Lodge Pre-Seasoned Cast Iron Skillet for Indoor and Outdoor Use. Induction Frying Pan. Oven, Grill and Metal Utensil Safe Skillet Frying Pan with Pouring Lips. Made in The USA. 26 cm/10.25 inch

The quality is good—it's heavy, sturdy, and built to last. It offers great heat distribution and retains heat superbly, making it perfect for searing and achieving an even cook. I find it easy to clean, and by making sure to oil it after cleaning, I’ve had no issues with rust. This skillet is absolutely a good long-term investment and will only get better with age and use. A perfect 5-star product!

Whole new way of cooking, absolutly love cooking my steaks with it and gives you a little bit of pride looking after it.

I have been through a lot of pans from different makes for cooking dosas and rotis which need very high heat and retain heat on my ceramic hob. Traditionally, cast iron pans are used for making dosas due to their heat retaining capacity. Having read several reviews of different pans, Lodge had some of the best reviews but I was prepared to be disappointed. The package was delivered within couple of days and protected well with bubblewrap and box. After a quick wash and a few rounds of oiling/heating/cooling, I made an omelette which came out okish but the dosas would get stuck. For the next few days, I used the pan to warm scones, toast sandwiches and anything that would need butter/oil and heat. If food got stuck, I would let it cool, gently scrape it off, wash with plain warm water, season and cook again. After many trial and errors, realised that the pan worked best if heated gently to the desired temperature and then reduce the heat by one setting for ceramic glass hob. In the beginning it would need a lot of oil but now that the pan is well seasoned, it hardly takes a few drops. Within a few days, the pan was well seasoned and it was a breeze to cook omelettes which fluff up. The pan has been used to cook sabzis, curries, dosas, rotis, pancakes and anything Indian that needs a pan and it has not gone wrong yet. For past 5 months, this pan has been used everyday and it is a joy to watch the dosas come out crispy or soft, depending on the batter. It is not washed often, just wiped clean after use and rub some oil while its still warm. The pan itself is really heavy and gets really hot while cooking. As it is used everyday and heavy, it has not moved from the hob to avoid dropping it or scratching the glass hob. There are several makes available for much lesser price but not sure of their performance. Lodge comes with very high standards and it is worth investing in a good pan as cast iron cookware is a one off investment if cared for well.

Like most people I've gone through my fair share of non stick pans and skillets in the past and really wanted a long term option that was going to improve the taste of food and the way it was cooked. I wasn't too concerned about cost due to spending a lot of money on pans in the past, then having to replace them after a while, which is really a false economy. Lodge, a US brand, have a great name for quality and you can literally use them on anything from camp fire to barbecue to stove. I've had mine for about 6 months now, enough time for a decent review and have to say it's been excellent and somehow it seems to make the food taste better (could just be in my head !) A couple of points to be aware of though, the pan is heavy! I'm 6 foot 2, average build and it can get difficult to manoeuvre when dishing out of it. Not a major problem as you can bring your plate to it instead but that might not work for you all the time. My wife who is 5 foot 3 and quite petit, cannot realistically dish up with this pan. Another point is, make sure you keep this pan well seasoned. Using oil to cook with it all the time kind of defeats the point, when it is seasoned well you need very little oil, if any to cook even the trickiest of foods, like fried eggs. Seasoning the pan is straight forward enough, a little olive oil on kitchen towel, rub all over the inside and outside of the pan, then put in the oven on 200c for an hour. Job done. If you don't do this, food will stick or you will have to use a lot of oil. Both of these reasons means you won't get the most out of the pan and defeats the object of having it in the first place. Lastly, it gets hot, really hot. I currently have the recommended silicone handle on it (see Silicone Handle review) and this is okay but definitely doesn't allow you to pick the pan up without an oven glove after half an hour of using it, which again isn't a problem but there could be a better solution. I have recently looked into the leather 'Lodge' handle cover which is supposed to be absolutely brilliant for the heat distribution but also about £20. That would however be worth it for a life time of oven gloveless pan use, with no burnt hands ! I'll review this when I get it. I have concentrated on the more negative points but only because these are the niggles that stop it from being the best utensil in your kitchen, ever! However, from a positive perspective I will say that it's the best pan/skillet I have ever owned. The heat distribution gives you the consistency and control you realise you need to get the food cooked thoroughly and as said above, it just seems to make everything taste that much better. Especially when cooking Steak, the quality immediately becomes evident, being able to get from rare to well done with accurate consistency, making the pan well worth the money alone for that reason in my eyes.

