Lodge 3 Quart Pre-Seasoned Cast Iron Deep Skillet - Signature Teardrop Handle & Assist Handle - Use in the Oven, on the Stove or Grill, or Over a Campfire - Use to Sear, Sauté, Bake, Broil, Braise, Fry, or Grill - Black

This is my go to iron pot. I bet I use it every day along with my iron skillets. I got rid of all the other cookware I was using . Iron is the way to go for new now, I won't evey have to replace it

Very sturdy and versatile. You can boil, sir fry abd sauté on this. Used it for several weeks now and it's very convenient to cook food and clean it after. Great value for the money and mind without worrying the toxic chemicals

I have been looking for a deep skillet and once again, Lodge does not disappoint. This is perfect for larger one skillet meals & for fried chicken. It does come pre-seasoned, but should also be seasoned after you receive your skillet. This is one of the most used skillets in my house and it keeps the nonstick surface use and use. Very easy to clean and take care of.

really nice

Made in the USA, as well!

I will re-post this review that I posted on another cast iron pan because of the interest I received on it.Seeing that I was stuck with a LODGE very rough factory seasoning on one of the pans I bought, I used an angle grinder and a steel grinding pad and ground off all of the finish on the inside of the pans cooking surface. I then seasoned it 3 to 5 times and Walla, I have a smooth CI pan that has a decent finish. A LODGE seasoned finish can be a very rough and hard to use finish until it is 25 years old. so this was my solution. Lodge says to use vegtable or olive oil. I use flax seed oil and find that it gives a much better and harder finish. I do this 3 to 5 times and you can't beat the finish. I spread a small amount of flax seed oil on the inside of a pre heated pan (small- just enough to coat the surface). Pre-heat the oven to 500 degrees and put the pan in the oven for an hour. After the pan cool enough to handle it I re-do this a total of 3 to 5 times. I think the finished seasoning is even better than the finish in Teflon so called non-stick pans. When they are cooled I put a small ( very small) amount of olive oil or vegetable oil on the pans to store them. When they are about to be used, I again give them a small amount of oil and pre-heat the pans before putting the food in them.I have only had to grind one of the five Lodge pans as it was very rough. Lodge says the finish is rough because of the coating they put on it and they have to spray enough on it to keep the spray from running on the pan. (or some silly thing like that) I call it production line gobbing it on. The others filled in to a fairly smooth surface by treating with flax seed oil three to five times. Lodge says to not use flax seed oil but they don't say why. When using the pan always pre-heat before putting the food in. This helps to non-stick the food.A lot of people say do not use soap. I think that is an old wife's tale. Soap is a degreaser and does not hurt the flax seed oil if you use just a little bit.I have been using a few drops of soap and rinsing the pan very well before using it again. By heating the flax seed oil you polymerize the oil to a varnish type finish. A little soap is not going to degrease heated flax seed oil. Flaxseed oil is just a food grade linseed oil. If you have ever seen a real shiny rifle stock it may have been multiple coats of linseed oil. I use vegetable oil or a very few drops of olive oil when putting the pans away. When I use them I reheat the pan and THEN use a small amount of butter or veg oil before putting the food in the pan. You want the food to sizzle when you put it in the pan to crust the food. Get the oil hot enough to shimmer or start to smoke before adding the food. I usually use a high grade olive oil and after heating the pan I add a small amount of butter also. Using two different oils you get a better non-stick surface on the pan. I WANT THE BUTTER TO QUICKLY MELT AND BUBBLE WHEN YOU ADD IT. YES..THAT HOT...When cleaning the pan with STUCK ON FOOD, just make a paste of Kosher salt and olive oil and scrub away. It will clean the pan better than a brillo pad.

I bought this skillet just for deep-frying. I loved the 5 qt. Dutch oven and would have bought it but for the 4-for-3 promotion on this one. Also, no other skillet in the line was deep enough. I'm just beginning with cast-iron.Pros:1. Good depth for deep-frying. 3"2. Cast-iron efficiency in fast & even heating.3. Came with a good pre-seasoning. 'Twas somewhat black unlike the dark brown ones which you usually get.4. Cleaning is not that difficult. All you need is stiff brush and hot water. Also, the re-seasoning process does not sound that hard. They all say, its a LIFETIME piece.It is just alright. I have just 2 CONS for this:1. The 10.25" is a whopping size and so it consumes a lot of oil for deep-frying. Anyway, that'd have been the case even with the dutch oven. One-time oil consumption is around 600-750 ml / 20-25 oz.2. Food sticks to the pan even while deep-frying, the batter part of it. IS IT HOW it behaves initially ?? I don't know. Let me wait and see.Let's hope that it gets non-stick (?) after a few instances of deep-frying. That's what you are asked to do with a new pan. Atleast, 6 times of deep-frying before moving to pan-fry or stir-fry or saute JUST to get the nice raven finish.As for the handles getting hot, its not a cons for me since you can always use a mitt. Also, its not that heavy if you are an adult. The assisting loop handle is a welcome feature. I also dont need a lid.Now, I think I've covered everything about the skillet. I just made good use of the AMAZON promotion. The package was neat (without handles sticking out, as mentioned in some other LODGE skillet review) and on time. THANKS Amazon.....

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