Name: Lodge Dual Handle 12"
Brand: lodge
SKU: 62c8a3dc8132e1d9fca3b669
Rating: 4.0 (86 reviews)

Hiking Boots/Shoes Recommendations?

Hiking boot recommendations?

Any recommendations for women's hiking shoes?

[Request] Hiking/outdoorsy style shoes that can handle lots of walking on concrete

Cold and wet weather hiking boots recommendations?

I am in need of a new pair of trail/hiking boots.

Hiking Boots for heavy use during the summer

Good pair of hiking shoes?

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[request] - Good quality walking shoes.

Hello Redditors. I'm in search of a classy yet extremely durable pair of hiking boots to take backpacking around the world for 12+ months with.

Hiking boots recommendations

Men's three season "urban hiker" (like Merrell MOAB but longer lasting)

BIFL Hiking boots for women

Hiking boots with good traction and can stand up to abuse.

Looking for a good pair of shoes for my weird feet

Request - Hiking Sandals

Request: Hiking Boots

Comfortable and cushiony shoes for walking on pavement 10KM/couple hours a day (UK)

Hiking sandals that last?

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Dishwasher for Second Home

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(WSIB) Turn-based ”wargaming” game

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OPEN PORES- WHAT TO DO? IS THERE ANY PRODUCT I CAN USE?

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Lodge 12-Inch Seasoned Cast Iron Dual Handle Pan is a new spin on a classic design. Perfect for everyday cooking, from morning pancakes to roasted chicken dinners. Cast iron cookware is unparalleled in heat retention and even heating. Seasoned with oil for a natural, easy-release finish that improves with use, this pan is the right tool to sear, saute, bake, broil, braise, fry or grill. At home in the oven, on the stove, on the grill or over the campfire - plus great for induction cooktops. Easy care: hand wash, dry, rub with cooking oil. The Lodge seasoned cast iron cover (L10SC3) and tempered glass cover (GL12) fit this skillet (sold separately).

TechGearLab

The Lodge Dual Handle 12" is a larger surface skillet that offers unsurpassed versatility in both cooking and baking. We love this skillet for cooking up generous, "one-pot" dishes like stir-fry and warm couscous salads. Compared to other Lodge pans, this skillet is cast with a thinner base, so it feels significantly lighter than its size might suggest. From pizza to apple pie, cinnamon rolls to tarts, this skillet will become a go-to for baking. The dual handles make it much easier to lift in and out of the oven, and a quality finish means that the pan quickly begins to accept excess oil and butter as seasoning.
However, the only time we really noticed any remarkable difference was when simmering sauces &mdash; the pan's center is significantly hotter than the sides. While this pan does not specifically include a lid &#40;which would come in very handy with some baked goods&#41;, it is universally compatible with any Lodge 12" top. For large family meals that you want to transfer directly from the stovetop to the table, this is our choice to double as a skillet and serving dish &#40;paella, perhaps?&#41;

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The merchandise was fine. Delivery was fine. However, my cast iron skillet was left sitting on my front porch with no box or anything. It was unwrapped sitting right in front of my door

 However, my cast iron skillet was left sitting on my front porch with no box or anything. It was unwrapped sitting right in front of my door.

 Again. And again. 18) Place the pan into the cool oven up-side-down. Set the oven to 350F and cook the pan for an hour

 18) Place the pan into the cool oven up-side-down. Set the oven to 350F and cook the pan for an hour. 19) Increase oven temperature to 500F and cook the pan for 3 more hours. 20) Turn off the oven

 Cook the pan for 3 hours. 15) Turn off the oven, but do not remove the pan. Let the pan cool. 16) Remove the pan from the oven, and lightly scuff up all surfaces using a Scotch Brite scouring pad

 These instructions aren't intended to produce a beautiful show piece. 1) Sand the cooking surface and inside wall of the pan with 40 grit abrasives until sufficiently smooth to satisfy preferences. Follow with 60 and 80 grit abrasives. Wear safety goggles, a respirator, and clothes you don't mind ruining, because fine iron dust will get *everywhere*

I'm pleased with this pan.

  Get it anyways, it's inexpensive and treat it like the pre-seasoning sucks and season the heck out of it. Don't use any acidic foods in it at all until that seasoning is really on there good.

