Lodge 6-1/2 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle -...

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!!!

If you haven't already taken the leap into cast iron you should think about it. First off the pan is cheap, durable and generally non-stick. Does this mean nothing will stick to this pan? No but if you have the right temperature and use the right amount of fat/oil when cooking and take care of this pan it will take care of you. I would say this pan excels at proteins first and foremost. I have cooked bacon, eggs and pancakes right after one another and nothing stuck to this pan. I would say vegetables are also a favorite in this pan as well because of the great flavor this pan helps create through the oil and char you can achieve with this pan. If you are the type of person that cooks and then puts the pans in the sink for a later time then cast iron might not be for you but I have left this pan in a sink for a few hours or on the stove top overnight and cleaned the next day so it is worth a shot. If you are the type of person who lets pans soak in water overnight or puts them immediately into a dishwasher for cleaning then this pan is definitely not for you unless you are willing to make an exception with this pan. Did I have immediate success with this pan right away? No I didn't. I had food stick and I had issues with cleaning the pan and reseasoning the pan and had to look for advice on the internet to solve my issues because not many people use cast iron so I couldn't ask them. Some of my mistakes were simple ones to make as I have always used either stainless steel or non-stick pans. I didn't wait long enough for the pan to heat up. Take it easy and heat this pan up on medium before you start cooking. Don't think this amount of iron will be hot in 5 minutes. You may need to wait 15 minutes to get this pan heated evenly but I would say put the pan on the heat before you start your prep. The next issue is using enough oil. You don't need a ton of oil but you should use a healthy amount. If you are frying then yea sure use a ton of oil but generally your food doesn't need to be swimming in oil but coat the bottom of the pan. I would advise against using black pepper on your steak if searing. The high temps will burn the pepper causing smoke and burnt flavor on your steak. You are better off using just salt before cooking and fresh cracked pepper afterwards. Acidic food like tomatoes are okay in the pan but make sure you have a well seasoned pan. I would stay away from sauces but cut up tomatoes in the pan for your first few uses should be fine. You need to build a good layer first before tackling sauces. This pan excels at bacon and frying so if you are in the mood to do either this pan will be your best friend. The pan is shallow so it isn't meant for deep frying but I have done fish and chicken where I had to flip and it worked great. Also take care of this pan. Scrub it down with soap and water. Yes you can use soap I do all the time but I also rinse thoroughly and dry immediately over heat and spread another thin, thin, thin layer of oil on it too. Every other month or so I give it a good scrubbing and then apply a light coat of oil and stick in a 500 degree oven, upside-down for an hour or so and then turn off the oven and let it cool. This adds additional seasoning to the pan. You can overseason the pan which I have done and all I did was heat, scrub, wash which eliminated most of the excess seasoning. A salt scrub can help as well or if you really are in the weeds you can get a more aggressive scour pad and remove all the seasoning and start from scratch. Shouldn't take more than 30 minutes to strip and then dry. The time in the oven will be what takes the most time but at that point its set and forget. You just need multiple layers so it will need a lot of oven time like 6 hours or more depending on your diligence. The best advice is keep cooking and don't be afraid to experiment, keep the temperature lower than you think you need and don't rush the food it will be done when it is done.

Preseasoned as a lovely little pan I think it’s a little too small. My husband just loves it.

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 recently purchased the Lodge 10.25 Inch Cast Iron Skillet, and I'm thoroughly impressed with its quality so far. The pre-seasoned finish is fantastic, allowing me to start cooking immediately without worrying about sticking. I did follow the pre-seasoning method of baking it with some oil and spices before using it for the first time, and making burgers was a delight. The skillet's construction is top-notch, with impressive heft and thickness that effectively lock in heat. It transitions seamlessly from stovetop to oven up to 500°F, making it incredibly versatile. Coming from lightweight aluminum pans, I found the weight and heft of the cast iron surprisingly heavy. However, this contributes to its durability and heat retention. The teardrop handle provides a comfortable grip but does require a towel or oven mitt for handling, which has changed how I handle the skillet. While I'm impressed with its quality and performance, I hope that with proper maintenance, I won't have to worry about rust or other issues in the long term. As someone without extensive culinary experience, I can't definitively rate this skillet as 5 stars compared to others. However, I appreciate its pre-seasoned convenience and ease of cleanup, making it a great choice for beginners like myself. Overall, the Lodge 10.25 Inch Cast Iron Skillet is an outstanding and valuable addition to any kitchen, and I highly recommend it.

