Name: Lodge Pre-Seasoned 12-inch Cast Iron Skillet
Brand: Lodge
SKU: 63300d58206d8973927fcf4d
Rating: 4.1 (156 reviews)

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PRODUCT DESCRIPTION 
 LODGE 12 INCH SEASONED CAST IRON SKILLET
The 12-Inch Seasoned Cast Iron Skillet offers both elegance and versatility to your kitchen. Whether youâ€re learning to cook, or a seasoned expert, this pan is timeless. If well cared for, it can be passed down from one generation of chefs to the next. This skillet translates beautifully from the kitchen to the table as you make every meal a memory.

CARING FOR YOUR CAST IRON
Caring for your cast iron doesnâ€t have to be complicated! Lodge cookware is pre-seasoned, so you can make your family's favorite recipe without needing to season the skillet first. You can use it on the stove top or the campfire (just not the microwave), and enjoy the easy-release finish that cast iron is known for.

After hand washing your cookware, simply place it on a burner for a few minutes and then rub in a thin layer of oil to help maintain your hard earned seasoning.

LODGE MANUFACTURING COMPANY
Founded in 1896, the Lodge family has been making high quality cast iron for over a century. Joseph Lodge created a legacy that has lasted through more than half of U.S. history. Even through tough times like the Great Depression, the Lodge family has been committed to keeping their employees and their families afloat. Novelty items such as cast iron animals and garden gnomes were sold in order to keep paychecks coming and families fed. 

The Lodge Manufacturing Company is still family run, with both CEOâ€s being the great-grandsons of Mr. Joseph Lodge himself. As technology has evolved overtime, Lodge has seamlessly stepped up to the plate with innovative products and patented technology.

PROUDLY MADE IN THE U.S.A.

For over 100 years Lodge has been dedicated to manufacturing quality cast iron products that can be passed down from one generation to the next. From summertime campouts to Sunday night dinners, Lodge is happy to be at home on your table.













 AMAZON.COM 
 Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri

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The classic Lodge sears well and is deep enough for frying chicken, but it is hefty to maneuver around the range.

Consumer Reports

The Victoria is one of the lowest-priced pans we’ve tested, but it browns and sears just as well as some higher-priced ones, earning top scores on both tests. But it was only so-so in our cornbread test, and scored a Fair on our heating evenness test, the lowest rating of the pans here. At 6.9 pounds, it’s lighter than many other pans in our tests.
For more options: Best Cast Iron Frying Pans

Lodge has been making cast-iron frying pans in its Tennessee foundry since 1896. It’s one of the few surviving iconic American brands. This 12-inch Lodge cast-iron pan is top-notch at browning scallops and earns an Excellent rating for searing a steak. Baking is only so-so, though. Heating evenness is also mediocre. It weighs 7.8 pounds, which is about average.
For more options: Best Cast-Iron Frying Pans

CR’s take: Lodge has been making cast-iron frying pans in its Tennessee foundry since 1896 and is one of the few surviving iconic American brands. This 12-inch Lodge is top-notch at browning scallops and earns an Excellent rating for searing a steak. Baking is only so-so, though. Heating evenness is also mediocre. It weighs 7.8 pounds, which is about average.

CR’s take: The Victoria is one of the lowest-priced pans we've tested, but it browns and sears just as well as some higher-priced ones, earning top scores on both tests. But it was only so-so in our cornbread test, and scored a Fair on our heating evenness test, the lowest rating of the pans here. At 6.9 pounds, it’s lighter than many other pans in our tests.

Lodge has been making cast-iron frying pans in its Tennessee foundry since 1896. It’s one of the few surviving iconic American brands. This 12-inch Lodge cast-iron pan is top-notch at browning scallops and earns an Excellent rating for searing a steak. Baking is only so-so, though. Heating evenness is also mediocre. It weighs 7.8 pounds, which is about average.For more options: Best Cast-Iron Frying Pans

The versatility of cast iron is not to be overlooked—it lends itself to cooking up a variety of dishes, from pancakes and pies to one-pot dinners and so much more. The Lodge uncoated cast-iron frying pan scores an Excellent rating in our tests when it comes to searing steaks and browning foods. It comes pre-seasoned with a thin layer of oil baked in, and if you keep it that way, it will last for generations. The seasoning is what also makes it so easy to clean—with the exception of one, all the uncoated cast-iron skillets in our tests earn a Very Good rating for ease of cleaning.