These pre-seasoned Lodge cast iron pans - if cared for properly - are a life-long purchase, or possibly longer, if you decide to hand them down to the next generation! They are beautifully made, with a clean, consistent cast, and a considerable heft, even in the smaller sizes. The iron has a tight, fine grain which produces smooth curves and crisp details on the pan, and provides a visible sense of quality. Equipping your kitchen with a set of these would be ideal if you appreciate traditional, quality items that can be passed down from generation to generation - they are genuinely 'Modern Retro'. Unchanged in design over hundreds of years, there is a sense when cooking with these that a great-great-grandmother has done the same somewhere back in the distant past. In this manner, they are eminently suitable for cooking traditional and slow-cooked dishes. Pros: Solid, long-lasting, high quality construction that saves on energy (as less heat is needed) and may improve the taste of your foods. A slower approach on a lower setting will infuse the pan with an even heat all over. The cast iron may not actually add anything taste-wise to the food being cooked, but - possibly by not taking anything away either - it definitely does help food taste better! Meats sear really well, sealing in more flavour. There is absolutely no chance of any contamination from non-stick chemicals or coatings as the pans are entirely naturally coated (cooking oil). Cons: Need slightly more maintenance than a modern non-stick pan, and the considerable weight can make them a bit of a handful! Pre-seasoning (cooked-on oil) ensures less hassle when the pan is new, and as you add to the seasoning through time, the non-stick qualities of the pan increase. Unlike normal non-stick pans, you can use metal kitchen implements with impunity, as the surface is practically bulletproof. However, you must wash the pan in a gentle soap solution after each use, and re-coat the pan with oil before storing it away. In practice, this only takes a couple of minutes and leaves the pan with a satisfying black lustre. Not doing it, or leaving the pan damp, can result in rust quickly forming on the raw iron. However, even this is not a disaster as a gentle scrub and re-oiling will get rid of the rust (although leaving rust on for longer could result in physical damage to the surface of the pan). Due to their robust construction and the nature of cast iron, these pans tend to weigh heavily, even in the smaller sizes. This helps the pan spread and retain heat evenly, but can make them a bit of a handful when moving them around the stove. As an integral part of the pan, the handles heat up at the same rate, so be careful with them! The positive side of this is that the pan can go from stove top to oven to table top (and even BBQ!) without alteration, or risk of a plastic handle melting. Buy a pair of good quality silicone mitts or oven gloves and always lift them using both handles. Lodge do silicone covers for the handles and tempered, oven-proof glass lids in sizes to fit the main pans. For general use, the 8" and 10" sizes should be adequate, with 12" for larger meals or extended family cooking. They are also available in deep versions that can be used as a casserole. We store ours on the gas stove top as we like the look of them so much!

Not all cast iron pans are the same. I have several Lodge pans of various sizes but needed a dedicated steak on. I cooked two sirloin steaks which turned out fantastic. Even temperature over the whole pan is essential. This is probably the best cast pan I have ever used.

Heavy duty and as good as described.. I would recommend this skillet to anyone.

Just as perfect as I expected. The brand has a YouTube channel which I found to be very useful for learning about how to maintain it and use it for a whole lifetime.

An absolutely incredible pan! Works fabulously for: ▪︎ eggs (prepared ANY WAY) ▪︎ crepes and pancakes ▪︎ stir fry ▪︎ meat! Chicken breast, pork chips, salmon, shrimp, and tofu And I will be using it on many more foods! It comes pre-seasoned but they reccomend cooking something in oil on the first use. It's truly non stick pan and I adore that the handout it ships with informs you of all materials used to make the pan. Very transparent with their practices and clean materials. Tips they share on the handout/their site ● slowly heat the pan to your desired temperature to ensure you don't crack the seasoning. I like to chop veggies while I wait. ● the pan will release eggs/protein once it has cooked enough, don't flip too early! ● I purchased the pan scrapers to get off any food debris. It's reccomended to clean this pan with a bit of soap or salt, then dry it completely and season it with oil. Easy to clean. This pan is something that will last a LONG time. It needs a bit more bit of care than a traditional non-stick, but it is SO WORTH IT!

Looks and feel great. First cast iron pan after getting rid of non stick pans. Size is perfect for family of 4 cooking. Got it at $40 during 11-11 sale

I like the quality But the package was Ripped and damaged

This skillet is everything I wished for in a cast iron, as I've seen many chefs cook with one. This is my first cast iron, and had to get used to keeping it dry and well seasoned, but I must say it is worth the effort if you take the time to maintenance this skillet. My meat is much crispier on the outside, while maintaining the juice inside, my eggs cook to perfection, and cooking mixed dishes such as fried rice or paella come out amazing. It is rather heavy, even in terms of cast iron, however it does have a support handle on the opposing side so you can lift and carry it with two hands (please remember to use oven mits so you don't burn yourself!). Unfortunately my Japanese oven is a bit too small to fit the skillet inside, so I haven't been able to test baking with it as some recipes often call for, but this pan retains heat amazingly well, especially if you opt in for the matching lid.

perfect pan , as described