Pre-Seasoned Cast Iron Skillet, PFAS-Free, 13.25 Inches

After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love. Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too. ++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high: High Canola 400°-450° 4m 34s Medium Canola 400°-450° 6m 43s 400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.

The Lodge Seasoned Cast Iron Skillet 12-inch is a classic, affordable workhorse made in the USA. It excels for everyday cooking on the stove, in the oven, on the grill, or over the campfire. This skillet shines with heat retention and searing. It delivers excellent Maillard browning on steaks, burgers, or chicken with minimal temperature drop when adding cold food. The thick walls ensure even cooking once preheated (give it 5–10 minutes). Nonstick qualities: Factory seasoning works well out of the box for most foods (bacon, cornbread, searing). It improves dramatically with use - eggs and delicate items release better after months of seasoning buildup. The surface starts pebbly/rough but it smooths over time. Versatility: Ideal for stovetop-to-oven transitions (e.g., sear then finish in oven), baking cornbread, roasting chicken, or deep-frying. Campfire use is legendary and rugged enough for open flames. Heat distribution: Strong retention but slower to heat up initially (especially on electric coils). No major hot spots once hot. Unbeatable value and longevity - Lasts generations (100+ years possible). Made in USA; virtually indestructible. At this price, the Lodge 12-inch is one of the smartest kitchen investments. It delivers pro-level results, versatility, and heirloom durability. With basic care, it’ll outperform disposable nonstick pans for decades. Pair it with the included silicone holder for safer handling. Highly rated across thousands of users and expert tests—still a top pick in 2026.

The Lodge 12-Inch Pre-Seasoned Cast Iron Skillet is a kitchen workhorse that delivers exceptional performance, durability, and versatility at an affordable price. Whether you're searing steaks, frying eggs, baking cornbread, or cooking over a campfire, this skillet handles it all with ease. The pre-seasoned surface arrives ready to use and only gets better over time, developing a naturally non-stick finish with regular cooking. Unlike many modern cookware options, it's completely PFAS-free and free from synthetic coatings, providing peace of mind for anyone looking to avoid potentially harmful chemicals in the kitchen. One of its biggest strengths is heat retention. The skillet heats evenly and stays hot, making it ideal for achieving restaurant-quality sears and golden-brown crusts. It also transitions seamlessly from stovetop to oven, adding even more versatility to meal preparation. While cast iron is heavier than traditional cookware and requires simple maintenance like drying thoroughly and occasional seasoning, the benefits far outweigh the extra effort. Its rugged construction is built to last for generations, making it a long-term investment rather than a disposable kitchen tool. Pros: -Naturally non-stick with continued use -PFAS-free and non-toxic cooking surface -Outstanding heat retention and even cooking -Oven-safe and compatible with all cooktops, including induction -Extremely durable and built to last for decades Cons: -Heavy compared to aluminum or stainless steel pans -Requires basic maintenance to prevent rust -Handle can get very hot during cooking Overall If you're looking for a dependable, chemical-free skillet that can handle virtually any cooking task, the Lodge 12-Inch Cast Iron Skillet is an excellent choice. Its durability, cooking performance, and value make it one of the best cast iron pans available for both beginners and experienced home cooks.

