Lodge Pre-Seasoned Cast Iron Skillet for Indoor and Outdoor Use. Induction Frying Pan. Oven, Grill and Metal Utensil Safe Skillet Frying Pan with Pouring Lips. Made in the USA. 26 cm/10.25 inch

The quality is good—it's heavy, sturdy, and built to last. It offers great heat distribution and retains heat superbly, making it perfect for searing and achieving an even cook. I find it easy to clean, and by making sure to oil it after cleaning, I’ve had no issues with rust. This skillet is absolutely a good long-term investment and will only get better with age and use. A perfect 5-star product!

I have been through a lot of pans from different makes for cooking dosas and rotis which need very high heat and retain heat on my ceramic hob. Traditionally, cast iron pans are used for making dosas due to their heat retaining capacity. Having read several reviews of different pans, Lodge had some of the best reviews but I was prepared to be disappointed. The package was delivered within couple of days and protected well with bubblewrap and box. After a quick wash and a few rounds of oiling/heating/cooling, I made an omelette which came out okish but the dosas would get stuck. For the next few days, I used the pan to warm scones, toast sandwiches and anything that would need butter/oil and heat. If food got stuck, I would let it cool, gently scrape it off, wash with plain warm water, season and cook again. After many trial and errors, realised that the pan worked best if heated gently to the desired temperature and then reduce the heat by one setting for ceramic glass hob. In the beginning it would need a lot of oil but now that the pan is well seasoned, it hardly takes a few drops. Within a few days, the pan was well seasoned and it was a breeze to cook omelettes which fluff up. The pan has been used to cook sabzis, curries, dosas, rotis, pancakes and anything Indian that needs a pan and it has not gone wrong yet. For past 5 months, this pan has been used everyday and it is a joy to watch the dosas come out crispy or soft, depending on the batter. It is not washed often, just wiped clean after use and rub some oil while its still warm. The pan itself is really heavy and gets really hot while cooking. As it is used everyday and heavy, it has not moved from the hob to avoid dropping it or scratching the glass hob. There are several makes available for much lesser price but not sure of their performance. Lodge comes with very high standards and it is worth investing in a good pan as cast iron cookware is a one off investment if cared for well.

Whole new way of cooking, absolutly love cooking my steaks with it and gives you a little bit of pride looking after it.

These pre-seasoned Lodge cast iron pans - if cared for properly - are a life-long purchase, or possibly longer, if you decide to hand them down to the next generation! They are beautifully made, with a clean, consistent cast, and a considerable heft, even in the smaller sizes. The iron has a tight, fine grain which produces smooth curves and crisp details on the pan, and provides a visible sense of quality. Equipping your kitchen with a set of these would be ideal if you appreciate traditional, quality items that can be passed down from generation to generation - they are genuinely 'Modern Retro'. Unchanged in design over hundreds of years, there is a sense when cooking with these that a great-great-grandmother has done the same somewhere back in the distant past. In this manner, they are eminently suitable for cooking traditional and slow-cooked dishes. Pros: Solid, long-lasting, high quality construction that saves on energy (as less heat is needed) and may improve the taste of your foods. A slower approach on a lower setting will infuse the pan with an even heat all over. The cast iron may not actually add anything taste-wise to the food being cooked, but - possibly by not taking anything away either - it definitely does help food taste better! Meats sear really well, sealing in more flavour. There is absolutely no chance of any contamination from non-stick chemicals or coatings as the pans are entirely naturally coated (cooking oil). Cons: Need slightly more maintenance than a modern non-stick pan, and the considerable weight can make them a bit of a handful! Pre-seasoning (cooked-on oil) ensures less hassle when the pan is new, and as you add to the seasoning through time, the non-stick qualities of the pan increase. Unlike normal non-stick pans, you can use metal kitchen implements with impunity, as the surface is practically bulletproof. However, you must wash the pan in a gentle soap solution after each use, and re-coat the pan with oil before storing it away. In practice, this only takes a couple of minutes and leaves the pan with a satisfying black lustre. Not doing it, or leaving the pan damp, can result in rust quickly forming on the raw iron. However, even this is not a disaster as a gentle scrub and re-oiling will get rid of the rust (although leaving rust on for longer could result in physical damage to the surface of the pan). Due to their robust construction and the nature of cast iron, these pans tend to weigh heavily, even in the smaller sizes. This helps the pan spread and retain heat evenly, but can make them a bit of a handful when moving them around the stove. As an integral part of the pan, the handles heat up at the same rate, so be careful with them! The positive side of this is that the pan can go from stove top to oven to table top (and even BBQ!) without alteration, or risk of a plastic handle melting. Buy a pair of good quality silicone mitts or oven gloves and always lift them using both handles. Lodge do silicone covers for the handles and tempered, oven-proof glass lids in sizes to fit the main pans. For general use, the 8" and 10" sizes should be adequate, with 12" for larger meals or extended family cooking. They are also available in deep versions that can be used as a casserole. We store ours on the gas stove top as we like the look of them so much!