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 I expected the pans to be rough, but not so rough, and that they would be better, and more evenly seasoned. But in the end, if they last a lifetime, as they should, I won't remember the misgivings in years from now.

 It was heavier than expected. Not a bad thing for me. And it was much thicker than expected as well. Again, not a bad thing

 Then I took to giving the pans two rounds of seasoning to get them cook worthy. I used one this morning and it was fine. I made fried eggs in it (yes, you can make eggs in today's rough cast iron pans) and sticking was minimal as expected. One reason my eggs stuck was I cracked them into the pan before the pan was fully heated

..nudge them too soon, and they may resist and stick slightly, but get out your metal spatula and shovel it under after the chicken has cooked a while and it will slide without sticking. In conclusion, I expected more from Lodge

Expectected More!

 It said it might need some extra oil the first few times and it might need more seasoning. I figured bacon would be a good first product because it's so greasy. The bacon stuck really bad to the pan, I had to scrape it off the bottom and those spots where it stuck were terribly sticky. After the bacon I fried a couple burgers in the pan, they got that nice crusty outside like you only get from a skillet like this or from a really nice restaurant grill

It seems like a good product. I wanted a preseasoned pan because I had such a hard time seasoning a pan the last time I tried. It said it might need some extra oil the first few times and it might need more seasoning. I figured bacon would be a good first product because it's so greasy

 The bacon stuck really bad to the pan, I had to scrape it off the bottom and those spots where it stuck were terribly sticky. After the bacon I fried a couple burgers in the pan, they got that nice crusty outside like you only get from a skillet like this or from a really nice restaurant grill. The burgers stuck a little bit but nothing serious. Then I fried up the rest of the hamburger to use in other dishes, that fried up nicely no sticking

 The burgers stuck a little bit but nothing serious. Then I fried up the rest of the hamburger to use in other dishes, that fried up nicely no sticking. I think it cleaned up nicely, I poured out the grease and wiped it out with paper towel, I didn't want to use water on it again afraid it will set me back. I'll have to see how it goes on the use

Not quite sure yet.

This is a BIG skillet! Be sure you want to go this big. I'm single, so I'll rarely need this size. The cute little red handle cover.

 They're charging me $10+ to return it...wonder what if I exchanged it? Walmart has this exact same skillet for $19

.wonder what if I exchanged it? Walmart has this exact same skillet for $19.92, it's a "no brainer", even when it's costing me $10. AMAZON, I'M NOT VERY HAPPY WITH YOU TONIGHT!!! 22 OCT

 Bottom line: whatever I may have used this for, I'll probably still use my big crock pot, and it has a lid. Walmart has these same Lodge items..

FAMILY SIZE!

 I cooked marinated skirt steak, the meat came out great but there are tons of black bits crusted on the pan and I can’t get them out. I cooked a second batch of the same exact meat in my other skillet, no black bits, no problem wiping it clean. I’m throwing out this Lodge pan and getting another one of the same brand that I had. Also, the red silicone handle cover is worse than useless, it’s downright dangerous

 I seasoned it as per Lodge instructions. The first use was OK, but the second one proved disastrous. I cooked marinated skirt steak, the meat came out great but there are tons of black bits crusted on the pan and I can’t get them out. I cooked a second batch of the same exact meat in my other skillet, no black bits, no problem wiping it clean

 I’m throwing out this Lodge pan and getting another one of the same brand that I had. Also, the red silicone handle cover is worse than useless, it’s downright dangerous. You think it will protect your hand, but it won’t! Use proper oven mitts.

