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FREE refund/replacement until Jan 31, 2027 Learn more
FREE refund/replacement until Jan 31, 2027 Learn more
This item's return window has been extended for the holiday season: FREE refund/replacement until Jan 31, 2027
To qualify for a full refund, items must be returned in their original, unused condition. If an item is returned in a used, damaged, or materially different state, you may be granted a partial refund.
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Availability:
In Stock.
Arrives
Sunday, Nov 15
At a glance
- Condition
- New
- Style
- Skillet
- Model
- P10S3
- Capacity
- 10 in
- Weight
- 4.5 lb
- Color
- Black
- Material
- Cast Iron
- Works with
- Smooth Surface Induction
Features 5
- 10 INCH CAST IRON SKILLET: Seasoned and ready to use, this multitasking cast iron skillet features modern handles and sloped sidewalls for flipping, sizzling, sauteeing, and stirring.
- HEAT RETENTION: This cast iron skillet features unparalleled heat retention for consistent, high-heat cooking and even heat distribution without hotspots.
- NATURALLY NONSTICK: This naturally seasoned cast iron skillet is made with just iron and vegetable oil, creating a quick-release surface that gets better with use just hand wash, dry, and rub with oil to preserve finish.
- COOK ANYWHERE: Cast iron cookware is oven-safe and can be used on so many heat sources, including glass-top stoves, induction, grills, or even live fire.
- MADE IN THE USA: Designed and made in South Pittsburg, Tennessee, where the people of Lodge Cast Iron have been crafting quality cookware since 1896.
Description
CAST IRON THAT LEADS WITH STYLE. Lodge Bold cookware is designed to bring style to every kitchen without compromising on performance. Featuring modern handles, sloped side-walls, and an appetite for bold cooking.MADE BY LODGE, EXCLUSIVE TO AMAZON. Lodge Bold is an Amazon Exclusive that builds on the legacy and performance of Lodge Cast Iron cookware, including beloved ProLogic pieces.GREAT PERFORMANCE, YEAR OVER YEAR. The Lodge Bold Cast Iron skillet puts cast iron performance in your hands no matter what you’re making, from pancakes and bacon to seared meats.DESIGNED BY LODGE CAST IRON. Since 1896, Lodge Cast Iron has been crafting cookware that stands out and stands up to it all. From dutch ovens and skillets to skillets and grill pans, we help home- cooks and pros deliver something bold, each and every day.
Specs 25
| Brand | Lodge |
|---|---|
| Material | Cast Iron |
| Special Feature | Made without PFOA or PTFE |
| Color | Black |
| Capacity | 10 inches |
| Brand Name | Lodge |
| Model Name | P10S3 |
| Recommended Uses For Product | Cooking a variety of dishes such as pancakes, bacon, and seared meats. |
| Number of Packs | 1 |
| Item Highlight | Design-Forward BOLD Cast Iron Cookware for Stovetop, Oven, Grill & Campfire Cooking, Made in the USA by Lodge |
| UPC | 075536391007 013389095918 798837908865 755363910076 |
| Number of Items | 1 |
| Global Trade Identification Number | 07, 76, |
| Unit Count | 1 Count |
| Item Type Name | dutch-ovens |
| Manufacturer | LODGE |
| Model Number | P10S3 |
| Manufacturer Part Number | P10S3 |
| Material Type | Cast Iron |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Handle Material | Cast Iron |
| Coating Description | Natural Seasoning |
| Additional Features | Made without PFOA or PTFE |
| Shape | Round |
| Item Weight | 4.5 pounds |
No specs match.
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Sunday, Nov 15
Yes, absolutely! This item's return window has been extended for the holiday season: FREE refund/replacement until Jan 31, 2027.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Excellent Design - My most used pan Lodge P10S
Style: Skillet
I brought this pan in 2018. It is my most used pan. It is heavy. The weight is a good thing as the thicker bottom helps heat retention and prevents noticeable hotspots. For cheap George Foreman money just buy this it’s more versatile and easier to clean. It gets washed after cooking and put back on the burner for my next meal. Given the construction, I have very few doubts this pan will be with me for a very long time. I didn’t even realize I had owned this pan for 4 years when I decided to write this review. It gets used almost every day if not multiple times throughout the day. If I’m camping this bad boy comes along. I’ve included a list of meals that turned out well and how to make scrambled eggs in my review in hopes that someone new to cast iron would find this useful. This is downright an amazing sauté pan. You will not be disappointed. It has the wonderful benefits of being usable on gas, wood fire, and electric. I was really sad I didn’t see this on Lodge’s website so I’ll be buying another one just in case. I will never need another pan of this design. I make a one pan breakfast on this thing: ham, bacon, or sausage, eggs, and whole wheat toast or English muffin. Making scrambled eggs: Scrambled eggs are hard to do if you don’t know how to cook them in cast iron. They tend to stick. Preheat the pan on a low medium low heat. Spray the pain with a nonstick oil. Dump eggs in pan and DO NOT STIR until they’re mostly cooked there will be a thin layer of liquid on top when it’s time. Don’t over stir mix them a little so the remaining liquid covers the bottom of the pain let that cook until done. Rinse and repeat until desired texture is reached. If they’re sticking you have too much heat or stirred too much. Meals I have prepared in it: Bacon Eggs Sausage Steak Pork chops Chicken Pork tenderloin One pan pasta dishes Burrito/taco mixes Broiled and sautéed shrimp Gumbo One pan rice dishes Fried potatoes (hash browns and French fries) Sautéed veggies Roasted veggies Fried rice Stir fried meats and veggies Pancakes Toast Hamburgers Hot dogs
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Reviewed in the United States on January 18, 2023 by Jackson B.