Bought the three pack. I really don’t like the rough surface on the cooking area. Some try and smooth or polish it sanding or grinding. Years ago I bought a Lodge fancy 1896 10” saute pan with riveted stainless handles. It came with the rough interior of the current skillets and I sanded it fairly smooth. My vintage heirloom Griswold and vintage Wagner are slicker even being ancient and brought back from the dead. The Griswold has been in the family at least 70 years as far as I know and maybe longer. It has been well used. Rusted. Smoke covered. Neglected for quite awhile. The Wagner has been with me at least 30 years and no telling where it had been before. It was one of my dad’s garage sale picks that ended up with me. Even with putting in the time and effort to smooth out that Lodge 1896 it’s no where near as smooth as those old skillets. So don’t waste your time as the rough surface can be seasoned easier in my observations anyway. With these I have left alone. Might make a visual difference but not worth the effort IMO. The 10 inch that came in this set all ready passes on cooking eggs without sticking after several seasonings through just cooking with it. Bottom line I am happy with the three skillets that came. The 8,10, and 12 inch. Price was only about $20 more than the single 12 inch so I’m glad I have the 8 and 10 inch too. I did season them as the factory seasoning 🤷🏻‍♂️ . They don’t look slick with that rough finish but actually are. Cooking will only make them better. Been great so far. For me the rough casting of the interior hasn’t posed a problem. For those picky. There are some imperfections in casting. See some grind marks in some areas along exterior rim where casting was cleaned up. Nothing when you consider their low cost and it not affecting performance. Spend another $100-$200 if want USA made boutique cast iron with smooth interior and better finishing. I am not saying something like a Stargazer isn’t worth the dinero as it does go through a lot more finishing and fine QC . I just wanted a beater 12 inch cast iron skillet. Preferably US made. I watched a lot of reviews that when compared to those boutique pans cooking performance wasn’t substantially better with them for the price paid then the lowly Lodge. Usually the Lodge was just as good with most comparisons except for looks. I do like a bargain. And I do like USA made especially when a bargain. Bottom line: a good set of cast iron skillets people familiar with cast iron should be happy with for the price and performance. BTW - NOT DISHWASHER SAFE for those not familiar with cast iron cookware. Cast iron as well as carbon steel WILL RUST if left to soak in water. Or not dried completely after washing and just air drying a wet skillet. Sometimes a short time on stove after towel drying followed by a light coating of oil is the way to keep rust at bay. Only say this in response to some negative reviews I have read. If the possibility of rust appearing in your cookware is a deal breaker I’d suggest you buy something made with aluminum or stainless steel.

TL;DR version - The skillet is awesome, it cooks everything from dutch babies to searing meat without any sticking or hot spots. No kitchen is complete without a cast iron skillet. ------ Now that's out of the way, if you haven't cooked with cast iron you're missing out, and you've also got a lot to learn, so here's a crash course to help figure out if this skillet is right for you. Advantages of cast iron: * cast iron has a high density, thus is retains heat extremely well * it's great at distributing even heat * properly seasoned cast iron can perform with the best non-stick pans * they are built to last longer than you, many are passed down generation to generation * you could rearrange a home intruder's face with a good swing of a cast iron pan Disadvantages of cast iron: * unseasoned cast iron will rust quicker than you imagine * takes longer to heat up than your nonstick or steel * will probably crack if thermally shocked or dropped * they are heavier than any other type of cooking vessel A lot of the disadvantages of cast iron are easily addressable with a bit of common sense. First and foremost, cast iron has to be completely seasoned. This means the cooking surface, the bottom, the handle, everything. The good news is, this is pretty easy to do and the more you use the pan the better your seasoning gets. Seasoning your cookware: There are many discussions as to how to properly season cast iron. A recent post on lifehacker sums them up best. Basically what everyone agrees on is the vessel is covered in a layer of fat, and is put under high heat until the fat polymerizes. You let the pan cool, and repeat until you have multiple thin layers of polymerized fat. The discrepancies are what type of fat to use, the baking temp/time, and the best practices to maintain your seasoning. Traditionalists will argue that lard is best, because that's the way it always has been done. I've seasoned with bacon fat, and I'm a big fan of it. It satisfies the inner animal in me and makes me feel I'm cooking in the manliest way possible without putting a whole animal into a fire - not that I'm insecure about such things. I've also seasoned with vegetable oil, and found that it produces almost identical performance that lard does. The food science crowd suggests using flax seed oil, because it polymerizes easiest. I haven't had a chance to try seasoning with flax seed oil, but it's what I plan on doing after my next move in a few months. Another point to bring up, is that cast iron used to be offered polished and unpolished. The Lodge skillet comes unpolished, meaning it has a textured surface. I think before I do the flax seed oil seasoning, I will likely use a dremel/sandpaper to smooth the cooking surface purely for aesthetic purposes to flaunt that I take care of my cookware. Polished cast iron does offer the benefit of more exposed internal pores, so the seasoning sticks better, but I've never had an issue seasoning so this point is moot. I've done both high heat and medium heat for seasoning, and I find that the hotter the oven the better the seasoning. If you fail to season above 350f, you will likely end up with a browned pan that is slightly sticky because the fat didn't form a polymer, and will make you leave an unnecessary low star Amazon review and never know the benefits of cast iron. My suggestion is scrub the skillet with steel wool and soap until the water runs clear and you're sure there's no soap remaining on the cast iron. Dry the skillet completely, and cover with oil; make sure you get the handles, bottom, and top. Place a cookie sheet below the oven rack to catch any drips so you don't burn the house down. Heat the oven to 400f to 500f and put the skillet in there and bake for an hour - not including the preheating time. Putting it in a cold oven may be unnecessary, however this is the thermal shock downfall I mentioned earlier. It's better to get into the habit of avoiding massive temperature changes so you can pass the skillet down to your children's children. After the hour, shut off the oven and allow the skillet to cook down. This initial seasoning layer isn't quite ready for primetime, if you were to cook something with tomatoes, lemons, vinegar you could very well screw it all up because of the low PH reacting to the thin layer of fat polymer and possibly penetrating all the way to the cast iron. Too much science for me, so to be on the safe side if I'm going to be using the oven with temperatures in excess of 375f I make sure the cast iron gets another layer of fat and gets re-seasoned. Usually after about 3 or 4 trips to the oven, it could withstand just about anything. Now that you're seasoned, how do you not screw this up? First and foremost, I use metal utensils on it because it inevitably makes it easier to clean if stuff isn't stuck to it for very long. Providing you're not trying drill for oil through the pan, the polymer should be hard enough to not flake off and ruin your day. Next, make sure you invest in a large thing of salt. I don't think it's anything chemical about salt that allows it to clean the pan, but it's an edible scouring powder. I've read that because we generally don't use dish soaps that contain lye, they should be gentle enough to use on cast iron. I cannot confirm or deny this, because I find just using salt and a bit of oil to make a paste works just as well. Get a paper towel and polish down the dried bits of food until it resembles how it started. It may not have the same shine, but you should be completely drying the skillet and applying a real thin coat of oil to it. There's your shine. It's important to continuously use the skillet to maintain the coat. This doesn't mean every night, but treat yourself to a steak for dinner or pannekoeken for breakfast once a week - your skillet and taste buds will thank you.