Like most people I've gone through my fair share of non stick pans and skillets in the past and really wanted a long term option that was going to improve the taste of food and the way it was cooked. I wasn't too concerned about cost due to spending a lot of money on pans in the past, then having to replace them after a while, which is really a false economy. Lodge, a US brand, have a great name for quality and you can literally use them on anything from camp fire to barbecue to stove. I've had mine for about 6 months now, enough time for a decent review and have to say it's been excellent and somehow it seems to make the food taste better (could just be in my head !) A couple of points to be aware of though, the pan is heavy! I'm 6 foot 2, average build and it can get difficult to manoeuvre when dishing out of it. Not a major problem as you can bring your plate to it instead but that might not work for you all the time. My wife who is 5 foot 3 and quite petit, cannot realistically dish up with this pan. Another point is, make sure you keep this pan well seasoned. Using oil to cook with it all the time kind of defeats the point, when it is seasoned well you need very little oil, if any to cook even the trickiest of foods, like fried eggs. Seasoning the pan is straight forward enough, a little olive oil on kitchen towel, rub all over the inside and outside of the pan, then put in the oven on 200c for an hour. Job done. If you don't do this, food will stick or you will have to use a lot of oil. Both of these reasons means you won't get the most out of the pan and defeats the object of having it in the first place. Lastly, it gets hot, really hot. I currently have the recommended silicone handle on it (see Silicone Handle review) and this is okay but definitely doesn't allow you to pick the pan up without an oven glove after half an hour of using it, which again isn't a problem but there could be a better solution. I have recently looked into the leather 'Lodge' handle cover which is supposed to be absolutely brilliant for the heat distribution but also about £20. That would however be worth it for a life time of oven gloveless pan use, with no burnt hands ! I'll review this when I get it. I have concentrated on the more negative points but only because these are the niggles that stop it from being the best utensil in your kitchen, ever! However, from a positive perspective I will say that it's the best pan/skillet I have ever owned. The heat distribution gives you the consistency and control you realise you need to get the food cooked thoroughly and as said above, it just seems to make everything taste that much better. Especially when cooking Steak, the quality immediately becomes evident, being able to get from rare to well done with accurate consistency, making the pan well worth the money alone for that reason in my eyes.

Not all cast iron pans are the same. I have several Lodge pans of various sizes but needed a dedicated steak on. I cooked two sirloin steaks which turned out fantastic. Even temperature over the whole pan is essential. This is probably the best cast pan I have ever used.

I bought this cast iron skillet as I was fed up of replacing non-stick pans and thought that it would be much harder for the family to destroy this one. This is the first cast iron pan I have owned and was a little wary at first so I did a bit of research on YouTube. I did not pre-season the pan as it looked fine with the Lodge pre-seasoning so I just gave it a thorough scrub before the first use. The first thing I cooked was bacon as I had heard that that was a good thing to cook in a new cast iron pan. The bacon cooked wonderfully, so full of flavour. It is simple to wash out. Just a rinse and scrub with plain hot water (no washing up liquid) using a grill pan brush, a warm on the stove to get rid of any moisture and then a quick wipe over with a tiny bit of oil with kitchen paper and it is ready for the next use. I have cooked all sorts in it, even eggs. It is great for cooking things on the stove and then putting in the oven or under the grill to finish off and meat always seems to taste better than the equivalent cooked in teflon. The handle does get hot as it is made of cast iron too but a Le Creuset handle glove fits very well and takes care of accidentally grabbing the hot handle. Cast iron does take a different sort of care than non-stick pans but one soon gets into a routine. It needs preheating to bring it up to the correct temperature before use which can take a little time and after use it needs to be well dried and rubbed with oil before putting away. I am delighted with this pan and love cooking in it. The more I use it the better it seems to be. I am looking forward to expanding my cast iron collection in the future. Lodge seem to have a good reputation for their cast iron and this seems to bear out with my experience of this one. By the way, as these pans are solid cast iron, they are quite heavy. The helper handle helps when moving the pan around. However, make sure to wear an oven glove if using the helper handle as that will be hot too.