Sorry for the long review - for the short review, count the stars! I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200. Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this. But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay! The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have defeated the experiment. This time, I was going to give the Lodge pre-seasoning a chance before I broke out the sandpaper. So I scrubbed the pan out with a plastic brush and a little soapy water, rinsed well, put it on a medium burner, and waited. Cast iron tip number one - give it a little time. Then give it a little more time. Cast iron conducts heat much more slowly than aluminum, so you have to have a little patience. Then I threw in a pat of butter, and brought out the natural enemy of badly seasoned cast iron - the egg. And, sure enough, it stuck - but not badly, just in the middle. A bit of spatula work and I actually got a passable over-medium egg. Hmmm. But still not good enough. So I cleaned up the pan, and broke out the lard. I have only one justification for using lard. I don't remember Grandma using refined hand-pressed organic flax oil, or purified extra-virgin olive oil made by real virgins. Nope, it was pretty much animal fat in her iron. A scoop of bacon grease from the mason jar beside the stove and she was ready to cook anything. Grandaddy wouldn't eat a piece of meat that had less than a half-inch of fat around it. "Tastes like a dry old shoe.", he'd declare if it was too lean. In the end, I'm sure their diet killed them, but they ate well in the meantime. Grandaddy was cut down at the tender age of 96, and Grandma lasted till 98. Eat what you want folks - in the end, it's pretty much up to your genetics. So I warmed up my new pieces, and smeared a very thin layer of lard all over them - use your fingers. Towels, especially paper towels, will shed lint, and lint in your seasoning coat doesn't help things at all. Besides, it's kinda fun. Here's cast iron tip number two - season at the highest temp you think you'll ever cook at - or higher. If you don't, you won't get the full non-stick thing, and the first time you bring it up to that temp you'll get clouds of smoke from the unfinished seasoning. I put my pieces in a cold oven, and set the temp for an hour at 500 degrees (F, not C). Yeah, I know, Lodge says 350. Lodge doesn't want panicked support calls from people whose house is full of smoke. Crank the heat up. You have two choices here. You can put a fan in the kitchen window and blow smoke out of your house like the battleship Bismarck under attack by the Royal Navy, or invest in an oxygen mask. You will get smoke. You will get lots of smoke, especially if you're doing several pieces at once, like I just did. This is a good thing - that's smoke that won't be jumping out to surprise you the first time you try to cook with any real heat. The goal is to heat until you don't get smoke, and in my experience, 500 degrees for an hour does that pretty well. Let the pieces cool in the closed oven. Then re-grease and repeat. And repeat again. And don't glop the fat on. Just enough to coat. More thin layers are better than fewer gloppy layers. I managed four layers last night without my neighbors calling the fire department. Seems like a lot of work? Look at it this way. It's a lifetime commitment. Treat your iron well, and it will love you right back like you've never been loved before. And this is pretty much a one-time deal, unless you do something silly. The end result of my all-night smoking up the kitchen exercise? Dry, absolutely no stickiness, black as a coal mine at midnight and shiny - but still bumpy - could it possibly work with that rough surface? I put the skillet back on a medium burner, put a pat of butter on and tossed in a couple of eggs. After the whites had set a little, I nudged them with a spatula, and they scooted across the pan. I'll be... it works. My wife came back from the store and wanted scrambled eggs. If there's anything that cast iron likes less than fried eggs, it's scrambled. But it was the same thing all over again. No stick. No cleanup. Just a quick hot water rinse with a brush in case something got left on the pan (I couldn't see anything, but hey), then I put it on a med-hi burner till dry, put a thin coat of lard on the pan and waited until I saw smoke for a minute. Let cool and hang up. Done. So. do I like the bumpy texture of the Lodge pre-season? Nope. Does it work? Yes, and contrary to my misgivings, it works very well. My wife pointed out that even some Teflon cookware has textured patterns in it. The Lodge pre-season isn't a perfect surface out of the box - but it does give you a big head-start. After a night's work, my iron is ready to face anything, and you just can't beat that. Lodge makes a great product. For the quality, durability, and versatility, you can't beat Lodge cast iron. Plus, it's made in America. I like that. If you've never experienced cast iron cooking, you've just been cheating yourself. Plus, the price, for a piece of lifetime cookware, is insanely cheap. And my sandpaper is still on the tool shelf.

