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Lodge 13-1/4 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black
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Purchase options and add-ons
Brand | Lodge |
Material | Cast Iron |
Special Feature | Induction Stovetop Compatible |
Color | Black |
Capacity | 5 Liters |
About this item
- YOUR NEW GO-TO PAN: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
- RUST? DON’T PANIC! IT’S NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. It’s simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, rinse, dry and rub with vegetable oil.
- COOKING VERSATILITY: Our skillets have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your skillet. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting. These delicious moments are cast to last.
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.
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This Item Lodge 13-1/4 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $39.90$39.90 | $28.99$28.99 | -25% $29.99$29.99 List: $39.99 | $29.90$29.90 | -10% $27.12$27.12 List: $29.99 | -36% $51.59$51.59 List: $79.99 |
Delivery | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 |
Customer Ratings | ||||||
Heat distribution | 4.6 | 5.0 | 4.3 | 4.7 | 4.4 | 4.2 |
Easy to clean | 4.3 | 4.4 | 4.1 | 4.5 | 4.2 | 4.2 |
Value for money | 4.8 | — | 4.1 | 4.5 | — | — |
Durability | 4.7 | — | — | — | 4.1 | 3.8 |
Heat resistance | 4.5 | 5.0 | — | 4.7 | — | — |
Sold By | Amazon.com | Amazon.com | REAL CO USA | Amazon.com | Amazon.com | Amazon.com |
capacity | 5 liters | 12 inches | 10.25 cubic inches | 1 pounds | 1 cubic feet | 3 quarts |
material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Ceramic, PFAS Free Nonstick, Hard Anodized Aluminum, Stainless Steel Handles | Ceramic, PFAS Free Nonstick, Hard Anodized Aluminum, Stainless Steel Handles |
diameter | — | 12 inches inches | 12 inches inches | — | — | 10 inches inches |
has nonstick coating | ✓ | ✓ | ✓ | ✗ | ✓ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✓ | ✓ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
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From the manufacturer
Lodge Cast Iron Skillet
An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come.
Product at a Glance:
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
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Honest Review of the 12" Lodge Cast Iron pan
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Product information
Brand | Lodge |
---|---|
Material | Cast Iron |
Special Feature | Induction Stovetop Compatible |
Color | Black |
Capacity | 5 Liters |
Compatible Devices | Smooth Surface Induction, Gas |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 260 Degrees Celsius |
Handle Material | Cast Iron |
Item Weight | 10 Grams |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Miniature Skillet |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Recommended Uses For Product | Use in the oven, on the stove, on the grill, or over a campfire |
Product Dimensions | 13.8 x 13.4 x 2.8 inches |
Item Weight | 0.353 ounces |
Department | Unisex-Adult |
Manufacturer | Lodge Manufacturing Company |
ASIN | B00006JSUC |
Country of Origin | USA |
Item model number | L12SK3PLT |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #451 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #6 in Skillets |
Is Discontinued By Manufacturer | No |
Date First Available | August 17, 2005 |
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Product Description
Product Description
What makes this the classic American skillet? Made in the USA for more than 125 years, it's been a staple in kitchens around the world. Crafted in America with iron and oil, its naturally seasoned cooking surface is ready to help you turn your meals into delicious, shareable moments. Cast to last! Seasoned and ready to use. Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge 10.25 Inch Cast Iron Skillet has been crafted to cook memorable meals for generations. It offers an abundance of possibilities. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place.
Amazon.com
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
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the ease of cleaning, ease of use, and size of the saute fry pan. For example, they mention it's easy to whip up food quickly, the technique is simple, and it'll cook a variety of dishes. Customers are also impresseded with the quality, saying it'd be perfect for making cornbread. That said, opinions are mixed on stickiness and weight.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the saute fry pan. They mention that it is very sturdy, solid, and will last for years if you take care of it. The pan is clearly made with attention to detail and can be used with great success over an open fire while camping. Additionally, customers say that the cooking is even and comes out wonderfully.
