dried and rubbed with oil before putting away. I am delighted with this pan and love cooking in it. The more I use it the better it seems to be. I am looking forward to expanding my cast iron collection in the future. Lodge seem to have a good reputation for their cast iron and this seems to bear out with my experience of this one. By the way, as these pans are solid cast iron, they are quite heavy. The helper handle helps when moving the pan around. However, make sure to wear an oven glove if using the helper handle as that will be hot too.

Like most people I've gone through my fair share of non stick pans and skillets in the past and really wanted a long term option that was going to improve the taste of food and the way it was cooked. I wasn't too concerned about cost due to spending a lot of money on pans in the past, then having to replace them after a while, which is really a false economy. Lodge, a US brand, have a great name for quality and you can literally use them on anything from camp fire to barbecue to stove. I've had mine for about 6 months now, enough time for a decent review and have to say it's been excellent and somehow it seems to make the food taste better (could just be in my head !) A couple of points to be aware of though, the pan is heavy! I'm 6 foot 2, average build and it can get difficult to manoeuvre when dishing out of it. Not a major problem as you can bring your plate to it instead but that might not work for you all the time. My wife who is 5 foot 3 and quite petit, cannot realistically dish up with this pan. Another point is, make sure you keep this pan well seasoned. Using oil to cook with it all the time kind of defeats the point, when it is seasoned well you need very little oil, if any to cook even the trickiest of foods, like fried eggs. Seasoning the pan is straight forward enough, a little olive oil on kitchen towel, rub all over the inside and outside of the pan, then put in the oven on 200c for an hour. Job done. If you don't do this, food will stick or you will have to use a lot of oil. Both of these reasons means you won't get the most out of the pan and defeats the object of having it in the first place. Lastly, it gets hot, really hot. I currently have the recommended silicone handle on it (see Silicone Handle review) and this is okay but definitely doesn't allow you to pick the pan up without an oven glove after half an hour of using it, which again isn't a problem but there could be a better solution. I have recently looked into the leather 'Lodge' handle cover which is supposed to be absolutely brilliant for the heat distribution but also about £20. That would however be worth it for a life time of oven gloveless pan use, with no burnt hands ! I'll review this when I get it. I have concentrated on the more negative points but only because these are the niggles that stop it from being the best utensil in your kitchen, ever! However, from a positive perspective I will say that it's the best pan/skillet I have ever owned. The heat distribution gives you the consistency and control you realise you need to get the food cooked thoroughly and as said above, it just seems to make everything taste that much better. Especially when cooking Steak, the quality immediately becomes evident, being able to get from rare to well done with accurate consistency, making the pan well worth the money alone for that reason in my eyes.

These pre-seasoned Lodge cast iron pans - if cared for properly - are a life-long purchase, or possibly longer, if you decide to hand them down to the next generation! They are beautifully made, with a clean, consistent cast, and a considerable heft, even in the smaller sizes. The iron has a tight, fine grain which produces smooth curves and crisp details on the pan, and provides a visible sense of quality. Equipping your kitchen with a set of these would be ideal if you appreciate traditional, quality items that can be passed down from generation to generation - they are genuinely 'Modern Retro'. Unchanged in design over hundreds of years, there is a sense when cooking with these that a great-great-grandmother has done the same somewhere back in the distant past. In this manner, they are eminently suitable for cooking traditional and slow-cooked dishes. Pros: Solid, long-lasting, high quality construction that saves on energy (as less heat is needed) and may improve the taste of your foods. A slower approach on a lower setting will infuse the pan with an even heat all over. The cast iron may not actually add anything taste-wise to the food being cooked, but - possibly by not taking anything away either - it definitely does help food taste better! Meats sear really well, sealing in more flavour. There is absolutely no chance of any contamination from non-stick chemicals or coatings as the pans are entirely naturally coated (cooking oil). Cons: Need slightly more maintenance than a modern non-stick pan, and the considerable weight can make them a bit of a handful! Pre-seasoning (cooked-on oil) ensures less hassle when the pan is new, and as you add to the seasoning through time, the non-stick qualities of the pan increase. Unlike normal non-stick pans, you can use metal kitchen implements with impunity, as the surface is practically bulletproof. However, you must wash the pan in a gentle soap solution after each use, and re-coat the pan with oil before storing it away. In practice, this only takes a couple of minutes and leaves the pan with a satisfying black lustre. Not doing it, or leaving the pan damp, can result in rust quickly forming on the raw iron. However, even this is not a disaster as a gentle scrub and re-oiling will get rid of the rust (although leaving rust on for longer could result in physical damage to the surface of the pan). Due to their robust construction and the nature of cast iron, these pans tend to weigh heavily, even in the smaller sizes. This helps the pan spread and retain heat evenly, but can make them a bit of a handful when moving them around the stove. As an integral part of the pan, the handles heat up at the same rate, so be careful with them! The positive side of this is that the pan can go from stove top to oven to table top (and even BBQ!) without alteration, or risk of a plastic handle melting. Buy a pair of good quality silicone mitts or oven gloves and always lift them using both handles. Lodge do silicone covers for the handles and tempered, oven-proof glass lids in sizes to fit the main pans. For general use, the 8" and 10" sizes should be adequate, with 12" for larger meals or extended family cooking. They are also available in deep versions that can be used as a casserole. We store ours on the gas stove top as we like the look of them so much!

