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Lodge

Lodge 8 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black

    • Based on 105,856 reviews
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Arrives Wednesday, Jun 19
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Size: 8 Inch


Features

  • YOUR NEW GO-TO PAN: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
  • SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
  • RUST? DONT PANIC! ITS NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. Its simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, rinse, dry and rub with vegetable oil.
  • COOKING VERSATILITY: Our skillets have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your skillet. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting. These delicious moments are cast to last.
  • FAMILY-OWNED. Lodge is more than just a business; its a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.

Description

What makes this the classic American skillet? Made in the USA for more than 125 years, it's been a staple in kitchens around the world. Crafted in America with iron and oil, its naturally seasoned cooking surface is ready to help you turn your meals into delicious, shareable moments. Cast to last! Seasoned and ready to use. Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge 10.25 Inch Cast Iron Skillet has been crafted to cook memorable meals for generations. It offers an abundance of possibilities. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place. The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long- lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri


Brand: Lodge


Material: Cast Iron


Special Feature: The Lodge Cast Iron 8-inch Skillet is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Fry up chicken, saute vegetables or bake an apple crisp in this generous 8-inch pan that features two handles for heavy lifting and two subtle side lips for pouring. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. See more


Color: Black


Capacity: 0.8 Liters


Brand: Lodge


Material: Cast Iron


Special Feature: The Lodge Cast Iron 8-inch Skillet is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Fry up chicken, saute vegetables or bake an apple crisp in this generous 8-inch pan that features two handles for heavy lifting and two subtle side lips for pouring. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching.


Color: Black


Capacity: 0.8 Liters


Compatible Devices: Smooth Surface Induction, Gas


Product Care Instructions: Hand Wash Only


Maximum Temperature: 500 Degrees Fahrenheit


Handle Material: Iron


Item Weight: 3.2 Pounds


Number of Pieces: 1


Model Name: Miniature Skillet


Has Nonstick Coating: Yes


Is Dishwasher Safe: No


Recommended Uses For Product: Use in the oven, on the stove, on the grill, or over a campfire


Product Dimensions: 8.27 x 1.57 x 11.42 inches


Item Weight: 3.2 pounds


Department: Unisex-adult


Manufacturer: Lodge Manufacturing Company


Country of Origin: USA


Item model number: L5SK3PLT


Is Discontinued By Manufacturer: No


Date First Available: February 15, 2003


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Wednesday, Jun 19

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.