Was not seasoned properly

 Compared to Lodge 15 ounce (~420 ml) melting pot which seems not to sit on a gas stove's burner by itself, may be because of its shape. [URL REMOVED] Measurements are for melting pot: diameter ~ top 5", bottom 2.5", height 2.5 " as given at manufacturer's website

3.5" skillet's size is very small, diameter is ~ 3.5" at top, 2.5" at bottom, height is 1"

5" at top, 2.5" at bottom, height is 1". Can fry just a single egg. Got measurements image from manufacturer's website

3.5" skillet's size is very small. Can fry just a single egg.

okay

 Another point to bring up, is that cast iron used to be offered polished and unpolished. The Lodge skillet comes unpolished, meaning it has a textured surface. I think before I do the flax seed oil seasoning, I will likely use a dremel/sandpaper to smooth the cooking surface purely for aesthetic purposes to flaunt that I take care of my cookware. Polished cast iron does offer the benefit of more exposed internal pores, so the seasoning sticks better, but I've never had an issue seasoning so this point is moot

  I've done both high heat and medium heat for seasoning, and I find that the hotter the oven the better the seasoning. If you fail to season above 350f, you will likely end up with a browned pan that is slightly sticky because the fat didn't form a polymer, and will make you leave an unnecessary low star Amazon review and never know the benefits of cast iron. My suggestion is scrub the skillet with steel wool and soap until the water runs clear and you're sure there's no soap remaining on the cast iron. Dry the skillet completely, and cover with oil; make sure you get the handles, bottom, and top

 This doesn't mean every night, but treat yourself to a steak for dinner or pannekoeken for breakfast once a week - your skillet and taste buds will thank you.

 I think before I do the flax seed oil seasoning, I will likely use a dremel/sandpaper to smooth the cooking surface purely for aesthetic purposes to flaunt that I take care of my cookware. Polished cast iron does offer the benefit of more exposed internal pores, so the seasoning sticks better, but I've never had an issue seasoning so this point is moot.  I've done both high heat and medium heat for seasoning, and I find that the hotter the oven the better the seasoning. If you fail to season above 350f, you will likely end up with a browned pan that is slightly sticky because the fat didn't form a polymer, and will make you leave an unnecessary low star Amazon review and never know the benefits of cast iron

Great cast iron skillet

 While it can handle some oven temperatures, I remove it before placing in a 500° oven since that's higher than the recommended temp for the silicone.

 Flip to other side to sear and then place back into still-hot oven to finish cooking. Amount of time in oven will depend on thickness of steak and/or fish and degree of "done-ness." Salmon and other meaty fish don't take long and, since we eat our steaks rare or med-rare, it usually doesn't take more than several minutes in the hot oven to finish. While the pre-seasoning on these skillets (Lodge uses soy-based vegetable oil) is a nice way to start out without having to do that time-consuming step before using, you'll find that the surface of your skillet just keeps getting better and better

 An ultra-hot cast iron skillet is my very favorite for searing thick tenderloin steaks and salmon. I put the skillet (minus silicone holder) into a 500° oven for about 10 minutes to heat it. Then I apply a dry rub seasoning to both sides of room temp steak filets or to top side of salmon fillets. Remove hot skillet from oven (extremely hot, so be careful), place on high flame or burner, and immediately place steaks or salmon onto skillet surface to sear to the degree of browning and crispness desired (usually just takes 1-3 minutes)

 The only cast iron cookware that I find to be of better quality than these are those manufactured many decades earlier. I have a couple of smaller Griswold cast iron skillets made around 1930-1940 and there's a definite difference. Good quality vintage cast iron cookware is generally thinner walled and slightly lighter in weight. Many of the older pieces also have a raised bottom ridge, or smoke ring

For the price, it's hard to beat Lodge cast iron skillets

 Once it came to temperature, we turned it off and just let the pan sit in there until it cooled. The goal is to "burn off" the oil, so bring it past the smoking point until it gets dry and hard on the pan. That's what makes it coat well. We did this 3 or 4 times, but the more you use it the better nonstick surface you'll have

We use this pan for everything except eggs. We've had this one for quite a while now so I feel like i can give a longer term review. The biggest thing I don't like about this pan is that it didn't feel like it came sufficiently pre- seasoned, so we looked up some videos and instructions and did it. Now it feels like the more we use the pan the better it gets

 It'll rust. We just put it back on the stove with the burner on until it's dry. Easy. Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well

 Easy. Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well. This just means that you have to sufficiently preheat the pan before you use to ensure even cooking.  Overall I love this pan! It just gets better every time I use it

Not seasoned well enough, but it's still a fantastic skillet.

 Easy. Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well. This just means that you have to sufficiently preheat the pan before you use to ensure even cooking. Overall I love this pan! It just gets better every time I use it

Lodge Pre-Seasoned 12-inch Cast Iron Skillet

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