"...The versatility of this skillet is unmatched. From frying and sautéing to baking and grilling, it handles a variety of cooking techniques with ease...." Read more
"...and so far it has performed well. Not 100% non-stick but it's not too difficult to clean.Here are just a few comments for future buyers...." Read more
"...It has great heat distribution so the cooking is even and this first few times were easy to clean but I think after a while the material will need a..." Read more
"...Non-sticky, non-toxic, not expensive and last long." Read more
Customers like the size of the saute fry pan. They say it's the perfect size for small portions, frying chicken, and potatoes. Some say it’s not too large to handle, and it’ll fit in their oven. Overall, customers are happy with the size and functionality of the pan.
"...But you know what, I think this smallish size is good as it keeps me from making too much food and so preventing me from over-eating !!..." Read more
"It's a nice size to add to my collection. I used to pick them up second hand, but the price is right for a new one. No reconditioning required." Read more
"...The 9 inch is fine for preparing food for one or two people. The pan is small compared to what I grew up with...." Read more
"...Convenient size to whip up food quickly, wash and store." Read more
Customers find the cleaning process of the saute fry pan to be easy. They mention that it's the easiest cleaning process they've ever had with cookware, and that it makes whipping up food quickly much easier.
"...Not 100% non-stick but it's not too difficult to clean.Here are just a few comments for future buyers...." Read more
"...distribution so the cooking is even and this first few times were easy to clean but I think after a while the material will need a different..." Read more
"...Convenient size to whip up food quickly, wash and store." Read more
"...I use metal utensils on it because it inevitably makes it easier to clean if stuff isn't stuck to it for very long...." Read more
Customers find the value of the saute fry pan to be excellent. They mention that it's easy to care for, cheap to own, and the best-priced cast iron pan they can find. They also say the cost per use over a lifetime is reasonable. Customers also mention that the pan is good for smaller menu items and that the payoff is worth it.
"...In summary, I think this pan is excellent value for money and I highly recommend it...." Read more
"...I used to pick them up second hand, but the price is right for a new one. No reconditioning required." Read more
"...Non-sticky, non-toxic, not expensive and last long." Read more
"...a 2nd 8 inch iron skillet and this one fits the bill: pre-seasoned, good price and made in the USA!Some reviewers say that the food sticks...." Read more
Customers like the heat of the pan. They mention that it heats up well, maintains an even temperature, and cools down quickly. The even heat distribution ensures consistent results, whether they're searing a steak or baking cornbread. They also say that it's easy to heat on an induction cooktop and that the heat is very easy to control.
"...The even heat distribution ensures consistent results, whether I'm searing a steak or baking cornbread...." Read more
"...And it keeps the food warm for a long time, of course...." Read more
"...It has great heat distribution so the cooking is even and this first few times were easy to clean but I think after a while the material will need a..." Read more
"...for myself alone, and this is the size that holds one serving, heats up quickly, and cleans up easily...." Read more
Customers find the pan easy to use, with a simple technique and quick handling. They also appreciate the pre-seasoned convenience, teardrop handle design, versatility, and durability. Customers also mention that the pan is sturdy, well made, and very easy to maintain with some minimal care.
"...Its pre-seasoned convenience, teardrop handle design, versatility, and durability make it a reliable and cherished tool for my cooking adventures." Read more
"...The good news is, this is pretty easy to do and the more you use the pan the better your seasoning gets...." Read more
"...I don't know how else to put this: it's friendly. It likes to be used. It doesn't complain about metal utensils or high temperatures...." Read more
"...Seasoning cast iron is a very simple process, the instructions that follow apply to any piece of cast iron cookware needing seasoned...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it was heavier than expected, while others say it's well-balanced and easy to maneuver. The silicone cover is large and bulky when carrying normally, and the pan is too short and thin for a pan of this size.
"...Yet with the lid it's still on the heavy side. I knew that would happen but it doesn't really sink in until you lift it with food in it...." Read more
"...The ergonomic design provides a comfortable grip, and the skillet's weight is well-balanced, making it easy to maneuver whether I'm using it on the..." Read more
"...The main reason I’m not great at maintaining one is because it’s heavy; I have an electric stove, so I would have to use my propane stove outside to..." Read more
"...The 8-inch skillet is not too heavy; I can use it one-handed with arthritic wrists and fingers, but it's definitely no aluminum lightweight...." Read more
Customers are mixed about the stickiness of the saute fry pan. Some mention that it has non-stick properties, while others say that it sticks really bad.