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Top Amazon Reviews

    • Great and the weight is a good thing see below
Size: 15 Inch
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. ... show more
Reviewed in the United States on June 17, 2023 by David E.
    • Timeless classic for the modern kitchen
Size: 10.25 Inch
Sorry for the long review - for the short review, count the stars! I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200. Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this. But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay! The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have defeated the experiment. This time, I was going to give the Lodge pre-seasoning a chance before I broke out the sandpaper. So I scrubbed the pan out with a plastic brush and a little soapy water, rinsed well, put it on a medium burner, and waited. Cast iron tip number one - give it a little time. Then give it a little more time. Cast iron conducts heat much more slowly than aluminum, so you have to have a little patience. Then I threw in a pat of butter, and brought out the natural enemy of badly seasoned cast iron - the egg. And, sure enough, it stuck - but not badly, just in the middle. A bit of spatula work and I actually got a passable over-medium egg. Hmmm. But still not good enough. So I cleaned up the pan, and broke out the lard. I have only one justification for using lard. I don't remember Grandma using refined hand-pressed organic flax oil, or purified extra-virgin olive oil made by real virgins. Nope, it was pretty much animal fat in her iron. A scoop of bacon grease from the mason jar beside the stove and she was ready to cook anything. Grandaddy wouldn't eat a piece of meat that had less than a half-inch of fat around it. "Tastes like a dry old shoe.", he'd declare if it was too lean. In the end, I'm sure their diet killed them, but they ate well in the meantime. Grandaddy was cut down at the tender age of 96, and Grandma lasted till 98. Eat what you want folks - in the end, it's pretty much up to your genetics. So I warmed up my new pieces, and smeared a very thin layer of lard all over them - use your fingers. Towels, especially paper towels, will shed lint, and lint in your seasoning coat doesn't help things at all. Besides, it's kinda fun. Here's cast iron tip number two - season at the highest temp you think you'll ever cook at - or higher. If you don't, you won't get the full non-stick thing, and the first time you bring it up to that temp you'll get clouds of smoke from the unfinished seasoning. I put my pieces in a cold oven, and set the temp for an hour at 500 degrees (F, not C). Yeah, I know, Lodge says 350. Lodge doesn't want panicked support calls from people whose house is full of smoke. Crank the heat up. You have two choices here. You can put a fan in the kitchen window and blow smoke out of your house like the battleship Bismarck under attack by the Royal Navy, or invest in an oxygen mask. You will get smoke. You will get lots of smoke, especially if you're doing several pieces at once, like I just did. This is a good thing - that's smoke that won't be jumping out to surprise you the first time you try to cook with any real heat. The goal is to heat until you don't get smoke, and in my experience, 500 degrees for an hour does that pretty well. Let the pieces cool in the closed oven. Then re-grease and repeat. And repeat again. And don't glop the fat on. Just enough to coat. More thin layers are better than fewer gloppy layers. I managed four layers last night without my neighbors calling the fire department. Seems like a lot of work? Look at it this way. It's a lifetime commitment. Treat your iron well, and it will love you right back like you've never been loved before. And this is pretty much a one-time deal, unless you do something silly. The end result of my all-night smoking up the kitchen exercise? Dry, absolutely no stickiness, black as a coal mine at midnight and shiny - but still bumpy - could it possibly work with that rough surface? I put the skillet back on a medium burner, put a pat of butter on and tossed in a couple of eggs. After the whites had set a little, I nudged them with a spatula, and they scooted across the pan. I'll be... it works. My wife came back from the store and wanted scrambled eggs. If there's anything that cast iron likes less than fried eggs, it's scrambled. But it was the same thing all over again. No stick. No cleanup. Just a quick hot water rinse with a brush in case something got left on the pan (I couldn't see anything, but hey), then I put it on a med-hi burner till dry, put a thin coat of lard on the pan and waited until I saw smoke for a minute. Let cool and hang up. Done. So. do I like the bumpy texture of the Lodge pre-season? Nope. Does it work? Yes, and contrary to my misgivings, it works very well. My wife pointed out that even some Teflon cookware has textured patterns in it. The Lodge pre-season isn't a perfect surface out of the box - but it does give you a big head-start. After a night's work, my iron is ready to face anything, and you just can't beat that. Lodge makes a great product. For the quality, durability, and versatility, you can't beat Lodge cast iron. Plus, it's made in America. I like that. If you've never experienced cast iron cooking, you've just been cheating yourself. Plus, the price, for a piece of lifetime cookware, is insanely cheap. And my sandpaper is still on the tool shelf. ... show more
