Name: Lodge Chef Collection 12 Inch Skillet
Brand: Lodge
SKU: 63268518206d8973928cbb68
Rating: 4.0 (49 reviews)

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This affordable pan is lighter than a traditional cast-iron skillet and a little shallower. It’s an ideal shape for searing, roasting, and sautéing.

walmart.com

worldmarket.com

amazon.com

Old Man Speaks

Outsider

The Virtual Chef

r/castiron

 Usability: Both of these skillets cooked remarkably well, especially on first time use. You saw them very little sticking on either skillet. Both of them came pre-seasoned Then when we got the eggs, pancakes, and the ham in there, really little stickage on either skillet. What I do love about this Lodge is the curved handle, the flared sides, and the lighter weight

 if you put these skillets next to each other and told me they were the same price, I'd probably lean towards the smithy because it's just such a beautiful skillet and they both cook very similarly. But I just cannot get over the price point. When you talk about this lodge and it being a quarter of the price of the smithy and they basically cook exactly the same, I lean towards the Lodge based on usability, aesthetics, and price. Outsider is going with the Lodge 12 inch chef's skillet

 For pure usability, I'm going with the Lodge and it's really because of this handle and the weight. Now, aesthetically, the Lodge is a very good looking skillet, but when you put it next to the smithy, the smithy is like a work of art. If I was going to hang something on my wall and not use it for cooking, it would be this smithy. It's gorgeous

 Now, conversely, the smithy has standard sides, so you could tell when I was working the hash browns that it was more convenient for me to push them up against the side. And if I was, let's say grilling a steak in here, I could really get my steak edges up against this pan. For pure usability, I'm going with the Lodge and it's really because of this handle and the weight. Now, aesthetically, the Lodge is a very good looking skillet, but when you put it next to the smithy, the smithy is like a work of art

Outsider Reviews: 12-Inch Cast Iron Skillets

I reached out to Lodge and sent them a bunch of photos and they agreed to send me a replacement pan. What shocked me was that the pan I received (new, out of the box)  was warped in the same fashion. I took more photos, sent them to lodge, they apologized and agreed to replace the pan. That replacement pan arrived also warped

 I took more photos, sent them to lodge, they apologized and agreed to replace the pan. That replacement pan arrived also warped. I’m now zero for three. I reached out and asked to speak to one of their managers or someone higher up and they declined but guaranteed that their quality assurance team would hand pick a pan for me

 I’m now zero for three. I reached out and asked to speak to one of their managers or someone higher up and they declined but guaranteed that their quality assurance team would hand pick a pan for me. That one arrived AGAIN warped by a similar amount. When I repeated my request for a conversation with one of their managers they declined, said that the pan meets all their specs, and that they would not be working with me to resolve the issue

For example, If I cook a steak in the pan I have to tip the pan from left to right to keep moving the oil and juices to the middle of the pan otherwise all the liquid ends up around the rim of the pan and my steak burns. Cooking potatoes is almost impossible because of the same problem, the middle dry and burning while the edges are swimming in liquid.

Systematic issues with Lodge Chef Collection 12” Skillets

 Really liked this skillet. However, a few months ago the pre-seasoning started to come off in patches along the sides and I'm having difficulty keeping it seasoned properly and evenly so food doesn't stick. Very disappointed. Has turned into a very time consuming skillet to maintain, rusting easily

Perfect shape and size. I think gives better browning and flavor than stainless steel. Really liked this skillet. However, a few months ago the pre-seasoning started to come off in patches along the sides and I'm having difficulty keeping it seasoned properly and evenly so food doesn't stick

 Very disappointed. Has turned into a very time consuming skillet to maintain, rusting easily.

Loved to use but seasoning cracking off

 Thank you for watching and we'll see you very very very soon with some of this cast iron stuff in action.

 so you get one grill pan at one flattop. Gribble Awesome! So you can see all kinds of breakfast coming out of that combo of everything. Yeah, you could do bacon on one and pancakes on the other. Now what is this? This is also a chef equation I Guess this might be what they refer to as a stir fry pan

 it does not. Instead, it has two tutors for handling. All right. So let's see what's in this

 There we go so this should be ready for service soon. Big thank you goes out to Lodge Cast Iron In. South Pittsburg Tennessee for sending me this stuff. You get to see their products that I just received, but you're gonna be seeing me cooking with these very very very very soon

Lodge Cast Iron ™ Chef Collection

I typically love everything lodge, but for some reason this cast iron does not hold seasoning very well compared to my others. It's a bit lighter, but nothing life changing. I've thrown 5 layers of larbee on it (I'm not new to seasoning) and for some reason food still gets stuck to it quite easily. I'm hoping that after some continued use it will improve

Not the best Lodge I've owned.

