Lodge Seasoned Cast Iron Skillet - 10.25 inch - Pre-Seasoned Frying Pan - Heavy-Duty Skillet - Hot Handle Holder Included - Features 2 Pouring Spouts

First experience with a cast iron skillet, only used it once, just put a little oil in pan let it heat up cooked very well. Clean up was easy then oiled pan little, I definitely like it so far. Also got it on sale so price was good. Also the silicone handle cover is a nice extra.

First and foremost, the Lodge Cast Iron Skillet is made with exceptional quality. Lodge has been making cast iron cookware for over 120 years, and their expertise is evident in the durability and craftsmanship of this skillet. The 12-inch size is perfect for cooking a variety of dishes, from sautéing vegetables to searing steaks. One of the standout features of this skillet is the red silicone hot handle holder. This addition is a game changer when it comes to handling the skillet, as it provides a safe and comfortable grip, even when the skillet is hot. The silicone handle also adds a pop of color to the classic black cast iron, making it an attractive addition to any kitchen. Another benefit of cast iron cookware is its natural non-stick surface, which only gets better with use. With proper seasoning, this skillet becomes a reliable and versatile tool for cooking. It can even be used on the stovetop, oven, grill, or campfire, making it a great option for those who enjoy cooking outdoors. In terms of maintenance, the Lodge Cast Iron Skillet is easy to clean and care for. After use, simply wipe it down with a damp cloth or brush, dry it thoroughly, and apply a light layer of oil to maintain its non-stick surface. Overall, I highly recommend the Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch for anyone looking for a high-quality, versatile, and attractive cookware option. Its durability, functionality, and design make it a worthwhile investment for any home cook.

I bought this pan 12 years ago and it's even better now than it was then--that's the joy of cast iron. I have abused this thing, especially at the beginning when I was still learning how to use it (uneven seasoning, even some rust, etc!! All user error). This pan has survived all of that and after over a decade, it is a perfect deep, seasoned black. It is practically nonstick--can cook eggs and pancakes. It is heavy, but it is also a workhorse. I'll be passing this on to my grandkids (and my actual kids are still in elementary school!) ps - don't be afraid of soap. My pan looked the worst when I was following the old wives tale about avoiding soap. A drop of soap with a sponge, rinse, and dry over heat on the burner. Add a drop of oil while still hot to maintain seasoning and keep rust away. My pan is in great nonstick shape after a decade of this exact care regimen :)

I have had Cast-iron Skillets for years and have always loved them. If you know the correct way to care for them, they are the best cookware! This skillet has met every expectation. The added bonus was the silicon grip. This is the first time that I had one of these come with my skillet. It really makes it so much easier to maneuver the hot handle with this attachment! I really love it! It is easily removed for the times that I transfer the skillet to the oven. I totally recommend this purchase!

This is a review for Lodge cast iron skillets in general, as I have both this and a smaller 10 inch skillet. Let's start off then. With my first pan, I was learning about using cast iron on the fly. I had no real experience cooking with or maintaining cast iron. However, after some quick internet research, things worked out fairly smoothly. I tested the factory "seasoning" of the pan by attempting to cook an egg with some corn oil as lubricant. It stuck quite a bit. However, I then stuck to cooking foods with lots of fat, such as bacon or roast pork bellies in the pan for a few weeks. I abstained from using dish detergent on it, sticking mainly with using a nylon spatula to scrape off any stuck-on bits along with a bit of hot water to help the process along. Now the cooking surface is extremely resilient to sticking. While the slickness is not quite at the point where eggs slide around, they do come off easily and don't stick to the pan. Same with pancakes. Even stray bits of pancake batter that land on unoiled areas of the pan while cooking come off easily with a simple nudge of the spatula. The pan retains heat well, as cast iron should, and is great for use on both the stove top and oven. While reading people's routines for maintaining their cast iron may seem unduly difficult in comparison to more modern cookware, in practice it's really quite simple. For the 12" skillet, I seasoned it after my mother had issues with it due to her inexperience with cast iron. Using leftover bacon fat, I spread a very thin layer over the entire surface the skillet with my fingers. The texture of the pan gives the continual rubbing in of seasoning fat a strangely pleasant sensation. I then wiped out any extra fat using a paper towel, aiming to get the thinnest layer I could achieve. I placed the skillet in a 500 degree oven for 1 hour, and then allowed to cool inside the oven, before repeating the process 2 more times for a total of 3 layers. After that process, I attempted to cook a few eggs over easy to see how the newly seasoned pan performed. While not perfect, for the most part the eggs didn't stick. A little more pork belly and this pan should be slick in no time. The main issue with the pans generally stems from people's inexperience with the pans, how to handle them, and how to maintain them. Also, these pans are pretty heavy. They can be quite unwieldy to handle for those who don't have a lot of strength. I've heard the antique cast-iron cookware from makers like Wagner and Griswold were comparatively lighter than any modern examples. Despite any negatives, these cast-iron workhorses are most constantly used pieces of cookware in my kitchen. What people say is true. Take care of your cast iron, and it'll take care of you.

This is an awesome pan came pre-seasoned, love the mitt for handle. Can't wait to use

Perfect size for single breakfast, well made and works a charm once seasoned. Do recommend using some tallow or lard the first few times using to season. Solid but not too heavy. Good pan for price.