Best cast iron (or any other) pan I’ve ever used
Style: Skillet
This pan would be a great deal at three times the price. Nothing could possibly be better for eggs. NO sticking once I added a single coating of clarified butter (ghee). I did try the pan before adding this seasoning coat (since it comes pre-seasoned) and my eggs did stick a little, as I expected, but I was curious so I wanted to try. That said, Lodge did a better job on their pre-seasoning than I’ve ever managed to accomplish on a bare-iron pan. They saved me a tedious job and did it very well. How I added the final polish: I just wiped the ghee on, heated the pan up (gently) to smoke point, let it cool then wiped it with paper toweling, and that was it. Ghee was what I had on hand (and it needs to be ghee, not just plain butter because butter contains milk solids and thus has a lower smoke point) but any solid fat with a fairly high smoke point will do just fine. Lard comes to mind. I don’t keep lard on hand because the stuff you get in the average market has been ruined by having been partially homogenized (which is why you find it with the other toxic fats in the baking aisle rather than refrigerated, as untainted lard must be kept cold for long term storage. Ghee (which doesn’t need refrigeration) is easier to find than good lard, or you can make your own from butter. Coconut oil will work, but will not produce as durable a coating as ghee or lard. I haven’t tried tallow. After using a well-seasoned iron pan, you need only wipe it with toweling. If there is the occasional bit that sticks, a bit of hot water and gentle abrasive sponge will do the trick, but soap will ruin the finish. If you’re going to insist on soap, what you want is Teflon.
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Reviewed in the United States on March 16, 2019 by Cindy
My favorite pan. XPro chef.
Style: Skillet
FULL DISCLOSER: Souse Chef, ret. Love at first sight! The subtly curved sides of an omelet pan. The flat, elegantly arched, easily grippable handle. Could this be my dream pan? Alas, what arrived was the typical pitted, uneven, overly rough cooking surface that would never be non-stick. OK, for the money I expected it. It still had the lines of a saute pan, but in heavy iron. I've had many new Forge iron skillets that were greatly improved with a few hours of work. MOST IMPORTANTLY: You will need to grind the cooking surface (ie the inside flat and up sidewalls) using a wire wheel or some kind of very aggressive abrasion. Google and YouTube have tons of how to videos for Iron Skillet Prep. Please wear a face mask and goggles as this procedure creates lots of steel dust, which obviously isn't good for the lungs or nasal passages. Your gonna need at least 2 hours to smooth out the flats and sides It all sounds like a lot of work, but if you enjoy working with your hands and have the tools, it will be very rewarding. I now have a cooking utensil that I absolutely love, and use in the prep for almost every dish I make. After a little work you can pridefully say, "I made this... better." or, if ego bolstering isn't your thing (read some Freud man! Or Tolle, or Tolle too.) there's a touch of bliss each time you pick up a great tool that you've upgraded to heirloom status. 3 RULES YOU MUST ADOPT: 1) Never allow anyone else to use, or wash your pan. 2) Never cook tomato based sauces in it. 3) NEVER USE SOAP
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Reviewed in the United States on April 5, 2020 by Teddster-1
Good, but be aware of the design drawbacks
Style: Skillet
I have nothing but Lodge Logic cast iron, and I do omelettes regularly. So I bought this skillet for it's rounded shape. Pro: - It heats well and the surface will release food. - Rounded edges are good for omelettes and other foods that need to slide off of the pan. - Sturdy construction. Con: - In order to round out the edges, they had to make this skillet very heavy. It is heavier than my 12 inch conventional design cast iron skillet. I am a pretty strong person, but this is heavy even for me. It isn't a lot of help in making omelettes when one has to struggle to slide the finished product out - and that is a one-handed operation. - Because of the design, the bottom of the pan (cooking area) is actually about 9", whereas a conventional design is almost as big on the bottom as the top. - Due to the thickness of the walls, it takes longer to heat up than my other skillets. Conclusion: There is a reason that cast iron skillets adopted a certain design about 150 years ago. The conventional design allows for a lighter construction, less weight, and more cooking surface. Yes, the skillet can cook, but I would not purchase this item again. It is inconveniently heavy, takes a long time to heat up, and has a small cooking area for the weight. EDIT UPDATE 16 August 2013: I have had some people respond to my review that Lodge insists this pan is the same weight as the "normal" design. My only response is that I find this surprising; this pan is much harder to handle than the regular one. Maybe the handle is simply more difficult to grip. In any case I stand by my original conclusions: if you want one easy to handle, get the regular design. If you want a rounded pan for an omelette and can handle the weight, this one cooks well (once it heats up).