 Um, this one on the back is just your standard lodge skillet, usually a number eight skillet. It's a ten and a quarter inches rim to rim and then this one in the front burner is, uh, what they call their large uh chef skillet. It's got the slanted sides to it as you see and it too is exactly ten and a quarter inches rem to rim. Even though it might look a little bit different, it isn't okay

 You know you can, uh, get the fancier, uh lodge black lock stuff. but um, you know, I don't know that it cooks any better than than these guys. So and I don't have tons of money to spend on this stuff even though I do splurge in my vintage cast iron as you've seen in some of my videos. but I'm not buying uh, new skillets that are a hundred and plus dollars each

 When you get a plate, I'll have something to eat. [Music] All right gang. And as you can see, that baby is pretty clean, it's not going to be any thing to do except rent it out with some warm water and dry it off good and put a little more oil on it. We're ready to go

 This isn't too bad. Hey, this somewhat successful wasn't it A plain oops. Not quite cooked there, but hey, that's better than I've done before. I think I'm pretty pretty sad as far as my cooking abilities are concerned

Lodge Chef Skillet

Advertised as preseason definitely not. I have been cooking with cast for over 50 years I know the difference between what is seasoned and what is not.

Be prepared to season the Pan yourself

Not what I expected

 It requires scraping off the solids, which essentially removes much or all of the seasoning under the solids. With the solids removed, a carbonized film remains which requires a strong dish washing detergent to clean off. Carbonized film contains carcinogens; which are, obviously unhealthy and would be transferred to the next food cooked on the same surface if not thoroughly removed. In addition, the stainless steel ring around the glass top does not prevent condensation buildup from leaking out onto the stove/countertop/floor when the top is removed and inverted

We carefully followed seasoning procedures, only to learn that anything that is cooked with even only medium high heat, or higher, solidifies on the cast iron surface. Removing these solids requires much more effort that simply wiping it clean. It requires scraping off the solids, which essentially removes much or all of the seasoning under the solids. With the solids removed, a carbonized film remains which requires a strong dish washing detergent to clean off

 Also, the rubber/silicone lid handle frequently loosens from the lid, making it likely to separate if not constantly retightened. Finally, the two handles are too close to the body of the pan, making it unsafe to lift it while the pan is on the hot burner/heating element. We do not recommend purchasing this product.

 Carbonized film contains carcinogens; which are, obviously unhealthy and would be transferred to the next food cooked on the same surface if not thoroughly removed. In addition, the stainless steel ring around the glass top does not prevent condensation buildup from leaking out onto the stove/countertop/floor when the top is removed and inverted. Also, the rubber/silicone lid handle frequently loosens from the lid, making it likely to separate if not constantly retightened. Finally, the two handles are too close to the body of the pan, making it unsafe to lift it while the pan is on the hot burner/heating element

Beware of the positive claims of how these cast iron products are easily cleaned after seasoning.

 Therefore I find the whole pan just difficult to use and cook with and I’ll be looking for a pan with more of the proper handle size like the picture I attached.

 That doesn’t make any sense. The proportion of handle on the small pan is more appropriate, but they should have larger and longer handles on the heavier and larger pants. Therefore I find the whole pan just difficult to use and cook with and I’ll be looking for a pan with more of the proper handle size like the picture I attached.

 The larger pans have handles that are too small. You can’t get the proper leverage for the heavy weight of the pan. The handle is super hot around a third of the way down. So it becomes very cumbersome and difficult to find a way to hold a small handle even with an oven mitt

In terms of cooking, the pan is good. The reason I gave it such a low rating is because of the handle design. The larger pans have handles that are too small. You can’t get the proper leverage for the heavy weight of the pan

Lodge Chef Collection 12 Inch Skillet

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