Cast iron frypans are as good a wok substitute as it gets for those without gas cookers. If you treat them exactly like a wok - seasoning with oil and heat, no detergent - they are exactly as non-stick as you need them to be. I checked the reviews here that warned against frying eggs straight away with a new one of these Lodge skillets. But the first fry I wanted to do when the skillet arrived was fried rice. Luckily, that involves only needing broken up fragments of well-scrambled egg. I did another little season just for good measure - a rub of oil and a low heat for an hour - then fried a few of the other ingredients in plenty of oil - fish cake, onions, etc. Then I had a go at the egg, with 1-2 tbsp oil. It stuck a bit, but scraped off the bottom while frying without unreasonable amounts of trouble - and as noted, fragmented egg bits is what the recipe needed anyway. And with iron pans, a bit of scraping will only give you more iron in the diet, and more delicious crispy bits. So: first low-expectation egg-fry = reasonable success. The next fry I did was Chinese fried egg and tomato. Now, tomato actually eats away at iron frypan seasoning, but hey, sometimes a girl's gotta have fried tomatoes. This again involved a scrambled type egg form. I fried the beaten egg first, with about 1 1/2 tbsp oil. It was actually already fine - only a very small amount of scraping required. After this dish, there might have been a couple of grilled cheese sandwiches. And then this morning I thought I'd be ambitious and go for an omelette. After first frying up the mushroom filling, I did the egg in about 1 tbsp oil and it came out perfectly, no sticking or breaking at all. I am optimistic about the next egg fry being able to deal with a whole fried egg, with progressively less oil required. Teflon shmeflon. Also, I ordered the special handle-mitt but in the meantime, a teatowel wrapped around the handle with a rubber band is doing me fine. I probably should have saved myself the 9 quid.

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

This skillet is everything I wished for in a cast iron, as I've seen many chefs cook with one. This is my first cast iron, and had to get used to keeping it dry and well seasoned, but I must say it is worth the effort if you take the time to maintenance this skillet. My meat is much crispier on the outside, while maintaining the juice inside, my eggs cook to perfection, and cooking mixed dishes such as fried rice or paella come out amazing. It is rather heavy, even in terms of cast iron, however it does have a support handle on the opposing side so you can lift and carry it with two hands (please remember to use oven mits so you don't burn yourself!). Unfortunately my Japanese oven is a bit too small to fit the skillet inside, so I haven't been able to test baking with it as some recipes often call for, but this pan retains heat amazingly well, especially if you opt in for the matching lid.

perfect pan , as described

Das Braten in einer Gusseisenpfanne ist eine wirklich geniale Sache, daher wollte ich so ein gerät auch unbedingt haben. Also hier bei Amazon zu einem guten Preis (immer noch recht teuer, vergleichbar mit einer besseren Antihaftbeschichteten) erstanden. Ich hatte mir gedacht für die wichtigste Pfanne kann man auch mal etwas mehr ausgeben. Kurz darauf konnte ich die Pfanne in den Händen halten und war mit meiner Wahl zufrieden: - Gute Gussqualität, leider auf der Innenseite etwas rauher als möglich - Saubere Verarbeitung, keine Grate - Einwandfreies Pre-Seasoning, ich habe mich entschieden nicht selbst nochmal neu einzubrennen. Also nach dem Reinigen der Pfanne (mit heißem Wasser, ohne Spüli! Niemals in die Spülmaschine!) erstmal die Standards gemacht: Bratkartoffeln und Spiegelei. Öl in die Pfanne geben (Ja, eine unbeschichtete Pfanne braucht etwas mehr. Das ist aber kein Problem - Alles frittieren braucht man deswegen auch nicht). Das Öl erhitzen bis es leicht raucht, dann die Kartoffeln und Zwiebeln hinein. Es setzte absolut nichts an. Die Pfanne zieht dank ihrer Wärmekapazität ordentlich durch, ein ganz neues Erlebnis. Nachdem die Bratkartoffeln fertig waren (schön gebräunt, dank der gleichmäßigen Hitzeverteilung und des trägen Temperaturverlaufes) - angesetzt hat bis hierhin immer noch absolut nichts - waren die Spiegeleier an der Reihe. Die Pfanne grob mit Küchenpapier gereinigt, nen Klecks Öl verteilt, Eier in die Pfanne. Die Eier dann erst mal etwas stocken und anbraten lassen, dann kurz mit dem Pfannenwender angestupst - sie lösen sich komplett vom Boden, ohne Reste zu hinterlassen. Einige Teflonpfannen sind dabei schlechter, meine Keramikpfanne schafft das auch nicht. Also ich bin restlos Begeistert, ein bessere Bratergebniss hatte ich mit einer neuen Pfanne noch nie, schon gar nicht mit einer unbeschichteten. Nach Gebrauch mit Wasser (ohne Spüli) ausgewaschen, auch nach einer Woche noch keine Rostspuren. Super. Nachteil ist natürlich, das die Pfanne äußerst schwer ist, sowie der Griff richtig heiß wird. Dies ist aber konstruktionsbedingt und kein Mangel am Produkt. Dafür kann die Pfanne halt auch mal auf den Grill oder in den Backofen, sie fühlt sich dort sogar richtig wohl. Topflappen ist fast schon zu wenig zum anfassen, das dieser durch das Gewicht stark zusammengedrückt wird und nicht mehr richtig isoliert. Le Creuset führt Isolierüberzüge für den Griff, diese sind durchaus ein empfehlenswertes Zubehör.