Lodge Seasoned Cast Iron Skillet - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven Safe - 10.25 Inches

After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love. Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too. ++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high: High Canola 400°-450° 4m 34s Medium Canola 400°-450° 6m 43s 400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.

TL;DR: I have one and I love it. But it works different than a regular pan. I picked one of these up about four years ago during the COVID lockdown. It's a solid workhorse that I have been using for almost all personal cooking. I believe these are still proudly made in the USA, and they are still affordable compared to other cookware. The skillet is especially good for making steaks, burgers, omelettes, bacon, and seared onions. I've been using it a lot to cook marinated beef, pork, and chicken from Hmart (the Korean supermarket). Another favorite dish is roasted sweet potatoes. I've been using avocado oil as a healthier cooking oil. I have only used it on the stovetop, but it can also cook inside the oven. The 10.25" size has worked well for me. I usually fire it up to cook a week's worth of meals. At this point, it would be worth having a second one for parallel processing. If you haven't used a cast iron skillet before, there are some special considerations. Especially around cleaning and seasoning, which are related. Seasoning is like a chemical treatment of the cast iron to keep food from sticking too much to the cooking surface. There will be some sticking though, and it is important to clean after each use. Although these are less non-stick than "non-stick pans", cast iron also does not contain synthetic chemicals like PFAS that have been used in non-stick cookware. PFAS are apparently harmful to ingest and start getting into food as the cooking surface degrades. Cast iron cookware is from an era before these chemicals became so widespread. Here is some cast iron guidance from my experience. Do not run it through the dishwasher. Do not leave it in the sink, especially in contact with water (to avoid rust). Preferably avoid cleaning it with soap and water altogether. Do not pour cold water into a hot skillet since the temperature shock might cause it to crack. Avoid setting the heat too high on the stovetop; this burns off your hard-earned seasoning and may set off the fire alarm. I usually set the burner to 3-4 out of 10. Before using the skillet, I followed a suggestion on the internet about sanding down to the bare metal and starting over with my own seasoning. Lodge's casting process apparently results in the rough texture, and I think their factory seasoning also contributes. Other brands offer skillets with much smoother surfaces, but they seem to cost substantially more, and I don't mind a little DIY for something like this that should last a very long time. I didn't have power sanding tools so I sanded by hand, removing the factory seasoning and smoothing down the metal. To kickstart the new seasoning, I applied an imperceptibly thin layer of oil and baked the skillet in the oven. I repeated that several times. Then, for the first cook, I fried some potatoes, onions, and butter. I did another round with bacon. The bacon was delicious, but I just realized that I still have the grease saved from it in the back of the fridge... After that I just used the skillet normally. I didn't note down my exact process like the sandpaper grits, and the number of oven seasoning rounds, and the type of oil I used, but there is plenty of detailed guidance on the internet if you need it. After each use, I clean it and then finish off by applying the thinnest possible coat of grapeseed oil (which is less expensive than avocado oil) while the skillet is cooling down on the stovetop. I apply the oil to the entire skillet including the handle and the underside. I used a paper towel or napkin to wipe off any excess oil - if you don't do this, it becomes a layer of crust rather than seasoning. Not a big deal though, it can be scraped off. For my cleaning process, I keep the skillet heated. I boil a pot of water and pour it on the skillet to burn off most of the residue. I use a wooden spoon to scrape off anything that's still stuck on. Sometimes a metal spatula helps if the spoon isn't scrapey enough. I pour the greasy run off into disposable cups and let them cool before taking them out to the dumpster. I would say to avoid pouring this stuff down the drain. One of my most useful resources has been the YouTube channel "Cowboy Kent Rollins". Definitely check him out if you're new to cast iron cooking and want to get advice from a cowboy guy. There are some Lodge accessories (or similar from third parties) that might be worth checking out: this includes scrapers, chain mail scrubbers, silicone handles, and lids. One more thing to mention is that there are a variety of Lodge skillets with special designs on the back. I got a basic one with the logo. A special design might be cool if you have multiple skillets (to tell them apart) or if you are giving one as a gift.

I'm 62 years old and my mother and grandmother were both great French cooks who immigrated here from French Canada. They somehow missed out on the greatness of good quality cast iron cookware!!! But I just bought the 10" skillet and seasoned it according to the instructions, and then made three over easy eggs, and they came out GREAT, and didn't stick!!! Well, they stuck a little, but I was able to easily scrape it off with my short stainless steel spatula. This pan performed WONDERFULLY, and it made my day, what a great way to start out the day!!! It washed up very nicely and I reseasoned it. I'm super impressed, and now I have to get one for my adult daughter, so we can keep the cast iron tradition going in the family!!! I have a 12" Lodge skillet and an 8" no name one from Goodwill, and both are kinda specialty items, but this 10" pan IS THE GO-TO NOW, it's the most useful and versatile size!!! I'm throwing away my 8" no name cast iron skillet (it was poor quality, and I won't replace that size since I prefer this 10" size so much more. Dunno what took me so long to figure out I needed to get this pan, but I'm so glad I finally got it!!!

Sartén de hierro fundido de excelente calidad, vienen pretratada para empezar a cocinar desde el principio pero yo recomiendo hacerle un curado para mejorar la antihaderencia de la sartén. Las sartenes de hierro fundido son pesadas, básicamente porque son una plancha de hierro, si no te sientes cómodo con el peso no te gustará pero vale la pena probarlas, con un mínimo cuidado te olvidarás de comprar sartenes de por vida,las puedes meter en el horno sin problema, eso sí, la sartén tanto en el horno como en la vitro coge mucha temperatura por lo que se aconseja un trapo o un mango de goma para no quemarte. El curado de la sartén se debe hacer antes del primer uso para optimizar la antihaderencia de la misma, es tan fácil como calentar el horno a 200 grados y embadurnar la sartén con un papel de cocina con aceite y meter la sartén en el boca abajo durante una hora y dejarla enfriar en el horno, este proceso se puede repetir tantas veces como sea necesario. La antihaderencia irá mejorando con el uso de la sarten ten en cuenta que el primer día no vas a poder hacer un hueco frito sin que se pegue nada pero enseguida lo conseguirás, es indispensable el uso de una pequeña cantidad de aceite para cocinar en el caso de huevos o tortillas, el resto de alimentos como carnes o verduras no se necesita, ya que no se pegarán. El uso de la sartén es un poco especial pero nada complicado, hay que dejar calentar bastante la sartén y echar un chorrito de aceite o con un papel mojado de aceite y ya se puede cocinar sin miedo a que se pegue, muy muy importante, no se limpia con detergentes ni lavavajillas, si no se elimina la capa antihaderente de la sartén, para limpiarla déjala enfriar y con agua y un cepillo de limpia estupendamente

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!

これで焼くと魔法のようです。 蓋は必須です。

Big size for big family, able to cook easily 1.5kgs of meat. Heavy, slightly sticks at the bottom but overall good.

Malheureusement, ça colle beaucoup. Dommage aussi que le poignet soit metallique