After using very expensive hard-anodized skillets for years (so that I didn't have to use butter or oil), they started to fail. When I went to get a replacement because they were guaranteed for 10 years, or life depending on who I asked, I was asked if I had been using oil and subsequently told that even though they were hard-anodized and didn't require oil, I should have been doing so. For health/ nutrition reasons, I had started to use ghee about two years ago so I did some more research and decided to throw away the hard-anodized (since it didn't stand up to what it says it does) and try cast iron. This is the second Lodge skillet I've purchased. With the first, I didn't know what I was doing and I struggled. Food stuck and clean up was a nightmare. Since I no longer had the hard-anodized to fall back on, I decided to really try with the new cast iron skillet (this one) by following recommendations I read on several websites for seasoning and cleaning (including buying a stainless steel enmeshed silicone sponge, scrapers and a scrub brush). Now, everything is great!! Food no longer sticks (although some things do still leave a little residue, e.g., scrambled eggs and salmon) and clean up is a breeze. I seasoned both skillets (bought the cast iron oil, which is really just flax seed oil I think, and put them through 5 seasoning cycles) and try to use both regularly. I clean them by rinsing with warm water immediately after cooking using the stainless steel sponge or brush; initially I was afraid the food would get cold, but the skillets clean in no time. Then I dry them well and put them back onto the stove top or in the oven to let the residual heat dry off any remaining moisture (I've read that rust can be a problem). The skillets do get hot and they hold the heat really well, so I've had to learn to cook a little differently, but nothing has burned, yet anyway. I do use a little ghee every time and try to make sure that I get it into and up on the edges as it melts. The red silicone handle that comes with the skillet is great at protecting my hand from the heat although I am careful to have another potholder nearby. When transferring the skillets to the sink to clean, this skillet is easily managed with one hand, but the original one I bought, which is larger, can wobble a bit due to its weight so two hands are needed. I know this is long, but I was so afraid of cast iron before really learning about it and wanted to share my experience to help anyone else thinking the same. I'm so glad I made the switch. From what I've read, it should get easier and easier to use as time goes by. It's my belief that's it's a healthier way to cook as well... and the browning on things like breakfast sausages is amazingly delicious!!!

It works so well. The food is defenetly more tasty after using the pan. The only advise do not clean it with a dish gel, just put water and boil it and after that use a paper towel to make it dry.

A bit heavy but super for cooking.

A minha frigideira Lodge🍳 chegou antes do prazo, perfeita, ainda não usei porém a qualidade é indiscutível 👍

I'm very pleased with this skillet. It is exactly what I expected. When maintained according to the instructions it is nearly non-stick. It does require a bit more effort to clean than a Teflon pan since it should be washed, dried and oiled after each use. Still, because of the expected longevity of this type of skillet it's worth the effort. The only negative factor is that the pan is quite heavy. That's both a good and bad thing. It's good for holding heat but it's too heavy to easily carry with one hand.

Es la segunda sartén Lodge de hierro fundido que compro en Amazon. La primera, L8SKL (con 2x mangos cortos) me resultó insuperable para hornear, pero necesitaba otra sartén del mismo diámetro para usarla como tapa, permitiendo así al pan crecer (estirarse) con el vapor. Para poder fácilmente manejar tal tapa es imprescindible un mango largo. La L8SK3 actual con el mango alargado sirve, ya que su diámetro (10.25”) y forma coinciden a perfección con L8SKL. La altura dentro de estas 2x sartenes solo es 1,4cm más baja que en el Lodge Combo Cooker, pero me resultan mucho más prácticas que el último. Antiadherencia. La antiadherencia de Hierro Fundido es superior al Acero Inoxidable y casi idéntica al Acero al Carbono. La sartén actual viene pre-curada de fábrica y su antiadherencia incluida es suficiente para empezar el uso, pero hay que mantenerla con cuidados especiales ya que es variable (depende de muchos factores). Para freír aquí, es imprescindible el aceite y la Espátula Metálica fina (de pescados) para poder separar cómodamente lo que se podría pegar antes del sellado. Lodge L8SK3 VS Lodge L8SKL. Los fondos en ambas sartenes ofrecen el mismo grosor de 5mm. Los laterales en L8SK3 tienen grosor de 3mm mientras en L8SKL de 5mm. En L8SK3 el borde sobresale en parte superior de exterior de la sartén pareciendo más grueso, pero realmente se queda en 3mm. En L8SKL el borde no sobresale y ofrece tal como se ve desde arriba – los 5mm. Por esta razón, la L8SKL es un poco más pesada, aunque no dispone del mango alargado, pero sus 2x mangos cortos son más corpulentos que el mini mango corto de la L8SK3. Para freír, la uniformidad de calor en ambas sartenes es la misma. Para hornear, la L8SKL es más conveniente. Conclusión. Las sartenes de hierro fundido son muy útiles para freír. Para hornear Tartaletas, Quiches o Panes de masa madre – son simplemente insuperables. A mí me encantaron por su versatilidad, antiadherencia admisible y soporte de altas temperaturas. No uso el jabón para lavarlas y las seco calentando sobre estufa, aplicando el acto seguido una capa de aceite.