Lodge L10SKL Cast Iron Dual Handle Pan, 12 inch, Black

Beautiful heavy duty cast iron. I can cook everything at once. Eggs, sausage and hashbrowns in this ONE pan. Big enough for a whole chicken and all of the vegetables. Sturdy. Cleans easily and creates a perfect sear on steak. Versatile. Be aware this is a very large skillet and you will need an expanded stove eye to hear it evenly. Will be purchasing as a gift for others. Excellent quality!

Update: Photo of Skillet Breakfast Dish added. This skillet cooks and bakes great from the very first use! I cook and bake extensively, all of our meals are eaten at home with food I prepare. I love cooking and baking in cast iron, and needed an additional cast iron 8 inch lid. Also wanted to add an 8 inch cast iron skillet with dual loop handles to my cookware, primarily for baking. Lodge is the only cast iron brand I will purchase. Very happy with this 8 inch cast iron skillet! - Comes pre-seasoned so good to use as soon as you receive it. - Outstanding quality. Heavy duty and durable. Fantastic even heat retention. - The dual loop handles are both comfortable and easy to grab. The handles are particularly helpful when baking with the skillet. Much easier to get the skillet into and out of the oven with 2 handles to grab. - Fantastic for both cooking and baking. Easily fits in my Breville Smart Oven Pro Countertop Oven with plenty of room to spare. - The high quality and versatility of this cast iron skillet makes it a terrific value. It will last a lifetime! I highly recommend this product.

Not too long ago, my wife and I had been discussing replacing our most used aluminum, Teflon coated skillet. The Teflon was chipping off, and my wife and I didn't think that was very healthy. We have a Lodge 12" cast iron skillet, but we needed something bigger since we were used to the size of our old 14" skillet. We decided to take a chance on the Lodge 17" skillet, and we're very happy with our decision. The pan came to us double boxed, and packed very well for a 15 Lbs. package. Even though the pan is pre-seasoned, I recommend seasoning it yourself. This is very easy, and it takes only an hour. Slather the inside of the pan with the oil of your choice, I use canola, but any will do. Turn your oven on to 350 degrees, then put your pan upside down onto the top rack, and cook your pan for an hour. If you go hotter, the oil in the pan will start smoking really badly. Also, put a piece of tin foil on the rack under the pan to catch the drippings. This pan is huge, very heavy and stable. Having such a large cooking surface is a joy. If you use this pan on your stove you can put this pan across two burners, although on mine it makes it across 1 1/2 burners. Make sure that you allow longer for cast iron to heat up, but once it's hot, it will retain the heat very nicely. Everyone says not to go over medium heat, but I find that you need to stay well below medium or else you start to burn off your oil or butter. The first night that I had it, I cooked chicken fajitas, and they turned out great. I noticed that the main cooking zones were right over the two burners, even though the whole pan got hot. As I was cooking the chicken, I moved the more cooked pieces to the sides of the pan, and rotated the uncooked pieces into the hot zones. I did the same thing when I was cooking the onions and peppers. If you use this pan on a barbecue you could get a much more even heat. Cast iron skillets are made for cooking breakfast. One morning I cooked eggs, and my home made bacon at the same time, there was plenty of room. Pancakes turned out perfect, lots of room for flipping. One morning I needed to cook bacon for four people, so I just lined the whole pan with a layer of bacon and put it in the oven at 300 degrees for 20 minutes. Not only did it come out perfect, but the clean up is much easier using that method. Several reviews I read said that the reviewer was returning the pan because everything stuck to the pan. For pancakes and eggs, you have to coat the cooking area liberally with butter. Every time that you cook another round, you need to put more butter or oil on the cooking surface. General cast iron cleaning and care is pretty easy. After I finish cooking, I pour off the oil, I scrape out any dried material, then I rinse the pan out with hot water and a scrub brush. You can use some dish soap during the light scrub, it won't hurt the season. Towel dry the pan, and put a light coat of oil inside the pan. Then, put the pan back on the stove and warm the pan back up to evaporate any water left on it. Any water left on the pan will cause rust. If you ever get any rust, just scrub down with a green pad and re-season. If you get this pan and take the time to learn how to cook with cast iron, you will never want to cook on anything else. The size and quality of this pan is phenomenal.