"...The more I use it, the better it gets, developing a natural non-stick surface...." Read more
"...and so far it has performed well. Not 100% non-stick but it's not too difficult to clean.Here are just a few comments for future buyers...." Read more
"...Non-sticky, non-toxic, not expensive and last long." Read more
"...* Nothing sticks: well, a few things will stick during cooking, a little. You might see bits of cooked-on egg or meat when you empty it...." Read more
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It's small for anyone cooking for more than one person; Lodge makes other skillets in other sizes for those people. I'm cooking for myself alone, and this is the size that holds one serving, heats up quickly, and cleans up easily.
Seasoning: As soon as I bought it, I rubbed it down with Crisco and stuck it in a 400-degree oven. (The smoking point of Crisco is just above this, so make sure your oven doesn't run hot first.) After an hour, I took it out, rubbed it down again, and put it back in for another hour. I took it out, rubbed it with a paper towel to pick up excess and redistribute it to dry spots, and let it cool. I put it away then, and I think that was the last time it's seen the inside of the cabinet.
Treated right, nothing sticks.* Meat doesn't stick. Cornbread doesn't stick. Burned eggs don't stick. And where burned eggs won't stick, there's not much that can. For the first few months, I gave it a pat of butter before cooking anything low-fat, and a Crisco wipe after cleaning it. Now, I just try to make sure every fourth or fifth thing I cook has some fat in it -- a burger patty, some bacon, butter on a grilled cheese sandwich -- or give it a Crisco wipe as it cools. After a year of use, the preseasoning has worn nearly away, but I only know that from looking at the outside. The inside is still dark black, and almost reflectively shiny.
* Nothing sticks: well, a few things will stick during cooking, a little. You might see bits of cooked-on egg or meat when you empty it. That's not really stuck, though, and you'll see what I mean if you clean it like this: as soon as you're done cooking, pour out any remaining grease and while the skillet and burner are still hot, pour in some very hot water. (I use 195-degree water from a dispenser that keeps it that temperature.) If you cooked meat and want gravy, now's a good time to throw in some flour or cornstarch and mix for a couple of minutes; otherwise, just dump the water out. Rinse it again under tap water as hot as your sink will provide, while brushing it. Dry with a dishcloth and put it back on the burner. Turn the burner off. By the time the burner and skillet cool, the pan is clean and bone-dry like cast iron needs to be. If you're still seasoning, wipe it with Crisco while it's still warm. Done. Easiest clean-up ever. Three minutes, NO SOAP. NEVER let it soak in the sink. NEVER put it in the dishwasher. Excessive cleaning is bad for this little guy. It hates being washed even more than I hate washing dishes.
Some people are a little nervous about the no-soap part. Here's the thing: anything that needs water to live (like bacteria and viruses) can't survive long in boiling water. When you pour hot water that doesn't have far to go to reach boiling into a hot pan, the water boils very quickly (and the pan cools a corresponding amount; that's why I leave the burner on). While you scrub the bottom of the pan, that boiling water is going a decent job of sanitizing it. If that doesn't reassure you, just let the water boil longer. Keeping water at a boil for too long isn't ideal for the cast iron, and you might need to Crisco it more often to make it up, but it's still better than using soap. If you use soap, you strip away the protective fat-coating, and then your food will stick and the iron WILL rust. I speak from experience here. When you heat up the pan to cook again, chances are the iron itself gets above 212F/100C anyway, so preheating the pan also helps sanitize it. (Just never put cold water in the hot skillet, or you might end up with two half-skillets.)
And once it's dried on the stove, it's still right there on the burner come lunch, or dinner, or tomorrow's breakfast. I don't bother putting it away; I'd just have to get it out again next time I cook.
It's reliable. It heats evenly. It holds heat wonderfully well. It WILL burn your food if you don't set the stove to a slightly lower temperature, because it's so very good at transmitting heat. It will also burn the daylights out of your hand if you don't use a potholder, for the same reason. The 8-inch skillet is not too heavy; I can use it one-handed with arthritic wrists and fingers, but it's definitely no aluminum lightweight.
