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Availability:
In Stock.
Arrives
Wednesday, Jun 4
Recently Viewed
Size: 5 Quart
Style: with Lid
Pattern Name: Cast Deep Skillet
Features
- Can be used to saute, sear, fry, bake, & stir fry
- Foundry seasoned; ready to use upon purchase
- Safe for all cooking surfaces, grills, & campfires
- Assist handle for easier handling
- Lid included
Description
This Lodge® Cast Iron Deep Skillet has a 5 Quart capacity and can be used for deep frying, bread baking, and more. This skillet is foundry seasoned and is ready to use upon purchase. It is safe for all cooking surfaces, grills, and even campfires. It is finished with an assist handle for easier handling and includes a lid. Can be used to saute, sear, fry, bake, & stir fry Foundry seasoned; ready to use upon purchase Safe for all cooking surfaces, grills, & campfires Oven safe Superior heat retention Assist handle for easier handling Lid included Durable Made in the USA
Material: Cast Iron
Brand: Lodge
Capacity: 5 Quarts
Color: Black
Finish Type: Oiled
Material: Cast Iron
Brand: Lodge
Capacity: 5 Quarts
Color: Black
Finish Type: Oiled
Shape: Round
Product Care Instructions: Hand Wash Only
With Lid: Yes
Is Oven Safe: Yes
Item Weight: 14.4 Pounds
Lid Material: Cast Iron
Is Dishwasher Safe: No
Product Dimensions: 18.27 x 12.13 x 5.5 inches
Item Weight: 14.4 pounds
Department: unisex-adult
Manufacturer: Lodge Manufacturing Company
Country of Origin: USA
Item model number: L10CFKPLT
Is Discontinued By Manufacturer: No
Date First Available: February 1, 2004
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, Jun 4
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
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
Edit: I have used this pan several times now, and it now my absolute favorite pan! I ordered this pan because I needed to find an extra deep skillet --to both bake and fry in. I've discovered double-frying chicken, a deeper pot is useful to avoid overflow and to be able to have adequate depth of oil without requiring an entire jug or bottle full as would a deep fryer. While I have bought and used this as a fryer, because it can go into the oven, lid and all, I found it fantastic when slow-braising meats. The lid keeps the moisture in and pork, beef, chicken, etc. come out juicy and fork tender. Easy to wash if you get to it right away. Only downside is the weight of the thing, especially when full. Still, except for really large roasts, this "fryer" pretty much replaces my dutch oven (enameled iron) and my traditional blue roasters. One of my best buys! The biggest con for me is just the weight, even when empty. I have to get someone lift it in and out of the oven, cabinet, and sometimes on and off the stove when it can't be pushed off. But they usually have to do that with my dutch oven as well. As a reference, I have some physical disabilities and can barely lift 10 lbs--and only on a good day which is seldom. According to the ad, the pan (with lid) weighs 14.4 lbs. (I would have guessed a LOT more, and don't intend to actually try to drag this onto a scale to find out). I got the skillet at a discount because it was a return, but it is completely new and just came in a banged up wok box. An instruction booklet came with it. For those who are new to cast iron, I strongly suggest you read the booklet because while cast iron are literally passed on from generation to generation, they do take some very specific care. Since I already owned several cast iron pans and bakeware, I already knew the pros and cons of this type of material. From some of the reviews and comments I've read from people buying various cast iron pots and pans, they really, really need to read those instructions. Lodge is a very good brand, one of the few companies that still manufacture their goods in the United States, and while cast iron items are extremely durable, they CAN break or sustain damage under certain conditions. If you actually get a broken pan, as another reviewer already has pointed out, you should definitely send it back for a replacement or refund. However, people have complaining about some problems that actually don't exist or can be easily remedied. Let's talk about RUST. Yeah, iron pans can rust, but a lot of people complaining how their brand new pans started show "rust" after cooking in them only a couple of times---well, that reddish brown substance may not be rust but cooked on oil from the pre-seasoning that will eventually turn black with use. Now actual rust---unless you let your pan actually rust completely through--can be easily fixed. First of all, you NEVER put your cast iron into a dishwasher. It will remove the seasoning and possibly pit the iron. Either way, it's the fastest way to ensure your pan will rust and rust badly. Some traditionalists NEVER wash their pans at all--they merely will wipe them clean with a soft cloth or paper towel or scrape and scrub them clean with some sort of implement. I'm sorry--not that traditional. I wash my pans with regular dishsoap and hot water. The manufacturer even says you can use soap in their little pamplet. The idea is to get any caked on food off, but still leave a kind of shiny finish on the iron. You don't want to soak the pan for more than a couple of minutes if at all! You definitely want to make sure your thoroughly dry the pan before putting it away. If the finish seems a bit dull, rub a bit of cooking oil on the surface before putting it away until next time. If your pan actually does rust, that can be scrubbed off and you simply re-season the pan by oiling it thoroughly (edible oils only) and heating the pan. If the pamplet is too vague, you can always see if you can find a couple of videos on how to re-season cast iron. No matter how well you take care of your pan, sometimes--just because you might live in a damp climate--the pan might rust a bit. That's just part of the downside to iron--along with its weight. Otherwise, I highly recommend this pan with lid as long as you know what you're getting into. (By the way, the more you use your pan, the easier it gets to maintain and it actually becomes virtually non-stick).