I’ve got Lodge skillets before and always loved the quality you get for the affordable price. But this 17 inch skillet is a game changer for me, I meal prep and this has made it easier. It’s the perfect size, I can see why people would use this for family dinners but it’s great for single meal preppers as well. My lunches are basic, usually consist of just carrots broccoli and chicken breast. Before I’d have to cook half of the chicken because it’s all the was able to fit then the other half in a 2nd batch. Now it’s just one batch every single time, enough space to mix around and add extra ingredients. I only make lunches for Monday-Friday and this fits the perfect amount for just that.

Great depth and single person size. Can be hand washed, just put oil on a paper towel and wipe it down to protect it and prevent rust. Great for cornish hen, shrimp, veggies, single serve dinner. Use on grill frequently because I don't have a stove or oven to cook. Double handles are much better for the grill space and two broken wrists. Non-stick spray and high heat grape seed oil are very helpful with cast iron. Doesn't put off gas like Teflon dangerous to pet birds.

It is large and heavy. You can cook a lot of fish, chicken and many other things.

I seriously don’t know how I ever cooked without this cast iron pan in my life! First of all, the dual handle design is wonderful—no more awkward wrist twisting trying to list a heavy skillet with one hand. The balance is perfect, and it makes transferring from stovetop to over so much easier and safer!). Whether I’m searing steaks, baking cornbread, roasting veggies, or making the perfect skillet cookie (why yeah! Because why not?!?), this pan performs like a total champ! It heats up evenly, retains heat beautifully, and the results are always consistent and delicious. Bonus points? It’s LODGE, so you know it’s made in the USA and built to last for generations. Honestly, this is one of those pieces that feels like you’re investing your culinary legacy. So, if you’ve been on the fence, GET OFF THE FENCE and GET IT!! You won’t regret it! PRO TIP:: Give it a little extra oiling and bake it a few times when you first get it though (if interested, I’ll tell you how below) — you’ll fall in love with the results. Use an oil with a high smoke point and that forms a good layer of seasoning, like canola oil, Crisco (vegetable shortening), or grapeseed oil. I’ve used vegetable oil too. Avocado oil, I think can be used too, but don’t quote me on that particular one as I’ve never used it. But if I take a guess, I THINK it can be. But the FIRST thing you do even before oiling it and baking it is wash it thoroughly as soon as you get it with a teeny-tiny bit of soap and hot water, EVEN IF IT SAYS IT IS PRESEASONED! But ONLY DO THIS ONCE! After this first wash, you won’t have to use soap ever again! This is to remove any of the factory residue. But you are then to dry the pan completely. Then with a think layer of oil (I pour a bit on the pan and then take a paper towel and wipe it completely with oil in all of the nooks and crannies inside and out and the handle with an even coat of whatever oil you choose to use. Place it upside down on your top oven rack and put a baking sheet (or if you want to line the bottom rack with foil you can do that instead of the baking sheet) on the bottom rack to catch the excess oil that drips off the pan. Bake this @ 450 degrees for 45 minutes to an hour. Then turn the oven off and let it cool completely inside the oven to allow the oil to set. Now, for a smoother, non-stick finish, it’s BEST to repeat this process 2 or 3 times, BUT you don’t have to. I like to though, but who knows…maybe it’s because I’m extra. Then, BOOM! Your brand new cast iron is ready to make some magic happen!! Enjoy!!

Nice heavy and sturdy cast iron. Great value for money. I have wanted a cast iron pan for a long time because they are work horses. I have only used once but I see a future of many happy cooking experiences.

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I love this small cast iron pan. Great size for 1 or 2 people. I baked Potatoes Anna (in my countertop oven) using parchment paper on the bottom and the 3 potatoes were golden brown on the top and bottom. I barely had to wipe it clean. I love the two side handles. Please note that the 8 in. diameter is the top measurement not including the handles and the inside bottom cooking area is approx. 6 inches. Love it !

It's an awesome frying pan! A joy to cook with!

Love this skillet and the convenient size. Boil water in it for a few minutes to get any stuck-on food off. Make sure not to leave it wet for long, very greasy food is okay to leave since you’re supposed to season it with oil after washing anyway. Highly recommend this skillet unless you have a delicate ceramic stovetop.

Beautiful pan..I use it everyday now. It's small but perfect for eggs or deep frying without using too much oil