16.51 cm / 6.5 inch Pre-Seasoned Cast Iron Round Skillet/Frying Pan

I think It's been over a year since I purchased my first Lodge pan -(8')and I thought it was about time I bought another, or three in this instance. I purchased these cast iron skillets for the sole purpose of how pretty they look in photographs and how good they would look on my food blog, plus I'm a sucker for a Lodge pan. Although, I knew these would be small, I wasn't fully aware how small 3.5 inches actually was, until I opened my package this morning. They are tiny and I was in two minds whether to send them back, but I'm impatient and really wanted to make single serve cookies for my blog today. So, I went ahead and used them anyway. The cast iron pans are of usual Lodge standard, they are pre-seasoned so it saves the user, the trouble of having to do it themselves - which can be a fuss. One pan arrived with a dent on the lip and slightly rusted, but nothing a bit of coconut oil didn't solve when baking my skillet cookies. Even though these are minute, I'm happy with them, they served their purpose and I fell in love with them. And, as my skillet cookie isn't yet perfect, I know these pans are going to get some decent use. However, I am slightly disappointed that I didn't fork out the extra cash for the 5' Lodge pan, but me being me, I would probably need 3 just to take a decent photo and they are just too expensive, which is a plus for these pans as they are so cheap. As for delivery, I ordered these yesterday evening and they arrived this morning with the postman; you can't ask for better service than that. Overall, I'm now going to be happy with my photographs, when these little beauties are centre focus, but they aren't very useful for much else other than single serve cookies, or brownies. I've provided photos, which I quickly snapped earlie, so you can be fully aware of how small these really are - mine measured 3.5' exactly.

Excellent pan. I have refused to use non stick or aluminium pans for several years on health grounds and was really pleased when the newer ceramic non stick pans came onto the market. However, just like non sticks, the ceramic pans don't stay non stick for long. Plus I have a new induction cooker and only the expensive premium ceramic pans work on induction. ( I did try a couple of cheaper ceramic induction pans but the quality was appalling. One small ceramic "induction" pan had so little iron content that a magnet barely gripped and it buzzed loudly on the hob, another simply didn't register as suitable for use on an induction hob at all). Plus I'm just so fed up with forking out for new pans when the ceramic non stick fails, so I decided to go back to basics and use iron again. The first time I used the pan, even after extra seasoning, I had a mess of stuck eggs and nearly gave up, but having read advice and reviews on here, I kept working on the seasoning, oiling and storing the pan in the oven, and it is now extremely effective and naturally non-stick. My partner is forbidden to wash it up so I can be sure no washing up liquid ever comes near it. My next purchase is going to be a iron skillet or paella pan to use as a substitute wok. It's also inspired me to dig out old inherited iron baking trays and frying pans and get them seasoned and back into use. All are much better than their modern equivalents. I've since discovered De Buyer pans which can be a good price if you check amazon.fr and amazon.de, and they are much, much better.

This is my first time owning a cast iron pan, so it’s all quite new to me. I bought the Lodge 9-inch cast iron pan from Amazon, and when it arrived, everything seemed fine—delivery was okay, and the pan looked good. However, after a few days of sitting unused on the counter, I noticed a few spots of rust developing. I’m not sure if it’s down to condensation in the air or maybe the odd accidental water drop. Then, when I washed it, dried it, and went to use it, I wasn’t convinced it was properly pre-seasoned. That said, I might be using it wrong—it’s all part of the learning curve, I suppose! Thankfully, there are some great YouTube tutorials I’m planning to try. On the plus side, the build quality is solid, it’s got a good weight to it, and it retains heat really well when cooking. I’m looking forward to giving it another go and hopefully getting the hang of it! Overall, it’s a decent product, but beginners like me might need to put in a bit of extra effort to get the most out of it.

This skillet is great. It's quite small - the cooking area is just about big enough for a couple of eggs, or a small steak, but it's a convenient size for my student room. It's good and solid, and very weighty. If you haven't used cast iron skillets before, it's important to remember that it's non-stick properties come from a thin layer of polymerised cooking oil 'season' - the heat and the iron causes unsaturated fats to join together to in a film. I'd recommend cooking with sunflower oil, which I found to give a good seasoning, and cooking hot. When the pan's well seasoned, it's a lot like a non-stick layer, and water runs off it. It comes pre-seasoned, but I'd also suggest brushing a very light layer of sunflower oil on it whenever you're roasting food in the oven and leaving it in there for a couple hours to build the season. The layer of oil should be so thin it looks like it's hardly there - if you use a cloth to wipe most of it off before you put it in the oven, and put it in upside down, that works good. I love this skillet.

I've bought a couple of these at around £12 and for the price it's a brilliant no-nonsense cast iron pan, great for a single burger or egg, small quantity of onions or mushrooms, etc. - good to have. Does require seasoning, but that's less annoying than when they say 'pre-seasoned' & it's insufficient and requires seasoning anyway IMO!

This a very handy 'little' pan to have. A quick note on cleaning however as I have seen some negative reviews and feel compelled to defend the product. Yes, iron pans need some TLC to get the most out of them, but they are so versatile, it's worth the effort in my view. I do the following to keep mine working. Straight after cooking I heat it up high for 10 seconds or so then poor warm water in from the kettle to about half a cm deep. I then 'deglaze' the pan while the water bubbles away. Depending on how messy the pan has become depends on how long this will take - eggs and bacon, no more than a few seconds - fruit crumble - maybe 30 seconds or so - but it will always come clean. I then rinse it in the sink, dry it, then pop it back on the heat again to dry out the pan and get it warm again. Once warm (not hot) I put about a teaspoon of ground nut oil (or any other high heat oil) and then wipe it all over the pan with a kitchen tissue and take it off the heat. I then leave the pan to cool down. Once cool, I wipe off the surplus oil and I am left with a very versatile, almost non stick kitchen 'powerhouse' tool. Have a search on Google for how versatile any cast iron cookware can be if properly looked after. I would say, if you know you aren't going to follow the little routine mentioned above (honestly though, it takes so little time once you get used to using it) then steer clear of any cast iron cookware.

Husband bought it, too small and needs oiling after every use and rusts very quickly

Lovely for spices roasting or a single egg or burger. Looks good for serving too. Treatment gave the impression of being flaky, needed a good wash before using. The bottom has branding on it, meaning it's not flat. Very strange for a material like cast iron which is not that good a heat conductor.