The Lodge Seasoned Cast Iron Skillet (10.25-inch) is one of the best cookware purchases I've made. It's incredibly durable, heats evenly, and retains heat exceptionally well, making it perfect for searing, frying, sautéing, baking, and even cooking over a campfire or grill. The pre-seasoned surface provides a natural, easy-release finish that only gets better with continued use and proper care. The skillet is built to last for generations and performs beautifully on all cooktops, including induction, as well as in the oven. Its sturdy construction and versatility make it an essential piece of cookware for everyday meals and special recipes alike. If you're looking for a dependable, high-quality cast iron skillet at an excellent value, the Lodge 10.25-inch skillet is an outstanding choice. Highly recommended! ⭐⭐⭐⭐⭐

I really do think everything tastes better in this. LOL It's heavy enough, but not too heavy where I can't lift it. You may need two hands, though. Simple to rinse. I do not use soap. The red rubber handle that comes with it is perfect. Just the right size at 12 inches. I do think if you cook with cast iron, every household needs this particular pan.

...you know, that skillet that just lives on a burner and never gets put away, because it's the first thing you use, every time you cook? This is that skillet for me. I've had it for a year, and used it more than everything else in my kitchen put together. 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.

المقلاة ممتازة جدا ورائعة ولكن قبل البدء بالاستخدام لابد من تزييتها بالكامل بزيت بذور الكتان او الكانولا او الزيت النباتي ثم وضعها في فرن ساخن 170 درجة لمدة ساعة اخراجها وتركها تبرد ثم إعادة نفس العملية لثلاث مرات بعد ذلك حفظها دون الخوف من حدوث الصدأ او التصاق الأطعمة لتكون طبقة عازلة بفضل عملية التزييت والتسخين بعد الاستخدام مباشرة نقوم بغسلها وهي ساخنة او بماء ساخن فقط وفرشاة وان كان هناك اي اكل ملتصق يتم تنظيفها بالماء والملح بالفرشاة ومن ثم تجفيفها وتزييتها فقط وحفظها

I love it. Easy to use and pre-seasoned.

Will never buy anything else. Simply the best.

Sono pesanti e da pulire con attenzione ma il cibo viene buono e sicuro. I lati positivi battono nettamente quelli negativi.

Big size for big family, able to cook easily 1.5kgs of meat. Heavy, slightly sticks at the bottom but overall good.