Reviewed in the United States on November 17, 2007 by Joe Bob
    • Love it
Size: 15 Inch
Likes 1. its cast iron 2. will last forever 3. the 15 in size allows toasting of hamburger bun while the burger is cooking and space to heat up the bacon jam all in one pan things to be aware of With the15in size it takes a little time (depending on how high the burner is set) for the heat to reach the edge, If you need even heat, Preheat. Buy again Not this size don't need to that's the point it will last forever added this is my maintenance regiment I have a brush just for cast iron, when still hot I run hot water on the inside scrub out dump dirty water, repeat. I usually only need to do this twice, then wipe out with paper towel then put it over a burner till all moistness is gone then oil it if there are stuck pieces I use chain mail to remove, scrub with brush then wipe out with paper towel then put it over a burner till all moistness is gone then oil it Seasoned does not mean non stick with regular use and maintenance it will become after time non stick the only time my cast iron rusted is when I did not dry it properly you want all moisture gone before oiling ... show more
Reviewed in the United States on August 23, 2023 by David Sawtelle
    • Excellent pre seasoning
Size: 10.25 Inch
I own only Lodge cast iron. Earlier pre season pots, skillets & Dutch ovens were rough and unevenly applied. I was not impressed. It all worked out over time. Now I needed a 10" skillet. And was I surprised. The Lodge folks have perfected their preseason application. Smooth, level, uniform over the entire surface. I cleaned the skillet with light scrub, sponge & hot water. Paper towel dry. Applied a light coating of crisco. Placed it on stove low, low heat for 15 minutes. Next morning I fried bacon first & followed with eggs. They did not stick at all. I easily slid them around using a spatula. I am impressed. Oh yeah, the bacon cured great, did not burn or leaver sticky stuck on residue. I tip my hat to LODGE. ... show more
Reviewed in the United States on September 5, 2023 by RGB
    • Cast Iron COOKS!!!
Size: 10.25 Inch
I have really grown to enjoy the Lodge Cast Iron for both inside and outside use. They are Very versatile from their Camp Dutch Ovens to other various sized Pots Kettles & Skillets that I use for indoor cooking roasting frying and baking which are all are EXCELLENT. Only thing I have come across personally as a negative, is that you need to inspect them closely after arrival physically... I have found a few that had far too much finish grind removed from areas that would jeopardize the piece making it painful to grip or the seal around the rim from actually fully sealing or an uneven wall thickness as in too thin along one side compared to the rest of it from a bad cast or whatever that may have caused that situation to occur...there have only been a few rejects that I have seen although Lodge was able to replace them right away. I can say too that the metal cast iron material they use is FAR superior to their Chinese counterparts or others out there for that can be had cheaper...the others are noticeably lighter and more porous too from what I've personally seen, which to me means they are likely to crack or fail and generally not cook Or bake right, IMHO. Rest assured Lodge is a WONDERFUL American Company with AWESOME customer service producing the BEST Cast Iron products today. Purchase with confidence and enjoy for literally generations to come !!! ... show more
Reviewed in the United States on July 29, 2023 by 1SamIam
    • Cast iron is the best
Size: 8 Inch
The best pieces of cookware I own are cast iron. I’ll take these over any treated non stick pan any day! Easy to cook with and very easy to clean. Tip = if you use a cast iron pan for biscuits or pancakes, use it for that only. If you choose to fry a burger in one of these, you won’t be able to get your rolls or pancakes out of the pan! They will stick!! ... show more
Reviewed in the United States on September 6, 2023 by Judy W
    • Great kitchen basic
Size: 10.25 Inch
This Lodge skillet is a replacement for my old cast iron skillet, which I owned for 53 years. It is working out fine, great for cooking all kinds of foods, steaks, stir fries, pancakes. I wash it and oil it according to instructions. If you haven't used a cast iron skillet before, be prepared to wait a couple of minutes for it to heat up, this is normal. My whole family is very happy with this purchase. ... show more
Reviewed in the United States on September 3, 2023 by Maria Larson
    • “Oh mother, I have got to get me one of these…”
Size: 13.25 Inch
As said by Flynn Rider in Tangled. Am not sure how well it will be as a weapon but my guess is it will be great with its sturdiness, grade of material and construction. I have had their 9” pans for years and the smaller ones to serve as individuals. They hold up like their ads say, for generations. Needless to say it takes some care as with all iron cookware. Now I can easy cook for a family of five and not constantly worry about spilling over onto the stove. LODGE products are great. Now if only I can get my spouse to clean and season it properly 🤣 Just kiddin, we take turns and well worth the effort. ... show more
Reviewed in the United States on August 6, 2023 by Tszming Ho
    • Good Product; Seller did not respond to issue; Amazon helped
Size: 10.25 Inch