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Reviewed in the United States on October 9, 2023 by T. Jackson
I have several cast iron frying pans and Dutch ovens that I use all the time. But this item fills the gap between both. Plus the lid fits on my large frying pan. Bonus! The factory seasoning is a good start but I will improve on it with my own process till I can fry an egg in it. Buy it once, use it for a lifetime.
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Reviewed in the United States on March 11, 2024 by Roadhog
I got the Lodge Logic Cast-Iron Chicken Fryer when I learned that properly seasoned cast-iron cookware are an alternative to Teflon cookware. With the Lodge Logic Cast-Iron Chicken Fryer, I no longer have to contend with Teflon cooking surfaces that start to flake and lose their their non-stick properties over time. (Teflon 101: Teflon contains PTFE [Polytetrafluoroethylene], which the FDA finds to contain "insignificant" amounts of PFOA [Perfluorooctanoic acid], a toxicant and carcinogen in animals -Wikipedia. Insignificant amounts or not, I'm not taking chances.) Besides having a non-stick surface (which is PTFE- and PFOA-free), the Lodge Logic Cast-Iron Chicken Fryer has a lot more to offer: Heat Retention and Distribution ------------------------------- With cast-iron, heat is evenly distributed throughout the pan so you won't get hot spots that will burn your food. The excellent heat retention property of cast-iron also help to cook food quickly so more of the vitamins in the food are retained. Deep Sides ---------- I use the Lodge Logic Cast-Iron Chicken Fryer mostly as a regular pan. The deep sides (3-1/4") help to keep the stove top clean by acting as a shield to keep splatter from grease and bits of food from reaching the stove top. Durability ----------- The Lodge Logic Cast-Iron Chicken Fryer is a one-piece cookware with no joints or rivets. It is extremely durable under normal use. In fact, cast-iron cookware do oftentimes outlast their owners! Do note, however, that cast-iron pans DO crack when subjected to extreme temperature changes. So, be sure to let an extremely hot cast iron pan cool some before attempting to wash it. Non-Stick Surface ----------------- When properly seasoned, cast-iron cookware should provide a non-stick cooking surface. When I got the Lodge Logic Cast-Iron Chicken Fryer, I found that even though it came "pre-seasoned," it wasn't quite non-stick! The solution was simple enough - all I had to do was to "season" it some more. I did some research and found that your cast-iron is best seasoned with animal-based fats or other vegetable-based saturated fats because saturated fats are less likely than non-saturated fats to turn rancid. Non-saturated fats are also more likely to leave a sticky residue than saturated fats when baked. - Animal-Based Fats The most notable animal-based fat is of course lard. However, I was unable to find commercially available lard that wasn't hydrogenated (hydrogenation is a process used for making liquid fats solid or semi-solid and for increasing shelf life). If you want lard that's not hydrogenated, your best bet would be to render your own pork/bacon fat. - Vegetable-Based Fats Non-hydrogenated Palm oil and Coconut oil are both saturated vegetable oils that are readily available in the natural foods section of most supermarkets. The use of Coconut oil, however, is discouraged because coconut oil has a strong flavor and will impart a tinge of its flavor on foods cooked in cast-iron cookware that have been seasoned with coconut oil. I used Spectrum Organic Vegetable Oil (which is actually just 100% palm oil) to season my Lodge Logic cookware. - The Seasoning Process Rub only a *thin* and even coating of fat on the cast-iron pan and bake the pan in the oven for an hour. Remember, more isn't better - I had to learn this the hard way. I applied too much of the Spectrum Oil on my first couple of coatings and found that the baked on oil became very sticky. I had to scrape out the sticky coating with a wooden spatula and start over. So, go easy on that coating of oil/fat! I had to repeat the seasoning process 6 times before my Lodge Logic became seasoned. - The Seasonedness Test A good test of whether your cast-iron cookware is truly seasoned is to cook an egg with it using no oil whatsoever. If the egg doesn't stick to the pan, your cast-iron pan is seasoned. Conclusion ---------- The Lodge Logic Cast-Iron Chicken Fryer is a very good alternative to Teflon cookware and should last a lifetime. Once seasoned, it is perfect for healthy fat-free or low fat cooking. Highly recommended!
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Reviewed in the United States on June 3, 2009 by Stack⠀Overflow