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Lodge

Lodge 10.25 Inch Cast Iron Skillet – Pre-Seasoned Frying Pan with Teardrop Handle – Oven, Stovetop, Grill & Campfire Use – Made in USA – Durable, Non-Toxic, Even-Heating Cookware – Black

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Arrives Friday, Nov 21
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Size: 10.25 Inch


Features

  • PFAS-FREE & NON-TOXIC COOKWARE: Lodge cookware is made without PFOA and PTFE, and were proud to say our seasoned cast iron is made with just iron and oil, as it has been since the beginning. We are committed to making products that are safe for you and the people around your table too. Every step in our manufacturing process is designed to protect our employees, the people who love our cookware, and the environment.
  • SEASONED COOKWARE FOR EASY COOKING: Lodge pre-seasons every pan with 100% natural vegetable oil, giving it a non-stick finish without synthetic chemicals. The more you use your skillet, the better the seasoning becomes for effortless cooking.
  • RUST? DONT PANIC! ITS NOT BROKEN: If you notice a spot that looks like rust upon arrival, its just oil that hasnt fully carbonized. If rust appears, simply clean with steel wool, dry, and re-season with vegetable oil.
  • VERSATILE COOKING FOR EVERY MEAL: Whether you're searing, sauteing, baking, broiling, braising, frying, or grilling, this skillet handles it all. With superior heat distribution and retention, it ensures perfect, even cooking every timewhether on a stovetop, grill, or campfire.
  • MADE IN USA & FAMILY-OWNED: Lodge has been a family-owned business since 1896, crafting high-quality cookware thats built to last. Proudly made in the USA, this skillet is perfect for generations of cooking.

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 P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Brand Story By Lodge See more

Brand: Lodge


Material: Cast Iron


Special Feature: Induction Stovetop Compatible


Color: Black


Capacity: 10.25 Cubic Inches


Brand: Lodge


Material: Cast Iron


Special Feature: Induction Stovetop Compatible


Color: Black


Capacity: 10.25 Cubic Inches


Compatible Devices: Electric Coil, Gas, Smooth Surface Induction


Product Care Instructions: Hand Wash Only, Oven Safe


Maximum Temperature: 500 Degrees Fahrenheit


Handle Material: Cast Iron


Item Weight: 2.27 Kilograms


Is Oven Safe: Yes


Model Name: Miniature Skillet


Has Nonstick Coating: No


Is Dishwasher Safe: No


Recommended Uses For Product: Frying, Pan Roasting, Searing


Specific Uses For Product: Cooking, Crepe, Omelet, Pancake, Tawa


Shape: Round


UPC: 075536300801


Global Trade Identification Number: 01


Product Dimensions: 16.12 x 10 x 2 inches


Item Weight: 4.99 pounds


Department: Unisex-Adult


Manufacturer: Lodge Manufacturing Company


Language: Spanish


Item model number: L8SK3PLT


Is Discontinued By Manufacturer: No


Date First Available: September 27, 2007


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Friday, Nov 21

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

    • 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
    • Great bargain IMO
Size: 3 Piece Set
Review Image by maddog maddog
Review Image by maddog maddog
Review Image by maddog maddog
Review Image by maddog maddog
Bought the three pack. I really don’t like the rough surface on the cooking area. Some try and smooth or polish it sanding or grinding. Years ago I bought a Lodge fancy 1896 10” saute pan with riveted stainless handles. It came with the rough interior of the current skillets and I sanded it fairly smooth. My vintage heirloom Griswold and vintage Wagner are slicker even being ancient and brought back from the dead. The Griswold has been in the family at least 70 years as far as I know and maybe longer. It has been well used. Rusted. Smoke covered. Neglected for quite awhile. The Wagner has been with me at least 30 years and no telling where it had been before. It was one of my dad’s garage sale picks that ended up with me. Even with putting in the time and effort to smooth out that Lodge 1896 it’s no where near as smooth as those old skillets. So don’t waste your time as the rough surface can be seasoned easier in my observations anyway. With these I have left alone. Might make a visual difference but not worth the effort IMO. The 10 inch that came in this set all ready passes on cooking eggs without sticking after several seasonings through just cooking with it. Bottom line I am happy with the three skillets that came. The 8,10, and 12 inch. Price was only about $20 more than the single 12 inch so I’m glad I have the 8 and 10 inch too. I did season them as the factory seasoning 🤷🏻♂️ . They don’t look slick with that rough finish but actually are. Cooking will only make them better. Been great so far. For me the rough casting of the interior hasn’t posed a problem. For those picky. There are some imperfections in casting. See some grind marks in some areas along exterior rim where casting was cleaned up. Nothing when you consider their low cost and it not affecting performance. Spend another $100-$200 if want USA made boutique cast iron with smooth interior and better finishing. I am not saying something like a Stargazer isn’t worth the dinero as it does go through a lot more finishing and fine QC . I just wanted a beater 12 inch cast iron skillet. Preferably US made. I watched a lot of reviews that when compared to those boutique pans cooking performance wasn’t substantially better with them for the price paid then the lowly Lodge. Usually the Lodge was just as good with most comparisons except for looks. I do like a bargain. And I do like USA made especially when a bargain. Bottom line: a good set of cast iron skillets people familiar with cast iron should be happy with for the price and performance. BTW - NOT DISHWASHER SAFE for those not familiar with cast iron cookware. Cast iron as well as carbon steel WILL RUST if left to soak in water. Or not dried completely after washing just air drying a wet skillet. Sometimes a short time on stove after towel drying followed by a light coating of oil is the way to keep rust at bay. Only say this in response to some negative reviews I have read. If the possibility of rust appearing in your cookware is a deal breaker I’d suggest you buy something made with aluminum or stainless steel. ... show more
Reviewed in the United States on September 9, 2025 by maddog maddog

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