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Lodge

Lodge Seasoned Cast Iron Skillet - 12 Inch Ergonomic Frying Pan with Assist Handle, black

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Availability: Only 4 left in stock, order soon!
Fulfilled by Thriving Pine
Arrives Aug 20 – Aug 25
Order within 23 hours and 10 minutes
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Size: 12 Inch


Features

  • 12 INCH CAST IRON SKILLET. This seasoned skillet is ready to use and is extremely versatile. It has a 12 inch diameter and is 2 inches deep. The ergonomic design allows this skillet to be taken from the campfire or stovetop to the table, making it essential for every kitchen.
  • PRE-SEASONED COOKWARE. A good seasoning makes all the difference. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy based vegetable oil. The more you use your iron, the better the seasoning becomes.
  • MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
  • MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; its about the memories. This dynamic skillet can be used for slow weekend mornings with bacon and eggs or summertime BBQs with roasted veggies.
  • 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.

Description

Product description LODGE 12 INCH SEASONED CAST IRON SKILLET The 12-Inch Seasoned Cast Iron Skillet offers both elegance and versatility to your kitchen. Whether youâ€re learning to cook, or a seasoned expert, this pan is timeless. If well cared for, it can be passed down from one generation of chefs to the next. This skillet translates beautifully from the kitchen to the table as you make every meal a memory.CARING FOR YOUR CAST IRON Caring for your cast iron doesnâ€t have to be complicated! Lodge cookware is pre- seasoned, so you can make your family's favorite recipe without needing to season the skillet first. You can use it on the stove top or the campfire (just not the microwave), and enjoy the easy-release finish that cast iron is known for.After hand washing your cookware, simply place it on a burner for a few minutes and then rub in a thin layer of oil to help maintain your hard earned seasoning.LODGE MANUFACTURING COMPANY Founded in 1896, the Lodge family has been making high quality cast iron for over a century. Joseph Lodge created a legacy that has lasted through more than half of U.S. history. Even through tough times like the Great Depression, the Lodge family has been committed to keeping their employees and their families afloat. Novelty items such as cast iron animals and garden gnomes were sold in order to keep paychecks coming and families fed. The Lodge Manufacturing Company is still family run, with both CEOâ€s being the great-grandsons of Mr. Joseph Lodge himself. As technology has evolved overtime, Lodge has seamlessly stepped up to the plate with innovative products and patented technology.PROUDLY MADE IN THE U.S.A.For over 100 years Lodge has been dedicated to manufacturing quality cast iron products that can be passed down from one generation to the next. From summertime campouts to Sunday night dinners, Lodge is happy to be at home on your table. Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri

Brand: Lodge


Material: cast-iron


Special Feature: Non Stick


Color: Black


Capacity: 5 Milliliters


Brand: Lodge


Material: cast-iron


Special Feature: Non Stick


Color: Black


Capacity: 5 Milliliters


Compatible Devices: Gas


Product Care Instructions: Hand Wash Only


Maximum Temperature: 260 Degrees Celsius


Item Weight: 7.9 Pounds


Is Oven Safe: Yes


Model Name: L10SK3PLT


Has Nonstick Coating: Yes


Is Dishwasher Safe: Yes


Recommended Uses For Product: cooking, frying, baking, serving a variety of dishes


UPC: 720698828624 075536301402 085404391671 075536301006 075536014005 077344751271 075536301198 844819016254


Global Trade Identification Number: 79, 07, 06


Product Dimensions: 18 x 12.31 x 2.25 inches


Item Weight: 7.9 pounds


Department: unisex-adult


Manufacturer: Lodge


Item model number: Miniature Skillet


Is Discontinued By Manufacturer: No


Date First Available: October 2, 2001


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Aug 20 – Aug 25

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
    • Outstanding Skillet - Perfect for All Cooking Needs!
Size: 10.25 Inch
I recently purchased the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet with the signature teardrop handle, and it has quickly become a favorite in my kitchen. This skillet is truly outstanding in every aspect. The pre-seasoning is excellent, allowing me to start cooking right away without the need for additional seasoning. It provides a natural, easy-release finish that improves with use, making it ideal for a variety of dishes. I did additional seasoning several times in the oven with Avocado oil at 500 degrees F out of habit anyway. Make sure to have an exhaust fan and good ventilation to avoid potential of setting off smoke detectors just in case. I've used it in the oven and on the stove-top, and it performs beautifully in both settings. The signature teardrop handle is a fantastic feature. It provides a comfortable and secure grip, making it easy to maneuver the skillet. The handle's design also adds a touch of elegance to the overall look of the skillet. I use a handle cover as a precaution, (Also in review). Cooking with this cast iron skillet has been a game-changer. It heats evenly and retains heat exceptionally well, ensuring that my food is cooked perfectly every time. Cleanup is straightforward—just a quick wash with warm water and a light coating of oil to maintain the seasoning. Overall, I couldn't be happier with my purchase. The Lodge 10.25 Inch Cast Iron Skillet is durable, versatile, and reliable. I highly recommend it to anyone looking for a high-quality cast iron skillet that will last for years. ... show more
Reviewed in the United States on May 28, 2024 by Marlin J Brandys
    • A Kitchen Workhorse - Don't put it in dishwasher
Size: 10.25 Inch
Review Image by Oz Oz
Review Image by Oz Oz
If you're looking for a versatile and durable addition to your kitchen, the Lodge 10.25 Inch Cast Iron Skillet should be at the top of your list. This pre-seasoned skillet is built to last a lifetime and then some. Right out of the box, the quality construction is evident. The skillet has incredible heft and thickness that really locks in heat. The pre-seasoned finish allows you to start cooking with it immediately with no sticking or special preparation needed. I've been using mine for everything from searing steaks to baking crusty bread and the performance has been stellar. Cast iron heats evenly and gives you that perfect crispy sear. It goes seamlessly from stovetop to oven up to 500°F. The teardrop handle stays cooler than traditional handles and provides a confident grip. Cleaning is a breeze thanks to the naturally nonstick properties of the well-seasoned surface. A simple wipe with coarse salt and a paper towel has these pans looking brand new after even the messiest meals. The more you cook with it, the more nonstick seasoning builds up over time. While cast iron requires a bit more TLC than nonstick pans, the Lodge skillet's durability is second to none. You'll never have to worry about scratching or damage. With just a light oiling after use, this pan will likely outlive you. It's a fantastic value that will be passed down for generations. Some things to note - cast iron is heavy, so lifting the 10.25" size takes some muscle, especially when full of food. The slick pre-seasoned surface also means it's not quite as nonstick as synthetic coatings when it's brand new. But you can't beat cast iron's heat retention and ability to get ripping hot for perfect sears. Overall, the Lodge 10.25" Cast Iron Skillet is an absolute kitchen essential and workhorse. It conducts heat evenly, is virtually indestructible, develops its own natural nonstick patina over time, and can handle any cooking task you throw its way. An heirloom piece for sure! Don't forget to clean and oil after each use. ... show more
Reviewed in the United States on March 16, 2024 by Oz Oz

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