I love this skillet! My sister and I argued over who would get our mother's and grandmother's cast iron skillets and my sister, being older won. I've had to source my own and this is one of them. Just made a full English breakfast in this skillet and went from hash browns, to sausages, to bacon, to eggs in a smooth transition with no sticking, no hassles. I followed the directions when the skillet came and washed in soapy water, gave it a good wipe with Crisco shortening and let it heat through. Again, I wiped it out with kitchen roll when cool and put it in the cupboard to wait for use. Today, it went onto the heat source to heat up and when sufficiently hot (an old trick my mother taught me years ago, flick a few drops of water on the surface -if the drops 'dance and skittle' across the surface it's hot enough) put in the fat - oil, shortening, lard, butter, whatever you like, let it heat and then add the food. Nothing stuck to this skillet following the previous directions. Even the eggs slid around! Looking forward to years of good cooking with a quality skillet which over time will become indispensable for frying, making cornbread, cooking in the oven, and only being limited in use by imagination. If you purchase, just remember, follow the instructions found on the Lodge website or on YouTube videos...season the pan, NEVER use soap which will remove the seasoning. If you do use it, then re-season the skillet. Once broken in, caring for the skillet is so easy and it will become an heirloom in years to come. I love the cast iron so much I am now looking at the deep sided skillet for frying chicken.

Cast iron frypans are as good a wok substitute as it gets for those without gas cookers. If you treat them exactly like a wok - seasoning with oil and heat, no detergent - they are exactly as non-stick as you need them to be. I checked the reviews here that warned against frying eggs straight away with a new one of these Lodge skillets. But the first fry I wanted to do when the skillet arrived was fried rice. Luckily, that involves only needing broken up fragments of well-scrambled egg. I did another little season just for good measure - a rub of oil and a low heat for an hour - then fried a few of the other ingredients in plenty of oil - fish cake, onions, etc. Then I had a go at the egg, with 1-2 tbsp oil. It stuck a bit, but scraped off the bottom while frying without unreasonable amounts of trouble - and as noted, fragmented egg bits is what the recipe needed anyway. And with iron pans, a bit of scraping will only give you more iron in the diet, and more delicious crispy bits. So: first low-expectation egg-fry = reasonable success. The next fry I did was Chinese fried egg and tomato. Now, tomato actually eats away at iron frypan seasoning, but hey, sometimes a girl's gotta have fried tomatoes. This again involved a scrambled type egg form. I fried the beaten egg first, with about 1 1/2 tbsp oil. It was actually already fine - only a very small amount of scraping required. After this dish, there might have been a couple of grilled cheese sandwiches. And then this morning I thought I'd be ambitious and go for an omelette. After first frying up the mushroom filling, I did the egg in about 1 tbsp oil and it came out perfectly, no sticking or breaking at all. I am optimistic about the next egg fry being able to deal with a whole fried egg, with progressively less oil required. Teflon shmeflon. Also, I ordered the special handle-mitt but in the meantime, a teatowel wrapped around the handle with a rubber band is doing me fine. I probably should have saved myself the 9 quid.

