Why I buy this one ?
- 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

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What our customer's say!

"Great Skillet With the Required Care", I own the best hard-anodized aluminum pans - Anolon Allure. But this skillet is for high temperature browning without worry. The non-stick coatings, if turned up too high will emit toxic fumes, especially to birds. Cast iron does not.
Cooking a steak in a nonstick pan you need to let it soak in water for 10 minutes and then use a non-metal potscrubber brush.

Cooking a steak in a nonstick pan you need to let it soak in water for 10 minutes and then use a metal potscrubber brush, then wipe it with a paper towel and place it on a burner for 30 seconds to let any water evaporate. Then very lightly coat it with oil.
Also it best for the heat source to be under ALL the surface area of the bottom of the pan. Using an infrared temperature sensor I measured 500 degrees in the center and 300 where the burner was not directly underneath. Again, its important to match the burner diameter to the pans diameter.
If you understand these concepts then you will be serving both tasty and healthy food. Go right ahead and use metal cooking utensils too.

Lastly, for stovetop use, I love my skillet but not the cast iron lids as i don't want to draw away heat from the cooking area. Instead I use a metal outlined glass lid which took a bit of an effort to match the oddball 10 1/4" size.



"lodge pan", I could not be happyer with my pan and lid. Every thing is as none stiking becouse already pre seasoned. makes my job easyer.I don't have a lot of time to season. Also needed something for the oven this works great.


"Great Pan!", This pan is exactly what I was looking for, and I look forward to using it the next time we go camping!

"Not your grandmother's pan", I've had great luck with a lodge dutch over and stove top grill/griddle. In a recent move I somehow managed to misplace my grandmothers old cast iron pan. I was a bit sad about not have that pan anymore but didn't think of it as anything more than a lost memory.

How wrong I was. By comparison this thing is junk. It is significantly thinner and has a very short handle. This is not to say it's a bad pan - it's just not up to the old stuff. I'm not going to return it, in fact I'll use it without complaint. I am, however, going to keep my eye open for something more substantial.

In retrospect I should have ordered a 12" pan. I'm not sure why but 10" of cast iron just looks small.

"An iron fry pan straight out of Bedrock", This product is poorly manufactured. The cooking surface has a "rough" texture which causes food to stick unnecessarily, whereas it should have been ground smooth before leaving the factory. The handle had sharp edges which I needed to file down before using the pan. The "loop" handle was a good idea, otherwise most folks would likely strain their wrists trying to lift this pan off the stove with one hand. The construction is heavier and "clunkier" than it needs to be to perform its job properly. Overall, this product is just plain lousy and cheap. Anyone who says they're satisfied with this item has never used a good quality iron fry pan. Clearly, this product was manufactured for Wilma Flintstone.

Read this reviews before You buy...

"Great Starter Skillet", When I was picking out the basics for my kitchen, I never thought I needed a cast iron skillet. They weren't used much in either my home or my husband's home growing up. As I got more into cooking and amassed a small army of cookbooks, I realized that every single one of my cookbooks assumed that I had a cast iron skillet for at least one recipe. When Alton Brown used a cast iron skillet to make delicious looking burgers and tenderloin I noticed he used a "Lodge" brand skillet - so imagine my surprise (and delight) to find out how incredibly affordable a pre-seasoned skillet was!

Yes, the care instructions make it a little more difficult to wash - but it's not tedious and there is a lot of information on the web with tips to make the process easier. I cook on an electric coil stove (no gas hook up) and cooking with the skillet has been a joy - once preheated, the heat is conducted evenly. Certain foods (like fried eggs) are much easier when cooked on the skillet than in my Calphalon pans.

While I'm not ready to ditch all my pots for cast iron, I am very happy that I did decide to add this to my collection.

"The Great Classic Skillet", I love our Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet! I had wanted one for years, and I finally bought one. For us, it is an essential piece of equipment.

The Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet, a classic skillet, belongs in many kitchens. It is reasonably priced, with reasonable care it can last at least a century, and it is versatile. It is wise to buy the Lodge Logic 10-1/4-Inch Cast-Iron Lid with it to make cooking in a skillet safe and to increase the verstility of this skillet.

We have used our skillet extensively, especially in recipe development for Flavored with Love: Mary Lou's Family and Friends Can Cook and The Collard Patch. On the blog at Mary Lou Cheatham's Profile, you can find the most delicious cornbread we have ever eaten. It is Cathy's Crawfish Cornbread. To find it, it is necessary to go back to an older blog. Here is another cornbread recipe developed with our Lodge skillet:

Butter Pecan Cornbread

Ingredients
1 stick (¼ pound) unsalted butter
1 cup chopped pecans
1 tablespoon canola oil
1½ cups self-rising cornmeal mix
1 cup self-rising flour
½ teaspoon baking powder
1 cup milk
3 eggs, beaten
2 tablespoons honey

Preparation
--In a small saucepan melt the butter with the pecans in it. Don't burn the butter, but let the pecans cook slightly. Allow them to cool.
--Heat the oven to 450º. Heat the skillet with the oil in it.
--Combine the dry ingredients.
--Add the remaining ingredients.
--Spoon the batter into the hot skillet.
--Bake 10-12 minutes.

One of the problems people seem to have with the skillet is sticking. Since I use it to cook cornbread, I usually heat the oil in it in the oven and pour the warmed oil into the cornbread batter immediately before pouring it into the skillet. As a result, it never sticks, and the cornbread has irresistble crust. I have sprayed it generously with Pam(PAM-Original No Stick Cooking Spray, 3/8oz Cans) to cook other foods and had great results.

Every meal we cook would present some opportunity to use the iron skillet, but we don't use it every day because we have become leery of cooking a large amount of our food in iron. We are trying to protect our heart health, and there has been much concern lately about cooking in iron pots and pans. It is believed that doing so can increase iron. Too much iron is suspected to increase atherosclerosis. (Another more sinister but rare risk is possible damage to the liver.) We don't allow these warnings to keep us from using our skillet to make our favorite cornbreads, to cook steaks effortlessly with great results, to broil salmon, to cook fajitas, and to saute onions. We enjoy the skillet anyway.

I hope you find this review helpful.


"Pre-Seasoned Skillet ", Great for southern cooking. Brought a square for myself and a round for my sister. Both of us love them.

"love it", I use this pan all the time, I love going from stove to oven, and it is great for individual pizzas. clean up is simple.

"lodge is the best!", Just finished making a T Bone. Crushed pepper some salt your "lodge Logic" and you have one great Dinner. Clean up is a breeze! Like everyone said you will Love it.

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