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Reviewed in the United States on April 23, 2010 by John Green
Heavy pan but the best!
Style: Skillet
It is very heavy and am pleased! It will last many generations after I’m gone! Presently seasoning with lard the way my mother in law and mother did! Already showing signs of good black shiny patina! I will do this daily until the surface is as smooth as Teflon! I’ve seen excellent results on all my cast iron cookware and!
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Reviewed in the United States on March 26, 2026 by Marianne
Don't be a dope, read the negative reviews 1st, laugh out-loud at the comments & then BUY LODGE cast iron pans.
Style: Skillet
Still Laughing out-loud at the negative Reviewers complaints: "It's Heavy" (duhhh, it's cast iron), "Within minutes, the handle becomes super hot and we cannot even touch it" (duhhh, it's cast iron), "requires you to dry it and 'oil' it after each use" (duhhh, it's cast iron), "Very disappointing & irritated with the thought of re seasoning after a simple casual grilling of hamburger or chicken breast" (duhhh, it's cast iron).... Ok, buy the Teflon non-stick cookware instead & enjoy the eggs that you didn't pepper but look like they were (umm umm, Teflon tastes so good). Daily I love cooking with my Lodge cast iron Wok, Skillets, Pots & Pans that I've bought over the years. When I clean them, water glides off the surfaces & cleaning is quick & easy. Don't be a dope; when you buy cast iron cookware you've chosen a product with incredible potential to become the BEST cookware you'll ever own. Give it attention, care & time; you'll enjoy it for a lifetime. Simple TO-DO's are: 1) season it yourself (there is no such thing as "pre-seasoned") 2) when you unpack your pan, wipe it down with corn oil, put it in the oven at 450 degrees for an hour or so. Do this a couple of times as you use it. 3) wash it however you want, dry it, oil it again, oven heat it again, again, again. 4) after doing this for a while you'll notice that the cooking surface is water resistant & has become exceptionally easy to clean, has become better than Teflon. 5) now you've got a seasoned pan, wash wash wash however you want, occasionally coat it with corn oil & enjoy a lifetime of great cooking. 6) Wanna make a great steak? Take your seasoned cast iron pan & put it in the broiler on high for 15 minutes, take it out using an oven mitt (duhhh), throw some butter, your prepared steak, etc in the pan, broil for 2 to 5 minutes per side (depending on thickness & cut of meat), take out using an oven mitt (duhhh), put steak on a plate & allow to rest (cool down) for 5 minutes & you'll appreciate the beauty of cast iron cookware. By the way, when you do your will, make sure you specifically bequest your cast iron pots & pans because if you don't, your kids will be fighting over it who's gonna get Mom/Dads SPECIAL "cooked all our meals for a lifetime" cookware. Oh, so you know, your great great grandchildren will enjoy them too.
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Reviewed in the United States on January 21, 2013 by L. Rust
Nice alternative to a larger skillet
Style: Skillet
Excellent skillet. Been perfectly happy with one 12-inch Lodge skillet for many years. Don't really need anything else. But wanted something a little smaller, and with sloped sides. This is perfect. The handle is a little wider and longer than on the typical skillet, and it makes handling easier. A few comments, mostly in response to some other reviews: 1. Yes, it is heavy. That is kind of the point. 2. Pre-seasoning if fine, I guess. It is not a "non-stick" right out of the box. I scrub the hell out of them and do my own seasoning. 3. It does not have a smooth surface. This seems to bug people. If you know how to prepare and use cast iron, you will first notice that this has absolutely no effect on non-stick properties. If it is sticking, it is NOT the smoothness of the surface. Your seasoning technique needs work. Perfectly smooth Griswold skillets will "smoothly" stick like crazy if not properly seasoned. 4. Don't get caught up in the seasoning witchcraft. The main purpose of seasoning is to prevent rust. The non-stick is a by-product, and a good one. However, the best seasoning comes from regular use, and you wont' be able to wash it off with regular dish detergent. Wash it when you think you need it. The worse that will happen is that you will get kicked out of the Cast Iron Geek's Club. :) Good job on this one, Lodge.
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Reviewed in the United States on August 11, 2014 by Andy-J
A great pan at a very affordable price.
Style: Skillet
I'm a big fan of cast iron. This update to Lodge's standard pans is really nice. The shape is better cause the sides are slopped and the handle is more hefty so it's easier to hold. Still gets hot tho so be careful. The new recipe for the metal itself seems more rust resistant and is more evenly pebbled in texture. I find it takes seasoning very readily and was that way out of the box. I still season it myself but it's interesting it doesn't seem to accumulate the seasoning like a normal cast iron, but it still stays non-stick. Does it replace my mother's 80 yr. old Montgomery Ward 10 inch skillet that is glass smooth, no it doesn't, but for a modern pan it's great and I hope to live long enough to see if it holds up. I expect it will. Oh, if you're tempted to buy one of those new bougie expensive cast iron pans that you have to wait for and pay a fortune for I'd skip it. This pad is well under $100 and I'd be amazed if any of those others can actually do any better at cooking.
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Reviewed in the United States on April 13, 2018 by Uncle Jim