As described by seller, nice and heavy, perfect size. I haven't used it yet, as I washed it and then seasoned it again. I have others so I know how good a cast iron pan is. Get visual care instructions on YouTube.

Amazing pan if you have the intelligence to use it properly. Yes it has a sand cast surface, this makes little difference in the cooking process. Why yes it is "PRE" seasoned folks learn what PRE means. Just like that expensive pair of Florsheim shoes you purchased and broke in 2 weeks later they look like cheap loafers unless you take care of them. The first time I used this pan yeah stuff stuck to it and was a pin to clean. I read instructions on how to care for this item and followed them. After 3 seasoning sessions it began to perform as I suspected it might.I see comments that it has a sand cast base and some have taken angle grinders to machine it smooth, what a WASTE of time and effort, as properly seasoned it makes no difference. Mine actually has a little irritating spike that a spatula hangs up on, oh nothing sticks to it now ;) Every time you use the pan it does get better. This morning thick cut bacon and eggs with cheddar cheese. Ah yeah little parts of the bacon stuck the eggs and cheese did not. As to the concern about rust. If you are so uniformed to not realize raw iron rusts in water then you really have no need for this device. Here is a hint take a few minutes from texting on your personal; device, no one really cares anyway, and clean your tools properly. I never clan the hot pan, and wait until it has cooled. I now only use a stiff bristle brush to remove the residue, well and hot water of course. Then oil the pan inside and out. This takes less than 5 minutes from your life and is certainly worth it because the utensils create some of the best food you will ever taste and of course no teflon in your food. I have yet to find any plastic coated surface that does not leach into the prepared foods. Your body has a clue what to do with the little bit of iron you might receive from this pan it has no clue what to so with teflon. Do yourself a favor and learn the technology, just like you learned that wonderful cell phone Ok just bought a second one for a friend since this pan rocks, well if you do not leave it wet like your teflon pos ;) Yes iron rusts when oxygen comes into wet iron...duh I seasoned this 4 times and cooked in it 4 times now the last meal was an omelette with cheddar cheese I was amazed nothing stuck to the pan. To those who have no idea what this product is do your research.. oh and btw makes the best damn bacon ever thin or thick sliced oh I well season it for her at least 3 times hope her kids do not help by washing with soap haha I do have to add another comment I have seen some stating this has the sand cast texture and they think they should mill the surface smooth actually with a properly seasoned pan it makes no difference if it is smooth or sand cast. Perhaps with the sand cast surface you do get another 30 to 50 thousand heat points ;) proper seasoning coats everything with the non stick surface Addition after 3 months I see reviews that say it sticks well yeah everything sticks to some extent. Items really stick to my stainless pans. Properly seasoned most items do not stick. Drop a burger into this skillet then use a real spatula to move it around and yes you get a small amount of burger on the pan but most just stays on the burger even with cheddar cheese on it ;). Cleaning properly seasoned soap has no effect . When was the last time you cleaned your oven with soap the scum on the walls of your oven is the same that coats an iron skillet. Soap, even dawn has little effect on the seasoning. This pan is a total joy for cooking and makes the best burgers and bacon you might ever enjoy. Oh and for you who say it rusts , hey iron rusts when not protected read the instructions before making a comment that exhibits your lack of reading skills...

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!

Déçue, accroche, et quant je l'ai lavée à la main elle est devenue marron. De se fait je ne m'en suis servi qu'une fois.

I bought this as my first cast iron skillet and I am amazed by it. It is really tough. It was pre-seasoned, so I didn't have to worry about that. I seared steaks in it and the results are delicious.

I was a bit worried about this pan because it was so expensive but I’m so glad I bought it, it’s exactly what I wanted, excellent quality and very heavy, it heats evenly and holds the heat for a long time after the gas is off. I have fried steak but mostly pancakes for the kids. Highly recommend it.

I like the quality But the package was Ripped and damaged