TL;DR: I have one and I love it. But it works different than a regular pan. I picked one of these up about four years ago during the COVID lockdown. It's a solid workhorse that I have been using for almost all personal cooking. I believe these are still proudly made in the USA, and they are still affordable compared to other cookware. The skillet is especially good for making steaks, burgers, omelettes, bacon, and seared onions. I've been using it a lot to cook marinated beef, pork, and chicken from Hmart (the Korean supermarket). Another favorite dish is roasted sweet potatoes. I've been using avocado oil as a healthier cooking oil. I have only used it on the stovetop, but it can also cook inside the oven. The 10.25" size has worked well for me. I usually fire it up to cook a week's worth of meals. At this point, it would be worth having a second one for parallel processing. If you haven't used a cast iron skillet before, there are some special considerations. Especially around cleaning and seasoning, which are related. Seasoning is like a chemical treatment of the cast iron to keep food from sticking too much to the cooking surface. There will be some sticking though, and it is important to clean after each use. Although these are less non-stick than "non-stick pans", cast iron also does not contain synthetic chemicals like PFAS that have been used in non-stick cookware. PFAS are apparently harmful to ingest and start getting into food as the cooking surface degrades. Cast iron cookware is from an era before these chemicals became so widespread. Here is some cast iron guidance from my experience. Do not run it through the dishwasher. Do not leave it in the sink, especially in contact with water (to avoid rust). Preferably avoid cleaning it with soap and water altogether. Do not pour cold water into a hot skillet since the temperature shock might cause it to crack. Avoid setting the heat too high on the stovetop; this burns off your hard-earned seasoning and may set off the fire alarm. I usually set the burner to 3-4 out of 10. Before using the skillet, I followed a suggestion on the internet about sanding down to the bare metal and starting over with my own seasoning. Lodge's casting process apparently results in the rough texture, and I think their factory seasoning also contributes. Other brands offer skillets with much smoother surfaces, but they seem to cost substantially more, and I don't mind a little DIY for something like this that should last a very long time. I didn't have power sanding tools so I sanded by hand, removing the factory seasoning and smoothing down the metal. To kickstart the new seasoning, I applied an imperceptibly thin layer of oil and baked the skillet in the oven. I repeated that several times. Then, for the first cook, I fried some potatoes, onions, and butter. I did another round with bacon. The bacon was delicious, but I just realized that I still have the grease saved from it in the back of the fridge... After that I just used the skillet normally. I didn't note down my exact process like the sandpaper grits, and the number of oven seasoning rounds, and the type of oil I used, but there is plenty of detailed guidance on the internet if you need it. After each use, I clean it and then finish off by applying the thinnest possible coat of grapeseed oil (which is less expensive than avocado oil) while the skillet is cooling down on the stovetop. I apply the oil to the entire skillet including the handle and the underside. I used a paper towel or napkin to wipe off any excess oil - if you don't do this, it becomes a layer of crust rather than seasoning. Not a big deal though, it can be scraped off. For my cleaning process, I keep the skillet heated. I boil a pot of water and pour it on the skillet to burn off most of the residue. I use a wooden spoon to scrape off anything that's still stuck on. Sometimes a metal spatula helps if the spoon isn't scrapey enough. I pour the greasy run off into disposable cups and let them cool before taking them out to the dumpster. I would say to avoid pouring this stuff down the drain. One of my most useful resources has been the YouTube channel "Cowboy Kent Rollins". Definitely check him out if you're new to cast iron cooking and want to get advice from a cowboy guy. There are some Lodge accessories (or similar from third parties) that might be worth checking out: this includes scrapers, chain mail scrubbers, silicone handles, and lids. One more thing to mention is that there are a variety of Lodge skillets with special designs on the back. I got a basic one with the logo. A special design might be cool if you have multiple skillets (to tell them apart) or if you are giving one as a gift.

I was a bit worried about this pan because it was so expensive but I’m so glad I bought it, it’s exactly what I wanted, excellent quality and very heavy, it heats evenly and holds the heat for a long time after the gas is off. I have fried steak but mostly pancakes for the kids. Highly recommend it.

I like the quality But the package was Ripped and damaged

This skillet is everything I wished for in a cast iron, as I've seen many chefs cook with one. This is my first cast iron, and had to get used to keeping it dry and well seasoned, but I must say it is worth the effort if you take the time to maintenance this skillet. My meat is much crispier on the outside, while maintaining the juice inside, my eggs cook to perfection, and cooking mixed dishes such as fried rice or paella come out amazing. It is rather heavy, even in terms of cast iron, however it does have a support handle on the opposing side so you can lift and carry it with two hands (please remember to use oven mits so you don't burn yourself!). Unfortunately my Japanese oven is a bit too small to fit the skillet inside, so I haven't been able to test baking with it as some recipes often call for, but this pan retains heat amazingly well, especially if you opt in for the matching lid.

perfect pan , as described