Like it's not a bad pan. Works effectively to sear meat. So that's a plus. I know it takes time to build seasoning

 Working a new season into the pan so it's fine. But I can see why some other reviewers complained about the seasoning.  Get it anyways, it's inexpensive and treat it like the pre-seasoning sucks and season the heck out of it. Don't use any acidic foods in it at all until that seasoning is really on there good

Eh lodge isn't as good as it use to be. But still decent enough

 Cleaning and oiling the pan after each use is not that big a deal, but it gets a little old. Good pan, I will still use it (how can I not, it will last forever) but not necessarily the complete answer I was looking for. I have ordered a carbon steel fry pan to try next (Ballarini 3000 series 11 inch fry pan). I am not sure if this will be better, but I want to try it

I replaced my wok about six months a go with this pan. I like this pan, very big and spacious to stir fry, but the bottom of the pan is very rough, which I do not like. Cleaning and oiling the pan after each use is not that big a deal, but it gets a little old. Good pan, I will still use it (how can I not, it will last forever) but not necessarily the complete answer I was looking for

THOUGHT THIS WAS THE ANSWER - BUT NO

 quality control did NOT do their job. please stop preseasoning pans with the nasty stuff. let cooks season their own pans

was hoping for better quality. the pans have sharp pieces not ground down with finishing. ouch. seriously cut a finger

 ouch. seriously cut a finger. quality control did NOT do their job. please stop preseasoning pans with the nasty stuff

lodge gone cheap quality

Needs a little improvement !

 Next, I added 4 eggs to the pan, and most certainly. they stuck, worse than the bacon. However, I also remembered to turn off the heat earlier than when the eggs were ready, removed them and let the pan cool down slightly. While that it was cooling, I ate breakfast

 I believe I was overheating the pan A LOT ... I mean, DUH, the pan did smoke a bit, unlike any of my nonstick ones EVER do

  Update: Day 3: I again made breakfast, adding 2 tablespoons of butter & a bacon/hamburger grease combination ... nothing else, and the eggs stuck ONLY a very small amount, but cooked more uniformly

. I went back and began using the same spatula as before. The pan was still pretty warm and immediately noticed that the remnants of the eggs was now coming off a lot easier. I then remembered, from days gone by, cooking on my mom's CI skillets, that you also need to cook with LESS heat because it retains heat much better and more uniformly

Awesome, the food tastes 100% better !!!

  Part 2 6/10/20 Bought a 17" pan like my 12". Holey Moley! That's a pan. Its too big for my stove burners, so Its an oven only or outdoor proposition. It just barely BARELY fits in my oven with 1/16" on each side with the handles catty-cornered

 Its too big for my stove burners, so Its an oven only or outdoor proposition. It just barely BARELY fits in my oven with 1/16" on each side with the handles catty-cornered. Within a few minutes of receiving, (watching delivery time), I had washed it, and filled with bbq chicken quarters for baking in the oven. FAN TAS TIK! I have a 15" lodge with a handle, and it will just barely fit in the oven too, 'cause of the handle

 I thought I was done with buying cast iron, but I'm glad this was on sale. (Even more glad it fit my oven! whew!). The 17" is at the top rim btw.

perfect. Delicious with zero sticking whatsoever. I can see this being my "go to" pan for meals like this. The 10

Great pan (s)

  I like not thinking about chemical coatings. I like that I can use my metal utensils on the surface. I like how it heats up the kitchen in the winter. I’ve learned how to cook restaurant quality steaks and delicate proteins like fish fillets in it

 You have to dry it and oil it immediately after you wash it. I won’t pretend to understand the science behind whether or not cooking in cast iron actually improves the taste of the food because of the iron, but with an even heat distribution and good heat retention it certainly can cook better and improve the texture of the food.  I like not thinking about chemical coatings. I like that I can use my metal utensils on the surface

 I like how it heats up the kitchen in the winter. I’ve learned how to cook restaurant quality steaks and delicate proteins like fish fillets in it. If you subscribe to any type of high quality meat delivery service like butcher box then getting a perfect sear in a cast iron skillet is what that animal deserves.  What I don’t like about this pan is the dark interior when cooking

 It stores away neatly in the oven with my cast iron wok on top of it. If you’re a typical millennial and you are used to generic stainless steel and chemical laden nonstick cookware with coating that eventually breaks down and wears off, then this is a good, highly versatile pan to start your cast iron journey with. It’s inexpensive and it arrives fully preseasoned. Cast iron takes more work

A modern design makes it easier to use

  Of most importance is to get on website and follow it, however, I didn't! I rinsed it, dried and set on stove to heat dry. My plan was to fry chicken so I put in coconut oil, but the heat was higher than coconut oil can handle ( I learned after ) and white smoke filled up room in seconds, I grabbed pan to take outside so fire alarm wouldn't go off, and when I got on porch, fire erupted inside pan! Needless to say, I then went to website and learned medium temps are plenty enough to preheat dry, THEN put proper oil according to temps needed. User error is 98% the cause of most failures.  I noticed afterwards that there were white areas scorched from firery coconut oil, so I started over

 User error is 98% the cause of most failures.  I noticed afterwards that there were white areas scorched from firery coconut oil, so I started over. I've used it everyday twice since, and found there is a learning curve with care and patience. Be sure to get proper tools with it, too, like lodge pan scrapers

Learning Curve Needed, Use Proper Oil, Lower Temps, Preheat First.

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Lodge Dual Handle 12"

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