I noticed spotty rust color showing up, so reached tried out to reach out to the seller on their portal since there wasnt a way to reach them via Amazon. Wrote to them a couple of times but did not get any response, so reached out to Amazon and they took care of it. I know its Lodge has good products and perhaps I got the rare lemon, so when I saw it in Costco I bought one there and that is holding up well. ... show more
Reviewed in the United States on September 2, 2023 by Hinaghani
    • Cast iron skillets are overrated
Size: 10.25 Inch
I bought this Lodge skillet after years of using aluminum pots and pans. My Mom used to use a trusty cast iron skillet when I was growing up. My reference point here is a breakfast consisting of sunnyside up eggs, hash browns (patty-type), and Arabiki sausages. So I tried this Lodge skillet for the first time and figured it would blow an aluminum pan out of the water. The problem with cast iron is it's porous nature. It soaks up cooking oil. I found it difficult to get the hash browns to brown evenly and quickly due to a lack of an oil film. As for the eggs, I found that cast iron gets too hot and the olive oil I was using started to smoke. I usually crack an egg after cooking the sausages and hash browns and turn the heat off to get the eggs to set perfectly. With cast iron, I believe it dissipated heat too quickly and the egg wouldn't cook. So I turned the gas flame back on, but the pan got hot too quickly and the bottom of the egg got hard and scorched before the egg whites and yolk on top started to gel and set. As for the Arabiki sausages, they browned well but on several, the skin broke due to the heat and spilled out all the juices. The last time I used a cheap aluminum pan at an AirBnB to cook the same breakfast, and the results were far superior. The hash browns got all uniformly brown on both sides, and in less time due to the cooking oil not being soaked up by porous cast iron. The eggs came out with fluffy whites and a perfectly set yolk, with no scorching of the bottom, using the same technique of turning the heat off after breaking the egg into the pan. What cast iron excels at is searing and browning of meat, but temperature control is it's Achilles heel. I plan to use the Lodge skillet mainly for browning wagyu beef or maybe for cooking bacon. For now, I'm looking for a good quality aluminum pan. Even the cheap ones did a better job on the hash browns and eggs than this Lodge skillet. I believe the only way to get this skillet to perform on a par with an aluminum pan is to keep a constant layer of oil on it. With an aluminum pan, all you need is a few 2-3 tablespoons of oil, but on this 10.25" Lodge skillet, you would need to use considerably more, probably half a cup. If you are using avocado or sesame oil, it will get expensive! ... show more
Reviewed in the United States on July 23, 2023 by Clevor
    • Perfectly preseasoned
Size: 10.25 Inch
This pan is the perfect size for a single person. And it also isn't too heavy. Since it came pre-seasoned, I don't have to go through that whole seasoning process. I just make sure to clean it according to the directions and coat with oil for the next use. Very happy with this product versus the stainless steel pain I had before that everything stuck to. ... show more
Reviewed in the United States on August 29, 2023 by BessieB
    • Perfect
Size: 9 Inch
I am a collector of cast iron. From corn stick pans to an eight quart Dutch oven. I bought this fry pan because my wife, the baker had to have it. I bought the lid too. It is "pre-seasoned" so I did not season it. Trial run. I made sweet cornbread with raisins. It didn't stick at all and the texture of the cornbread was the best I've ever tasted. Bravo Lodge! I'm going to buy a Lodge lid for my 10.5" pan next🤍💛. ... show more
Reviewed in the United States on August 17, 2023 by Steven R.
    • Best pan I never got
Size: 6.5 Inch
Shipping error caused my pans to be cancelled and refunded. But man just imagine. I could be making pazookies or small omelettes like a champ if I got it. I can just see it now. Swing it around as I use it as a paddle ball paddle or direction aircraft with it. Maybe conducting music or who knows even use it to smack people around with it."sigh" ... show more
Reviewed in the United States on August 23, 2023 by David c.
    • So cute! Perfect for beginners!
Size: 6.5 Inch
This is the first cast iron pan that I’ve ever used. I’ve bought one before but people make it seem so big and scary to use them so I haven’t given it a good go before now. It’s not so hard!:) you don’t have to be as gentle as everyone makes it seem. That’s only for the super expensive cast iron pans lol. This is a great surface to cook on as the heat is very easy to control compared to something like stainless steel where it can heat up SUPER fast. (This can heat up pretty quick too but what I’m saying is that it’s a lot more gradual) Really nice and enjoyable and it’s the perfect size for a little chicken breast or an egg or two:) this is GREAT for personal use but obviously for a family I’d get something larger lol. ... show more
Reviewed in the United States on July 25, 2023 by Kam
    • This thing is a beast!
Size: 15 Inch
Well, size apparently does matter. This thing is a freaking' beast. Heavy and big which is not a bad thing as it has enough room for food for doing weekly meal prep. Really like this pan and would buy again.
Reviewed in the United States on September 2, 2023 by John P.

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