I have a very nice Calphalon set that sits around looking pretty and collecting dust, because I haven't touched that stuff since I started using cast iron, and this was the skillet that started that transition. I don't know how else to put this: it's friendly. It likes to be used. It doesn't complain about metal utensils or high temperatures. It doesn't scorch or warp. It's not hand-wash picky like my Calphalon; it's dump-rinse-scrub easy. I'm the laziest person I know about cleaning up after cooking, and this is the one thing that's always clean before my food has cooled enough to eat. I own pans that cost ten times this much that didn't make me one-tenth as happy.
The pre-seasoned feature of this cast iron skillet has saved me time and effort. I love that I can start using it right out of the box, and the seasoning only improves with each use, enhancing the flavor of my dishes over time.
The signature teardrop handle is not just an aesthetic touch; it's practical. The ergonomic design provides a comfortable grip, and the skillet's weight is well-balanced, making it easy to maneuver whether I'm using it on the stove, in the oven, on the grill, or over a campfire.
The versatility of this skillet is unmatched. From frying and sautéing to baking and grilling, it handles a variety of cooking techniques with ease. The even heat distribution ensures consistent results, whether I'm searing a steak or baking cornbread.
The durability of cast iron gives me confidence in its long-term performance. It's a kitchen workhorse that can withstand high temperatures and frequent use. The more I use it, the better it gets, developing a natural non-stick surface.
In conclusion, the Lodge 6-1/2 Inch Cast Iron Pre-Seasoned Skillet has earned its place as a kitchen essential. Its pre-seasoned convenience, teardrop handle design, versatility, and durability make it a reliable and cherished tool for my cooking adventures.
Here are just a few comments for future buyers.
First, it can rust so requires more care than the enameled pot. Don't forget to rub in some vegetable oil after cleaning with water and wipe dry. I didn't put enough oil in the first couple of weeks and I saw a small rust spot so I tend to leave in some oil to season instead of wipe excess off with paper towel.
Second, if you can, I recommend that you buy a matching lid. I read this from an earlier buyer and I found it to be an excellent idea. The lid keeps food smell off quite a lot even when frying fish (which tends to smell more than other food). It also allows you to use the skillet to cook food with liquid like bean soup or chilli. And it keeps the food warm for a long time, of course. A little note on the lid, though, is that if you want to fry something crispy maybe you shouldn't use it because water droplets from inside the lid will keep your food on the moist side, not crispy. Anyway, I like the lid - it's handy especially when sauteing vegetable.
Third, a little bit on the minus side is that space inside the skillet is quite limited. So you have to manuever your food around and it means you cannot cook a large dish. But you know what, I think this smallish size is good as it keeps me from making too much food and so preventing me from over-eating !! For example, you can fill up some veggie and fish or a pork chop inside this skillet and the food portion will be enough for one person. So it's like a food portion control device for me:-)
Fourth, don't leave your food inside the skillet after you finish cooking unless it has liquid. I accidentally left some broccoli, forgetting that a cast iron pan will keep the heat for long, et voila ! it burned.
Lastly, I like this pan because it doesn't need much oil when cooking and so it's good for your health. I only spray some oil in or put a little butter and the food and veggies is good enough. But of course, I like to leave some oil in after each usage so the pan is normally oily.
In summary, I think this pan is excellent value for money and I highly recommend it. The lid was more expensive than the pan itself but I'm glad I bought it as well. It was a good decision that I carried both the pan and the pot to Thailand !! (well, figuratively speaking, as they were checked-in:-)) They're worth the effort. I look forward to cooking with it more often in the future.
Top reviews from other countries
After almost two months of use, I think this is pan gives great value for its price. The quality is definitely five-star, especially after it developed a layer of patina that makes it more non-stick. However, I have to take off one star simply because maintenance IS a hassle compared to stainless steel or enameled cast iron.
My usual process after cooking with this pan is to wait for it to cool down, and then scrub off any remaining food with a brush. I would then wash it with mild soap and wipe it down. After that, I would put it on the stove on low for about 10 minutes to remove excess moisture, and sometimes, I would add a layer of vegetable oil (per brand instructions). Overall, it adds another 10-20 minutes of cooking time for me, which is not ideal if I just wanted to make a quick breakfast.
Still, its small size makes it easier to maintain then its bigger cousins, so I didn't mind it so much. If you're thinking of getting a cast iron but are not sure if you can handle it, I think this is a good first cast iron pan to have.