Lodge 20.32 cm / 8 inch Pre-Seasoned Cast Iron Round Skillet / Frying Pan

Typical Lodge quality: this is almost a piece of art. Pre-seasoned, all it needs is a hot rinse and a wipe with oil before first use. Pan and handle are a single casting, so no rivets or machine screws to work loose. It takes a little longer to reach temperature than steel or aluminium, and the handle can get uncomfortably hot -- although you quickly learn to anticipate that. Works well with any heat source (apart from microwave, obviously) and I like that it's at home in a charcoal barbecue. Cleaning is a breeze -- just a hot rinse, maybe a short soak, dry and wipe with cooking oil. In just over a week it has built up a nice patina of super-non-stickiness. Nice. Just be sure to avoid using metal utensils, aggressive scourers, or any detergent.

These are great pans, please ignore the low ratings as these have been given by people wno don't know how to treat cast iron. To get the best out of it when you first get it give it a good scrub in hot soapy water the factory seasoning is OK but not great so we will see to that next (this should be the only time you use soap). Next dry it and coat the whole thing in a thin layer of either vegetable shorting or rapeseed oil then cook it in the oven upside down for at least a hour, repeat as many times as you like the more you do the better the non stick of the coating. (Any more than 5 times is probably overkill) After use while it's still warm for light soiling just wipe it out with a paper towel, medium soiling add a bit of salt and scrub it with a paper towel make sure to remove all salt. Heavey soiling under hot water use a plastic scraper or chain mail scrubber. Then dry and heat the pan and coat with a thin layer all over then heat till it smokes and that's it let it cool and put it away.

Love it! This pan is just right for an omelette and for when you're cooking small quantities. I have a number of lodge cast iron skillets and will continue to purchase more, They make a big difference to cooking and I shall replace my conventional non stick and other pans for the cast iron range. I've had no problems with food sticking and have found them easy to clean and maintain. Cant wait to get my next one.

I got this slightly reduced because it was a return, I think. Still quite expensive. I wanted to try frying on cast iron and using the same dish for frying and then oven-baking. It's very good for sausages because the roasted juices stick to the sausage, not the pan, and they end up with a tasty crunchy skin. It's good for sweet potato chips. You can only get one portion of sweet potato chips on because it's quite small, but they come out crunchier than on a baking tray. I also tried making aubergine parmagiano baked in the oven, and it didn't stick at all and the sauce tasted very rich. When I tried to make an omelette it did stick a bit. Is well made and interesting to experiment with.

Very heavy and pre seasoned frying pan, just perfect to cook for one. Gran used to have one, and cooked two eggs at a time and bacon and sausages for one person at a time as they came down to eat. The rest of the time while cooking large family meals she used her much lighter pots and pans. I always thought I should really have cast iron too for the health benefits, but the cost and the weight put me off, until I decided to follow family tradition. The big 16 inch versions they recommend in some cookbooks just leave me wondering if these people are weight lifters, especially taking into account the fact that these pans need serious muscle to lift while empty. So, this small pan will suit me just fine and there'll be no strained wrists and food ending up on the kitchen floor. I particularly like the fact that they are pre seasoned after going through the entire routine with small corrugated grill pans I brought back from holiday when weight was generally ignored by airlines, and before they sold them here. It takes iron a while to mature, so plenty of oil is needed at first or things will stick before they settle down to become the best pans you have. I now only use stainless steel and very rarely use my non stick collection as the coating comes off very easily if you forget and pick up the wrong spoon or stuff gets burnt and then sticks to the bottom taking off the costing with it. Happens with every cook, even those with decades of experience, so I never believe those who say it would never happen in their kitchen. So, remarkably good value for a very solid cast iron pan, the famous French versions would add another £100 to the price, and just the right weight for me to manage comfortably enough without strain, and ideal to cook for one, or two small portions.

I find it as good as my equivalent size le Creuset skillet; this pan is possibly more non-stick for delicate foods. This is a very small, deep pan - it cooks even delicate foods like eggs/ omelette beautifully without sticking as long as the pan is hot before adding eggs (same principle for fish). I like cast iron as it can compensate for my gas hob that doesn't heat well. The pre-seasoning is good; the handle gets very hot so you definitely need good oven mitts or a silicone handle cover. Care is minimal (quick wash and dry or rub with cloth) but essential to do immediately after use or the pan may rust (and never soak, or leave wet or on a wet surface or you'll have rust stains everywhere!). Having said that, even bad rust in a cast iron pan is relatively easy to remedy with vinegar and steel wool (lots of youtube clips!). It's useful to season cast iron every now and again (a couple of times a year), which is a very simple task: clean well (with steel wool or an abrasive if necessary), rub inside and out with grapeseed/soy/sunflower oil, bake for half an hour at 225 C/450F, turn off oven and leave to cool. Rub off any excess oil and store in a dry place. Successive seasonings (3-4 over a few days) certainly improve non-stick properties in cast iron cookware, but I find that they generally aren't necessary with this brand.

So I originally decided to buy this pan as an alternative to a pan with a ceramic coating which usually has some carcenagenic producing properties. After researching the company & scouring the previous reviews I decided to go ahead & buy it with the knowledge of recognising that washing the pan carefully & seasoning it (according to the instructions provided). Unfortunately I find the usage of this pan pretty taxing. Almost everything gets stuck to it, also I have found when cooking vegetables the black coating can rub off on to the veg which doesn’t look appetising whatsoever. I tend to use the pan now for things which require the whole thing to go into the oven (i.e. roasting bones, making a gravey or using it to thicken sauces up). Please remember to use an oven glove because it obviously can get VERY HOT!!! The postage & delivery was great but not what I had hoped for...

Very high quality skillet. I spent some time 'seasoning' it with oil when I first got it. I think I cooked and wiped oil into it 7 times before we used it. I haven't had to do it since and it's stayed non stick. Love it. It's healthy as no horrible chemicals are leaching off it to effect your hormones (Teflon!). It's very heavy. I can't really lift it with food in, I tend to use a large flat slotted spoon to serve the food. You also must be careful to leave the pan to cool before washing it, and then dry it straight away or it will rust! I tend to dry it on the stove to make sure it's perfectly dry - with the heat on. Then leave it to cool and put it away. We use it all the time though, it's great.

Excelente sartén Lodge 8" para toda la vida! Realmente es de fácil cuidado, sólo lavarlo con un poco de jabón, una gota, tallar con el lado amarillo de la esponja tradicional o cualquier otra no abrasiva, secar inmediatamente y calentar unos 10 minutos o un poco menos en la estufa, aceitar levemente por todos lados y guardar... No sé pega nada, se limpia fácilmente... Seguiré adquiriendo éstos sartenes, ollas y comales para reemplazar los de teflón...

This is excellent! I use this for everything - eggs, pan seared chicken / fish, toasted bread, veggies, roasted potatoes (stove to oven). Even baked a pies and pizzas in it! So versatile, amazing quality. I don’t even need to season it and food never sticks. No one makes cast iron like lodge.

Du très haut qualité. Attention l'assaisonnement aide contre le rouille mais c'est fait de la fonte non émaillée quand même.

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

実はとっても重いのですが、焼き上がりの食材は美味しく頂けます。キャンプで使用している訳ではなく、自宅で日常的に使用しています。簡単で美味しい。蓋をすると蒸し焼きの様になり、さらに美味しくなる。油跳ねの心配にも蓋があった方が安心です。