|Product Dimensions||40.89 x 26.92 x 5.08 cm; 1.94 Kilograms|
|Special Features||Induction Stovetop Compatible|
|Item Weight||1.94 kg|
Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.
|Item Dimensions L x W x H||40.9 x 26.9 x 5.1 centimetres|
About this item
- Cast iron provides superior heat retention and is unparalleled for even cooking
- Cast Iron Skillet is seasoned with vegetable oil for a natural, easy-release finish that improves with use
- Easy care: Hand wash, dry, rub with cooking oil
- Skillet is 10.25 inches in diameter and includes red silicone hot handle holder
- Made in USA, Lodge Cast Iron Skillets are at home in the oven, on the stove, on the grill or over the campfire. Works great with induction cooktops.
Have a question?
Find answers in product info, Q&As, reviews
Your question might be answered by sellers, manufacturers, or customers who bought this product.
Please make sure that you've entered a valid question. You can edit your question or post anyway.
Please enter a question.
The Lodge Cast Iron 10.25-inch Skillet and Red Silicone Hot Handle Holder is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. This pre-seasoned Skillet works like a charm right out of the box. Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 10.25-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it's baked in commercial ovens at very high temperatures.
From the manufacturer
Seasoned Cast Iron Skillet with Silicone Pot Holder
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. The Lodge Silicone Hot Handle Holders keep your hands safe without compromising style.
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
- Silicone handle holder protects hands from heat up to 500° F
- Silicone handle holder is dishwasher safe. No direct flame
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.
Review this product
Top reviews from Australia
There was a problem filtering reviews right now. Please try again later.
I added further seasoning just by cooking fatty steaks. I would usually use Linseed oil as with my Aus-Ion pan.
When compared to an aus-ion pan, which in my opinion is ridiculously expensive now, this pan does have some differences.
- the handle will get very hot very quickly. Aus-ion may after extended use.
- the pan has huge mass so isn't particularly responsive to temperature changes which may be good for electric cooking, but I find a downside when cooking with gas
- the finish out of the box is better than the aus-ion
- these weigh in heavier, but not by much
- the handle is extremely short, I don't even pick this thing up anymore except to clean it
- the sides are steeper, and marginally higher. I actually see this as a positive
The red silicon handle is a gimmick. It cannot be left on while cooking on high heat, mine smoked and rendered a dusty white film where heat was excessive. The handle seems baggy like an old sock, but is difficult to get on and off. This is annoying, I can't quickly cover the handle or pull this off without the pan sliding about the place. For me the sliding is fine, we have cast iron brackets over gas, but a nice induction cooktop or glass hob would suffer greatly.
As with all cast iron cookware; metal tools are great, a little dish soap is fine, applying excessive heat at the end of cooking something which leaves a thin layer of fats - enough to smoke - is a great idea, I use a thick flat plastic spatula to clean stubborn muck from the pan, rarely use oil to cook, and dry the pan with heat rather than paper towels to ensure water is removed from the porous surface.
I'd give the pan
I was super excited to get my new Lodge Cast Iron Pan as I have read a ton of great reviews on this brand of Cast Iron. Unfortunately, it arrived with the Handle snapped off of the pan and I have not been able to use it. I am in the process of returning the pan and will order another one. Hopefully, it arrives in one piece and will update the review once I get to test out the new Lodge Cast iron Pan.
The only drawback is that it is really heavy!
Top reviews from other countries
Es un poco pequeño así que sólo lo recomiendo para desayunos o cortes de carne pequeños-medianos.
Reviewed in Mexico on 23 January 2020
Es un poco pequeño así que sólo lo recomiendo para desayunos o cortes de carne pequeños-medianos.
All this said I am not convinced that the pans I have received are not seconds. They are very rough with dents and chips on the edge and pits in the base. I actually wonder if the reason they are cheap is that the European market is being fobbed off with their seconds. I could be wrong, but the US reviews do not seem to mention these faults. However once properly seasoned these will be fantastic pans for my purposes. I have an Aga and they seem to work will on it and can easily be pre-heated in the oven to bring up to heat and dishes can be transferred into the oven for finishing.
It must be born in mind that when cooking with cast iron, always heat the pan for at least 3 - 5 minutes on a very moderate heat and then add oil or fat of your choice and then add the food. It is the heat of the pan that cooks the food, not the heat source.
Many Brits seem to struggle with the care and cleaning of unenamelled cast iron. The secret is to run the hot pan under very hot water (steam) and rub off the bits with a wooden spatula, dry immediately, re-heat on the stove to completely dry and then re-oil very lightly to prevent rust. Do not use soap of scratchy scourers. It does not take a minute.
It still remains a mystery to me what happened to all the British manufacturers of Cast Iron cookware which must have existed. Britain abounded with foundries in the 19th century. I suppose all such pans were handed in during the wars which is why there is very little in the way of second hand skillets to be found in flea markets.
This pan does not disappoint, the seasoning is good but the surface is quite rough (a side effect of modern pans). Although my experience with seasoning is that once I have applied a few coats of good quality organic flax oil and baked in that the roughness doesn't really impact the non stick properties that much, and after a period of good usage can fry eggs nicely.
My one comment would be to be very careful on measurements. Some companies show measurements for the base of the pan, and some for the rim. The 8" lodge pan has a base measurement of about 6.5" and a rim-rim measurement of 8". This caught me out as this differed to my previous pans which were advertised based upon their base size - and I expected the pan to be larger. I recommend going to the lodge website for proper measurements, although whilst they show dimensions they don't explicitly show the base size - which if you are measuring for a specific hob burner doesn't help greatly.
I will be buying an additional 10.25" pan (which I suspect has a base of around 9") as this is better for my intended purposes. I would recommend the brand though, it is head and shoulders above my other two pans in terms of quality.
Cast iron pans aren’t for everyone but if looked after they do last a lifetime or two and this pan is up there with the best.
Only things to remember is it is very heavy for one hand lifting so take that into account or perhaps check the chef collection which are lighter. And remember SEASON SEASON SEASON, once your pan has a few layers washing it becomes as sinple as running under hot water with a gentle wipe and no scrubbing or soap etc.