Product Description

Seasoned, ready to use. This skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.. 10-1/4 inch diameter.

Product Details

• Amazon Sales Rank: #134 in Kitchen & Housewares
• Size: 10 1/4"
• Brand: Lodge
• Model: L8SK3
• Dimensions: 3.25" h x 10.50" w x 14.75" l, 5.00 pounds

Features

• 10-1/4-inch skillet perfectly cooks steaks, pancakes, chicken, and plenty more
• Rugged cast-iron construction heats slowly and evenly
• Pre-seasoned with Lodge¿s vegetable oil formula and ready for immediate use
• 2 pouring lips and helper handle; loop in primary handle allows hanging
• 2 inches deep; wash with a stiff brush and hot water; lifetime warranty

Amazon.com Review
The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.

Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri

Customer Reviews

My new favorite pan
After waiting a month to get the thing because it was back-ordered, I FINALLY got to try out my skillet. I love this thing! Most of my cookware is garden-variety non-stick and hardly suited to things like searing steaks or fajita meat.

You can run this pan as hot as you dare without hurting it - works great for steaks, and makes an awesome cheese steak. The pre-seasoned coating works as advertised, and the cast iron gives good heat transfer and VERY even heat across the entire pan. I think I'm going to be using this skillet A LOT.

A handy suggestion regarding cleaning that I stumbled across on another website... be SURE to use a hot pad while doing this! Immediately after cooking, fill the pan with HOT water (not cold; you could crack it!), put it on high heat, and bring the water to a rolling boil... this will lift debris off the pan bottom. Dump the water and immediately wipe dry with a paper towel, set on the (turned-off) burner briefly to dry completely, and wipe the cooking surfaces with oil.

Another note - want those steaks well-done but juicy? Buy the Lodge Logic 5-qt Dutch oven; the lid fits this skillet! Sear both sides of the steak on medium-high (about 3 min each), then flip, reduce the heat to medium, cover, and cook as desired, flipping the steak once along the way (about 5 minutes per side for a small, well-done filet mignon). Your cooking times may vary, but the combo of cast-iron skillet for searing and lid to keep things moist while cooking works exquisitely. Brown, not black, outside... and tender inside.

Excellent
I have 2 pieces of Lodge cast iron cookware. This one and the 12" un-preseasoned skillet which I conditioned myself. I have to add my voice to the chorus of cast iron admirers who don't know how they ever survived without their Lodges. I do about 80% of my cooking with one or the other. Steaks, burgers, any type of sauteed chicken recipe, stir-fry, fajitas, cornbread, bacon and eggs, pancakes, french toast, grilled cheese sandwiches, and on and on.

Cast iron's chief strength comes from its massiveness. It is basically a honkin' big hunk of iron formed into a cooking utensil. This large quantity of metal, once heated, will tend to evenly distribute its heat and stay hot no matter what you put into it. Futhermore, once properly conditioned (which Lodge has done for you here), they are almost as non-stick as teflon.

Unfortunately, cast iron is not without its faults. Its greatest strength may also be its greatest weakness in that it is significantly heavier than other types of cookware. This skillet weighs about 6 lbs. Imagine trying to pick that up, plus the weight of whatever you've cooked in it, with one oven-mitted hand so that you can use a spoon in the other hand to help maneuver your recipe into a serving dish or storage container! If you have weak hands or arthritis or any condition that limits your ability to pick up and manipulate heavy objects, it may not be a good choice for you.

Also, iron will rust if not maintained correctly. Lodge provides you with use and care instructions which are not complicated or difficult, but which you MUST follow to the letter. Read the instructions carefully when you get your pan. No dishwasher, no soap (just hot water and a stiff brush), dry quickly and coat with cooking oil.

I've read some reviews where folks are saying that you can't cook tomato-based or acidic products in cast iron. Though it may be true, I've never found an authoritative source to corroborate this and, in fact, Lodge's website (lodgemfg.com) offers recipes that contain tomatoes and acidic ingredients! I regularly put tomatoes, tomato sauce, wine, lemon juice, etc. in my cast iron and haven't seen any ill effects from doing so.

These pans are so inexpensive, it will cost you very little to give them a try. If you do, you'll be singing their praises with the rest of us!

Love this item!!!
I can't say enough good things about the pre-seasoned cast iron. It is especially helpful to people who are new to using cast iron. This is a big skillet and the only drawback is the weight, it is VERY heavy. Once you get used to using cast iron and find out how it retains heat and cooks great, you will love it. I find that cleanup is easy too. After you are done cooking (while it is still hot), fill it half full with water and leave it on the still warm burner & the food will basically cook itself off. If necessary use a brush to loosen anything left on the pan, rinse with hot water (do NOT use soap)and dry. While the pan is still warm from the hot water, smooth a thin layer of shortening over it and wipe off excess with a paper towel. If the pan is still too hot to use my fingers, I use a small toothbrush and rub the shortening on with it. If you are cooking for less than four people, buy the smaller size skillet.